Flourless Vegan Fudgy Brownies

These brownies are very chocolatey and fudgy- everything you would want in an ooey, gooey brownie…and don’t tell the kids but there are veggies in these brownies! I promise no one will ever know that there is a full cup of grated zucchini in there!  The only ‘con’ to these brownies is that they don’t fluff up much while baking.  They stay pretty thin but the flavor more than makes up for it.

We had ours warm with a little Ben & Jerry’s non-dairy ice cream on top. AHHHHHHmazing!

This recipe has been modified from its original version on RunningWithSpoons.com

Flourless Vegan Fudgy Brownies

These brownies are delicious and fudgy.  They don’t bake up like thick brownies so double the recipe if you want them to be larger.  Mine were thin and gooey and we liked them 🙂

  • 1/2 cup Peanut Butter ((or any nut butter of choice))
  • 1 ripe medium banana
  • 1 Flax egg ((1 tbs ground flax mixed with 3 tbs water-mix and let sit for 2 minutes))
  • 1/4 cup Maple syrup ((or agave))
  • 1/4 cup Cocoa powder
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1 cup Shredded zucchini ((this is about 1 medium zucchini. Squeeze some of the excess water out after shredding))
  • 1/4 cup vegan chocolate chips
  1. Preheat oven to 350 degrees and spray an 8×8 baking pan with non stick spray or line with parchment paper. 

  2. Add all of the above ingredients (except for the zucchini and chocolate chips) to your food processor. Process until a smooth brownie batter is created.  Stir in the shredded zucchini and chocolate chips.

  3. Pour batter into your 8×8 baking pan.  Bake for 30 minutes, until a toothpick or knife comes out of the center clean.  Let cool and enjoy.  You can store these in the refrigerator for up to 5 days in an air tight tupperware.