Yes, these chocolatey, cake-like brownies are vegan, but the non-vegans in your life will never know unless you spill the beans. In place of the 3-plus eggs found in most traditional brownies, this recipes uses a winning combination of unsweetened applesauce and silken tofu.
And wait…what? There’s zucchini in there?? No way! (Way.)
Vegan Zucchini Brownies
- 1/2 cup unsweetened applesauce
- 1/2 cup soft silken tofu
- 1 1/2 cup sugar
- 2 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 2 cup whole wheat flour
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cup finely shredded zucchini (about 2 medium), squeezed well after shredding to remove excess liquid
- 1/2 cup walnut or pecan pieces (optional)
- powdered sugar, for dusting (optional)
- Preheat oven to 350 degrees F.
- Spray a 9x13 inch glass or metal baking pan with cooking spray and sprinkle with a little flour (to prevent brownies from sticking) .
- Combine flour, baking soda and salt in small bowl and set aside.
- In a large bowl, combine the applesauce, silken tofu and sugar and beat with electric mixer or by hand until smooth.
- Add vanilla and cocoa powder and blend well.
- Add dry ingredients and stir by hand until well combined.
- Add zucchini and stir well to evenly distribute throughout batter.
- Add nuts, if using.
- Spread batter evenly into prepared pan.
- Bake for 25-30 minutes until brownies spring back when gently touched.
- Cool in pan; cut into 15 squares and dust with powdered sugar if desired before serving.
- Store brownies in an airtight container at room temperature, or wrap well and freeze.