If you, like us, sometimes enjoy baking sweets that sneakily include veggies - look no further than this double chocolate zucchini brownie recipe! In it’s original form the recipe is gluten free, though we made both a gluten free and gluten included version and both were delicious! Thank you Debbie K. for sharing this recipe with us and bringing us your homemade brownies too! Nothing kicks off making inspiration quite like being gifted brownies! Naturally, we also modified the recipe to be plant based, so you’ll see those substitutions below.
You can find the original recipe here, though as a heads up it is behind a paywall at Dashing Dish.
Ingredients
2 cups grated zucchini
1/4 cup applesauce
2 Tbsp Bob’s Red Mill Egg Replacer with 4 Tbsp water mixed well - or use 2 large eggs
1/2 cup sugar (or sweetener of choice)
1 cup oat flour (we made a version with regular all purpose flour and one with Pillsbury Gluten Free all purpose flour - both were a success)
1/2 cup cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
1/8 tsp cinnamon (this wasn’t included in the original recipe)
1/8 cup dark chocolate chips
Recipe
Preheat oven to 350 degrees. Grease an 8x8 cooking pan, or a bread pan works great too - it’s all we had available! Mix together wet ingredients in large mixing bowl. Add in all dry ingredients (except for chocolate chips) and mix until ingredients come together. Add in chocolate chips and mix one more time. Add mix to greased pan and bake for 35-40 minutes. Try your hardest to let these cool before you enjoy!
Since we only have a bread pan, our brownies appeared more as chocolate zucchini bread, but let us assure you that it made no difference to how much we enjoyed this dish! Pictured is the gluten free version.