These zucchini-sweet potato brownies pack a real veggie punch and are naturally sweetened with dates, plus they're oil-free and whole grain! Great for a post-workout snack or a not-too-sweet anytime treat.
Reprinted with permission from Naturally Sweet Vegan Treats by Marisa Alvarsson, Page Street Publishing Co. 2018.
Soak the pitted dates in hot water for 10 minutes - or to speed up the process, cover them in water and microwave for 2 minutes. Drain the soaked dates well.
Meanwhile, preheat the oven to 350 degrees Fahrenheit and line an 8- or 9-inch square baking dish with parchment paper.
Add the dates to a blender along with the sweet potato, zucchini, milk, coconut sugar, and vanilla extract. Blend until completely smooth, stopping to scrape down the sides if needed.
In a mixing bowl, stir together the whole wheat flour, cocoa powder, baking powder, and salt. Pour in half of the blender mixture, stir to combine, and then pour in the other half. Mix until just combined. Fold in the walnuts and chocolate chips if using.
Pour the batter into the prepared pan, smoothing the top with your mixing utensil. Bake for 20 to 25 minutes, or until the mixture has set and is firm (but springy) to the touch. Allow to cool before slicing and serving.
Leftover brownies keep for up to 36 hours at room temperature or for a few days if stored in the refrigerator.
The recipe as you read it here is lightly rewritten in my words and with my changes. I added the wet mixture into the dry instead of the other way around; took a weight measurement for the dates; increased the salt; added qualitative instructions for the baking time; and added storage instructions.
NUTRITION FACTS: Nutrition facts omit the optional walnuts and chocolate chips.
Vegan Sweet Potato Brownies (Kinda-Healthy!) originally printed from https://yupitsvegan.com/vegan-sweet-potato-brownies-zucchini/ January 20, 2020