Kim
Chocolate Zucchini Brownies
  • These are so good, very moist and yummy, and if you leave them uniced they are not too bad on the healthy eating front!

    Chocolate Zucchini Brownies
    Vegan, Egg Free, Dairy Free.

    Ingredients:

    Dry;
    2 cups Plain (all purpose) flour
    1/2 cup Dutch cocoa
    1 cup raw sugar (or sub white or brown)
    1.5 teaspoon baking powder

    Wet;
    2 medium Zucchini grated
    1/2 cup Vegetable oil

    Optional - Walnuts

    Pre-heat your oven to 170°C (338°F)

    Grease and line a brownie tin with baking paper (I used one which was 17.5 x 27.5 cm, however it could have been a bigger tin, next time I will use my 20.5 x 30.5 cm tin instead)

    Sift the cocoa, baking powder and flour together three times, add the sugar, and combine well.

    Stir through the zucchini and oil add the walnuts now if you are using them.

    The mixture will be kind of dry - don't be too alarmed, the zucchini has masses of liquid in it which will render out in the cooking process and make the brownies lovely and moist!

    Pack into the brownie tin evenly and place in oven for 20-25 minutes, until it lightly springs back when touched in the middle.

    Cool completely, then ice with Chocolate Ganache or chocolate fudge icing, or just dust with icing sugar or cocoa.

    Yum!
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joey and Jeff like this.
  1. joey
    wow, i will try this, thanks
  2. Kim
    Hi Lisa - No, you really can't leave out the zucchini, it is the moisture content of the brownies - you could substitute carrot perhaps, but really I would stick with zucchini, you do NOT taste them at all in the brownies, the taste is of chocolate.
  3. lisa1975
    hi kim can I use put choc chip don't like Zucchini? ty