The best zucchini brownies ever. Vegan. GF.
These brownies came out so unbelievably awesome… and I’m not even a brownie fan. The best & only recipe you’ll ever need. Seriously.
My dad harvested a behemoth zucchini from our garden yesterday and I wanted to do something different with it instead of bread or grilling it. The key with baking anything with zucchini is removing every last bit of water from it. Be patient and these delectable brownies will reward you, pinky promise! I’m not wasting anymore time chatting… we need to get to this, now! Happy Monday friends ~ ox.
- 2 cups of grated zucchini (see notes below)
- 1 cup of almond butter or tahini
- 1/2 cup of raw cacao powder
- 1 flax or flax/chia egg (1 tbl of flax or flax chia blend mixed with 3 tbl water, mixed and allow to congeal for 5 minutes)
- 1/4 cup of maple syrup or coconut sugar
- 1 tsp baking soda
- 1/2 tsp of Himalayan salt
- 1/3 cup of chocolate chips (mix in by hand)
- Preheat your oven to 350 degrees.
- Spray your 9×9 pan with olive or canola oil
- Grate your zucchini and place it in a clean dishtowel.
- Wrap the towel tightly around the zucchini and squeeze all of the water out.
- The recipe works best, the drier the zucchini is.
- Add all of your ingredients into your bowl of your stand mixer.
- Paddle attached, blend until creamy and well blended.
- Mix in chocolate chips by hand.
- Spoon into your prepared pan and bake for 36 minutes.
- Remove and allow to cool for 1 hour (on the counter or in the fridge).
- Slice when cooled and enjoy.
This zucchini weighed just over 4 lbs! I think I’ll be using this baby all week long in various dishes.
I love my good old fashioned box grater for grating.
Once I cut a chunk off to grate, I looked over and saw the water literally teeming out of it. Crazy!
Heaping cup of zucchini!
The zucchini is visually impossible to see in the cooked brownie (perfect for tricking kids) but you can see it in the batter.
Thick and gooey!
I added chocolate chips to the batter and to the top. The more the merrier!
It’s hard to wait but you need to. I waited a good hour before cutting.
The zucchini makes it so moist and delectable.
I cannot wait to hear what you think after you make these! Enjoy!
— Knead to Cook
These are SOOOOO good!!! My family and I are demolishing them! I am so happy to have another recipe to use up all this zucchini from my garden!
Thank you so much Rachel! My family devoured my batch too and I need to make more. ox
OMG….going to get a zucchini tomorrow to make this! Looks so rich and yummy!
Vivienne, It’s become our favorite recipe! ox