15 August 2013

Vegan Zucchini Brownies

You guys!  Look what I made from zucchinis!

Remember that post I wrote about making healthy zucchini bread, shunning sugar and oil and bad stuff?  Well, forget about that and make these brownies.  They’re moist and delicious and the best use I’ve ever found for zucchini.  I left mine plain, but if you want to make them especially decadent, drizzle with a simple glaze or melted bittersweet chocolate or sprinkle the top with powdered sugar.


Vegan Zucchini Brownies
 2 C. flour
1 ½ C. sugar
1 tsp. salt
1 ½  tsp. baking soda
2 tsp. vanilla
½ C. cocoa powder
½  C. oil
2 C. grated/shredded zucchini, well drained (no need to peel)
Vegan chocolate chips (optional) or nuts

Shred zucchini first and let drain in colander for 20-30 minutes until most of the liquid has seeped out. Press to squeeze out any additional water. I have found that if you freeze shredded zucchini and thaw it, the water is much easier to extract.   If you like brownies with a cake-like consistency, then leave some of the moisture in the zucchini.

Preheat oven to 350. Grease 9x13 glass pan.

Mix all ingredients, except zucchini, until well blended.  Batter will be crumbly. Add zucchini and mix until all batter is wet, fudgy, and thick.   Spread evenly into pan and sprinkle chocolate chips or nuts over top of batter.  If batter is too thick to spread, press in with slightly oiled hands. 

Bake for 28-33 minutes--this varies from oven-to-oven and depends on the wetness of the zucchini, just keep an eye on them.  Brownies are done when the center has risen and a toothpick inserted into middle yields a dry, cake-like consistency—it will not come out clean, but should not be wet.  

Let cool and cut with a plastic knife (this keeps the edges from crumbling and sticking to the knife).

Makes about 24 brownies, or 12 large squares (let's be realistic here.

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