I don’t know about you but I have found myself inundated with courgettes (zucchinis) over the last few weeks. Not only have they been arriving in my weekly Riverford Farm veg delivery, but friends have been giving me fresh courgettes straight off their allotments (and I ain’t complaining!) Growing up, I was never a fan of courgette (or cucumber) but since becoming vegan I have embraced all things veg and have found a real love for them. I chop them finely into pasta dishes, blend them into soups, pan-fry them for salads, spiralise them as an alternative to spaghetti when I make Hearty Tempeh Bolognese and even use them in this easy Mango Curry.
However, even after doing all this, I have still found myself with courgettes! This has left me no choice than to bake them into delicious sweet treats. A friend of mine told me that she has never made a bad cake with courgette and I know exactly what she means. They make cakes moist and yet you can’t see them or taste them! So far, I have made delicious zucchini bread and zucchini chocolate cake but today I want to share an incredible brownie recipe I came across. I love it because it’s gluten-free and contains no oil or refined sugar yet it’s still delicious and tastes naughty!! Eat them fresh out of the oven or reheat before serving if you want them to be extra moreish! They are perfect for a decadent (yet guilt-free) treat in the afternoon or a tasty dessert warmed up and served with a dollop of plant-based yoghurt and strawberries!
Amendments: I used 100g of coconut sugar (instead of 150g) and they were definitely sweet enough! I also added in ¼ US cup of chopped walnuts. I didn’t put choc chips on top but instead added them all into the recipe!
Hacks: Use a silicone brownie tray so there is no need for oil or baking paper.
If you’ve tried this recipe I would love to hear from you! Please leave a comment below or SUBSCRIBE via email so you never miss a delicious recipe again! 😀