Indulge in the rich, fudgy goodness of these vegan brownies, where the secret ingredient—zucchini—adds moisture and tenderness without sacrificing decadent flavor. These treats are a chocolate lover's dream, delivering a chewy texture that's simply irresistible.

Follow The Directions

01

Step

Preheat the oven to 375 degrees F (190 degrees C). Liberally spray the bottom and sides of a 10x15-inch oven-proof glass dish or two 9x5-inch loaf pans with cooking spray. (Prep time: 5 minutes)

02

Step

Combine coconut sugar, oat flour, cocoa, cacao powder, and baking powder in a large bowl. Mix well until no lumps remain, using a sifter if necessary. Set aside. (Prep time: 5 minutes)

03

Step

Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. (Cook time: 5 minutes)

04

Step

Combine zucchini, grapeseed oil, flaxseed, and vanilla extract in a blender; blend on high until completely smooth and slightly warm, 1 to 1 1/2 minutes. Pour zucchini mixture into the melted chocolate; continue heating and stirring with a rubber spatula, scraping down the sides, until mixture is well combined. Remove top bowl from the heat. (Prep time: 2 minutes, Cook time: 1-2 minutes)

05

Step

Fold the coconut sugar mixture into the zucchini-chocolate mixture, until mixture is combined but still slightly lumpy; do not overmix. Batter will be very thick with a smooth texture. Let sit for 5 minutes, then gently stir. Pour batter into the prepared pan, spreading so it is as flat and even as possible. (Prep time: 10 minutes)

06

Step

Place brownies in the preheated oven until they look dry and shiny on top and start to pull away from the edges of the pan, and until a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and let cool in the pan for at least 1 hour. (Cook time: 25 minutes, Cool time: 60 minutes)