Best Vegan Zucchini Brownies - Simple And Easy To Make
The grated zucchini gives these brownies the perfectly moist texture while a generous layer of apricot jam and a slightly crisp chocolate covering top it off.
Ingredients
Wet ingredients
- 200 grams/ 1 cup oil I used rapeseed oil
- 50 ml/ ⅛ cup soy milk
- 250 ml/ 1 cup apple sauce or ½ cup water mixed with 2 tbsp chia/flax seeds
- 1 tbsp (apple) vinegar
- 300 grams/ 2 ½ cups zucchini
Dry ingredients
- 100 grams/ ½ cup sugar
- 1 tsp cinnamon
- 40 grams/ ⅓ cup cocoa powder
- 2 tsp baking soda
- 300 grams/ 2 ½ cups flour I used spelt flour
- 160 grams/ 1 ⅓ cups ground hazelnuts
Toppings and Finishes
- 40 grams/ 3 tbsp vegan butter
- 200 grams/ 1 ¼ cup couverture chocolate/baking chocolate
- 6-8 tbsp apricot jam or other jam to your liking
Instructions
- Preheat the oven to 180°C (360°F) and start by coarsely grating the zucchini.
- In a bowl, combine all the dry ingredients and whisk until smooth and free of clumps.
- In a separate bowl, mix the wet ingredients until the soy milk begins to foam lightly.
- Now combine the wet mixture, dry mixture, and grated zucchini. Mix until you have a smooth, soft dough. If you have mixed it enough there will have been enough water released from the zucchini into the batter.
- Pour the batter into a greased, flat baking dish, spreading it evenly so you have it easy when cutting the brownies into squares later. Bake in the preheated oven for 30–35 minutes.
- Let the brownies cool completely before spreading a layer of apricot jam evenly over the top. Next, pour the melted chocolate mixture over the jam, spreading it carefully to cover the entire surface. For an optional finishing touch, sprinkle some chopped hazelnuts on top.
- Once the chocolate has cooled and firmed up, cut the brownies into squares and enjoy!
