Best Vegan Zucchini Brownies

🧂 Ingredients

• 10.5 oz zucchini

  grated
• 1 banana

  mashed (or another egg substitute, *see notes)
• 1 ½ cup all-purpose or spelt flour

  or gluten-free flour
• ⅔ cup cocoa powder

  unsweetened
• 1 ½ tsp baking powder

  or ¾ tsp baking soda
• ½ tsp salt
• ¾ cup sugar

  of your choice
• ⅓ cup neutral oil

  e.g. canola or sunflower oil
• approx. ⅓ cup dairy-free milk
• 1 tsp vanilla extract

  optional
• ½ cup vegan chocolate chips

  or other chopped chocolate

Instructions

• 1 Preheat the oven to 347°F. Grease an 8"x12" baking pan (or similar size) with a
  bit of vegan butter and then line with additional parchment paper. (The previous
  greasing helps the parchment paper to stick to the pan).
• 2 Grate the zucchini and mash the banana. Set both aside.
• 3 In a large bowl, whisk together the flour, cocoa powder, baking powder, salt,
  and sugar. Then add the oil, dairy-free milk, vanilla extract, mashed banana,
  and grated zucchini and mix everything until just combined. (But please do not
  over mix, or the brownies will become dense).
• 4 Pour the batter into the prepared baking pan and smooth it out. Sprinkle with
  chocolate chips if desired and bake for about 35 minutes. (The longer you bake
  the brownies, the drier they will be. If you like them to be moister don't bake
  them too long).
• 5 Let the brownies cool for 15 minutes. Then lift them out of the pan using the
  overhanging parchment paper and let them cool completely on a cooling rack.
• 6 Cut into brownies and sprinkle with some coarse sea salt as desired. Enjoy!

Nutrition Info