Learning to bake without an oven has been a fun experience. It doesn’t work with everything but I’m finding plenty of baked goods are actually possible on the stovetop.
This double chocolate zucchini saucepan brownie recipe was a result of ending up with a tonne of zucchini and a craving for a rich, gooey, dark chocolate brownie. Grated zucchini brings a delightfully moist texture to brownies and the flavour is so subtle that you hardly notice there’s vegetables in your dessert!
I say dessert, but we are more likely to take these for a decadent snack on a long hike. They keep well in the fridge for up to 3 days. Just wrap them back up in the foil and refrigerate.
How do I bake on the stovetop?
Take a medium saucepan with a lid. Line the saucepan with aluminium foil so that the foil comes up over the sides. When you are ready to bake, lay another piece of foil across the top of the saucepan and secure the lid tightly on top of that.
Heat level will depend on the stove you are using. I find gas stoves cook hotter, so for this recipe low heat works perfectly. You want it to cook reasonably slowly so as not to burn the bottom, but hot enough that it actually bakes.
As you are trapping the heat in to mimic an oven, resist the temptation to remove the lid during cooking.
How do I make zucchini brownies? (that actually taste amazing!)
Finely grate 1 large zucchini into a mixing bowl. I use a parmesan grater. Mix in 2 tbsp of flaxseed meal and set aside for 5 minutes. Then mix through your cacao, oils, maple syrup, cinnamon and hot water. Combine the flour and baking soda then mix them into the batter along with the dark choc chips. Pour the batter into your foil lined saucepan, then place on foil and lid securely. Cook on low heat for 15 minutes.
Now this bit is IMPORTANT. Remove from heat but resist the temptation to remove the lid. Let the pot sit, with the lid on, for an hour to allow it to continue cooking and then cool down and set. I Know it will be difficult because you want to see and eat your creation, but trust me, it’s worth the wait.
Are all dark choc chips vegan?
No, most of the ones you see in the supermarket contain milk, even though they are dark chocolate. I like to buy organic choc chips from the bulk food store which are vegan and basically cocoa and cane sugar.
What can I substitute for cacao and choc chips?
If you don’t have cacao powder, a vegan cocoa powder will also work. If you don’t have dark choc chips, replace the amount with finely chopped dark chocolate (vegan) from a block or alternatively, replace with the same amount of cacao/cocoa powder and add extra sweetener to taste. However, the choc chips melt inside the brownie so I highly recommend tracking some down for the most satisfying chocolate gooeyness.
Let me know in the comments below if you made this. I also love to hear your ideas and substitutions. Share your creations on Instagram with #IHTBvegan @ihtbvegan
Double chocolate zucchini saucepan brownies
Ingredients
- 1 large zucchini - about 1.5 cups
- 2 tbsp flaxseed meal
- 1/2 C cacao powder
- 1 tbsp olive oil
- 2 tbsp coconut oil - melted
- 3 tbsp maple syrup
- 1/2 tsp cinnamon
- 1 tbsp hot water
- 1 C flour + 2 tsp for dusting
- 1/2 tsp baking soda
- 1/3 cup choc chips dark - check that they are vegan - some contain milk
Instructions
- Take a medium saucepan with a lid. Line the saucepan with aluminium foil so that the foil comes up over the sides. Dust the bottom with the 2 tsp flour.
- Finely grate zucchini (including any juices) into a large mixing bowl. I use a parmesan grater.Mix in 2 tbsp of flaxseed meal and set aside for 5 minutes.
- Add to the bowl the cacao, olive oil, coconut oil, maple syrup, cinnamon and hot water. Mix until well incorporated.
- Combine the flour and baking soda, then fold into the chocolate mixture until well combined and a thick batter is formed. Fold through the choc chips.
- Pour batter into your foil lined saucepan. Lay another piece of aluminium foil across the top of the saucepan and secure the lid tightly on top of that. Cook on low heat for 15 minutes.
- Remove from the heat, but keep the lid ON! Let rest at room temp for 1 hour. It will continue to cook a little longer and then cool down and set.
- Gently lift the foil to remove the brownie from the pan. Cut into 8 wedges and serve alone or with vanilla nice-cream.
OMG. I have never use zucchini like this before and I’m blown away. Best brownies!!