Moist Vegan Zucchini Brownies

Ingredients

• cooking spray
• 1 ½ cups granulated coconut sugar
• 1 ¼ cups gluten-free oat flour
• ½ cup Dutch-process cocoa
• ½ cup cacao powder
• 1 teaspoon baking powder
• 1 ½ (10 ounce) bags vegan dark chocolate chips
• 3 small organic zucchini, diced
• ¾ cup grapeseed oil
• 1 teaspoon vanilla extract
• ½ teaspoon pink Himalayan salt

Step 1

Warm your oven to 375°F (190°C) and grease a 10x15-inch glass baking dish or two 9x5-inch loaf pans really well with cooking spray. In a large bowl, mix together the coconut sugar, oat flour, cocoa, cacao powder, and baking powder. If you notice any lumps, give it a good sift or stir until smooth and set it aside.

Step 2

Melt the chocolate chips using a double boiler: place them in a heatproof bowl over simmering water, stirring often with a rubber spatula to keep the chocolate from burning. This should take about 5 minutes.

Step 3

While the chocolate melts, blend the zucchini, grapeseed oil, flaxseed, and vanilla extract until completely smooth and a little warm—about a minute to a minute and a half. Pour this mixture into the melted chocolate and keep stirring gently until everything comes together nicely. Once mixed, take the bowl off the heat.

Step 4

Now, fold the dry sugar and flour mixture into the zucchini-chocolate mix. Don’t overdo it; you want the batter thick but still a bit lumpy and smooth. Let it rest for 5 minutes, then give it a gentle stir.

Step 5

Pour the batter into your prepared pan, spreading it out evenly. Bake for around 25 minutes, or until the top looks dry and shiny, the edges start to pull away, and a toothpick inserted in the center comes out clean.

Step 6

After baking, let the brownies cool completely in the pan—at least an hour—before slicing. This helps them set and stay nice and moist.