Looking to add a healthy twist to your brownie recipe? Try to use zucchini brownies that are soft, fudgy, and chocolaty. Say goodbye to searching for a non-healthy brownie thanks to this recipe! In this article, you learn about healthy and yummy vegan zucchini brownies.
What are healthy, chocolatey vegan zucchini brownies?
A vegan zucchini brownie is a dessert made without animal products such as eggs, milk, or butter and contains grated zucchini as one of its main ingredients. These brownies are typically rich in chocolate flavor. They are considered a healthier or yummy dessert option because of zucchini, which adds moisture and nutrients to the recipe while reducing the amount of oil or butter needed. Chocolate zucchini brownies are free of refined sugar and gluten.
Why do you like vegan zucchini brownies?
Some of the reasons why I couldn’t say no to these vegan zucchini brownies are:
- They are vegan, gluten-free, free of refined sugar, and more nutritious than typical brownie recipes.
- Plant-based (no dairy or eggs)
- It can be prepared without refined sugar (omitting chocolate chips).
- It is possible to make it oil-free by skipping the chocolate chips.
- Rich, moist, and chocolatey
- A delicious breakfast or dessert
- Boost your vegetable intake
- The dish is easy to cook and requires few ingredients.
Are vegan zucchini brownies a good option for kids?
Yes.! Zucchini brownies are a healthier option for kids because of the intense chocolate flavor; I enjoy “hiding” vegetables and legumes in brownies and cakes. Because of the intense chocolate flavor, I want to “hide” vegetables and legumes in brownies and cakes. Isn’t it also more fun to repeatedly make treats using better components instead of the same boring (and not-so-healthy) ones? Kids won’t notice any difference, and you won’t have to tell them that these brownies include zucchini!
Is this ideal for breakfast or dessert?
The vegan zucchini brownies are suitable for both dessert and brunch. They’re also perfect for school, travel, and work on the go! Skip the chocolate chips to make the chocolate cake brownies healthier and oil-free. As a substitution, you may use raisins or any other dried fruit!
Ingredients for zucchini brownies:
Zucchini brownies contain only vegan ingredients, which are the following:
Dry ingredients:
- 1 cup + 2 tbsp gluten-free oat flour
- ½ cup raw cacao powder or free-of-sugar cocoa powder
- Coffee granules
- ½ tsp baking soda
- 1 tsp. baking powder
- ½ tsp. instant coffee instant granules
- ½ teaspoon cinnamon powder
- ¼ teaspoon of salt
Wet Ingredients:
- ¼ cup + 2 tbsp heated coconut oil
- ¼ cup pure maple syrup
- Half a cup of sugar made of coconut
- 2 flax eggs (2 tbsp ground golden flaxseed and 6 tbsp water, mixed, left aside for 15 minutes)
- 1 teaspoon pure vanilla essence
Ingredients for folding in:
- ¼ cup shredded zucchini
- ¾ cup of vegan chocolate chips or chopped refined sugar-free chocolate
Baking Processes:
1. Preheat the oven to 350 degrees Fahrenheit and prepare an 8-inch-square baking pan with parchment paper or oiled foil.
2. Mix all the dry ingredients in a medium bowl.
3. In a large mixing bowl, combine all of the wet ingredients.
4. Add the dry ingredients to the wet ingredients and beat until combined, ensuring no flour spots are left.
5. Fold in the zucchini and chocolate chips until the zucchini is thoroughly absorbed, lightly crushing the zucchini into the mixture.
6. Pour the batter into the prepared pan in an even layer and bake in the heated oven for 30 to 40 minutes, depending on whether you prefer fudgy or cakey brownies.
7. Allow the brownies to cool, then remove them from the pan and transfer them to a cooling rack to cool further. Refrigerate any leftover brownies or freeze them for later. Enjoy!
Read more: Salara (Guyanese Coconut Roll) or Pumpkin Chocolate Marble Cake
Frequently Asked Questions:
Why are my brownies breakable after baking?
This is possible due to:
- There was too much water left in the batter from the zucchini.
- A baking time that is too short
- Insufficient cooling
To solve this, throw the brownies in the freezer for 10 minutes!
What is the cause of my runny or wet zucchini brownie batter?
This occurs if you do not remove the water from the shredded zucchini. Add 1 or 2 teaspoons of almond or oat flour to the mixture to correct this. Remember that the batter should be thick and sticky rather than runny or watery.
Can the vegan zucchini brownies be frozen?
Yes, you can freeze these chocolate zucchini brownies if you freeze them separately.
First, ensure the brownies are at room temperature, meaning they’ve been out of the oven for at least 3 hours or overnight. After that, cut the brownie into pieces. For this recipe, a nice serving size is 16 bars. Finally, place each part in an airtight container, with one thumb’s space between each. If you overlap or attach the brownie bars, they will be impossible to take individually.3 hours before serving, warm them on a table at room temperature. You may alternatively rewarm the frozen brownie in the oven for 2-3 minutes at 215°F (100°C).