Vegan Zucchini Brownies

Vegan zucchini brownies which are soft, moist, gooey, fudgy, and very
chocolaty! The recipe is plant-based, gluten-free, easy to make, and delicious!
Enjoy this vegan chocolate cake with your family and friends. Kids will love this
healthy chocolate dessert.

Course Brownies, Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 35 minutes
Total Time 45 minutes

Servings 8
Author Michaela Vais

Equipment
Food processor
Kitchen scale

Ingredients
Dry ingredients:
3/4 cup (150 g) granulated sweetener (*see notes)
1 1/2 cups (135 g) rolled oats, ground into flour (*see notes)
1/2 cup (90 g) dairy-free chocolate chips + more for the top
1/2 cup + 1 tbsp (50 g) cocoa powder unsweetened
1 tsp baking powder
1/4 tsp baking soda
1/3 tsp salt
1 tsp instant coffee powder (optional)

Wet ingredients:
1 1/4 cups (200 g) shredded zucchini tightly packed
1/2 cup (120 g) nut butter of choice (*see notes)
1/4 cup (60 ml) plant-based milk
1 tsp vanilla extract

Instructions
1. I recommend using a kitchen scale for this recipe. This recipe has a video for easy visual
instructions (see below).
2. Line a 6x9 (15x23 cm) loaf pan or a slightly bigger pan with parchment paper or grease it with
vegan butter or oil and preheat oven to 360 degrees Fahrenheit (ca. 182 °C).
3. Process all dry ingredients (except the chocolate chips) in a food processor.
 4. Add all wet ingredients and blend again until the batter is smooth.
5. Finally, add the chocolate chips and stir with a spoon.
. Pour the batter into the loaf pan and add more chocolate chips on top.
7. Bake in the oven for about 35-40 minutes. For fudgy brownies, I recommend a baking time of
35 minutes or less. And for cakey brownies, I recommend a baking time of 40 minutes or a
little more. The baking time also depends on the size of the pan! You can insert a toothpick in
the center of a brownie after 30 minutes and if it comes out clean/slightly crumbly the
brownies are done. If the toothpick comes out very sticky/wet, then the brownies need more
baking time.
. Let the brownies cool completely. They will firm up once they cool and taste even better on
day two! Enjoy! Keep leftover zucchini brownies covered in the fridge. You can also freeze
them!

Notes
Granulated sweetener: You can use coconut sugar, Erythritol, Xylitol* or regular sugar.
*Desserts with Xylitol should be never given to dogs.
Oats: I used rolled oats for this recipe which I processed in an electric coffee/spice grinder to
make oat flour. You can use regular rolled oats or gluten-free oats and process them in a
blender (or grinder). Of course, you can also use 135 grams of store-bought oat flour.
Nut butter: You can use almond butter, cashew butter, peanut butter or sunflower seed butter
for a nut-free version. If you don't have nut butter, you could possibly use oil instead. Please
note that I never made this recipe with oil, however, I would suggest about 1/4 of a cup
(please report back if you give it a try).
Nutrition facts are for one of eight brownies (1/8 of the recipe).

Nutrition Facts
Vegan Zucchini Brownies
Amount Per Serving
Calories 302 Calories from Fat 120
% Daily Value*
Fat 13.3g 20%
Carbohydrates 40.2g 13%
Fiber 5.3g 21%
Sugar 25.8g 29%
Protein 7.2g 14%
* Percent Daily Values are based on a 2000 calorie
diet.