Name: Fudgy Zucchini Brownies
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 12 servings
Ingredients: 2 tbsp flax meal (to make flax eggs); 6 tbsp water (to mix with flax meal); 1 cup almond butter (creamy or no-stir); 0.25 cup maple syrup (pure syrup); 0.5 cup coconut sugar (or brown sugar); 1 tsp vanilla extract (pure extract); 0.45 cup cocoa powder (unsweetened and sifted); 1 tsp baking powder (for lift); 1 pinch salt (to balance sweetness); 1 cup zucchini (finely shredded and squeezed dry); 0.5 cup vegan chocolate chips (or dark chocolate chunks)

Fudgy Zucchini Brownies

These rich and fudgy zucchini brownies are a delicious flourless dessert that keeps everyone guessing. Made with creamy nut butter and naturally sweetened, they feature a perfectly crackly top and moist center without any detectable vegetable taste. A wholesome, gluten-free treat that is quick to prepare and incredibly satisfying.

Instructions

Show units in method

1

Mix flax meal (2 tbsp) with water (6 tbsp) in a small bowl and let it sit for 5 minutes to thicken into a gel.
2

Preheat your oven to 350F (180C) and line an 8x8-inch square baking pan with parchment paper.
3

In a large mixing bowl, whisk together almond butter (1 cup), maple syrup (0.25 cup), coconut sugar (0.5 cup), the flax egg mixture, and vanilla extract (1 tsp).
4

Stir in cocoa powder (0.45 cup), baking powder (1 tsp), and salt (1 pinch) until a thick brownie batter forms.
5

Gently fold in the shredded zucchini (1 cup) and vegan chocolate chips (0.5 cup) until evenly distributed.
6

Spread the batter into the prepared pan and bake for 22-25 minutes until a toothpick comes out mostly clean.
7

Remove from the oven and let the brownies cool completely in the pan to set before slicing.