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Vegan Zucchini Brownies

🇺🇸 United States

Servings: 8 Prep: 10 minutes Cook: 35 minutes Total: 45 minutes

Ingredients

  • 1 1/2 cups rolled oats, ground into flour
  • 3/4 cup granulated sweetener
  • 1/2 cup dairy-free chocolate chips, plus more for topping
  • 1/2 cup + 1 tbsp unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/3 tsp salt
  • 1 tsp instant coffee powder (optional)
  • 1 1/4 cups shredded zucchini, tightly packed
  • 1/2 cup nut butter of choice
  • 1/4 cup plant-based milk
  • 1 tsp vanilla extract

Steps

  1. Preheat oven to 360°F (182°C). Line a 6x9 inch (15x23 cm) or slightly larger pan with parchment paper, or grease with vegan butter or oil.
  2. In a food processor, process all dry ingredients except the chocolate chips.
  3. Add all wet ingredients and blend until the batter is smooth.
  4. Stir in the chocolate chips by hand.
  5. Pour the batter into the prepared pan and sprinkle more chocolate chips on top.
  6. Bake for 35-40 minutes: 35 minutes or less for fudgier brownies, 40 minutes or more for cakier brownies. Start checking at 30 minutes with a toothpick; it should come out clean or slightly crumbly when done.
  7. Let the brownies cool completely before slicing. They firm up as they cool and taste even better the next day.

Notes

Using a kitchen scale is recommended for accuracy. Baking time may vary depending on pan size.

Source: elavegan.com