Vegan Zucchini Brownies
Nobody will ever suspect that there's a zucchini in this pan of decadent, chocolatey goodness. Pureeing the squash makes it disappear, as it gives the brownies a little body and moisture.
- 1 1/2 cup aquafaba
- 1 teaspoon vanilla
- 8 ounces zucchini, 1 medium chunks
- 3 tablespoons refined coconut oil melted
- 1/2 cup unbleached flour
- 3/4 cup organic sugar
- 2/3 cup cocoa
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 4 ounces very dark chocolate chopped
- 1/4 cup coconut milk
- powdered sugar for sifting over
Preheat the oven to 350 F, and oil a 9-inch square baking pan, reserve.
Place the aquafaba in a 1 quart saucepan and bring to a boil, then reduce to simmer vigorously to reduce to 3/4 cup. Let cool.
Place the cooled aquafaba, vanilla, zucchini and coconut oil in strong blender and secure the lid. Puree until very smooth, reserve.
In a large bowl, mix the flour, sugar, cocoa, baking powder and salt. Pour the zucchini mixture into the flour mixture and stir just until combined, then stir in the chocolate chips. Spread in the prepared pan.
Bake for 25-30 minutes, until the top is dry and a toothpick inserted in the center of the pan comes out with a little thick batter, don't overbake.
Cool on a rack, then cover and refrigerate.
For ganache: chop chocolate, then place the coconut milk in a small pan and bring to a boil. Take off the heat, add the chocolate and let stand for a minute, then stir. When the chocolate is melted, drizzle over the brownies. Spread evenly, unless you like the look of the drizzles Let cool.
Chill the brownies so they will cut evenly. Slice 3 by 3 for 9 brownies. Sift powdered sugar over them and serve.