These vegan zucchini brownies are incredibly rich and gooey. They are a decadent dessert bar with hidden fruits and vegetables for added moisture plus healthy benefits!
Preheat the oven to 350F. Line a 9x9 baking dish with parchment paper so that the paper hangs over opposite sides. Set aside.
Shred the zucchini in a food processor with the shredder attachment or with a handheld shredder. Set aside.
In a stand-up mixer or large mixing bowl, mix together the oil, sugar, and vanilla extract. In a separate bowl combine the flour, cocoa powder, baking soda, and salt. With the mixer running, slowly add the dry ingredients to the wet, beating it until it's well combined. The dough will be dry at this point. Don't worry. The zucchini provides the moisture.
Add the zucchini and gently mix together. Fold in the chocolate chips.
Pour the batter onto the prepared baking sheet and bake for 35-45 minutes. You want the brownies to be slightly under-baked so that a knife inserted in the middle comes out with moist crumbs on it.
Let the brownies cool completely before taking them out of the baking dish. When ready to remove from the pan, pull up on the overhanging parchment paper. Slice into 2" pieces.
Serving and Storing - Serve the brownies at room temperature or rewarm them and serve them with some coconut ice cream for a delicious dessert. Store in an airtight container at room temperature for up to 5 days. You can also wrap the brownies in plastic wrap and place them in the freezer to store for up to 2 months.
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