Description
These moist and fudgy squares provide a delicious way to enjoy chocolate comfort food while incorporating fresh vegetables. By using nutritious oats instead of refined flour and healthy nut butter for moisture, these brownies satisfy deep chocolate cravings perfectly. The zucchini remains completely hidden in the batter, making this an ideal family treat that feels decadent without heavy additives or refined sugars. They are perfect for dessert, school lunches, or a cozy afternoon snack.
Ingredients
1 ½ cups rolled oats (ground into flour)
¾ cup granulated sweetener (erythritol or coconut sugar)
½ cup dairy-free chocolate chips
½ cup + 1 tbsp unsweetened cocoa powder
1 tsp baking powder
¼ tsp baking soda
â…“ tsp salt
1 tsp instant coffee (optional)
1 ¼ cups shredded zucchini (packed and drained)
½ cup nut butter (almond or peanut)
¼ cup plant-based milk
1 tsp vanilla extract
Instructions
Preheat your oven to 360°F (182°C) and line a 6×9 inch pan with parchment paper.
Grind the rolled oats in a high-speed food processor until fine.
Add the cocoa powder, sweetener, baking powder, baking soda, salt, and coffee to the processor and pulse to combine.
Add the shredded zucchini, nut butter, plant-based milk, and vanilla extract to the dry mix.
Process until the batter is smooth and well combined.
Fold in most of the chocolate chips, reserving some for topping.
Pour the batter into the prepared pan and spread evenly.
Sprinkle the remaining chocolate chips on top.
Bake for 40 minutes or until a toothpick comes out mostly clean.
Let cool completely before slicing into 12 squares.
Notes
Ensure the zucchini is tightly packed and squeezed well to prevent the brownies from becoming too moist. You can store these in the freezer for quick, grab-and-go school lunches. If you prefer a richer flavor, toast the oat flour briefly in a dry pan before mixing.
- Prep Time: 15
- Cook Time: 40
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American