These Vegan Fudge Zucchini Brownies with Pistachio are beyond chocolatey! They have the best taste and texture that will automatically keep you on your toes and thrilled after every gooey bite. This recipe will leave you surprised that it is mostly made of vegetables and non-dairy ingredients. It’s definitely a killer sweet treat to add to your list of must-bakes!
I’ve been dying to make a great batch of brownies for a long time! For some odd reason, I could never get my brownies to be perfect! Haha. I’m not sure if it’s because I’m not a HUGE chocolate-lover or if it’s because there’s a certain trick to it, but it never worked for me until NOW. Of course, it’s super awesome that I was able to get a nice fudgy brownie without any dairy ingredients, however, it was even more awesome that I decided to add Zucchini (as this is a new trend in the world, who knew?). I’ve grown to love Zucchini and use it almost weekly in some sort of recipe. It’s definitely a great tasting veggie and it is pretty versatile.
Anyway, this recipe was pretty easy in terms of the small amount of ingredients that it took to make it and the bake time which was the average 35-45 minutes or so. Per usual, I used my electric stand mixer so it’s an easy road to mixing from there. Haha.
In addition to the already “green” that is in the batter (the zucchini), I chose to add grinned Pistachios to the top for a nice light crunch and additional bold flavor. I’ve discovered that Pistachios and chocolate pair pretty well together, so this wasn’t something that was disastrous. To ensure that each Pistachio piece stuck, I chose to melt a few chocolate chips (vegan approved of course!) so that I could brush a light coating atop the brownies and then sprinkle the pistachios. It worked! I mean, it REALLY WORKED, Ya’ll!
Believe me, these brownies are that good! No exaggeration!
If you’re a chocolate lover (or not!), you’ll still enjoy these brownies and besides, they’re healthy and have veggies and nuts! It’s a triple WIN!
I’ve recently shared another post for all my Chocolate-lovers after trying some amazing products from Justin’s. You can check it out below:
But now that we’re officially in November, I’m definitely prepping for Thanksgiving and the holidays ahead! I’ve already started putting together my menu list and I’m so happy to be experimenting a bit more, especially with a few Vegan desserts that I have in mind. Plus, I’m considering making my Maple Vegan Pumpkin Pie, but in the sweet potato version, because I just love Sweet Potatoes! Who knows, we’ll just have to see! Then there are the Christmas decorations (that have already started going up in stores and on sites!) that I am so excited to dive into! Everything feels like Christmas at this point! La La La La Laaa La La La Laaa!
5 Zucchini Fun Facts (According to The Food Channel.com):
- One zucchini has just 25 calories (compared to a baked potato, for example, which has 130 calories).
- The flower of the zucchini plant is also edible.
- The world’s largest zucchini on record was 69 1/2 inches long, and weighed 65 lbs. Bernard Lavery of Plymouth Devon, UK, grew the humongous veggie.
- A zucchini has more potassium than a banana.
- Biggest is NOT best. The most flavorful zucchinis are small- to medium-sized.
Vegan Fudge Zucchini Brownies with Pistachio
- 2 cups organic unbleached all-purpose flour (I use Bob Red Mill's)
- 1 1/2 cups pure cane sugar
- 1/2 cup canola oil
- 1/4 cup unsweetened cocoa powder
- 2 cups shredded zucchini (be sure to use a paper towel to squeeze out excess water!)
- 2 tsps vanilla extract
- 1 tsp sea salt
- 1 1/2 tsps baking soda
- 1 cup semi-sweet chocolate chips (Vegan-approved!)
- 1/2 cup semi-sweet chocolate chips (Vegan-approved!)
- 1/2 cup pistachios, grinned
Preheat the oven to 350 degrees Fahrenheit and add parchment paper to a 8x8 baking dish.
In the bowl of a stand mixer, combine pure cane sugar, canola oil, and flour until well incorporated (It should look like "wet sand"). Then turn the mixer on low and slowly add cocoa powder, shredded zucchini, vanilla extract, sea salt, and baking soda and continue to mix until well combined.
Using a rubber spatula (much easier to work with + clean by the way!), stir in the chocolate chips until fully incorporated.
Next---pour the batter into the prepared pan and bake for 45 minutes or center is fully done. You can alway insert a knife or toothpick to test. **It should only leave a tiny bit of chocolate on either utensil used to test**
Remove from the oven and let it cool for about 10 minutes before removing brownie from pan and letting it continue to cool.
In the meantime, add remaining chocolate chips to a small pot on low heat and let it melt, stirring constantly. Also, grind 1/2 cup of pistachios and set aside.
Once fully cooled, cut brownies into squares, brush melted chocolate atop of brownies, and sprinkle with pistachios.
Please note that the batter won't look at all "liquidy"! It will still look "sandy". Don't be alarmed! It will turn out perfectly once baked!
In case you wanted to know, I’ve included the link to the best Vegan semi-sweet chocolate chips on Amazon: Here! They also have chunkier or mini versions. I love to get variety since every recipe calls for a different type.
Wallah! Enjoy a bite of these Vegan Fudge Zucchini Brownies with Pistachio and be sure to tell me what you think!