Vegan Zucchini Brownie Bites

When it comes to satisfying a sweet tooth, few desserts can compete with the rich, fudgy goodness of brownies. Now, imagine a version that not only tantalizes your taste buds but also incorporates a hidden nutrient powerhouse—zucchini. Enter the Decadent Vegan Zucchini Brownie Bites, a delightful treat that merges indulgence with health-conscious ingredients. These bite-sized brownies are perfect for anyone craving a guilt-free dessert that doesn't skimp on flavor or texture.

Discover the joy of baking with our Decadent Vegan Zucchini Brownie Bites, a delicious and healthier alternative to traditional brownies. These fudgy, rich treats incorporate nutrient-packed zucchini for added moisture and flavor without the guilt. Perfect for vegans and non-vegans alike, they're made from wholesome ingredients like cocoa powder, coconut sugar, and applesauce. Indulge your sweet tooth while nourishing your body with each delightful bite!

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Ingredients

1 medium zucchini (approximately 1 cup, grated)

1 cup all-purpose flour (substitute with gluten-free flour if preferred)

1/2 cup unsweetened cocoa powder

1/2 cup coconut sugar (or use brown sugar)

1/2 cup pure maple syrup

1/4 cup unsweetened applesauce

1/4 cup melted coconut oil (or any neutral oil of your choice)

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup dairy-free chocolate chips (optional)

A pinch of ground cinnamon (optional for added flavor)

Instructions

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare a mini muffin tin by lining it with paper liners or lightly greasing each cavity with coconut oil to prevent sticking.

Prepare the Zucchini: Rinse the zucchini under cold water and trim off both ends. Grate the zucchini using a box grater until you have about one cup. Once grated, place the zucchini in a clean kitchen towel and squeeze out any excess moisture. This step is crucial to keep your brownie batter from becoming too wet.

Mix the Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, cocoa powder, coconut sugar, baking soda, baking powder, salt, and ground cinnamon (if you’re using it). Use a whisk to blend everything together evenly, ensuring there are no clumps.

Combine the Wet Ingredients: In a separate bowl, combine the grated zucchini with maple syrup, unsweetened applesauce, melted coconut oil, and vanilla extract. Stir the mixture until all the ingredients are well combined and have a uniform texture.

Incorporate Wet and Dry Mixtures: Gradually pour the wet zucchini mixture into the bowl with the dry ingredients. Gently stir until everything is just combined, being careful not to over-mix the batter. If you’re adding dairy-free chocolate chips, fold them in at this stage.

Scoop the Batter: Using a cookie scoop or a tablespoon, fill each prepared mini muffin cup with the brownie batter, filling each one about 3/4 full for optimal rising and baking.

Bake the Brownie Bites: Place the muffin tin in the preheated oven and bake for 12-15 minutes. To check for doneness, insert a toothpick into the center of one of the brownie bites; it should come out clean or with a few moist crumbs.

Cool & Serve: Let the brownie bites cool in the muffin tin for about 5 minutes, then gently transfer them to a wire rack to cool completely. These bites are delightful when served warm but also taste great at room temperature.

Prep Time, Total Time, Servings: 15 mins | 30 mins | Makes 24 brownie bites

- Presentation Tips: Serve these delightful brownie bites on a rustic wooden platter, garnished with a sprinkle of powdered sugar or a drizzle of nut butter for an extra touch of decadence. Enjoy with a side of fresh fruit or your favorite non-dairy ice cream!