Description
Moist, fudgy flourless brownies made with shredded zucchini, cocoa powder, and oat flour for a healthy, indulgent vegan dessert. No refined sugar or oils required—perfect for picky eaters and quick preparation!
Ingredients
1 cup rolled oats
1 ½ cups shredded zucchini, drained
½ cup unsweetened cocoa powder
½ cup maple syrup
¼ cup almond butter (or oil-free vegan chocolate chunks)
1 tsp vanilla extract
1 flax egg (1 tbsp flaxseed meal + 3 tbsp water)
1 tsp baking powder
½ tsp salt
¼ cup chopped walnuts (optional)
Instructions
Preheat oven to 325°F (160°C)
Line an 8×8-inch baking pan with parchment paper
In a food processor, grind rolled oats into fine flour
Grate zucchini and drain excess moisture using a clean towel or cheesecloth
In a bowl, mix ground oat flour, cocoa powder, baking powder, and salt
Add zucchini, maple syrup, flax egg, and vanilla extract; stir until combined
Fold in almond butter or chocolate chunks (if using)
Spread batter evenly in the prepared pan
Bake for 25–30 minutes or until a toothpick comes out clean
Cool completely before cutting into squares
Notes
Drain zucchini thoroughly to avoid a gummy texture
Let batter rest in the fridge for 1 hour for deeper flavor
Store airtight at room temperature for 2 days or freeze for up to 3 months
Substitute chia seeds for flaxseed meal in the egg mixture
Vegan vanilla extract ensures no alcohol is used
Nutrition
- Serving Size: 1 brownie
- Calories: 160
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 0.5g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg