Vegan and Gluten-free Zucchini Brownies stacked on a small gold plate with the top one missing a bite, placed in the middle
Sweet Treats

Vegan and Gluten-free Zucchini Brownies

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Brownies… I wanted to have a recipe for one on the blog for a long time. But, of course (and you know me by now 😉) – let us “not” just make it a brownie. Let us make something where we are also sneaking in a few additional veggies as well 🥰. If you have never baked with zucchini (also called courgette in certain parts of the world), you are in for a treat. It helps to keep dough and batter moist without any oil being required. And alas, I am pleased to present you with these Vegan and Gluten-free Zucchini Brownies.

Vegan and Gluten-free Zucchini Brownies on a dark background surrounded by scattered cocoa powder, chocolate pieces, and oats

These brownies are super easy to make (of course 😉) and come together pretty quickly. I would say the longest amount of time is spend on melting the chocolate. Whilst that is happening, you can pretty much do everything else in the meantime. So, once the chocolate is done, you simply add it as the final ingredient, stir, and then pop it into the oven. All you need to do is then wait for heavenly smells to fill your place and nostrils 😍.

Vegan and Gluten-free Zucchini Brownies stacked on a small gold plate with the top one missing a bite

As is the case with most chocolate, quality is key. The nicer the chocolate, the nicer your end result in terms of that brownie. Chocolate truly is magical, but if it already tastes bitter, unappealing, and/or not nice to begin with, you cannot expect your final baking results to be different. This is the case for all things including chocolate, not just these vegan and gluten-free Zucchini Brownies 😜.

Vegan and Gluten-free Zucchini Brownies stacked on a small gold plate with the top one missing a bite, photographed from above

Why are these Vegan and Gluten-free Zucchini Brownies good for you?

Zucchini/Courgette

Courgettes are arguably one of my most favorite summer squashes of all time! Technically a fruit, they belong to the same family as melons, spaghetti squash, and cucumbers. What a lot of people oftentimes forget is that they also come in a range of different colors – from a deep yellow to green. Are courgettes good for you? Absolutely yes!! Courgettes are rich in vitamins A, C, K, and several of the B vitamins as well as a range of minerals, namely manganese, magnesium, potassium, copper, iron, and zinc. They are also rich in dietary fiber.

Additionally, courgettes are high in phytonutrients and antioxidants. Arguably the most researched antioxidants are carotenoids, however, those are a lot more present in the yellow courgette varieties. But we know that carotenoids (and their frequent conversion to vitamin A in our bodies) promote a healthy immune system, eye health, and are beneficial for our skin and heart. It is worthy to note though that a recent study determined that the carotenoid content is about 2 – 10 times higher in the skin than in the flesh (!!). So, if possible, the courgette should be consumed in its entirety, including the flesh, in order to receive most of its health benefits.

Scattered cocoa powder, chocolate, and oats

At this stage, I would expect to present you with a number of health benefits for courgettes. The fiber, protein, and B vitamins found in courgettes should have a positive effect on blood sugar levels by keeping them stable and allowing them to rise gradually. The amazing antioxidant profile, paired with zinc and manganese especially, should bring down oxidative stress and remove free radicals from our bodies. Unfortunately, we are simply not that far advanced in terms of research. That is mainly because summer and winter squash are usually grouped together when talking about health benefits and, therefore, they cannot be solely attributed to summer squash. More single-targeted research needs to be conducted in this area. But just because it is not yet fully proven, does not mean that it is not good for you 😉.

Vegan and Gluten-free Zucchini Brownies stacked on a small gold plate with the top one missing a bite, photographed up close

How can I adjust these Vegan and Gluten-free Zucchini Brownies to my dietary requirements?

There Vegan and Gluten-free Zucchini Brownies are vegetarian, vegan, dairy-free, gluten-free, and nut-free. Due to the flour and relative sweetness of this dish, it is, sadly, not suitable for the paleo lifestyle.

Vegan and Gluten-free Zucchini Brownie with a bite taken out of it and more visible in the background

Other Recipes with Zucchini on the Blog

I mean… Courgettes are one of my all-time favorite vegetables!! So you bet I have a list of additional recipes on the blog 😉. If you are “jumping” on the courgette-loving train with me, why not try one of the following:

  • One the of the most popular posts on the blog are my Courgette Fritters. They are super easy to make and a true gem 🥰. During the summer, this is at least a weekly rotating dish in our household
  • My Italian Anti Pasti Salad contains courgette amongst loads of other lovely summer vegetables
  • These Savory Muffins are a nice addition to your weekday lunch or as a quick breakfast option
  • My Grain-free Gazpacho can also be made with courgettes instead of red peppers 😍

Vegan and Gluten-free Zucchini Brownies

5 from 1 vote
Recipe by Ann Robejsek Course: Sweet TreatsCuisine: AmericanDifficulty: Easy
Servings

20

servings
Prep time

25

minutes
Baking time

25

minutes

These Vegan and Gluten-free Zucchini Brownies are moist, delicious, full of chocolatey goodness, and simple to make. ENJOY!

Ingredients

  • Dry ingredients
  • 1.5 cup sorghum flour

  • 1.75 cup coconut sugar

  • 4 tbsp cocoa powder

  • 3 tbsp psyllium husk

  • 1 tsp cinnamon

  • a pinch of salt

  • Wet ingredients
  • 300 gr. dark chocolate (vegan)

  • 420 gr. courgette

  • 1.5 cup apple sauce

How to

  • Add the chocolate in semi-broken-up pieces to a water bath. I usually use a glass or metal bowl for that and put it on boiling water in order for the chocolate to melt
  • Pre-heat your oven to 180 degrees Celsius (350 Fahrenheit) on top and bottom heat. Line a baking form (30 x 20 cm – 12 x 8 inches) with parchment paper
  • Prepare the dry ingredients by combining the sorghum flour, coconut sugar, cocoa powder, psyllium husk, cinnamon, and salt. Mix well so that the psyllium husk can work as a binder
  • Wash and finely grate the courgette and add along with the apple sauce
  • By now, your chocolate should have melted. Add along as well, mix everything through and fill into the prepared baking form. The dough should be fairly sticky. Put into the oven and bake for ca. 25 – 30 minutes. You do not need to have a toothpick coming out clean, as you want the brownie to remain moist and fudgy (so do not overbake them). Let cool on a cooling rack or serve warm with some vanilla ice cream added. This recipe makes about 20 – 22 brownies (depending on how large you cut them). ENJOY!

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