(Scroll below in the post for step-wise instructions/pictures and printable RECIPE CARD is below too).
VEGAN ZUCCHINI BROWNIES - moist, fudgy, addictive and finger licking good, these eggless brownie delights get their moisture from zucchini and that chocolaty hit is totally elevated by a dash of coffee powder (optional but recommended)!
With coconut sugar and whole wheat flour, this is surely going to be your go to from here on for brownies when you are craving for one and need something healthy too!
Rest assured, no one will be able to guess that you have added a “vegetable” in it! And once you take a bite, you will be reaching out for more! We did.
One bowl, no beaters needed and totally eggless and vegan (uses oil), it is so easy, with a little help from you, even your kids can make these scrumptious, chocolaty bites!
VEGAN ZUCCHINI BROWNIES WITH WHOLE WHEAT FLOUR:
Although I have a lot of recipes in my draft folder (like at least 100) that I need to share with you, this brownie which I just made had to go on the blog ASAP as you all should make it immediately too.
Totally addictive, fudgy, oeey, gooey, scrumptious,chocolaty and absolutely finger licking kinda treat…(trust me, you will do it); these are brownies that will make you go out to get some zucchinis just to make them again and again!
I just did; yes, really!!!
Any other reason why you should make it? Well:
- It has whole wheat flour (no refined flour), so a tad bit healthier than most brownies.
- It is refined sugar free - I have used coconut sugar here; you can use regular sugar too.
- A vegetable is hidden in the pores of this brownie – zucchini; a great way to sneak veggies in you and your family’s diet!
- It is eggless/egg free; most Indians and vegans will like it.
- Uses oil instead of butter, so the brownie stays moist even in the fridge.
- Needs no beaters or mixers; just a wooden spoon, spatula or spoon and a bowl, so even non bakers can make it easily!
Once ready, cooled and sliced, you will not be able to resist or stop only at one as they are fudgy, super moist and super delicious!
Well, I keep repeating myself as they are that good!
INGREDIENTS YOU WILL NEED TO MAKE THESE VEGAN ZUCCHINI BROWNIES:
Whole wheat flour – yes, no refined flour here; if you like, you can use all-purpose flour (maida) instead too. I like to make my bakes with whole wheat flour or even multigrain sometimes; makes it a bit healthier and almost guilt free.
Sweetener – you can use white sugar or even raw, turbinado sugar, but I have used coconut sugar as although it is still sugar, because of its low glycemic index, this will not spike you blood sugar as fast as regular sugar does. Also, it has additional minerals as compared to plain white sugar.
Cocoa powder – Duh! Brownies, so you definitely need these.
Coffee powder – this one is optional but a dash of instant coffee powder in any chocolate treat sort of enhances the flavor of cocoa powder making any bake chocolatier! If making brownies to kids, you can omit it.
Baking soda – needs a bit for that lift or rise.
Salt – just a bit as this also adds to the final flavor.
Zucchini – the main must have ingredient in this bake and which adds moistness multifold! Just grate and use….no need to squeeze out water or drain the water.
Oil – no butter here; just plain cooking oil. I have used vegetable oil.
Vanilla Extract/Essence – all sweet bakes need this to enhance the aroma.
Chocolate chips – This one is again optional but we love more chocolate in anything! You can omit and use walnuts instead too or leave it out altogether.
Here is the one I made again but with walnuts instead of chocolate chips in them.....so totally refined sugar free too!
TO MAKE VEGAN ZUCCHINI BROWNIES:
Mix the dry ingredients together – 1 cup whole wheat flour, 3/4 cup coconut sugar, 1/4 cup cocoa powder, 1 teaspoon instant coffee powder if using, 1/2 teaspoon baking soda, 1/2 teaspoon salt.
Add 1/4 cup oil, 1 cup grated zucchini, 1 teaspoon vanilla extract and 1/2 cup chocolate chips (leave some to top if preferred or use walnuts; totally optional).
Fold gently adding 2-3 tablespoons of water if needed to make the batter flowy yet thick.
Using whole wheat flour in any cake or brownie as it is here, makes the batter a tad thicker than using plain flour so you may need to stir in some water. I added about 3 tablespoons of water; every flour is different, so add accordingly.
