Zucchini Courgette Brownies with Pecans (vegan)

Step 1

Preheat oven to 350°F and line a 9x13 " (23x33cm) pan with baking paper (or grease with cooking spray).

Step 2

Add the oil, sugar, and vanilla to a large mixing bowl and beat (by hand or with an electric mixer) until combined and sandy.

Step 3

Stir in the flour, cocoa powder, baking soda, and salt. The mixture will be thick and quite dry, but don’t panic, the courgette/zucchini will moisten it.

Step 4

Gently stir in the shredded zucchini (courgette). Do not use an electric mixer for this part.

Step 5

Set the mixture aside for 5 minutes to rest and let the courgette’s juices release into the batter.

Step 6

Gently fold in the chocolate chips and pecans.

Step 7

Note: Older zucchinis are drier, so at this stage check the batter and if it is still very thick, then gently stir in a little water (up to 3 tbsp, one tablespoon at a time), or leave the mixture to rest for a few more minutes.

Step 8

Pour the batter into the pan and spread evenly to the edges. Cook for 25 minutes or until the edges are set and the centre is still a little bit wobbly and soft.

Step 9

Allow the courgette brownies to cool completely in the tray before cutting into squares.