If you find yourself in the kitchen often, cooking and baking up a storm (something I imagine to be true for most of you, otherwise why would you be reading a food blog?), you probably understand the stress and excitement of cooking and baking for others.
Giving away your baked goods is like giving away a piece of your heart. Cookies, cakes, and brownies are almost always guaranteed to bring a smile to another’s face. Unless of course, they are on a diet, in which case you should desperately try to convince them that cookies are much more important.
Baking requires such precision, careful attention, and some sense of confidence to known when to pull something out of the oven, even when the recipe is yelling at you to wait another ten minutes. Sometimes you just know. Or smell the burning. Either way, you’ve put so much of yourself into this little edible wonder that be you’ll be damned if they don’t like it. That’s where the stress comes in…will they like it?
But of course, that’s also where the excitement comes in. Because that moment where they put the brownie in their mouth and you see a grin creeping up, you know you’ve done your job. It’s the greatest feeling, really.
The first time I made these vegan zucchini brownies, I was a little skeptical, knowing that throwing vegetables in baked goods is not the norm, though I think we can make an exception for zucchini. I brought them to a dinner with some friends and the entire pan was gone within a few hours. Good sign.
I made a few changes, and here they are now, perfected, and guaranteed to be please a crowd. If you need a simple dessert to bring to friends, are vegan, or just ran out of eggs, this one’s for you. Print Vegan Zucchini Brownies Author: Katy’s Kitchen Prep time: 30 mins Cook time: 25 mins Total time: 55 mins Yield: one 8×8 pan Note: the batter is very dry until you add the zucchini. If you let it rest for 5 minutes, the zucchini will release its moisture and the batter is easier to spread into the pan. The brownies have a cakey texture but will become slightly fudgier if you let them sit for a day before eating. Ingredients The Brownies
- ¼ cup of vegetable oil
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup whole wheat pastry flour (or all-purpose)
- ¼ cup cocoa powder, plus extra for dusting the pan
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup grated zucchini
- 3 Tablespoons cocoa powder
- 2 Tablespoons vegan margarine (or butter)
- 1 cup powdered sugar
- 2 Tablespoons almond milk
- 1 teaspoon vanilla extract
- optional: sprinkles
Instructions The Brownies
- Preheat the oven to 350 F. Grease and flour an 8×8 inch baking pan.
- In a large bowl, stir together the oil, sugar, and vanilla extract.
- In a separate bowl, whisk together the flour, cocoa, baking powder, and salt. Add to the oil mixture and stir to combine. The mixture will be very dry and crumbly.
- Fold in the zucchini. Let the batter rest for 5 minutes before spreading into the pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the brownies cool completely before frosting.
- In a small saucepan, melt the cocoa and margarine. Set aside to cool.
- In a mixing bowl, stir together the sugar and milk, then the vanilla. Add the cocoa mixture to the bowl and stir to combine. Spread over the brownies and add the optional sprinkles.