Vegan Espresso Zucchini Brownies
These rich, velvety Vegan Espresso Zucchini Brownies use espresso to give them an even deeper, richer chocolate flavor. The zucchini makes them healthier but don't tell your kids.
Servings: 24 brownies
Ingredients
- 2 c all-purpose flour
- ⅓ c cocoa powder
- 2 tsp espresso powder
- 1½ tsp baking soda
- 1½ c granulated sugar
- 1 tsp salt
- ½ c canola oil
- ¼ c applesauce, unsweetened
- 2 tsp vanilla
- 2 c shredded zucchini
- 1 c vegan chocolate chips, divided
Instructions
- Preheat oven to 350℉ and spray or grease a 9x13 baking pan. Line with parchment paper for easy removal of brownies.
- Grate the zucchini and set aside. Note: Do not remove any moisture from the zucchini; it is adding moisture to the brownies.
- Using a mixer with a paddle attachment, add the sugar, oil, applesauce, and vanilla and mix.
- Slowly add the flour, cocoa powder, espresso, baking soda and salt to the bowl and mix until thoroughly combined. Stir in the shredded zucchini and mix. Set batter aside for close to 10 minutes so the zucchini can give the batter some moisture.
- Stir in ¾ c vegan chocolate chips and mix until well combined. Pour into the prepared pan and spread and press the batter down. Sprinkle the remaining vegan chocolate chips over the top.
- Bake in the oven for approximately 30 minutes or until a knife inserted to the middle comes out clean. Let cool before cutting into squares.
Notes
NOTES: Mashed bananas can be used in replace of the applesauce.
Omit the espresso if you don't have any and increase cocoa powder to 1/2 cup.
We store leftovers in the refrigerator because we think they taste even better the second day.