• 1 cup all-purpose flour (or one can of black beans drained);
  • 1/2 cup cocoa
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 cup our Vegan Butter Olive Oil;
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1 tsp. vanilla
  • 1 packed cup grated raw, unpeeled zucchini (1 small)
  • 1/2 cup chocolate chips


Preheat oven to 350°F.

In a large bowl, combine flour, cocoa, baking powder and salt; set aside.

In a medium bowl, stir together melted butter, sugar, brown sugar, eggs and vanilla until smooth. Add the egg mixture and the zucchini to the flour mixture and stir by hand until almost combined; add chocolate chips and stir just until blended.

Pour into an 8” x 8” pan that has been coated with our vegan butter extra virgin olive oil. Bake for 30 minutes, until the edges are springy to the touch but the middle is still soft — a slight indentation should be left when touched. Do not overbake! Cool in the pan on a wire rack or eat them warm from the pan.

Makes 12-16 brownies.