Best 3 Vegan Zucchini Brownies Recipes
Get ready to tantalize your taste buds with a delightful vegan spin on the classic zucchini bread! In this comprehensive guide, we'll unveil the secret to creating irresistible vegan zucchini brownies that are not only incredibly indulgent but also packed with wholesome goodness. Say goodbye to the guilt and embrace the joy of guilt-free indulgence as we embark on a culinary journey to discover the perfect balance of fudgy texture, rich chocolate flavor, and the subtle sweetness of zucchini. Whether you're a seasoned vegan baker or just exploring the world of plant-based treats, this article will equip you with all the knowledge and techniques you need to whip up a batch of vegan zucchini brownies that will leave you and your loved ones utterly smitten.
Here are our top 3 tried and tested recipes!
VEGAN ZUCCHINI BROWNIES
Decadent, moist zucchini brownies that are vegan, too!
Provided by Moh
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch square pan with cooking spray.
- Combine sugar, brown sugar, and olive oil in a large bowl; beat with an electric mixer until well combined. Mix in vanilla extract. Add flour, cocoa powder, baking soda, and salt and mix until combined. (Mixture will be dry).
- Add zucchini and mix with a spoon until incorporated. Allow to sit for 5 minutes until mixture becomes more wet. Stir in vegan chocolate chips. Transfer batter to the prepared pan.
- Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes. Let cool completely before slicing.
Nutrition Facts : Calories 245.9 calories, Carbohydrate 37.8 g, Fat 10.6 g, Fiber 2.2 g, Protein 2.9 g, SaturatedFat 3 g, Sodium 269 mg, Sugar 23.2 g
CHEWY VEGAN ZUCCHINI BROWNIES
Just like the real thing!
Provided by Justin Moldenhauer
Categories Fruits and Vegetables Vegetables Squash
Time 1h55m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Liberally spray the bottom and sides of a 10x15-inch oven-proof glass dish or two 9x5-inch loaf pans with cooking spray.
- Combine coconut sugar, oat flour, cocoa, cacao powder, and baking powder in a large bowl. Mix well until no lumps remain, using a sifter if necessary. Set aside.
- Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
- Combine zucchini, grapeseed oil, flaxseed, and vanilla extract in a blender; blend on high until completely smooth and slightly warm, 1 to 1 1/2 minutes. Pour zucchini mixture into the melted chocolate; continue heating and stirring with a rubber spatula, scraping down the sides, until mixture is well combined. Remove top bowl from the heat.
- Fold the coconut sugar mixture into the zucchini-chocolate mixture, until mixture is combined but still slightly lumpy; do not overmix. Batter will be very thick with a smooth texture. Let sit for 5 minutes, then gently stir. Pour batter into the prepared pan, spreading so it is as flat and even as possible.
- Place brownies in the preheated oven until they look dry and shiny on top and start to pull away from the edges of the pan, and until a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and let cool in the pan for at least 1 hour.
Nutrition Facts : Calories 240.2 calories, Carbohydrate 32.7 g, Fat 13.6 g, Fiber 3.4 g, Protein 1.7 g, SaturatedFat 4.9 g, Sodium 78.3 mg, Sugar 6.2 g
ZUCCHINI BROWNIES (VEGAN)
Another way to use the produce of my over-productive zucchini plant in the garden! Sneaking vegetables and fruit into a brownie is also a plus!
Provided by Veggie_Girl
Categories Dessert
Time 40m
Yield 24 bars
Number Of Ingredients 11
Steps:
- Preheat oven to 350 and spray a 9x13 baking pan with cooking spray.
- In a large bowl, mix together the applesauce, sugar, syrup and vanilla.
- Combine the flour, cocoa, baking soda, and salt - stir into wet ingredients (it will look pretty dry at this point - don't worry, it moistens up with the zucchini. However, if necessary, add a little more applesauce).
- Stir in zucchini - if batter is still too dry, add a couple tbs of applesauce.
- Add any optional ingredients (walnuts, chocolate chips).
- Spread into baking pan. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.
Tips:
- Use ripe zucchini: Choose zucchini that is firm and has a deep green color. Avoid zucchini that is soft or has blemishes.
- Grate the zucchini finely: This will help it blend into the brownie batter more easily and create a more uniform texture.
- Don't overmix the batter: Overmixing can make the brownies tough. Mix just until the ingredients are combined.
- Bake the brownies until a toothpick inserted into the center comes out with just a few moist crumbs attached: Overbaking will dry out the brownies.
- Let the brownies cool completely before cutting them: This will help them set and hold their shape.
Conclusion:
These vegan zucchini brownies are a delicious and healthy way to enjoy your favorite dessert. They are moist, chocolatey, and have a hint of zucchini that adds a unique flavor and texture. These brownies are also easy to make and can be enjoyed by people of all ages. So next time you are looking for a vegan dessert, give these zucchini brownies a try!
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