Vegan Fudge Zucchini Brownies with Pistachio

November 2, 2017

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!

Vegan Fudge Zucchini Brownies with Pistachio

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!

Vegan Fudge Zucchini Brownies with Pistachio

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:

Justin My Plate: Chocolate Hazelnut, Peanut Butter Cup, + Almond Butter

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!

Best Cinnamon Roll Doughnuts

5 Zucchini Fun Facts (According to The Food Channel.com):

  1. One zucchini has just 25 calories (compared to a baked potato, for example, which has 130 calories).
  2. The flower of the zucchini plant is also edible.
  3. 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.
  4. A zucchini has more potassium than a banana.
  5. Biggest is NOT best. The most flavorful zucchinis are small- to medium-sized.

Vegan Fudge Zucchini Brownies with Pistachio

Are You a Lover of Chocolate? We’ve Got You Covered.

This Vegan Chocolate Cake + Chocolate Buttercream is a healthier option to the decadent classic—Chocolate Cake! Not only is it completely moist + fluffy, but it’s also filled with an airy Cacao buttercream that when paired with this velvety vegan chocolate (cacao) buttercream, they all work amazingly together. A definite crowd-pleasing cake for any occasion, celebration, or ‘treat yo’ self day!

When it comes to these Dairy-Free Chocolate Chip Pecan Cookies, there isn’t much that can be said–they are JUST PERFECT! Super soft, crumbles in your mouth, extremely easy to make, and completely dairy-free; these cookies make for a great sweet treat for those early mornings where you can’t help yourself to something sweet before breakfast, or after lunch or dinner. 

These Vegan Chocolate Chip Cookies are THE Best! Don’t believe me? Try them for yourself. More importantly, the use of applesauce (Yes, you read it right!) gives these cookies a nice chewiness, softness, + gooeyness that will leave you wanting just one more cookie (or maybe 2 or 3! Haha!). Super easy to make and whipped together in 20 short minutes.

These Mini Chocolate Brownie Bundt Cakes are the perfect sweet treat for Valentine’s Day (or any day)!  They are incredibly moist, fluffy, and most certainly for the absolute chocolate lover. Packed and bursting with chocolate flavor, loaded with chocolate chips (for an extra dose of chocolate!) and fully covered with a delicious naturally flavored Rich Chocolate icing drizzle and cute heart sprinkles from Wilton, these mini cakes are truly delectable and a crowd pleaser, indeed!

These Oversized Crinkled Chocolate Chip Butterscotch Cookies are the epitome of the best chocolate chip cookies ever! Unlike standard chocolate chip cookies, these large handheld favorites are full of sweet flavor from the nice balance of chocolate-y sweet and butterscotch charm, which work perfectly together. In addition, their crinkled look and thinly crisped bodies, make for a real obsession. 

Vegan Fudge Zucchini Brownies with Pistachio

Let’s dig right into this recipe, shall we?

  1. Preheat the oven to 350 degrees Fahrenheit and add parchment paper to a 8×8 baking dish.

  2. 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. 

  3. Using a rubber spatula (much easier to work with + clean by the way!), stir in the chocolate chips until fully incorporated.

  4. 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**

  5. Remove from the oven and let it cool for about 10 minutes before removing brownie from pan and letting it continue to cool.

  6. 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.

  7. Once fully cooled, cut brownies into squares, brush melted chocolate atop of brownies, and sprinkle with pistachios.

  8. Bon appetit!

MADE OUR RECIPE(S)?

If you choose to make these Vegan Fudge Zucchini Brownies with Pistachio or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!

VEGAN FUDGE ZUCCHINI BROWNIES

Vegan Fudge Zucchini Brownies with Pistachio

Vegan Fudge Zucchini Brownies with Pistachio

Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
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Ingredients

  • 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!)

For Topping

  • 1/2 cup semi-sweet chocolate chips (Vegan-approved!)
  • 1/2 cup pistachios, grinned

Instructions

  • 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.
  • Bon appetit!

Tips & Tricks

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!

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Enjoy a bite of these Vegan Fudge Zucchini Brownies with Pistachio and be sure to tell me what you think!

 

ORCHIDS + SWEET TEA

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  1. Oh Shanika– these look so great!! Love love the crushed pistachios on top — bright flavor add-on and it remind me of the zucchini inside! These look pretty irresistible (and who’d want to resist?!) Hope your week is going well– love all your food posts, but miss the picks of your little guy! hugs to all.

    • Hi Rhonda! Thanks so much! These brownies were nothing short of amazing! Who knew that zucchini would taste amazing in brownies? Haha. But all is well with everyone! It’s getting pretty cold in NYC these days, so I’m prepping for the winter! I hope that all is well with you and your family! No worries! I’ll have more pictures of my little guy very soon for a few upcoming posts! Hugs and more hugs! Xx

    • Thanks so much Emily! Yes, the zucchini was an awesome addition! You barely even taste it, but it creates a beautiful texture!

    • Thanks so much Kari! This was my first time trying zucchini in my brownies and I’m hooked! I can see why you’ve been doing it for years! Haha!