Why is zucchini included in these brownies?

Grated zucchini adds significant moisture and helps create the incredibly gooey, fudgy texture without imparting a strong vegetable flavor.

What is the purpose of whisking sugar, oil, and flour to a 'wet sand' texture?

This initial step helps to create a dense, fudgy crumb for the brownies, ensuring they are rich and not cakey.

Can I substitute the soy milk with another plant-based milk?

Yes, you can use any unsweetened plant-based milk like almond, oat, or cashew milk in the same quantity.

How do I check if my chocolate zucchini brownies are fully baked?

Insert a toothpick into the center; it should come out clean, though streaks of melted chocolate are perfectly acceptable.

What's the best way to store leftover chocolate zucchini brownies?

Once completely cooled, store these brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze well for longer storage.

6 years ago

Chocolate Zucchini Brownies
[Vegan]

KB By: Kristina Jug & Mitja Bezenšek

Author Bio

We are two food lovers & travel enthusiasts from the tiny country of Slovenia, EU.... Read More

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Close-up of a square-cut vegan chocolate zucchini brownie, rich and dark, topped with a sprinkle of fleur de sel.

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Discover more recipes with these ingredients

Chocolate Zucchini Brownies [Vegan]

Dairy Free

Vegan

These Vegan Chocolate Zucchini Brownies are as delicious as they are easy to make! Rich & Decadent, Vegan & Dairy-Free.

Ingredients You Need for Chocolate Zucchini Brownies [Vegan]

1/2 cup sugar
1/2 cup coconut sugar
1/2 cup canola oil
2 cups all-purpose flour
1/4 cup cacao powder
2 teaspoons vanilla paste
pinch of salt
1 teaspoon baking soda
2 cups zucchini, grated
3/4 cup soy milk
1 cup dark chocolate chips
pinch of fleur de sel

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How to Prepare Chocolate Zucchini Brownies [Vegan]

Preheat oven to 350°F. Line a small rectangle baking tin (about 20x20 cm / 8x8 inch) with parchment paper.
In a large bowl, place sugar, coconut sugar, canola oil and flour. Whisk together to achieve a wet sand-like texture.
Add cacao powder, vanilla, salt, baking soda.
Grate a medium-sized zucchini to get about 2 cups of grated zucchini. Add to the mixture along with plant-based milk and mix by hand to combine into a thick gooey mixture.
Lastly gently fold in dark chocolate chips.
Pour mixture into the baking tin lined with parchment paper, spread evenly and place in preheated oven.
Bake for about 35 minutes. To check the dough is baked, insert a toothpick into the dough and remove it - there should be no dough sticking to the tooth pick (melted chocolate is fine).
Remove from oven and set on a cooling rack to cool down completely.
Once cooled, cut into about 12 pieces and sprinkle fleur de sel on top.