vegan zucchini brownies recipe with step by step photos. Dense, rich and gooey zucchini brownies with simple ingredients.
Calories: 229 kcal
- wet ingredients
- 2 cups grated zucchini
- 1/2 cup light olive oil
- 1 1/4- 1 1/2 cups sugar
- dry ingredients
- 2 cups all purpose or wheat flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- a pinch of salt
- For topping:
- chocolate chips
- chopped nuts
preheat oven 180C. grease and line a square baking tin.
Peel and grate the zucchini. Measure and set aside.
Sift the dry ingredients once into a mixing bowl.
Take oil, sugar and vanilla in a mixing bowl. whisk very well. Add the dry ingredients and mix well.
Add shredded zucchini and mix well. Set aside for 10 minutes for zucchini to absorb the flours.
The batter will be very thick and it is fine. Just add 3-4 tablespoons water as less as needed and mix well.
Fold chopped nuts and chocolate chips.
Transfer the batter to the prepared tin carefully. Smoothen the batter and tap gently. Add the desired toppings.
Bake in the hot oven for 25-30 minutes until a tester comes out with very few crumbs. Cool for 20 minutes before slicing. Serve zucchini brownies with coffee or tea or milk.
1. The batter witll be thick, do not more than 4 tablespoons water.
2. You can add any nuts of your choice.