Fudgy Vegan Carob Zucchini Brownies | Gluten-Free

These Fudgy Vegan Carob Zucchini Brownies will blow your mind. Your family will love these healthy vegan brownies, especially the kiddos. I made these moist, fudgy brownies using grated zucchini and carob powder in place of cocoa powder. This is a great recipe if you’re looking to add nutrients to your diet while still enjoying a delicious sweet treat.

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Vegan zucchini brownies are super moist fudgy brownies that use grated zucchini as a trick to add moisture and fudginess to your brownie. These healthy vegan brownies are a twist to regular brownies as the zucchini adds a boost to your daily recommended veggie intake. Zucchini has many added health benefits, and it’s a great way to sneak in some veggies for the kids! There are a few important things to note when making these carob zucchini brownies. I’ve included some helpful tips and pointers to ensure that your carob zucchini brownies turn out just as moist and fudgy as mine!

GLUTEN-FREE ZUCCHINI BROWNIE INGREDIENTS

The ingredients listed below are just what you need to create moist, fudgy zucchini brownies. I’ve included some of my product recommendations as well.

Grated and Drained zucchini –  I started here because handling your zucchini accordingly will easily make or break this recipe. Because zucchini is the main moisture source in this recipe, if not drained properly, your brownies will be yucky. When baking with grated zucchini, all the zucchini water must be drained, or your brownies will be too wet.

Maple syrup or any unrefined liquid sweetener like agave syrup or date syrup.

Coconut sugar or unrefined cane sugar.

Gluten-Free Oat flour – I prefer to use oat flour, but you can also use ultra-fine almond flour as well.

Creamy Sunflower Butter – use a fresh, runny jar of creamy sunflower butter with oil on top. You want your sunbutter (or peanut butter) to be as fresh as possible. This will ensure that your brownies have that fudgy consistency. Using an old, dry jar of nut butter will result in a dry, less fudgy brownie. You can also use fresh runny almond butter or tahini for a paleo-vegan brownie recipe.

Carob Powder – Our 2-year-old has a nickel allergy. Because of this, we do not use cocoa powder or chocolate in our recipes. Instead, we substitute chocolate/cocoa for carob powder and carob chips.

Coffee – I’ve found that coffee or espresso increases the rich, deep flavors of carob. It also brings out notes of chocolate when paired properly. My husband and I brew a pot of coffee every morning and always have a cup or two leftovers. I added 1/4 cup of coffee (decaf recommended if small children eat these brownies) to the carob brownie batter. I also used the same measurement of coffee in the carob glaze.

Coconut oil – you can use refined or unrefined coconut oil.

Flax egg – a flax egg is a natural vegan egg made of water and flaxseed meal. It allows the brownie batter to hold well without using an egg from animal sources.  To make a flax egg, mix 1 tablespoon of flaxseed meal and 3 tablespoons of hot water in a small bowl. Set aside for 15 minutes until it forms a gooey egg-like texture. Use as an egg in your zucchini brownie recipe.

Vanilla Extract

Baking soda 

Salt

HOW TO DRAIN YOUR ZUCCHINI

Ensuring all of the excess water is drained from your grated zucchini is VERY IMPORTANT!  I will be honest; this very crucial step is a bit labor-intensive.  It took me about 10 minutes to remove the water from the zucchini. None of the previous recipes I researched before making these zucchini brownies shared that tidbit of info. You will need to put a little elbow grease into straining and draining your zucchini.

Once your zucchini is finely grated, place it on top of a clean kitchen towel. I suggest a thin, breathable towel that will be easy for you to grip and twist. Fold the corners of the towel together, forming a ball around the grated zucchini. Twist the towel as many times as you can to remove all excess water. After the bulk of the water has been drained, I suggest spreading the dried zucchini out on the towel and allow it to air dry a bit to ensure all remaining water has been removed.

The Conscious Plant Kitchen does a great job of highlighting the steps to properly drain your zucchini. Click here to check it out!

FUDGY VEGAN CAROB ZUCCHINI BROWNIES BAKING DIRECTIONS

WHAT DOES ZUCCHINI REPLACE IN BAKING?

In baking, consider zucchini as an ingredient similar to bananas or applesauce. It adds a wonderful texture and moistness to baked goods and helps bulk up cakes and breads, and muffins with a boost of nutrition, too! Zucchini has such a mild flavor that it pairs beautifully with the flavors of carob and coffee used in this recipe.

DO CAROB BROWNIES TAKE LIKE CHOCOLATE BROWNIES?

I want to be clear (and have stated this in many other carob recipes shared on my blog), carob does not taste like chocolate. Especially carob powder. This must be understood when making these gluten-free carob brownies. I go into a bit more details about the flavors of carob in my Gluten-Free Carob Chip Cookie Recipe. It’s a good read if you’ve never tried carob before.

