Vegan Zucchini Brownies Recipes

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VEGAN ZUCCHINI BROWNIES



Vegan Zucchini Brownies image

Decadent, moist zucchini brownies that are vegan, too!

Provided by Moh

Categories     Fruits and Vegetables     Vegetables     Squash

Time 45m

Yield 16

Number Of Ingredients 11

cooking spray
1 cup white sugar
½ cup brown sugar
½ cup olive oil
1 tablespoon vanilla extract
2 cups all-purpose flour
½ cup cocoa powder (such as Hershey's®)
1 ½ teaspoons baking soda
1 teaspoon salt
3 cups shredded zucchini
1 cup vegan chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch square pan with cooking spray.
  • Combine sugar, brown sugar, and olive oil in a large bowl; beat with an electric mixer until well combined. Mix in vanilla extract. Add flour, cocoa powder, baking soda, and salt and mix until combined. (Mixture will be dry).
  • Add zucchini and mix with a spoon until incorporated. Allow to sit for 5 minutes until mixture becomes more wet. Stir in vegan chocolate chips. Transfer batter to the prepared pan.
  • Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes. Let cool completely before slicing.

Nutrition Facts : Calories 245.9 calories, Carbohydrate 37.8 g, Fat 10.6 g, Fiber 2.2 g, Protein 2.9 g, SaturatedFat 3 g, Sodium 269 mg, Sugar 23.2 g

ZUCCHINI BROWNIES (VEGAN)



Zucchini Brownies (Vegan) image

Another way to use the produce of my over-productive zucchini plant in the garden! Sneaking vegetables and fruit into a brownie is also a plus!

Provided by Veggie_Girl

Categories     Dessert

Time 40m

Yield 24 bars

Number Of Ingredients 11

1/2 cup applesauce
1 cup raw sugar
2 teaspoons maple syrup
2 teaspoons vanilla
2 cups all-purpose whole wheat flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts (optional)
1/2 cup semisweet vegan chocolate chips (optional)

Steps:

  • Preheat oven to 350 and spray a 9x13 baking pan with cooking spray.
  • In a large bowl, mix together the applesauce, sugar, syrup and vanilla.
  • Combine the flour, cocoa, baking soda, and salt - stir into wet ingredients (it will look pretty dry at this point - don't worry, it moistens up with the zucchini. However, if necessary, add a little more applesauce).
  • Stir in zucchini - if batter is still too dry, add a couple tbs of applesauce.
  • Add any optional ingredients (walnuts, chocolate chips).
  • Spread into baking pan. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.

CHEWY VEGAN ZUCCHINI BROWNIES



Chewy Vegan Zucchini Brownies image

Just like the real thing!

Provided by Justin Moldenhauer

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h55m

Yield 24

Number Of Ingredients 12

cooking spray
1 ½ cups granulated coconut sugar
1 ¼ cups gluten-free oat flour
½ cup Dutch-process cocoa
½ cup cacao powder
1 teaspoon baking powder
1 ½ (10 ounce) bags vegan dark chocolate chips
3 small organic zucchini, diced
¾ cup grapeseed oil
⅓ cup ground flaxseed meal
1 teaspoon vanilla extract
½ teaspoon pink Himalayan salt

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Liberally spray the bottom and sides of a 10x15-inch oven-proof glass dish or two 9x5-inch loaf pans with cooking spray.
  • Combine coconut sugar, oat flour, cocoa, cacao powder, and baking powder in a large bowl. Mix well until no lumps remain, using a sifter if necessary. Set aside.
  • Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
  • Combine zucchini, grapeseed oil, flaxseed, and vanilla extract in a blender; blend on high until completely smooth and slightly warm, 1 to 1 1/2 minutes. Pour zucchini mixture into the melted chocolate; continue heating and stirring with a rubber spatula, scraping down the sides, until mixture is well combined. Remove top bowl from the heat.
  • Fold the coconut sugar mixture into the zucchini-chocolate mixture, until mixture is combined but still slightly lumpy; do not overmix. Batter will be very thick with a smooth texture. Let sit for 5 minutes, then gently stir. Pour batter into the prepared pan, spreading so it is as flat and even as possible.
  • Place brownies in the preheated oven until they look dry and shiny on top and start to pull away from the edges of the pan, and until a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and let cool in the pan for at least 1 hour.

Nutrition Facts : Calories 240.2 calories, Carbohydrate 32.7 g, Fat 13.6 g, Fiber 3.4 g, Protein 1.7 g, SaturatedFat 4.9 g, Sodium 78.3 mg, Sugar 6.2 g

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