Vegan Zucchini Brownies with Chocolate Chips
Ingredients
Dry
- 3/4 cup (150 g) granulated sweetener (*see notes)
- 1 1/2 cups (135 g) rolled oats, ground into flour (*see notes)
- 1/2 cup (90 g) dairy-free chocolate chips + more for the top
- 1/2 cup + 1 tbsp (50 g) cocoa powder unsweetened
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/3 tsp salt
- 1 tsp instant coffee powder (optional)
Wet mix
- 1 1/4 cups (200 g) shredded zucchini tightly packed
- 1/2 cup (120 g) nut butter of choice (*see notes)
- 1/4 cup (60 ml) plant-based milk
- 1 tsp vanilla extract
Preparation
Line a 6x9 (15x23 cm) loaf pan or a slightly bigger pan with parchment paper or grease it with vegan butter or oil and preheat oven to 360 degrees Fahrenheit (ca. 182 °C).
Process all dry ingredients (except the chocolate chips) in a food processor.
Add all wet ingredients and blend again until the batter is smooth.
Finally, add the chocolate chips and stir with a spoon.
Pour the batter into the loaf pan and add more chocolate chips on top.
Bake in the oven for about 35-40 minutes. For fudgy brownies, bake for 35 minutes or less. For cakey brownies, bake for 40 minutes or more. Baking time depends on pan size. Test with a toothpick; if it comes out clean or slightly crumbly, brownies are done. If very sticky, bake longer.
Let the brownies cool completely. They will firm up and taste better on day two. Enjoy! Keep leftovers covered in the fridge or freeze them.
