Description
Rich, fudgy brownies made vegan and incorporating shredded zucchini for moisture.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened plant milk
- 1 cup shredded zucchini, squeezed dry
- 1/2 cup vegan chocolate chips
- 2 tablespoons vegan sprinkles (for topping)
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and line an 8×8 inch baking pan with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, mix the sugar, vegetable oil, applesauce, vanilla extract, and plant milk until combined.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Fold in the squeezed, shredded zucchini and the vegan chocolate chips.
- Spread the batter evenly into the prepared baking pan.
- Sprinkle the top evenly with vegan sprinkles.
- Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached, not wet batter.
- Let the brownies cool completely in the pan before cutting into squares.
Notes
- Squeeze as much water as possible from the shredded zucchini using a clean kitchen towel or paper towels for the best texture.
- For a fudgier result, slightly underbake the brownies.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 18
- Sodium: 100
- Fat: 9
- Saturated Fat: 2
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 1
- Protein: 2
- Cholesterol: 0
Keywords: vegan brownies, zucchini brownies, fudge brownies, dairy-free dessert, chocolate sprinkles