USING FRESH, NATURAL SUNBUTTER (or Peanut Butter)

The original recipe for these vegan zucchini brownies called for peanut butter. Given Emory’s but allergy,  I made this recipe is 100% nut-free by substituting a fresh jar of creamy sunbutter (made from sunflower seeds) in place of peanut butter. It’s important that whatever butter you decide to use be fresh. Fresh nut/seed butter will ensure moist, fudgy brownies!

BAKING AND STORAGE TIPS FOR YOUR VEGAN CAROB BROWNIES

You can use a 9 inches x 9 inches square brownie pan, but the recipe will cook faster, and the brownie will be thinner. If you are using a wider pan, your brownie will bake faster. On the other side, a smaller pan will take longer to bake.

Store in the fridge in an airtight box or zip bags or freeze individually. Defrost 3 hours before on a plate, on the counter at room temperature. Can be rewarmed in 2 minutes to serve lukewarm.

OTHER CAROB RECIPES YOU WILL LOVE

Sweet Salty Marshmallow Carob Chip Cookies

Easy Vegan Banana Carob Chip Baked Oatmeal

Vegan Carob Chip Ice Cream | TastyBits

Gluten-Free Carob Chip Cookies | TastyBits

Fudgy Vegan Carob Zucchini Brownies | Gluten-Free

Fudgy, Moist, and Soft Carob Zucchini Brownies that are also gluten-free. This amazing brownie recipe is made with freshly grated zucchini, sunflower butter, and carob powder. These fudgy vegan carob zucchini brownies are so delicious your family will never know they are free of the top 8 allergens.

5 from 10 votes

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Course Dessert

Servings 8 brownies

Calories 123 kcal

Ingredients

  

Flax Egg

• 1 tbsp flaxseed meal
• 3 tbsp water

Brownie Mix

• 1 Cup finely grated zucchini ends trimmed, skin on, finely grated, drained using a kitchen towel
• 1/2 Cup Sunflower butter
• 1/4 Cup Maple Syrup
• 1 tsp Vanilla Extract
• 1/2 Cup Coconut Sugar
• 1/2 Cup Carob Powder (sub. cocoa powder)
• 1/2 Cup Gluten-Free Oat Flour
• 1 tsp Baking soda
• 1/2 tsp Salt
• 1/4 cup Coffee
• 2 tbsp Coconut Oil

Carob Glaze (optional)

• 1/4 cup Coffee
• 1/3 cup Carob chips
• 2 tbsp Powdered Sugar

Instructions

 

Preheat oven to 350°F (180°C). Line a 9 in x 6 in baking tray with parchment paper. Set aside.

Making Flax Egg

• Combine flaxseed meal and water in a small bowl and set aside for 5 minutes, or until the consistency of one egg.

Prepping the Zucchini

• Thoroughly wash 3 medium-sized zucchinis and remove the rounded tops and bottoms
• Grate 3 medium-sized zucchinis using a hand grater (or the thin grating blade of a food processor).
• Place grated zucchini in the center of a clean kitchen towel. Gather the ends of the towels and bring them together to form a ball.
• Remove ALL water from zucchini by twisting the ball. You will do this a few times until all the water is removed from the zucchini.
• Measure out 1 cup of tightly-packed dried zucchini and add to a large mixing bowl.

Brownie Mix

• Add sunflower butter, maple syrup, flax egg, vanilla, coffee, and coconut sugar to the large bowl containing the grated zucchini. Mix well.
• Add carob powder, baking soda, salt, and coconut oil. Mix until smooth (all lumps removed from carob powder).
• Stir in gluten-free oat flour. The Batter will become difficult to stir. Tip: ensure all flour has been evenly mixed in, checking the bottom and sides of the bowl.
• Transfer the brownie batter into the prepared baking pan.
• Bake for 30 minutes or until the top and sides are set crackle and a skewer inserted in the center of the brownie come out clean or with few crumbs.
• Remove the pan from the oven and allow brownies to cool for 10 - 12 minutes. Once cooled remove brownies from the pan (using parchment) and rest on a cooling rack for 30 additional minutes.
• Optional Slicing tips: Once cooled, place brownies in the fridge. This will help firm them up if you're serving them immediately.

Carob Glaze (optional)

• In a small bowl add carob chips, warm or hot coffee, and powdered sugar. Mix until liquid and shiny. Pour on top of the warm brownie and serve. Dairy-Free vanilla ice cream optional.

Notes

• You can also use a 9 inches x 9 inches square brownie pan but the recipe will cook faster and the brownie will be thinner.
• Note that if you are using a wider pan your brownie will bake faster. On the other side, a smaller pan will take longer to bake.
• Store in the fridge in an airtight box or zip bags or freeze individually. Defrost 3 hours before on a plate, on the counter at room temperature. Can be rewarmed in 2 minutes to serve lukewarm.

 

 

 

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