10 min prep, 25 min cook
- 1 medium zucchini, peeled and sliced, then measured 150g
- 1/4 cup + 2 tablespoons (120g) pure maple syrup
- 1/2 cup (128g) creamy roasted almond butter
- 1/2 teaspoon (2.5g) vanilla extract
- 1/4 cup (32g) superfine oat flour (see Note)
- 1/4 cup + 2 tablespoons (36g) unsweetened natural cocoa powder (not dutch)
- 1/2 teaspoon (3g) fine sea salt
- 6 heaping tablespoons (95g) vegan chocolate chips + 3 tablespoons (45g) for topping (95g)
Note: As usual, I suggest a scale, especially with the zucchini amount for this recipe, as too small or too large will either make the brownies too wet or too dry. Also, the brownie base is super chocolatey, not very sweet. This is to account for all the yummy chocolate chips added. If you prefer the brownie base to be sweeter, add 1-2 tbsp of a DRY granulated sugar after tasting the wet batter. Just keep in mind all the chocolate chips make it plenty rich after baked.
Note 2: If you want to make these with spelt flour, just sub the oat flour with the same amount. If you want to make these with regular all-purpose flour, while I have not tested it, I’m sure it would work fine. All-purpose flour will make them more dry and cook faster, so check them around 20 minutes and cook until the desired cooked center.
- Spray a nonstick 9×5 loaf pan with nonstspray well on the bottom and sides. These will stick bad if you don’t spray the pan! Preheat the oven to 350 F degrees.
- Peel and slice the zucchini. Use a scale so you get the correct amount of moisture for the brownies, as all zucchini sizes are so different.
- Add the zucchini and all of the remaining ingredients, except the chocolate chips, to a food processor. Process until smooth. Scrape the sides and process for another minute. It should be very smooth and runny. Taste and you will see the batter is not very sweet, since there is chocolate chips added, but if you want the base sweeter, add 1-2 tbsp of a dry granulated sugar.
- Stir in the chocolate chips, but do not blend. Pour the batter into the prepared pan, making sure to really scrape out allll of that chocolatey goodness.
- Bake for 22-25 minutes until they have a dry/shiny look on top and have pulled away from the edges. The toothpick can have a tiny bit of sticky crumbs, but not super wet batter. I baked mine for 25 minutes and they were cooked the way I like, but still nice and fudgy. If you prefer a cake-ier brownie, cook a few minutes longer until the toothpick comes out CLEAN. Depending on whether you correctly measured your zucchini will affect the baking time, as less water from the zucchini means they will cook faster. Check the brownies at 22 minutes.
- Let them cool in the pan 45 minutes to an hour, no exception, or they will fall apart. These firm up a ton while they cool. Slice into desired size and carefully remove. Eat as is or with a delicious scoop of whipped cream or vanilla ice cream. I loved these with SoDelicious CocoWhip cream!
Recipe taken from The Vegan 8, thank you for sharing your beautiful recipe with our community!