Vegan Chocolate Zucchini Brownies
4 servings
60 minutes
Vegan chocolate brownies made from zucchini are an unexpected yet delightful dessert that combines tenderness, rich chocolate flavor, and the benefits of plant ingredients. Zucchini makes the brownies moist and velvety, with their taste being almost imperceptible while adding an amazing texture to the batter. Cocoa and dark chocolate reveal their deep aromatic notes, while banana cream with a lemon hint adds gentle sweetness. This dessert is perfect for those seeking a healthy alternative to classic sweets without animal products. It pairs wonderfully with a cup of aromatic coffee or plant milk. Emerging in American cuisine as an experiment in vegan baking, zucchini brownies quickly became a favorite recipe among gourmets who appreciate the balance of flavor and health.
1
First, prepare the brownie dough using the standard method: mix all dry ingredients in a separate bowl. Grate the zucchini on a fine grater, squeeze out excess moisture, and add it to the dry ingredients. Add all liquids to the resulting mixture and knead a homogeneous dough.
- Zucchini: 375 g
- Cocoa: 30 g
- Whole grain flour: 200 g
- Sugar: 100 g
- Olive oil: 25 ml
- Linseed oil: 10 ml
- Salt: to taste
2
Bake the brownies in a silicone mold greased with a drop of olive oil in a preheated oven at 160º for 30-40 minutes (depending on your oven's power). To prepare the cream: mash a banana well with a fork, mix it with lemon juice, and simmer this mixture over low heat for 2-3 minutes. Add chocolate pieces and stir the cream until the chocolate is completely melted.
- Bananas: 1 piece
- Lemon juice: 2 tablespoons
- Dark chocolate 70%: 35 g
3
When the brownies are ready, spread them with cream and cut into portioned pieces.
- Dark chocolate 70%: 35 g