The salt in these Zucchini Vegan Chocolate Brownies helps draw the moisture out of the zucchini which contributes to the delicious gooey-ness of the brownie.

No one can tell there is zucchini in here as they are just as satisfying and delicious as regular brownie.

Ingredients

For the slice:

• 3 cups wholemeal plain flour
• 3/4 cup cocoa powder
• 2 teaspoons bicarbonate of soda
• 1.5 teaspoons salt
• 3/4 cup vegetable oil
• 2 cups sugar
• 3 teaspoons vanilla extract
• 2 teaspoons instant coffee mixed into 2 tablespoons of hot water
• 3 cups shredded zucchini (2 medium sized zucchinis)
• 1 cup chopped walnuts

For the icing:

• 3 cups icing sugar
• 1/3 cup cocoa
• 1/3 cup soy milk
• 1 teaspoon melted dairy-free margarine or coconut oil

Method

1. Preheat oven to 180ᵒC.
2. Line a slice baking tray
3. Mix dry ingredients together (flour, cocoa, bicarb, salt)
4. Make a well and add in wet ingredients except zucchini (oil, sugar, vanilla extract, coffee), then mix
5. Mix in zucchini and allow to stand for 3-5 minutes while the salt draws the lizuid out of the zucchinis. The batter will be very thick.
6. Mix in walnuts and spread into baking tray.
7. Cook for 30-35 minutes or until a skewer comes out clean.
8. For the icing: Sieve the icing sugar and cocoa powder together in a bowl. Carefully melt the margarine/coconut oil and mix it in to the dry ingredients, along with the soy milk. Mix until smooth.
9. Allow the slice to cool for 15minutes before spreading the icing on, then slice and enjoy!

Store in an air-tight container on the bench for up to 2 days or up to 5 days in the fridge. I enjoyed mine with some Zucchini Slice.

Recipe inspired by: Crazy for Crust.

I am not a vegan but I love the earth! If there were more recipes like this then there would be more vegans.

©Anna Reeves 2019

Want more? Follow and like us!