Hey there, fellow home cooks! Clara Kohn here, from our little corner of the internet at 911Recipes. You know, baking has always felt like coming home to me. It’s the smell that fills the kitchen, the simple act of mixing ingredients that makes you feel like you’re creating a little bit of magic. Growing up in my grandmother’s kitchen, where the counters were always a bit flour-dusted and the air smelled of something delicious, taught me that simple ingredients and a little love can make the most wonderful things.
Today, I’m so excited to share a recipe that might sound a little unusual, but trust me, it’s a game-changer. We’re making Vegan Avocado Zucchini Brownies! Yes, you read that right. Avocado and zucchini in brownies. It might seem strange, but these two unexpected ingredients work wonders, adding incredible moisture and a secret dose of goodness without any weird veggie taste. They help create the most wonderfully fudgy texture you can imagine. It’s another way we like to bring a little bit of that easy, comforting kitchen magic to your home.
Why You’ll Love These Vegan Avocado Zucchini Brownies
Okay, so maybe putting vegetables in brownies sounds a little wild at first. But trust me on this one. These Vegan Avocado Zucchini Brownies are truly special, and here’s why I think you’ll fall in love with them just like my family has:
- They have the most amazing fudgy texture. The avocado and zucchini work like magic to keep them super moist and dense, not dry or cakey at all.
- You get a little nutritional boost! It’s a sneaky way to add some extra goodness without anyone even knowing.
- They are surprisingly easy to whip up. No complicated steps here, just simple mixing and baking.
- They make a perfect sweet treat for anyone, whether they’re vegan or not. Everyone just loves a good brownie!
- It’s such a fun recipe to make, and seeing the look on people’s faces when you tell them the secret ingredients is priceless.
Gathering Your Ingredients for Vegan Avocado Zucchini Brownies
Ready to get baking? The great news is that you likely have most of these things in your pantry already. We’ll break down the ingredients you need to make these wonderful Vegan Avocado Zucchini Brownies. Everything is pretty straightforward!
The Wet Ingredients for Fudgy Vegan Avocado Zucchini Brownies
These are the stars that bring the moisture and that amazing fudgy texture. You’ll need one ripe avocado, mashed until it’s super smooth. Grab half a cup of unsweetened applesauce, a quarter cup of your favorite plant-based milk, and a teaspoon of vanilla extract. Simple!
Dry Ingredients for Perfect Vegan Avocado Zucchini Brownies
Now for the dry stuff that makes them into brownies! Measure out one and a half cups of all-purpose flour, or a good gluten-free blend if you prefer. You’ll also need one cup of granulated sugar, half a cup of unsweetened cocoa powder for that deep chocolate flavor, a teaspoon of baking soda, and half a teaspoon of salt.
Secret Ingredients in These Vegan Avocado Zucchini Brownies
Here are the two special additions! You’ll need one cup of shredded zucchini. This is super important: make sure you squeeze out as much liquid as you can! I usually wrap it in a clean kitchen towel and wring it out really well. We also add half a cup of vegan chocolate chips sometimes, but that’s totally up to you!
Essential Equipment for Baking Vegan Avocado Zucchini Brownies
You don’t need a fancy kitchen full of gadgets to make these brownies! Just a few basic things will do the trick. You’ll definitely need an 8×8 inch baking pan. A couple of mixing bowls, one large and one medium, are essential. And a good whisk and a spatula for mixing and folding are also super helpful. That’s really it!
Step-by-Step Guide: How to Prepare Vegan Avocado Zucchini Brownies
Alright, let’s get baking! Making these Vegan Avocado Zucchini Brownies is really straightforward. Just follow these steps, and you’ll have delicious, fudgy brownies in no time. It’s easier than you might think!
Preparing Your Pan for Vegan Avocado Zucchini Brownies
First things first, get your oven ready. Preheat it to 350°F (175°C). While it’s heating up, take your 8×8 inch baking pan. You want to make sure your brownies don’t stick, so grease it well. Then, lightly flour it. This helps give me perfect results every time.
Combining Wet and Dry for Vegan Avocado Zucchini Brownies Batter
Now, grab your large bowl for the wet ingredients. Whisk together that mashed avocado, applesauce, plant-based milk, and vanilla extract until it’s all smooth. In your medium bowl, whisk the flour, sugar, cocoa powder, baking soda, and salt. Once the dry ingredients are mixed, add them to the wet ingredients. Mix gently until they are just combined. Be careful not to overmix! That can make brownies tough.
Adding the Zucchini and Baking Your Vegan Avocado Zucchini Brownies
Time for the secret ingredient! Gently fold in the shredded zucchini you squeezed dry. If you’re using chocolate chips, fold those in too. Pour this yummy batter into your prepared pan. Spread it out evenly with a spatula. Pop the pan into your preheated oven. Bake for about 25 to 30 minutes. You’ll know they’re done when a toothpick inserted into the center comes out with moist crumbs, not wet batter.
Cooling Your Vegan Avocado Zucchini Brownies
This step is super important for that perfect fudgy texture. Once they’re out of the oven, resist the urge to cut into them right away! Let the brownies cool in the pan for at least 15 minutes. This lets them set up properly. Cutting too soon can make them a crumbly mess. Patience is key here!
