Brownies made with zucchini? Huh? I was a bit surprised too, even skeptical. Nonetheless, I just HAD to give these a try!
I came across this recipe on Vegan 8’s blog and it only contained eight ingredients. The blogger was great at providing measurements for each ingredient as well as tips on how to get the right consistency when baking these brownies. I wanted to make sure these came out perfect the first try, and they did! 😉
Along with the blogger of this original recipe, I highly recommend using a food scale to ensure precise measurements of the zucchini as well as the oat flour (at the least).
I own the Mango Spot Digital Food Scale which I purchased from Amazon and so far, I love it! This scale has three unit conversions including grams, an auto shut-off feature, and an auto-zero feature (to subtract the weight of a plate or bowl when trying to weigh only the food item).
For the oat flour, I used a blender to blend old-fashioned rolled oats into a fine powder. I then weighed it until I had precisely 32 grams. By the way, if you want these brownies to be gluten-free, you can use gluten-free oats instead.
The chocolate chips I used to stir into the batter was Equal Exchange Chocolates 70% cacao bittersweet chocolate chips. You can use any type of chocolate chips of course, but I really liked these. The higher the cacao content, the better and richer the flavor in my opinion.
When adding chocolate chips as a topping before baking the brownies, I used another brand of chocolate chips. I’m a huge fan of Lily’s Dark Chocolate Baking Chips because they are sweetened with stevia.
And last but not least, instead of using cocoa powder in this recipe, I used Navitas Organic Cacao Powder instead.
The end result were rich, fudge brownies that were incredibly satisfying! 😛
- 1 medium zucchini, peeled and sliced, measured 150 grams
- 1/4 cup + 2 tbsp maple syrup
- 1/2 cup almond butter
- 1/2 tsp vanilla extract
- 1/4 cup superfine oat flour, measured 32 grams
- 1/4 cup + 2 tbsp cacao powder
- 1/2 tsp sea salt
- 6 heaping tbsp vegan chocolate chips + 3 tbsp for topping
- Preheat oven to 350 F degrees.
- Spray a 9×5 loaf pan with nonstick spray (bottom and sides). I used an olive oil spray.
- In a blender, add the oats and blend into a fine flour. Weigh the oats flour using a food scale until you’ve reached 32 grams.
- Peel and slice the zucchini, then weigh using a food scale until you’ve reached 150 grams.
- Add the zucchini, maple syrup, almond butter, vanilla extract, oat flour, cacao powder and sea salt to a blender and process until smooth. Scrape the sides and process for another minute (it should be very smooth and runny).
- Stir in the chocolate chips, but do not blend.
- Pour batter into prepared pan and top with the rest of the chocolate chips.
- Bake for 22-25 minutes until they have a dry/shiny look on top and have pulled away from the edges. I baked mine for 25 minutes and they were perfect!
- Allow to cool in pan for 45 minutes to an hour, no exception, or they will fall apart (these firm up while they cool).
- Cut into desired pieces and carefully remove. Top with whipped cream or ice cream if desired and enjoy!
For lots of beautiful photos from the original blogger, as well as details and notes regarding her baking experience with these brownies, visit Vegan 8‘s website.
This recipe is a slight modification from http://thevegan8.com/2017/04/14/vegan-zucchini-fudgy-brownies/