One of my favourite snacks are definitely brownies. When we were in Seattle a few weeks back, one of our amazing hosts whipped up an amazing and delectable chocolate zucchini cake. On our return home, our garden surprised us with three extremely large zucchinis that needed to be used. So I decided to do a less indulgent, but just as good, cake in brownie form to use up some of our zucchini.
I have slightly adapted the recipe by adding zucchini, reducing the sugar and syrup, adding cinnamon and a bit more flour, removing the instant coffee (no caffeine for me!), and adding a touch of almond milk as the batter was a tad dry. I also sprinkled some walnuts on the top before baking.
Chocolate Zucchini Brownies
Adapted from: Holy Cow Vegan – Fat Free Brownies Ingredients:
Adapted from: Holy Cow Vegan – Fat Free Brownies Ingredients:
- 1 cup whole wheat flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup cocoa powder
- 1 tsp cinnamon
- 1 tbsp maple syrup
- 1 tbsp water
- 1/3 cup sugar
- 2 tsp vanilla extract
- 2 tbsp flax meal plus 6 tbsp water, whisked together
- 1/4 cup chocolate chips – use non-dairy chocolate chips to make completely vegan
- almond milk, if batter too dry (or any kind of milk)
- walnuts, optional
Directions:
- Preheat oven to 350.
- Mix the first 4 ingredients in a medium size bowl.
- In a large bowl, whisk together the maple syrup, water, sugar, vanilla & flax combination.
- Add the dry mixture to the wet in multiple batches mixing well after each addition. If batter is too dry, add your favourite milk to help bring it together. Will still be and should be a fairly thick batter.
- Spread evenly in a greased 11×7 pan or 8×8 baking pan and bake for 25-30 minutes or until toothpick comes out clean.
- Let cool completely on a wire rack, cut and enjoy!
