Description
Looking for a simple way to enjoy dessert with a little extra nutrition? Vegan Zucchini Brownies combine cocoa, zucchini, and a crunchy pecan topping for a treat that’s both tasty and unique. Would you add chocolate chips or keep it simple?
Ingredients
Scale
- 1/2 cup coconut sugar
- 1/4 cup molasses
- 1/2 cup coconut oil
- 1 cup white whole wheat flour
- 1 cup whole wheat flour
- 1/4 cup cocoa powder
- 2 cups shredded zucchini
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 1/2 teaspoons baking soda
- Optional: crushed pecans for topping
Notes:
The original recipe uses 1½ cups sugar and chocolate chips, but this version cuts down the sugar and skips the chips. It’s still delicious and not too sweet. If you like it sweeter or gooey, add more sugar and chocolate chips.
Instructions
- Heat your oven to 350°F/180°C.
- Grease an 8×8 baking pan with coconut oil or any oil you like.
- Mix coconut sugar, molasses, coconut oil, and both flours until it look like wet sand.
- Stir in cocoa powder, shredded zucchini, vanilla, salt, and baking soda until everything is blended.
- If you want, add chocolate chips by hand now.
- Pour the batter into the pan, sprinkle crushed pecans on top if you like, and bake for about 40 minutes.
- Check by poking the center with a toothpick, it should come out with some moist crumbs stuck.
- Let the brownies cool before cutting into squares.
These brownies are a fun way to sneak in veggies and enjoy a chocolate treat without going overboard on sugar. Give them a try!
Notes
Created, prepared, tried, and tested by our DIL, Sarien
