Vegan Zucchini Brownies

Vegan Zucchini Brownies | Revamperate Vegan Zucchini Brownies | Revamperate
Happy Friday! As you can probably tell if you follow my blog, I’m not vegan. Butter and cheese are a very large part of my diet, and butter and eggs are a huge part of my baking. Every once in a while, I do like to take the vegan route, especially when my parents send me home with fresh zucchini from their garden. Naturally, my first thought was to bake with it! I went back and forth about what to make and decided that whatever it was, it had to have cream cheese on top, which (sadly) is not vegan BUT you can make it vegan if you use vegan butter and/or dairy-free cream cheese, and I bet it would still taste delicious with these brownies. 

Normally, I’m not one to add vegetables to my baked goods, but these vegan zucchini brownies are the exception. I never would have thought something semi-healthy would taste so good. By the way, they are still amazing by themselves, but I have to admit the cream cheese frosting takes them to the next level. I thought baking with no butter or eggs would make these brownies dry and lacking some essential flavor, but that wasn’t the case at all. They tasted just like your usual fudgy, moist brownie but with a kick of the zucchini flavor. Here’s how to make them! 

Vegan Zucchini Brownies | Revamperate

  • 1 tbs unsweetened cocoa powder
  • 1 1/4 cup vegan chocolate chips
  • 1 1/2 cups shredded zucchini, drained of excess moisture 
  • 1 cup sugar 
  • 1/2 cup brown sugar
  • 2 cups flour
  • 2 tsp vanilla
  • 1/2 cup vegetable oil 
  • 1/2 tsp salt
  • 1 1/2 tsp baking soda

In a small saucepan on the stove, melt 3/4 cup of the chocolate chips and add the cocoa powder. Set aside to cool for a few minutes. 

In the bowl of your mixer, combine vegetable oil and sugars. Mix in the slightly cooled chocolate mixture. Add the vanilla, salt, baking soda and shredded zucchini. Then slowly mix in the flour with a spatula until just combined. Lastly, stir in the remaining chocolate chips. 

Vegan Zucchini Brownies | Revamperate Vegan Zucchini Brownies | Revamperate
Pour the batter into a parchment lined 9 x 9 inch baking pan and bake on 350 degrees for 35-40 minutes until an inserted toothpick comes out mostly clean with some crumbs hanging on. Let cool on a cooling rack, and pull the brownies out by the parchment.

Frost with a delicious frosting (like this non-vegan but absolutely amazing cream cheese frosting, but you can sub vegan cream cheese and butter) and serve. You will never know these are vegan or healthy! Enjoy!

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