Vegan Zucchini Brownies Recipe might sound like a weird combo, right? Brownies with veggies? But trust me, these brownies sneak in zucchini so well, you won’t even notice it’s there. They come out fudgy, chocolaty, and just the right amount of sweet. I first stumbled upon this recipe when I wanted to sneak some greens into my snacks without turning into a rabbit. Spoiler alert: it worked like a charm!
Why You Should Try Vegan Zucchini Brownies
If you’re anything like me, you want a treat that feels indulgent but doesn’t leave you regretting it later. Adding zucchini helps keep these brownies moist without loading them with oil or butter. Plus, it adds a little nutritional boost that your taste buds won’t complain about. Ever wondered how to enjoy dessert and sneak in some veggies? Here’s your answer.
Variations I’ve Tried And Loved
I like to switch things up depending on my mood or what I have in the pantry. Here are a few tweaks that worked well:
- Swap regular cocoa powder for dark cocoa for a richer flavor.
- Add chopped walnuts or pecans for a nice crunch.
- Mix in some vegan chocolate chips for extra gooeyness.
- Use maple syrup or agave instead of sugar for a different sweetness profile.
- Sprinkle a pinch of cinnamon or espresso powder to deepen the chocolate flavor.
Each version has its own charm, but I keep coming back to the classic with walnuts. Because who doesn’t like a little crunch in their brownie?
Vegan Zucchini Brownies
Ingredients
Instructions
- In a large bowl, mix the grated zucchini, vegetable oil, almond milk, and vanilla extract.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, salt, and brown sugar.
- Slowly add the dry ingredients to the wet mixture and stir until just combined.
- Fold in vegan chocolate chips if using.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before cutting into squares and serving.
Notes
Serving Ideas for Vegan Zucchini Brownies
These brownies are fantastic on their own, but here are some fun ways to serve them:
- Warm with a scoop of vegan vanilla ice cream.
- Drizzle with peanut butter or almond butter.
- Dust with powdered sugar for a fancy look.
- Serve alongside fresh berries for a fresh contrast.
Ever tried brownies with a dollop of coconut whipped cream? It’s a game-changer.
Helpful Tips for Vegan Zucchini Brownies
Here are a few nuggets of wisdom from my experience:
- Don’t skip squeezing out the zucchini water. It really makes a difference.
- Use fresh cocoa powder for the best chocolate flavor.
- Avoid overmixing the batter to keep the brownies tender.
- If you want them fudgier, bake for less time; for cakier, bake a bit longer.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Leftovers and Storage
If you manage to have any leftovers (which is rare in my house), keep them in an airtight container. They stay moist and tasty for a few days. You can also freeze them by wrapping individual slices in plastic wrap and placing them in a freezer bag. Thaw at room temperature or warm them up slightly in the microwave for that fresh-baked vibe.
Common Mistakes to Avoid
Making brownies sounds easy, but a few pitfalls can sneak in:
- Using too much zucchini without squeezing can make the batter watery.
- Overbaking will dry them out, so keep an eye on the timer.
- Forgetting the baking soda or powder means your brownies won’t rise properly.
- Mixing too vigorously can make the texture tough instead of tender.
Nutrition Facts (per serving)
- Calories: 210 kcal
- Carbohydrates: 32 g
- Protein: 3 g
- Fat: 9 g
- Fiber: 4 g
- Sugar: 18 g
These brownies bring a little extra fiber thanks to the zucchini, and they don’t skimp on that chocolatey goodness. Perfect for when you want a treat that’s a bit smarter than your average brownie.