Zucchini Brownies
These vegan Zucchini Brownies are made without eggs for a wonderfully fudgy treat! Easy and quick to make, they are a great way of sneaking in some veggies!
Servings 12
Calories 366kcal
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups cane sugar
- ½ cup canola oil
- ¼ cup cocoa powder
- 2 cups zucchini shredded
- 2 teaspoons vanilla extract
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 ¼ cups chocolate chips divided
Instructions
- Preheat oven to 350°F. Grease a 9x13 baking pan with cooking spray.
- Place the flour, sugar and oil in a large bowl and blend with an electric mixer or whisk. Once the oil and sugar are well incorporated into the flour, add the cocoa powder, shredded zucchini, vanilla extract, baking soda and salt. Continue to blend with the electric mixer until well combined. Fold in one cup of the chocolate chips.
- Pour brownie batter into prepared baking pan and sprinkle remaining chocolate chips on top. Bake for 28-32 minutes or until a toothpick comes out clean and the brownies pull away from edges of the pan.
- Cool completely on a wire rack. Cut brownies into squares and serve.
Video
Notes
Recipe: This recipe was adopted from Two Peas and Their Pod. I did not make any modifications to her recipe, and it was perfect as is.
Storage: Store any leftovers in an airtight container. They will last about 5-7 days in the fridge.
Nutrition
Calories: 366kcal | Carbohydrates: 53g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 353mg | Potassium: 222mg | Fiber: 2g | Sugar: 32g | Vitamin A: 41IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 2mg