{"id":163614,"date":"2023-06-16T16:44:29","date_gmt":"2023-06-16T23:44:29","guid":{"rendered":"http:\/\/gdftest.co.cc\/s6-recipes\/c35-dairy-free-desserts\/mary-hunts-zucchini-brownies-vegan-nut-free\/"},"modified":"2023-06-16T16:45:01","modified_gmt":"2023-06-16T23:45:01","slug":"dairy-free-zucchini-brownies","status":"publish","type":"post","link":"https:\/\/www.godairyfree.org\/recipes\/dairy-free-zucchini-brownies","title":{"rendered":"Cheapskate Zucchini Brownies with Dairy-Free Chocolate Glaze"},"content":{"rendered":"

Every summer, without fail, stores and neighborhood gardens overflow with zucchini. This year, I’m getting a jump on it with summer squash recipes. And that includes this old favorite from Sarah for dairy-free zucchini brownies. These rich chocolaty squares are extra-moist from the hidden vegetable infusion, and are finished off with a perfectly sweet chocolate glaze.<\/p>\n

\"Dairy-Free<\/p>\n

Dairy-Free Zucchini Brownies with Chocolate Glaze<\/h2>\n

Way back in 2007, Sarah shared this dairy-free zucchini brownies recipe, which she had adapted from Everyday Cheapskate<\/a><\/strong> by Mary Hunt. We’ve updated the recipe with more details and a new glaze, and I also have answers to some FAQs.<\/p>\n

What is Natural \/ Unsweetened Cocoa Powder?<\/h3>\n

There are two basic types of cocoa powder: Natural (sometimes labeled as “Unsweetened”) and Dutch Processed. Natural unsweetened cocoa powder is more acidic, and reacts with the baking soda in this recipe. It’s naturally dairy-free, and easy to find<\/a><\/strong>. If you use Dutch-processed, your brownies won’t rise as much and might have a slight baking soda taste, which can be unpleasant. In the glaze, Dutch-processed lends a richer, sweeter, darker taste, but unsweetened natural cocoa powder will work, too.<\/p>\n

What Oil Do You Recommend?<\/h3>\n

Use your favorite baking oil – almost any type will work great. I use extra-light olive oil (not extra-virgin), and Mary uses vegetable oil. But regular olive oil, canola oil, avocado oil, and many others will do the job. If using coconut oil, make sure your zucchini is at room temperature. Also, if you like to refrigerate your brownies, they will set up more solidly if using coconut oil. You can use refined coconut oil if you don’t want any coconut undertones in the flavor.<\/p>\n

What is the Texture of these Zucchini Brownies?<\/h3>\n

They’re lightly cakey, but very moist and rich, and take on a more fudgy consistency when refrigerated.<\/p>\n

Can I Reduce the Sugar?<\/h3>\n

Technically, you could cut the sugar a little, but this will affect both the taste and texture of these zucchini brownies. Sugar creates bonds that help create a chewier, richer consistency.<\/p>\n

Where are the Eggs?<\/h3>\n

You noticed! Mary’s recipe is naturally egg-free and vegan. This does make the zucchini brownies just a touch cakier in texture, but not overly so. If you prefer the texture of brownies with eggs, I would drain and just lightly press the zucchini to release excess moisture, reduce the baking soda to 1 1\/4 teaspoons, and add 1 or 2 eggs with the wet ingredients. This might affect the baking time a little. For a foolproof version with eggs, try my Classic Dairy-Free Brownies Recipe<\/a><\/strong>.<\/p>\n

\"Dairy-Free<\/p>\n

Special Diet Notes: Zucchini Brownies<\/h2>\n

By ingredients, this recipe is dairy-free \/ non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.<\/p>\n

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Dairy-Free Zucchini Brownies<\/div>\n
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Recipe Type<\/span>: Dessert<\/span><\/div>\n
Cuisine: American<\/span><\/div>\n
Author: Adapted from Mary Hunt<\/span><\/div>\n
Prep time:
Cook time: