Fudgy and rich vegan zucchini brownies with a chocolate fudge topping. Mega-chocolatey and so easy to make, and you’ll never know there’s zucchini in them!
For the Zucchini Brownies:
- 2 cups (250g) All Purpose Flour
- 1 cup (86g) Cocoa Powder (Unsweetened)
- 2 cups (400g) White Sugar
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1 Tbsp Instant Coffee Powder*
- 2 cups (280g) Shredded Zucchini (Packed)*
- 1 cup (240ml) Vegetable Oil or Canola Oil
- 2 tsp Vanilla Extract
For the Chocolate Fudge Topping:
- 1/3 cup (75g) Vegan Butter
- 1/3 cup (80ml) Soy Milk*
- 1 and 1/2 cups (300g) White Sugar
- 1 cup (175g) Vegan Chocolate Chips*
- Preheat the oven to 350°F (180°C).
- Sift the flour and cocoa into a mixing bowl and then add the white sugar, baking powder, salt and instant coffee powder and mix together.
- Add the shredded zucchini, oil and vanilla and mix. The batter will look much too dry at this point and like it won’t come together. Leave the bowl to sit for a couple of minutes while you prepare your baking tray.
- Spray a 9×13* quarter sheet pan with non-stick spray and set aside.
- Return to your mixing bowl and stir again, the zucchini should have released a little bit more moistness into the bowl and it should come together now into a thick batter. Transfer the batter to the baking pan and use the back of a spoon to press it down and smooth it out so that it reaches all the corners and is evenly spread out across the baking pan.
- Bake for 30 minutes. Remove from the oven and leave to cool.
- While the brownies are cooling, prepare your chocolate fudge topping.
- Melt the vegan butter in a saucepan and then add the sugar and soy milk. Stir constantly until it reaches a full boil. When I say full boil I mean it will start foaming up as it boils (use a big enough pot to allow for this to happen). When it’s reached a full boil remove from the heat and add in the chocolate chips and stir furiously until they have melted completely and it’s a thick chocolate sauce. It will start to want to set once the chocolate is melted in so work quickly.
- Pour it immediately over the top of the still warm brownies and leave to set.
- Once the topping has set cut your brownies into squares and enjoy.
*The instant coffee powder enhances the chocolate flavor of the brownies, and does not cause them to taste like coffee at all. However you can omit this if you prefer. You can also use finely ground coffee rather than instant coffee.
*The zucchini does not need to be peeled first before shredding. Also don’t squeeze the zucchini to remove water from it, you want to use all the moisture for your batter.
*You can switch soy milk for almond milk in the topping if you prefer.
*You can use any vegan chocolate it doesn’t have to be chocolate chips, just break it up into small pieces first and make sure the amount is correct by weight.
*If your measurements are not exactly the same for your quarter sheet pan (there can be a little variety in the sizes) then don’t worry, a small amount larger or smaller shouldn’t make a difference, as long as it is a quarter sheet pan (and not a half sheet) this should work out fine.
*This recipe was first published in October 2018.
- Category: Dessert
- Method: Bake
- Cuisine: Vegan
- Serving Size: 1 Brownie (of 20)
- Calories: 364
- Sugar: 38g
- Sodium: 130mg
- Fat: 17.3g
- Saturated Fat: 4.8g
- Carbohydrates: 52.4g
- Fiber: 3.4g
- Protein: 3.3g
Keywords: vegan zucchini brownies