Tips for Success with Vegan Avocado Zucchini Brownies
Want to make sure your Vegan Avocado Zucchini Brownies turn out absolutely perfect? Here are a few simple tips I’ve learned along the way that make a big difference:
- Squeeze that zucchini like your life depends on it! Seriously, the drier the zucchini, the better your brownies will be. Excess water can make them soggy.
- Don’t overmix the batter once you add the dry ingredients. Just mix until everything is combined. Overmixing develops gluten and can lead to tougher brownies.
- Let them cool! I know it’s hard to wait, but letting the brownies cool in the pan for at least 15 minutes helps them set up and gives you that amazing fudgy texture when you cut them.
- Use a ripe avocado. It will be easier to mash and blend smoothly into the batter.
Ingredient Notes and Substitutions for Vegan Avocado Zucchini Brownies
One of the things I love about making these Vegan Avocado Zucchini Brownies is how forgiving they can be. You have a little flexibility with some of the ingredients!
For the plant-based milk, feel free to use whatever you have on hand. Almond milk, soy milk, or oat milk all work beautifully. If you don’t have applesauce, you can often use the same amount of mashed banana instead, though it might add a slight banana flavor.
If you’re making them gluten-free, just be sure to use a good quality gluten-free all-purpose flour blend that’s designed for baking. And remember, squeezing the liquid from the zucchini is non-negotiable!
Serving and Storing Your Vegan Avocado Zucchini Brownies
Okay, the hardest part is over – you’ve waited for them to cool! Now it’s time to enjoy your delicious Vegan Avocado Zucchini Brownies. They are fantastic just as they are, maybe with a dusting of powdered sugar if you like. I sometimes add a scoop of vegan ice cream on top for a real treat!
If you happen to have any leftovers (which is a big IF in my house!), store them in an airtight container. They will keep well at room temperature for up to three days. They stay nice and moist!
Frequently Asked Questions About Vegan Avocado Zucchini Brownies
I get a few questions about these brownies, especially about the secret ingredients! Here are some common ones I hear:
Can I Taste the Avocado or Zucchini in These Vegan Avocado Zucchini Brownies?
This is the most asked question! And the answer is no, not at all! The cocoa powder and sugar are strong enough that they completely hide the flavor of both the avocado and the zucchini. They are really just there for moisture and texture.
Are These Vegan Avocado Zucchini Brownies Gluten-Free?
The recipe calls for all-purpose flour, but you can absolutely make them gluten-free. Just swap the regular flour for a good quality gluten-free all-purpose baking blend. Make sure the blend you use is meant for baking for the best results.
How Do I Know When My Vegan Avocado Zucchini Brownies Are Done Baking?
The best way to check is with a toothpick. Insert a toothpick into the center of the pan. If it comes out with moist crumbs attached, they are ready! If it comes out with wet batter, they need a few more minutes. Don’t wait for it to come out completely clean.
Estimated Nutritional Information
I know some of you like to keep track of what you’re eating, so I wanted to give you a general idea of the nutritional breakdown for these Vegan Avocado Zucchini Brownies. Please keep in mind that these are estimated values and can vary based on the specific ingredients you use and the exact size you cut your brownies.
- Serving Size: 1 brownie (based on cutting into 16 squares)
- Calories: Approximately 180
- Fat: Approximately 7g
- Saturated Fat: Approximately 2g
- Unsaturated Fat: Approximately 4g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: Approximately 150mg
- Carbohydrates: Approximately 28g
- Fiber: Approximately 3g
- Sugar: Approximately 18g
- Protein: Approximately 2g
It’s always good to have an idea, and these numbers show you get a little bonus fiber from the zucchini too!
Enjoy Your Delicious Vegan Avocado Zucchini Brownies!
Well, there you have it! My recipe for Vegan Avocado Zucchini Brownies. I really hope you give these a try. They are such a fun and surprisingly delicious treat. It always makes me happy to share recipes that bring a little bit of joy and maybe even a little bit of healthy goodness into your kitchen.
If you make them, please let me know what you think! Leave a comment below or share a photo. I love seeing your creations and hearing how much you enjoyed them. Happy baking!
Print
Incredible Vegan Avocado Zucchini Brownies in 25 Minutes
- Total Time: 40-45 minutes
- Yield: 16 brownies
- Diet: Vegan
Description
These vegan brownies use avocado and zucchini for fudgy texture and added nutrients. They are easy to make and perfect for a sweet treat.
Ingredients
- 1 ripe avocado, mashed
- 1/2 cup unsweetened applesauce
- 1/4 cup plant-based milk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour or gluten-free blend
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup shredded zucchini, squeezed dry
- 1/2 cup vegan chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
- In a large bowl, whisk together the mashed avocado, applesauce, plant-based milk, and vanilla extract.
- In a separate medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Fold in the shredded zucchini and chocolate chips (if using).
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the brownies cool in the pan for at least 15 minutes before cutting and serving.
Notes
- Make sure to squeeze as much liquid as possible from the shredded zucchini to prevent soggy brownies.
- You can substitute other plant-based milks like almond milk or soy milk.
- Store cooled brownies in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: Approximately 180
- Sugar: Approximately 18g
- Sodium: Approximately 150mg
- Fat: Approximately 7g
- Saturated Fat: Approximately 2g
- Unsaturated Fat: Approximately 4g
- Trans Fat: 0g
- Carbohydrates: Approximately 28g
- Fiber: Approximately 3g
- Protein: Approximately 2g
- Cholesterol: 0mg
