Description
Moist and fudgy vegan gluten-free brownies made with grated zucchini, peanut butter, and almond flour. These brownies are naturally sweetened with maple syrup and coconut sugar, offering a healthy, plant-based twist on a classic favorite. Perfect for a guilt-free dessert or snack.
Ingredients
Flax Egg
- 1 tablespoon flaxseed meal
- 3 tablespoons lukewarm water
Brownie Batter
- 1 cup zucchini, finely grated and well-drained (about 2 large zucchini, skin on, ends trimmed)
- ½ cup unsalted runny peanut butter, no added sugar
- 1 teaspoon vanilla extract
- ¼ cup maple syrup (or agave syrup or rice syrup)
- ½ cup coconut sugar (or unrefined cane sugar of choice)
- ½ cup unsweetened cocoa powder
- ½ cup almond flour (see notes for alternatives)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons coconut oil, melted
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (180°C). Line a 9×5-inch baking tray or a 9×9-inch square pan with parchment paper. Set aside.
- Prepare the Flax Egg: In a small bowl, mix 1 tablespoon flaxseed meal with 3 tablespoons hot water. Stir and let sit for 15 minutes until it becomes gooey and egg-like in texture.
- Grate and Drain Zucchini: Finely grate 2 large zucchini using the finer side of a grater or processor. Place grated zucchini in a clean towel, twist and squeeze firmly to remove all excess water. Measure out 1 cup of the drained zucchini and transfer it to a large mixing bowl.
- Mix Wet Ingredients: To the bowl with zucchini, add the runny peanut butter, flax egg, vanilla extract, maple syrup, and coconut sugar. Stir well until the mixture is smooth, shiny, and liquid-like.
- Add Dry Ingredients: Stir in the unsweetened cocoa powder, baking soda, salt, and melted coconut oil, thoroughly mixing to remove lumps. Then fold in the almond flour until the batter thickens and is uniformly mixed.
- Bake: Pour the batter into the prepared pan and spread evenly. Bake for about 30 minutes, or until the top and sides are set and crackled, and a skewer inserted comes out clean or with a few moist crumbs. Note: Baking time may vary if using a wider or smaller pan.
- Cool and Set: Remove from oven and cool in the pan for 12 minutes. Loosen edges with a knife and lift brownies using the parchment paper onto a cooling rack. Let cool completely for 30 minutes.
- Refrigerate for Texture: For the best fudgy texture and easy slicing, refrigerate the brownies for an additional 30 minutes before serving.
Notes
- Drain zucchini thoroughly to prevent soggy brownies and improve texture.
- Almond flour can be substituted with gluten-free oat flour or finely ground hazelnut flour for variations.
- Use runny peanut butter without added sugar to avoid overly sweet brownies.
- Refrigerating after baking enhances the fudginess and helps the brownies hold their shape when sliced.
