Delicious Chewy Zucchini Brownies (Vegan)

Ingredients 0/11

Step 1

Gently heat your oven to 375°F (190°C) and grease a 10x15-inch glass baking dish or two 9x5-inch loaf pans really well with cooking spray. In a large bowl, combine the coconut sugar, oat flour, cocoa powder, cacao powder, and baking powder. Give it a good stir until everything is evenly mixed and there are no lumps—using a sifter can help with this.

Step 2

Melt the chocolate chips using a double boiler: place them in a heatproof bowl set over simmering water and stir often, scraping down the sides so nothing burns. This should take about 5 minutes. While the chocolate melts, blend the zucchini, grapeseed oil, flaxseed, and vanilla extract until completely smooth and a little warm—this usually takes around a minute to a minute and a half.

Step 3

Pour the zucchini mixture into the melted chocolate and keep stirring gently over the heat until everything is well combined. Then, take the bowl off the heat and fold in the dry ingredients from earlier. Don’t overmix here—you want the batter thick but still a bit lumpy. Let it rest for 5 minutes, then give it a gentle stir.

Step 4

Pour the batter into your prepared pan and spread it out evenly. Pop it in the oven and bake for about 25 minutes, or until the top looks shiny and dry, the edges start to pull away a little, and a toothpick inserted in the center comes out clean. Once done, let the brownies cool in the pan for at least an hour before slicing and enjoying.