I've stumbled upon something that might change the way you see brownies: Vegan Chocolate Brownies with a twist—they've got zucchini in them! Surprising, right? But hold up, it's not as wild as it sounds. These brownies aren't about turning veggies into dessert; they're about adding a bit of moisture and a whole lot of yum.
The zucchini in these brownies plays a sneaky role—it keeps them moist and gives them that melt-in-your-mouth texture without taking away from the chocolatey goodness. It's like a behind-the-scenes hero that makes these brownies rich and indulgent. Trust me, you won't even know it's there.
What's neat about these brownies is how they fit into any part of your day. They're not just a post-dinner treat. Need a little something to sweeten your morning coffee or tea? Grab a brownie. Craving a guilt-free snack in the afternoon? These brownies got you covered. They're versatile and satisfying whenever that sweet tooth strikes.
I love how these brownies blend simplicity with a touch of healthy. They're proof that deliciousness doesn't need a complicated recipe. With just a handful of ingredients, you'll bake up a batch that'll have everyone asking for the recipe, clueless about the hidden veggie inside.
Whether you're a dessert enthusiast or someone looking for a tasty way to sneak in a bit of goodness, these Vegan Chocolate Brownies with zucchini might just become your new favorite treat. Go ahead, give them a shot—your taste buds will thank you!
You will need:
The pie was baked in a 20x20cm size baking tray.
- 130 g. wheat flour
- 25 g. unsweetened cocoa powder
- ½ teaspoon of baking soda
- ½ teaspoon of salt
- 90 g. brown sugar
- 60 ml. coconut oil
- 200 g. grated zucchini
Preparation
- Preheat the oven to 180 degrees.
- Mix the dry ingredients - flour, cocoa, baking soda, salt except sugar.
- In a separate bowl, mix the sugar and oil. You can stir with a rubber spatula or a spoon, as if rubbing, until everything is mixed.
- Mix the sugar-oil mixture with the dry ingredients. This can also be done with a rubber spatula or by rubbing with a spoon. The mixture should be slightly wet, but also quite loose.
- Grate the zucchini with a fine grater (finer than a beetroot grater). If you are using small, store-bought zucchinis, you do not need to peel them; if you are using large zucchinis and the skin is hard, you should peel it and remove the seeds if they are large.
- Add the grated zucchini to the mixture and combine everything well.
- Line a baking tray with baking paper and brush with coconut oil (about 1-2 teaspoons oil).
- Pour the cake mixture and smooth it out. Bake for about 20 minutes and let cool slightly before removing from the tin.
Enjoy!
