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Vegan Zucchini Brownies (Gluten-Free) 全素櫛瓜巧克力布朗尼
Rich in bittersweet chocolate flavor with a veggie inside, these Vegan Zucchini Chocolate Brownies are delicious with a nutrition-bonus. What's more aweosome is that you only need 7 ingredients to make them!
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Cooling
5
minutes
mins
Total Time
35
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
chocolate, dairy-free, gluten-free, sweets, vegan
Servings:
4
people
Author:
Nora Hsu
Equipment
一個長條蛋糕模 (我的是 22 × 11.5 cm)
一台食物處理機
A loaf pan (mine is 22 × 11.5 cm )
A food processor
Ingredients
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
Instructions
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
Notes
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