Holy decadent dessert! No one will be able to guess that there are veggies in these brownies — all they'll taste is soft and moist chocolate bliss.

Instead of grating the zucchini, it's pureed, resulting in a smoother consistency. Even the most keen of taste buds won't be able to detect that there are veggies in all that double chocolatey goodness.

These melt-in-your-mouth moist, rich, and fudgy brownies taste so sinful, you'll be amazed that they're vegan and just over 150 calories. Aside from the fiber, potassium, and vitamin C offered by the zucchini, the dark chocolate is also full of antioxidants.

Vegan Zucchini Double Fudge Brownies

Vegan Zucchini Double Fudge Brownies


1 tablespoon flaxmeal
3 tablespoons water
1 cup white whole wheat flour
1 cup raw sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 small zucchini
1/2 cup extra-virgin olive oil
1 teaspoon pure vanilla extract
1/4 cup dairy-free chocolate chips (I used Ghirardelli semi-sweet)


  1. Preheat oven to 350°F. Spray 9"x13" pan with cooking spray.
  2. In a small bowl, mix the flax meal with the water and set aside.
  3. In a large bowl, stir the dry ingredients together (flour, sugar, cocoa powder, baking powder, and salt).
  4. Place the zucchini in a food processor, and puree it as much as you can. Add in the oil and vanilla extract, and puree until smooth. Stir in the flaxmeal mixture.
  5. Pour the wet ingredients into the bowl of dry, and mix until a thick batter forms. Stir in the chocolate chips.
  6. Bake for 15 minutes or until a toothpick inserted comes out clean. Cool for at least 15 minutes before cutting.
  7. Enjoy as is if you prefer a soft, cake-like consistency, but for a classic chewy brownie-like texture, wrap cut brownies in foil and freeze for at least an hour. Enjoy right out of the freezer.

Source: Calorie Count


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