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Rich in bittersweet chocolate flavor with a veggie inside, these Vegan Zucchini Chocolate Brownies are delicious with a nutrition-bonus. What’s more awesome is that you only need 8 ingredients to make them!
Fudgy Zucchini Chocolate Brownies
I love chocolate, so there’s no doubt that chocolate brownies are one of the foods I enjoy very much. I also like to have fun in creating different versions of chocolate brownies.
I’ve tried quite a few chocolate brownie recipes with different ingredients, like the ones using sweet potatoes, avocadoes, and dates. And this time, we’re going to use zucchini, aka courgette.
The idea of using zucchini is inspired by the internet. I mean, I just browsed around and found that many people using zucchini in chocolate brownies. That’s a sign that it will 99% work, at least that’s what I think.
After reading quite a few chocolate brownie recipes, I adapt a little according to my preferences as well as what’s in my kitchen.
It ends down to make with only 7 ingredients and 5 minutes for the actually working time. Sounds great, right?
INGREDIENTS FOR VEGAN ZUCCHINI CHOCOLATE BROWNIES
- Zucchini: the hero and secret ingredient for these chocolate brownies. You won’t taste it at all.
- Almond Butter: adds the mild nutty flavor.
- Oat Flour: builds up the body of these chocolate brownies.
- Cacao Powder: make the whole thing taste chocolatey.
- Vanilla Extract: enhances the cacao flavor.
- Maple syrup: brings them to the right sweetness.
- Dark chocolate Chips: they make almost everything better, right?
HOW TO MAKE VEGAN ZUCCHINI CHOCOLATE BROWNIES
It’s really simple and quick to make these vegan zucchini chocolate brownies. All you need to do is:
- Chop the zucchini in a food processor finely.
- Add other ingredients except for the chocolate chips. Blend.
- Stir in the chocolate chips.
- Bake.
- Cool and dust them with more cacao powder. Done!
The result? I will say it really works! It’s firm outside but fudgy inside when warm. The sweetness is on the spot and super rich in cacao flavor. I will definitely make it again!
Other vegan brownie recipes you might also enjoy:
I hope you enjoy it as much as I do. If you make this recipe, don’t forget to tag @Barrelleaf + #barrelleaf on Instagram. I always love to see them and to know how it goes.
Vegan Zucchini Brownies (Gluten-Free) 全素櫛瓜巧克力布朗尼
食材
- 120 g (~½ small) zucchini 櫛瓜, net weight
- 4 Tbsp almond butter 杏仁醬
- 15 g (⅙ cup) oat flour 燕麥粉
- 25 g (~4 Tbsp) cacao powder 輕焙可可粉, plus more for dusting
- A pinch of salt 鹽
- ½ tsp pure vanilla extract 純香草精
- 3 Tbsp maple syrup 楓糖漿
- 1-2 Tbsp dark chocolate chips 黑巧克力豆
作法
- Line the loaf pan with parchment paper. Preheat the oven at 175°C.
- Roughly chop the zucchini. Then add them to a food processor to blitz until all are shredded.
- Add all the remaining ingredients into the food processor. Continue to process until all combine. Stop and scrape down the sides as needed.
- Pour the mixture into the pan. It should be runny and easy to pour.
- Bake at 175°C / 350 F for 20 – 25 minutes until it has a dry look. Then move onto a wire rack to cool down a little.
- Remove the brownies from the baking pan by pulling the baking paper. Sprinkle cacao powder and they are ready to be devoured.
中文版
- 烤模內鋪烘焙紙。烤箱以 175°C 預熱
- 將櫛瓜略切，之後放入食物處理機中打細
- 再放入除了巧克力豆外的其它食材，攪打至完全混合均勻且滑順
- 將攪打混合物倒入鋪已烘焙紙模具中 (質地應該是呈水液狀)，放入巧克力豆
- 放入烤箱以175°C烘烤 20 – 25 分鐘，至外觀看起來有偏乾的樣子，從烤箱內取出，至於網架上稍放涼
- 之後拉著烘焙紙從模具中拉出來，灑上可可粉，切塊即可享用
備註
- Storage: Store in an air-tight container in the fridge for 4 -7 days or 2 weeks in the freezer.
- Adapted from the Vegan 8.
- 保存：密封冷藏約 4-7 天，冷凍 2 週
Photos shared by people who have tried this recipe
Facebook 社友–童童：交作業 葉子的 食譜 真的太美味可口了啦 😍😍😍😍😍😍
Facebook 社友–Laitsai Chun Chun：我也來做😋超好吃，我家人朋友都以為是真的布朗尼🤣，謝謝你
