When summer gives you entirely too many zucchinis in the garden and you are sick and tired of spiralized, sauteed, grilled, and every other form of zucchini for dinner...you make zucchini brownies.
Let's just get this out there from the get-go — these are absolutely not healthy. Now, they are a better option than traditional brownies, but they are loaded with sugar and contain processed gf flour.
These brownies are moist and cake-like with just a hint of gooey-ness. They are delicious. Although you can not taste the zucchini at all, you are indeed adding a great vegetable to your dessert. Zucchinis are a good source of plant protein and fiber. And they create a great moist texture to baked goods. I also used minimal processed flour and instead added almond meal to pack some more plant powered protein into these babies!
Let's get started! Wash your zucchini first. Using a food processor with a shredding disk, shred a medium sized zucchini. This will literally take you 30 seconds. With clean hands, squeeze the excess moisture from the shredded zucchini and then measure out 2 cups of packed shredded zucchini for the brownies. Set aside.
In a large bowl, add all the dry ingredients and mix together. Add the wet ingredients, including the shredded zucchini and stir to completely incorporate all the dry. Add a little more water if needed. Don't over stir. Now stir in the vegan chocolate chips.
Pour batter into a 9x7 or 8x8 lined pan and spread evenly. Pop into a 350 degree oven and bake for approximately 55 minutes. Remove from oven and allow to cool completely (important, be patient!) before cutting and serving.
So when your summer harvest gives you more than you bargained for, make these deliciously moist zucchini brownies—the kids don't have to know there's vegetables in them!
Time: 15 minute prep, 55 minutes bake, 1 hour cool
1 c. gluten-free all purpose flour
1 c. fine almond meal
1 c. vegan sugar
1/4 c. unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. kosher salt
2 cups of packed shredded fresh zucchini, squeezed to remove excess moisture
1/3 c. unsweetened apple sauce
1/4 c. oil
1/4 - 1/3 c. water
2 tsp. vanilla extract
1/2 c. vegan chocolate chips
Preheat oven to 350 degrees.
Line a 9x7 or 8x8 pan with parchment paper.
Wash your zucchini to remove all soil from the outside. Using your food processor with the shred disk, shred a medium sized zucchini. With clean hands, squeeze out excess moisture from the shredded zucchini, then measure 2 cups (packed) and set aside.
In a large bowl, stir to combine all dry ingredients. Add the wet ingredients and the shredded zucchini and stir until all the dry is incorporated, adding a little more water if needed. Stir in the chocolate chips.
Pour into pan and spread evenly. Place in the oven and bake for 55 minutes to an hour. Let cool completely before cutting.