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Wednesday, December 6, 2017

Delicious Zucchini Brownies (Vegan)

This recipe by Crazy for Crust is my go-to! So delicious, even without the frosting! I have made a few modifications to the recipe (like adding chocolate chips and making a vegan ganache frosting). I have yet to meet a person who doesn't like these fudgy, chocolatey, gooey, and delicious brownies! I also have tricked tons of kids into eating veggies. Ha!


For the brownies:
2 cups all purpose flour
1/2 cup cocoa powder
1 and 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1 and 1/2 cups sugar
2 teaspoons vanilla extract
2 cups shredded zucchini
3 to 6 tablespoons water
1/2 cup chocolate chips (you can find vegan chocolate chips at a natural food store)

For the optional ganache frosting:
1 and 1/2 cups chocolate chips (you can find vegan chocolate chips at a natural food store)
1/2 to 3/4 cup almond milk (or, other dairy or non-dairy milk)


Following these instructions exactly will provide the best results.

1. Using a hand mixer, mix together the oil, sugar, and vanilla until well combined.

2. Add in the flour, cocoa powder, baking soda, and salt. Mix well with the hand mixer.
3. Stir in the zucchini with a spatula. The mixture will be very powdery. Add in one tablespoon worth of water at a time until your batter is no longer powdery (this varies based on how wet your zucchini is). The dough will be very thick like cookie dough! Do not add too much water (it will be very unlikely that you will need 6 tablespoons of water) as this will change the consistency of the brownie. Confession: if I have 1/4 cup or 1/3 cup of extra shredded zucchini, I add that in and skip this water step.
4. Fold in the chocolate chips.
5. In a greased 9x13 pan (or in a pan with parchment paper), spread the batter evenly in the pan.
6. Bake the brownies at 350 degrees for 25 minutes. Remove them from the oven and let them cool at room temperature. 
7. While the brownies are cooling, make the optional frosting by microwaving the chocolate chips and almond milk at 30 second intervals, mixing between intervals. You are done when the ganache is shiny, smooth, and a barely thick consistency. If the ganache gets too thick, re-warm in the microwave. If it is still too thick, add more almond milk and rewarm.
8. Spread the frosting evenly over the brownies and let the brownies cool completely.
9. Once the brownies are cool, cut them into squares. And, enjoy!
10. If you have leftovers, store them in an air-tight container in the fridge. In my opinion, these brownies taste even better on the second day as they are even gooer!


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