Rich, dark and extraordinarily rich zucchini cupcakes taste a lot like regular chocolate cupcakes you’ll never guess A full cup of zucchini is packed in the recipe!
If you’ve never tried making zucchini muffins, it’s a must-try.
Zucchini allows you to add moisture and softness without all the extra fat, reduce oil and calories while secretly packing brownies with nutrition at the same time.
Brownies are healthy and tasteless. It’s the best of both worlds!
Also make sure to do this Black bean brownies
There is no diary
no eggs
without butter
No flaxseed
Brownies go well with almond milk or with this brewed coffee recipe.
Zucchini Brownie Vegan Ingredients
The recipe consists of traditional brownie ingredients, including cocoa powder, flour, sugar, and optional mini chocolate chips.
Packed with vitamins, zucchini stands in a lot of oil, adding extra moisture and nutrition without all the fat and calories. Or make it oil-free with almond butter.
If you prefer sugar-free brownies and almond flour, try the keto brownies mentioned below.
This can be regular or frozen with Chocolate cream cheese frosting.
More zucchini recipes
How to make zucchini cakes
Start by gathering the brownie ingredients and slicing the zucchini (see below).
Preheat oven to 350°F, line an 8×8 pan with parchment paper, or grease the bottom and sides of the pan. Sit aside.
Combine the dry ingredients in a large mixing bowl and stir well. Add the wet ingredients, including the zucchini, and stir to form a mixture.
Put the brownie mixture in the prepared tray and bake on the middle rack of the oven. For very fudge brownies, my favorite trick is to remove the unfinished brownies after 15 minutes, let them cool, and then refrigerate overnight so they firm up without overcooking or clumps. If you’re in a hurry or prefer cake-like buns instead of fudge-like buns, bake for 20 minutes or until fully set.
Brownies (like many baked goods) are sweeter and richer the next day, with a better brownie texture. So let them sit a day before serving…if you can wait!
How to cut zucchini:
The recipe calls for 1 cup of zucchini, which is about one or two zucchini, depending on the size. I usually buy three just to be on the safe side, and because leftovers can always be used for this Coconut curry recipe.
The easiest way to chop zucchini is not with a grater, but with a food processor. Cut vegetables into medium pieces, then whisk until well-grated, pausing several times to scrape sides of the machine if necessary.
Measure 1 cup after curing, not before. While some recipes tell you to do so, I didn’t bother getting rid of the extra moisture here.
Above – Watch our Zucchini Fudge Brownie recipe video
Recipe adapted from my vegan brownies.
- 3/4 cup White flour or wheat (For Keto, try this keto brownies)
- 1/2 cup Unrefined sugar if desired في
- 1/3 cup extra sugar or erythritol
- 1/2 cup Unsweetened cocoa powder
- 3 Tablespoon Dutch cocoa powder
- 1 cup finely grated zucchini (160 g) (See above for how to chop zucchini)
- 3/4 Teaspoon Baking soda
- 1/2 Teaspoon salt
- 1/2 cup Small chocolate chips, optional
- 1/4 cup oil, or 1/3 cup softened almond butter
- 1/4 cup Water
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Preheat oven to 350°F, line an 8×8 saucepan with parchment, or grease it well, and set aside. In a large bowl, mix the dry ingredients well, then add the rest of the ingredients to form a mixture. Put it in the skillet. Bake on the middle rack – I like to bake for 15 minutes and then refrigerate overnight to firm while the fudge remains. Brownies are sweeter and richer the day after they’re made, if you can wait!View Nutrition Facts
More healthy chocolate recipes
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