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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 109.7
  • Total Fat: 1.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 155.6 mg
  • Total Carbs: 24.8 g
  • Dietary Fiber: 3.5 g
  • Protein: 2.7 g

View full nutritional breakdown of Peppery Vegan Zucchini Brownies calories by ingredient
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Peppery Vegan Zucchini Brownies

Submitted by: HANNABELLA23

Introduction

Moist, full of goodness, and a great way to use up the summer's extra zucchini.

I love peppery chocolate, and this just begs for it. Obviously, the pepper is optional.

No dairy or other animal products, but be sure to use 100% vegan cocoa if you're concerned (it can be sneaky).

A sprinkle or two of cinnamon, or some orange zest on top, would be a great take on these.
Moist, full of goodness, and a great way to use up the summer's extra zucchini.

I love peppery chocolate, and this just begs for it. Obviously, the pepper is optional.

No dairy or other animal products, but be sure to use 100% vegan cocoa if you're concerned (it can be sneaky).

A sprinkle or two of cinnamon, or some orange zest on top, would be a great take on these.

Number of Servings: 20

Ingredients

    1 cup unsweetened apple sauce
    1 cup unsweetened cocoa powder
    1 cup granulated sugar (or Splenda, if you like)
    2 cups whole-wheat flour (or white, of course)
    1.5 tsp vanilla
    1 pinch of salt
    A bit of freshly-ground pepper - maybe a tbsp
    1 tablespoon olive oil (optional)

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Directions

Prep:
Preheat oven to 350 degrees
Lightly grease a 9x13 pan (I use olive oil-flavored Pam)
Peel zucchinis (lightly - I like to leave some green for nutrition, but remove the tough stuff) and shred.


Cook:
Whisk together flour and sugar.

Add salt and cocoa, mixing very well and fluffing.

In a separate bowl, mix together applesauce, vanilla, and 1/2 of the zucchini.

Slowly add dry ingredients to wet ones, stirring well.

Add the remaining zucchini and, if your mixture looks dry-ish, add olive oil.

Mix very well.

Add pepper, saving some for the top.

Spread mixture evenly into the pan. Sprinkle the remaining pepper on top.

Cook 25-30 minutes, let cool

No need for frosting, but do have some Silk nearby to wash them down. Try them frozen, too!

Number of Servings: 20

Recipe submitted by SparkPeople user HANNABELLA23.






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