Description
Rich chocolate brownies with a tender, moist crumb, sneaking in extra grated zucchini for a delicious plant-based treat.
Ingredients
Scale
- 1 cup grated zucchini
- 1/2 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 1/4 cup vegetable oil
- 1/4 cup plant-based milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegan chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan or line it with parchment.
- Grate the zucchini finely and squeeze out any large pools of water.
- Combine the grated zucchini, almond flour, cocoa powder, maple syrup, vegetable oil, plant-based milk, and vanilla extract in a large bowl. Stir until smooth.
- Stir in the baking soda and salt, then gently fold in the vegan chocolate chips if using.
- Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes or until a toothpick comes out with a few moist crumbs.
- Allow the brownies to cool completely in the pan before cutting into 9 squares.
Notes
These brownies are best served warm with vegan vanilla ice cream or coconut whipped cream. Store in an airtight container for up to 5 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 square
- Calories: 225
- Sugar: 17g
- Sodium: 140mg
- Fat: 13g
- Saturated Fat: 1g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg