I’m come across a few recipes for brownies, breads or cakes that involve zucchini and I never actually thought it would work. I knew carrots worked in baking, but for some reason zucchini and baked goods didn’t sound like a very tasty combination. I did have a few recipes pinned which could work, but I never really tried it. Until I saw a little container or shredded zucchini at the supermarket near work. That gave me now more excuses not to make these brownies.

What I love about the end result is that the zucchini add a little freshness to the brownies without overpowering the flavours.

zucchinibrownie1

What do you need (12 pieces)

  • 125 gr. of flour
  • 20 gr. of cacao powder
  • 12 gram of chia seeds + 60 ml water
  • 100 gr. of zucchini
  • 65 ml. agave
  • 5 ml. vanilla extract
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 40 ml of vegetable oil
  • 40 ml of water

Pre heat the oven to 170 degrees Celsius and line a brownie pan (9×9″) with baking paper. In a small bowl, mix the chia seeds and the water and set aside for about 10 minutes for it to get more ‘gel’-like. In a large bowl, mix together the dry ingredients and add the wet ingredients. Mix until you have a nice batter, but don’t overmix it! If you need more chocolate, add some (vegan) chocolate chips to the batter.

Pour in the brownie pan and let it bake in the oven for about 20-25 minutes. It should be just dry when you stick a toothpick in.

zucchinibrownie2

Have you tried baking with vegetables? Or are you more of a fruit and chocolate baker