Zucchini brownies (vegan and non-vegan recipe)

For many weeks now, I have been trying to find that ‘perfect’ recipe for healthy brownies. I personally made them vegan (meaning there was no dairy in my recipe). However, they can still be healthy and not be vegan.

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Non-vegan recipe

  • 1 3/4 cup semi-sweet chocolate chips
  • 1/2 cup sugar
  • 1 egg + 1 egg yolk
  • 1 tsp. vanilla extract
  • 1 cup grated zucchini (from 1 medium zucchini)
  • 1/2 cup of organic un-bleached healthy flour
  • 1/2 tsp. baking powder
  • 3 tbsp. of unsweetened almond milk

Directions:

  • Preheat oven to 350 degrees F.
  • In a small saucepan over low heat, melt 1 cup chocolate chips (you could add butter here, but that would defeat the ‘healthy’ purpose of this recipe)
    • You could also just microwave the chocolate chips (but again, not so healthy)
  • Remove saucepan from heat and stir in sugar, eggs and vanilla. Add the grated zucchini.
  • In a separate bowl, mix the flour, baking powder, and salt. Then, add the wet ingredients and mix everything up.
    • Here, I added a little bit of almond milk (~3 tablespoons) – this makes them really moist
  • Pour mixture into a parchment-lined, 8-x-8″ baking pan (you could also grease the pan, but again – why add that when you could use parchment paper)
  • Bake for about 25 minutes & let cool for 1 hour.
  • Bake until moist crumbs cling to toothpick, about 25 minutes. Let cool 1 hour.

Now, the dilemma: frosting or no frosting?

the brownies taste fantastic without frosting, but some people like a little extra sweetness

 To make the frosting:

  • In a little saucepan, heat milk over low heat to form bubbles.
  • Add 3/4 cup chocolate chips, to a separate bowl and pour over milk
  • Let the mixture sit for 5 minutes and then whisk until completely melted and no
  • Pour ganache over brownies and spread with a spatula
  • Refrigerate until firm.
  • Slice using floss or a string (to create even pieces).

Vegan recipe

  • 1 3/4 cup dark chocolate chips (no dairy)
  • 1/2 cup sugar
  • 1 medium sized banana (instead of the eggs)
  • 1 tsp. vanilla extract
  • 1 cup grated zucchini (from 1 medium zucchini)
  • 1/2 cup of organic un-bleached healthy flour
  • 1/2 tsp. baking powder
  • 3 tbsp. of unsweetened almond milk

Directions:

  • Preheat oven to 350 degrees F.
  • In a small saucepan over low heat, melt 1 cup chocolate chips
    • You could also just microwave the chocolate chips (but again, not so healthy)
  • Remove saucepan from heat and stir in sugar, mushed banana and vanilla. Add the grated zucchini.
  • In a separate bowl, mix the flour, baking powder, and salt. Then, add the wet ingredients and mix everything up.
    • Here, I added a little bit of almond milk (~3 tablespoons) – this makes them really moist
  • Pour mixture into a parchment-lined, 8-x-8″ baking pan (you could also grease the pan, but again – why add that when you could use parchment paper)
  • Bake for about 25 minutes & let cool for 1 hour.
  • Bake until moist crumbs cling to toothpick, about 25 minutes. Let cool 1 hour.

Now, the dilemma: frosting or no frosting?

the brownies taste fantastic without frosting, but some people like a little extra sweetness

 To make the frosting:

  • In a little saucepan, heat almond milk over low heat to form bubbles.
  • Add 3/4 cup chocolate chips, to a separate bowl and pour over almond milk
  • Let the mixture sit for 5 minutes and then whisk until completely melted and no
  • Pour ganache over brownies and spread with a spatula
  • Refrigerate until firm.
  • Slice using floss or a string (to create even pieces).
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