If you’re left with an abundance of zucchini this summer, these Chocolate Tahini Zucchini Brownies are exactly what you need! They’re light, yet fudgy and moist. They’re perfectly equal parts rich and chocolate-y. And at the end of each bite, you get a sweet, nutty, unexpectedly delicious chocolate sesame afternote. Who isn’t up for an extra, undetectable dose of veggies in your dessert?!

 

Ingredients:

  • ¾ cup all-purpose flour
  • 1/3 cup unsweetened natural cocoa powder
  • 1 tsp espresso powder (optional, enhances chocolate flavor)
  • ¾ tsp baking powder
  • ½ tsp salt
  • 2 tbsp vegetable oil
  • 2 tbsp unsalted butter or vegan butter substitute, melted and cooled
  • ¼ cup Soom Chocolate Sweet Tahini
  • 2 tsp vanilla extract
  • 1 cup granulated sugar
  • 1 cup grated zucchini (about 1 medium zucchini – don’t squeeze out moisture!)
  • ½ cup semisweet chocolate chips, plus extra for topping
  • flaky salt for finishing, optional

 

Directions:

  1. Preheat oven to 350F. Line an 8×8 square baking dish with parchment and spray with nonstick spray. Set aside.
  2. Add the flour, cocoa powder, espresso powder, baking powder, and salt to a medium mixing bowl. Whisk to combine. Set aside.
  3. In a separate medium mixing bowl, whisk together the vegetable oil, butter, and chocolate sweet tahini until smooth. Add the vanilla, sugar, and grated zucchini, and whisk again until smooth and combined.
  4. Add the dry ingredients to the wet, folding with a rubber spatula until just combined. Fold in the chocolate chips. Spread batter into prepared baking dish and smooth out the top with a spatula. Sprinkle the top with a handful of chocolate chips, if desired. Bake for 35 minutes, or until center is set and no longer “jiggly”. Sprinkle with flaky sea salt while they’re still hot. Let cool completely before removing from pan and cutting into squares.

 

*Note: To make brownies vegan, you can sub a vegan butter substitute for the butter in this recipe.

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