Description
These vegan zucchini brownies are inspired by the zucchini brownies at Copper Branch. They’re dense, fudgy, decadent, and topped with an amazing dark chocolate ganache. These are one of my new favorite recipes for sure!
Ingredients
- 1–1/4 cups flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- pinch of salt
- 1–1/4 cups granulated sugar
- 3/4 cup finely shredded zucchini
- 1/2 cup oil
- 1 tsp vanilla
Ganache:
- 1 can (14 oz) full fat coconut milk
- 2 cups dairy-free semisweet chocolate chips
Instructions
- Grease an 8×8 square baking pan or line with parchment paper. Preheat oven to 350 F (180 C).
- In a large mixing bowl, combine flour, cocoa, baking powder and salt and whisk to combine.
- In a separate mixing bowl, combine sugar, oil, zucchini and vanilla. Stir to combine.
- Add zucchini mixture to dry ingredients and stir to form a thick dough. You may want to use your hands!
- Press into the prepared baking pan and smooth out the top. Bake 30 minutes, then remove from oven and cool completely.
- Meanwhile, in a pot on medium heat, combine the coconut milk and chocolate chips until melted and combined smoothly. Remove from heat and let cool until brownies are completely cooled.
- Pour ganache overtop of brownies and smooth into a thin layer. You likely will need a bit more than half. Pu the rest in a container and use as chocolate sauce for ice-cream :).
- Place brownies in fridge and let set for about an hour. The ganache will be a sliceable consistency once it has set. Store brownies in fridge or they will become gooey and runny!