Lately, I’ve been on a quest for the ultimate sweet treat that won’t make me feel like I need to run a marathon afterward. Enter these vegan zucchini brownies—an unexpected hero in my dessert chronicles. They’re rich, fudgy, and have this sneaky way of making you forget they’re packed with veggies; it’s like that time I thought I lost my keys, only to find them in my pocket all along. Trust me, you won’t miss the eggs or butter one bit with these gems.
Steps
- Preheat the oven to 350°F. Prepare a 9×13-inch baking pan by either buttering it or using baking spray, and line it with parchment paper, making sure the paper extends up the sides for easy removal.
- In a large mixing bowl, combine oil, sugar, and vanilla extract until they are well mixed.
- Add flour, cocoa powder, baking soda, and salt to the mixture. Stir until everything is combined; the batter will be quite dry.
- Gently fold in the grated zucchini by hand. Let the mixture rest for 5 minutes to allow the zucchini to release moisture into the batter.
- Add chocolate chunks and stir the batter again. If the batter still seems dry, let it rest for another 5 minutes before stirring again to achieve a wetter consistency.
- Pour the brownie mixture into the prepared pan, spreading it evenly. Bake in the oven for 25-35 minutes. The brownies are done when a toothpick inserted comes out with crumbs but no wet batter.
Ingredients
- Oil: 1/2 cup
- Granulated sugar: 1 1/2 cups
- Vanilla extract: 2 teaspoons
- All-purpose flour: 2 cups
- Unsweetened cocoa powder: 1/2 cup
- Baking soda: 1 1/2 teaspoons
- Salt: 1 teaspoon
- Zucchini: 3 cups, finely grated
- Semi-sweet chocolate chunks: 1 1/4 cups (or 1 1/2 cups if using morsels)
FAQ
- Why is zucchini used in brownies?
- Zucchini adds moisture to the brownies, making them incredibly rich and moist. Its flavor is subtle and the vegetable pieces virtually disappear into the chocolate, enhancing the texture without being noticeable.
- Do I need to drain the zucchini before adding it to the brownie batter?
- No, for this particular recipe, the zucchini should not be drained. The moisture from the zucchini is essential as it compensates for the initially dry batter, helping it become the right consistency.
- What can I add to these zucchini brownies for extra flavor?
- You can incorporate semi-sweet chocolate chunks, milk chocolate chips, peanut butter chips, or white chocolate chips to the batter. While not necessary, these additions can provide a fun variety of flavors.
- Can these zucchini brownies be frozen for later use?
- Yes, once the brownies have completely cooled, wrap them in plastic wrap and place them in an airtight container or a freezer-safe bag. When you’re ready to enjoy them again, allow them to thaw in the refrigerator or at room temperature.
- Are these zucchini brownies suitable for vegans?
- Yes, this recipe does not include eggs or butter, making it a great option for vegan diets. The brownies still bake up beautifully and maintain a cake-like texture without these ingredients.
Tips
- Use a medium to small zucchini for this recipe to ensure the brownies are moist; larger zucchinis tend to be drier and less suitable.
- Grate the zucchini finely to blend seamlessly into the batter, avoiding a noticeable texture in the finished brownies.
- Do not drain the zucchini as its moisture is crucial for the recipe; it provides the necessary wetness to the otherwise dry batter.
- Experiment with different types of chocolate chips or chunks, such as milk, peanut butter, or white chocolate, to add variety, but remember to reserve a few pieces to sprinkle on top before baking.
Equipment
- 9×13 Baking Pan – If you don’t already own one, a quality baking pan is essential for making these brownies.
- Parchment Paper – Useful for lining the pan to ensure easy removal of the brownies.
- Fine Grater – Necessary for grating the zucchini finely, which is important for the texture of the brownies.
