Description
These vegan Zucchini Brownies are a deliciously fudgy treat made without eggs, perfect for sneaking in some healthy veggies. Easy to prepare and bake, they combine shredded zucchini with rich cocoa and chocolate chips for a moist, flavorful dessert that everyone will love.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 ½ cups cane sugar
- ¼ cup cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients
- ½ cup canola oil
- 2 teaspoons vanilla extract
- 2 cups zucchini, shredded
Add-ins
- 1 ¼ cups chocolate chips, divided
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with cooking spray to prevent sticking.
- Mix Dry and Wet Ingredients: In a large bowl, combine the flour, cane sugar, and canola oil. Use an electric mixer or whisk to blend until the oil and sugar are well incorporated into the flour.
- Add Remaining Ingredients: To the combined mixture, add the cocoa powder, shredded zucchini, vanilla extract, baking soda, and salt. Continue mixing with the electric mixer until the batter is smooth and everything is well combined.
- Incorporate Chocolate Chips: Gently fold in 1 cup of the chocolate chips into the batter, ensuring even distribution without overmixing.
- Pour and Top Batter: Pour the brownie batter evenly into the prepared baking pan. Sprinkle the remaining ¼ cup of chocolate chips evenly over the top of the batter.
- Bake the Brownies: Bake in the preheated oven for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean and the edges of the brownies start to pull away from the pan.
- Cool and Serve: Allow the brownies to cool completely on a wire rack. Once cooled, cut into squares and serve.
Notes
- Be sure to shred the zucchini finely and squeeze out excess moisture to avoid soggy brownies.
- Use unsweetened cocoa powder for the best rich chocolate flavor.
- These brownies store well in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- You can substitute canola oil with any neutral oil like vegetable or sunflower oil.
- For a nutty twist, consider folding in chopped nuts such as walnuts or pecans along with the chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