Transfer to parchment paper lined baking tin (8X8 inch pan)
Sprinkle some chocolate chips on top if using and bake in preheated 350 F or 180 C oven for about 25 minutes or so. Do not over bake or the brownies will become too dry and dense.
A toothpick inserted in center should come out moist with brownie crumbs sticking to it for moist, fudgy, gooey brownies; check at 23-24 minutes if you want. Bake a few minutes more if you want cakey brownies.
Cool completely before daring to cut into it! If you cut it when warm, it will be slightly sticky.
So, cool thoroughly and then cut using a sharp, large knife.
Enjoy as a snack, after dinner dessert or plonk a dollop of ice cream and indulge!!!
Leftovers (if any) can be stored in an airtight container at room temperature for a couple of days depending upon the temperature of the room.
At the time of posting this (1 day after baking it), they were all gone!
For longer storage, store in the fridge and enjoy chilled or brought to room temperature.
Happy Baking/Eating foodie friends!
If you do happen to try this, I would love to hear about it. You can share your thoughts in the comment box below (do not forget to give a rating) and/or on Instagram (#curryandvanilla16/@curryandvanilla16) and my Facebook page.
Now, here is the recipe I promised:
Vegan Zucchini Brownies
Moist, fudgy, addictive and finger licking good, these eggless brownie delights get their moisture from zucchini and that chocolaty hit is totally elevated by a dash of coffee powder (optional but recommended)!
With coconut sugar and whole wheat flour, this is surely going to be your go to from here on for brownies when you are craving for one and need something healthy too!
Ingredients
- 1 cup atta/whole wheat flour
- ¼ cup cocoa powder
- ¾ cup coconut sugar or regular sugar
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp instant coffee powder optional
- 1 cup grated zucchini
- ¼ cup neutral oil like vegetable oil
- 1 tsp vanilla extract/essence
- 2-3 tbsp water or as needed.
- 1/2 cup chocolate chips or walnuts; optional
Instructions
TO PREP BEFORE BAKING:
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Preheat oven to 350 F or 180 C.
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Line an 8X8 inch baking pan with parchment paper and grease again. I also grease the pan before placing the parchment paper to help in sticking it to the pan and not slide!
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Grate zucchini (with skin) using the small grate of a grater – you will need a packed 1 cup.
TO MAKE BROWNIE BATTER:
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Mix or sift the dry ingredients in a large bowl – 1 cup whole wheat flour (loosen the flour, spoon into cup and then level the top), ¼ cup cocoa powder (sift to avoid lumps), ¾ cup coconut sugar; again sift and add, ½ teaspoon baking soda, 1 teaspoon instant coffee powder and ½ teaspoon salt.
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To this, add ¼ cup oil, 1 cup grated zucchini, 1 teaspoon vanilla extract and ½ cup chocolate chips (set aside a few to sprinkle on top).
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Mix or fold using a wooden spoon or silicone spatula adding water about 2-3 tablespoons of water to make for a flowy yet thick batter; try and not over mix.
TO BAKE VEGAN ZUCCHINI BROWNIES:
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Pour into prepared pan and level the top using spatula.
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Bake in preheated oven for 25-30 minutes or until toothpick inserted in center comes out with a few moist crumbs sticking to it.
Check at around 24 minutes or so.
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If you want a cakey brownie and not fudgy one, bake until the toothpick comes out clean; a couple of more minutes.
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Mine baked in about 25 minutes for a fudgy one. Each oven is different.
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Remove from oven and let cool in pan about 20 minutes and then remove the brownie along with parchment and place on cooling rack to cool completely.
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Patience is needed here. Wait until COMPLETELY COOL before cutting into desired shapes.
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Time to enjoy fudgy, oeey, gooey, decadent, delicious and healthier zucchini brownies now!
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Happy Baking/Eating!
Recipe Notes
- Instead of whole wheat flour, you can use plain flour too.
- If you do not like coconut sugar or do not have, you can use plain sugar or even brown sugar.
- Adding chocolate chips is optional; you can leave it out or substitute with walnuts.
- Do not over bake or the brownie which is supposed to be fudgy will turn cakey although still delicious.
- Cool completely and then cut into desired shapes.
- As the brownie is moist, store in an airtight container, placing parchment paper in between layers to prevent them from sticking to each other; that moist!
- Enjoy and Happy Eating!
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