Description
These zucchini brownies are so rich and fudgy — and they’re completely plant-based! If you love chocolate, you have to give these a try!
Ingredients
Units
Scale
- 1 medium zucchini, puréed (225g or about 3/4 cup puréed)
- 1 cup granulated sugar
- 1/3 cup melted coconut oil
- 1 teaspoon vanilla extract
- 6 tablespoons cocoa powder
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup vegan chocolate chips
Instructions
- Preheat the oven to 325 degrees. Line an 8×8-inch baking pan with parchment paper or grease very thoroughly.
- Roughly chop the zucchini and purée it in a blender until completely smooth. Add the sugar, coconut oil and vanilla and continue to blend until smooth.
- Transfer to a bowl and whisk in the cocoa powder until smooth.
- Add the flour, baking soda, and salt. Mix until the batter is smooth and evenly combined.
- Fold in the chocolate chips. I like to sprinkle a few extra on top!
- Pour the batter into the prepared pan and tap the pan on the counter a few times to release any air bubbles.
- Bake for 20–23 minutes, until the top is set. Let the brownies cool completely before slicing. (If you try to cut them warm, they’ll definitely cling to the knife.) For extra-clean slices, rinse your knife in warm water between cuts.