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
Scale
- 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