PUMPKIN SPICE ZUCCHINI BROWNIES

Boyfriend and I come from different worlds. He grew up on cakey brownies; I grew up on fudgy brownies. He thinks brownies come with frosting; I was raised on naked brownies. He doesn’t like mini M&Ms in brownies; I love the rainbow carcinogens. We both like nuts, though, so peace continues.

We also agree that despite loving dessert, indulgent doesn’t always mean unhealthy…hence these pumpkin zucchini brownies. They are fudgy, decadent, moist, but don’t taste like they include Covert Veggies. I love using pumpkin in egg-free baking because on its own, it’s not as distinct in flavor as applesauce or banana.

SO SMOOTH AND MOIST

Prep:

15 min

Cook:

30-35 min

Total:

60-90 min

Makes 9 servings of brownies ~2.5 x 2.5″ or 3 x 3″

GOURMAND MODE:

The best pumpkin puree is made from scratch by roasting a sweet pie pumpkin (smaller than the super fibrous carving pumpkins). If this option isn’t for you, make sure that you’re using 100% pure canned pumpkin, not sugary canned pumpkin pie filling!

INGREDIENTS:

[WET]

1 cup zucchini, grated or pulsed in a processor
3 tbsp canned pumpkin – replacing melted butter.*
½ cup canned pumpkin – acts as a binder, replacing eggs
1 tsp vanilla extract
½ cup sugar**

*Can also use canola oil, olive oil (a tradition in Italian baking that has become trendy in the U.S.), or avocado oil

**For a lower sugar option, I have also tested this with ½ cup 50/50 blend of erythritol and monk fruit sweetener. Brownies were still delicious.

[DRY]

1 tsp baking powder
1 tsp pumpkin spice
¼ tsp salt
¾ cup flour
2⁄3 cup cocoa powder
½ cup semisweet chocolate chips***
OPTIONAL: ½ cup chopped walnuts

***in a pinch I’ve used 1 oz concentrated baking chocolate chopped into small pieces and it was fine.

[OPTIONAL] Chocolate glaze or frosting ingredients

¾ cup semisweet chocolate chips – 1 oz concentrated dark baker’s chocolate worked fine
¼ cup heavy bodied liquid, like heavy cream, vegan options: full fat oat milk, coconut cream
1 tbsp melted butter, vegan options: 1 tbsp oil, or 1 tbsp butter alternative – best if frosting only
confectioner’s sugar – more if you’re making a frosting. I recommend adding it to the chocolate and liquid mixture 1 tsp at a time until reaching desired consistency.
raw pumpkin seeds for topping

STEP BY STEP:

1. Preheat the oven to 350 F. Grease a 9 x 9″ baking dish (or an 8 x 8″ if you like a thicker brownie). If you have any, I recommend lining it with parchment paper because that streamlines future clean-up and removing the baked brownies out of the pan. (1-3 minutes)
2. Wash and dry your zucchini. Grate them for a more cakey (but still fudgy!) brownie, or incorporate them processed or blended. If blending or processing the zucchini, the brownies will be more moist. Prepare 1 cup’s worth of processed/grated zucchini. (2-5 minutes)
3. Mix together the 3 tbsp pumpkin puree /oil, ½ cup canned pumpkin, 1 tsp vanilla extract, and ½ cup sugar in a food processor, using a stand mixer, or by whisking together in a large bowl. Stir in the zucchini. (3 minutes)
4. In a separate mixing bowl, brief stir together 1 tsp baking powder, 1 tsp pumpkin spice, ¼ tsp salt, ¾ cup flour, 2⁄3 cup cocoa powder, ½ cup chocolate morsels, and ½ cup chopped walnuts, if using. (2 minutes)
5. Incorporate the dry ingredients into the wet ingredients by either manually whisking them, lightly pulsing them in the food processor, or stirring them into the standing mixer until just combined. (5 minutes)
6. Pour the batter into the baking dish. Bake a 9×9” dish at 350 F for 25-30 minutes (Or bake an 8×8 dish for 30-34 minutes).
7. After the brownies are baked, set them aside to cool. After they set for a few minutes, grasp any overhanging parchment paper and lift them out of the tray, setting them on a wire rack. While the brownies cool, I prepare a glaze or frosting, depending on how I feel. If I’ve been on Instagram too long, I make a pumpkin spice frosting. (15 minutes)
8. To make a glaze, melt the chocolate morsels in a microwave safe bowl, going with 30 second intervals. Use a silicon spatula to fold them in with the creamy liquid. If you’re making a frosting, heat the fat/oil with the chocolate. Stir in the confectioner’s sugar 1 tsp at a time until reaching desired consistency. Once you’re there, spread the glaze/frosting over the cooled brownies. For fun, you can sprinkle some raw pumpkin seeds or powdered sugar.
9. If your glaze or frosting is quite soft or runny, pop the brownies in the fridge for 30 minutes-1 hour before cutting and serving. Store in an airtight container at room temperature.

NUTRITION FACTS

Number of Servings: 9
Fiber: 5.14 g
Carbs: 41.26 g

Calories per Serving: 225.79 kcal
Sugar: 25.33 g
Protein: 4.11 g

Weight per Serving: 97 g
Fats: 8.26 g
Iron: 2.3 mg

All servings and nutritional measurements are approximate. These estimates are intended for information and guidance purposes only. Please consult a licensed nutrition or medical professional if you need assistance.

Vegan Disclaimer: All of the ingredients listed in this recipe are available in vegan versions. Please do your research and verify ingredient lists, as many products can have surprisingly hidden amounts of whey or animal derived protein.

Categories: Desserts, VeganTags: Desserts, Pumpkin, Vegan, Vegan Desserts

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