Fudgy Vegan Zucchini Brownies You'll Absolutely Love
These vegan zucchini brownies are a decadent yet healthy dessert option, combining rich cocoa and the moisture of zucchini for a fudgy treat that is gluten-free and low in sugar.
Ingredients
- 1 tablespoon flaxseed meal + 3 tablespoons lukewarm water
- 1 cup zucchini, finely grated, drained (from about 2 large zucchini)
- 1/2 cup peanut butter (unsalted, runny, no added sugar)
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup (or agave or rice syrup)
- 1/2 cup coconut sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons coconut oil, melted
Instructions
- Preheat your oven to 350°F (180°C). Line a 9x5-inch baking tray with parchment paper and set aside.
- Prepare the flax egg: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of lukewarm water. Let it sit for 15 minutes until it becomes gooey and egg-like.
- Grate the zucchini: Use the fine side of your grater or a food processor. Place grated zucchini into a clean towel and wring out as much moisture as possible until dry. Measure 1 packed cup and place it in a large bowl.
- Mix the wet ingredients: To the zucchini, add peanut butter, prepared flax egg, vanilla, maple syrup, and coconut sugar. Stir until smooth and shiny.
- Incorporate the dry ingredients: Sift in cocoa powder, baking soda, and salt, stirring to combine. Add the melted coconut oil and almond flour. Mix until the batter thickens.
- Pour batter into the lined pan. Smooth the top with a spatula and bake for 30 minutes or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool for 12 minutes in the pan. Use parchment to lift the brownie onto a wire rack. Chill in the fridge for 30 minutes to enhance the fudgy texture before slicing into squares.
Notes
Optional: Customize as needed for dietary preferences, such as using oat flour for nut-free or monk fruit sweetener for keto-friendly brownies.