Vegan Zucchini Brownies
- 2 ½ c. All-Purpose Flour
- ½ c. cocoa powder (my favorite is Rodelle Gourmet Baking Cocoa)
- 1 ¾ c. sugar
- 1 tsp. salt
- ½ tsp. baking powder
- ½ tsp. baking soda
- 2 “flax eggs” (2 Tbsp. flax meal + 6 Tbsp. water)
- ½ tsp. espresso powder (my favorite is Medaglia D'Oro)
- ½ c. avocado oil (I use Chosen Foods)
- 1 tsp. pure vanilla extract
- ½ c. coconut oil
- ½ c. full-fat coconut milk
Vegan Chocolate Frosting
- ½ package of silken tofu (about 8 oz), drained
- 1 Tbsp. pure maple syrup
- ½ tsp. vanilla
- ½ package of vegan chocolate chips (6 oz), melted and slightly cooled.
- Preheat your oven to 325ᵒF
- Whisk together flour, cocoa powder, sugar, salt, baking powder and baking soda in a bowl and set aside.
- Mix flax meal and water to create your “flax eggs”, then incorporate espresso powder.
- Pour your flax egg mixture into the bowl of a standing mixer along with, avocado oil, vanilla, coconut oil, and full-fat coconut milk. Mix for about a minute or until combine.
- Then add in your dry ingredients and mix until incorporated.
- Remove from your mixer and fold in zucchini and vegan chocolate chips.
- Grease a cookie sheet (that has slightly raised edges, about 2 cm) with coconut oil.
- Spread out the brownie batter evenly and bake at 325ᵒF for 40-45 minutes, or until a toothpick inserted comes out clean.
- While the brownies bake, make the frosting.
- Put your silken tofu, maple syrup, vanilla and melted vegan chocolate chips into a blender. Blend until combined, scraping down the sides for any chocolate that might get stuck.
- Once your brownies are out of the oven, let them cool for about 30 minutes.
- Once they have cooled, evenly spread the chocolate frosting on your brownies.
- Stick the brownies in the refrigerator for 10-30 minutes to allow the frosting to set.
- Cut your brownies to serve & enjoy!
These are some of the specific brands I prefer for this recipe – As an Amazon Associate, I earn from qualifying purchases.