Why You’ll Love This Recipe

These Vegan Zucchini Brownies are not only delicious but also a great way to sneak in some extra veggies without anyone noticing. The zucchini adds moisture and helps create a dense, fudgy texture while maintaining the decadent chocolate flavor. The best part? You can enjoy these brownies without any dairy or eggs, making them suitable for vegans, those with dairy allergies, or anyone looking for a healthier dessert. Plus, they are easy to make, and you can always add a little extra chocolate for an even richer treat!

Ingredients

  • 1 ½ cups whole wheat flour (or gluten-free flour blend)

  • 1/2 cup cocoa powder (unsweetened)

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 1/2 tsp cinnamon (optional)

  • 1 cup shredded zucchini (about 1 medium zucchini, squeezed dry)

  • 1/2 cup maple syrup or agave syrup

  • 1/2 cup dairy-free chocolate chips (optional for extra chocolatey goodness)

  • 1/4 cup vegetable oil or coconut oil

  • 1/4 cup unsweetened applesauce

  • 1 tsp vanilla extract

  • 1/4 cup dairy-free milk (almond milk, oat milk, etc.)

  • 2 tbsp ground flaxseeds + 6 tbsp water (flax egg) or 2 tbsp chia seeds + 6 tbsp water

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.

  2. In a small bowl, combine the ground flaxseeds (or chia seeds) and water to make the flax egg. Stir and let it sit for 5-10 minutes until it thickens.

  3. In a large bowl, whisk together the whole wheat flour, cocoa powder, baking soda, salt, and cinnamon.

  4. In another bowl, combine the maple syrup, oil, applesauce, vanilla extract, and dairy-free milk. Stir well to combine.

  5. Add the flax egg to the wet ingredients and mix again until fully combined.

  6. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

  7. Gently fold in the shredded zucchini and chocolate chips (if using).

  8. Pour the brownie batter into the prepared baking pan and spread it out evenly.

  9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.

  10. Let the brownies cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before cutting into squares.

Servings and Timing

This recipe makes about 12-16 brownies, depending on the size of the pieces.

  • Prep time: 15 minutes

  • Cook time: 30-35 minutes

  • Total time: 45-50 minutes

Variations

  • Gluten-Free: Use a 1:1 gluten-free flour blend instead of whole wheat flour to make these brownies gluten-free.

  • Nuts: Add walnuts, pecans, or almonds for a crunchy texture and extra flavor.

  • Frosted Zucchini Brownies: Add a layer of vegan chocolate frosting or a drizzle of melted chocolate for an extra decadent treat.

  • More Chocolate: If you love chocolate, increase the amount of cocoa powder or chocolate chips for an even richer brownie.

  • Spicy Zucchini Brownies: Add a pinch of cayenne pepper or chili powder to the batter for a unique spicy kick that pairs beautifully with the chocolate.

Storage/Reheating

These Vegan Zucchini Brownies can be stored in an airtight container at room temperature for up to 4-5 days. If you want to keep them fresh for longer, store them in the refrigerator for up to a week.

You can also freeze them for up to 3 months. Make sure to wrap them tightly in plastic wrap or place them in a freezer-safe container. To thaw, let them sit at room temperature for a few hours or heat them in the microwave for a few seconds.

FAQs

Can I make these brownies without zucchini?

Zucchini is what makes these brownies so moist and fudgy, but you can experiment with other pureed vegetables like sweet potato or pumpkin for a similar texture.

Are these brownies gluten-free?

Yes, simply substitute the whole wheat flour with a gluten-free flour blend that works as a 1:1 substitute. Make sure the other ingredients are also gluten-free.

Can I use another sweetener instead of maple syrup?

Yes, you can substitute the maple syrup with agave nectar, coconut sugar, or even date syrup. Just be sure to adjust the quantity to your desired sweetness level.

Can I use coconut flour in this recipe?

Coconut flour is very absorbent and requires more liquid, so it’s not a straightforward substitute for the whole wheat flour. If you want to use coconut flour, you may need to reduce the amount significantly and increase the liquid content.

How do I get my zucchini dry enough?

After shredding the zucchini, place it in a clean kitchen towel or paper towel, twist, and squeeze to remove excess moisture. This step is important to avoid watery brownies.

Can I make these brownies oil-free?

Yes! You can substitute the oil with applesauce or mashed banana for a lower-fat version. This will slightly change the texture but will still keep the brownies moist.

Can I use store-bought flax eggs?

Yes, if you prefer not to make flax eggs, you can use pre-made vegan egg replacer. Just follow the instructions on the package for the equivalent of 2 flax eggs.

Can I make these brownies without chocolate chips?

Yes, you can omit the chocolate chips and still have a delicious, chocolatey brownie. You can add chopped nuts or other mix-ins like raisins or dried cherries for extra texture.

Can I make these brownies without the applesauce?

If you don’t have applesauce, you can substitute it with mashed banana or unsweetened yogurt. Both options will help keep the brownies moist.

How can I make these brownies even fudgier?

To make your brownies extra fudgy, reduce the baking time slightly or add more oil to the batter. You can also use a bit of silken tofu blended into the wet ingredients for added richness.

Conclusion

These Vegan Zucchini Brownies are a perfect balance of healthy and indulgent. They’re rich, fudgy, and full of deep chocolate flavor, yet they include hidden zucchini, making them a great way to sneak in some veggies. Whether you’re vegan, gluten-free, or just looking for a healthier dessert option, these brownies are sure to become a favorite. Bake a batch today and enjoy a delicious treat that’s as nutritious as it is decadent!

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Vegan Zucchini Brownies

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  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 45-50 minutes
  • Yield: 12-16 brownies
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan, American
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Description

Vegan Zucchini Brownies are a rich and fudgy dessert made with shredded zucchini, providing moisture and tenderness. Packed with plant-based ingredients, these brownies are vegan, gluten-free, and full of deep chocolate flavor, making them a healthier yet indulgent treat for everyone.

Ingredients

  • 1 ½ cups whole wheat flour (or gluten-free flour blend)
  • 1/2 cup cocoa powder (unsweetened)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon (optional)
  • 1 cup shredded zucchini (about 1 medium zucchini, squeezed dry)
  • 1/2 cup maple syrup or agave syrup
  • 1/2 cup dairy-free chocolate chips (optional for extra chocolatey goodness)
  • 1/4 cup vegetable oil or coconut oil
  • 1/4 cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 1/4 cup dairy-free milk (almond milk, oat milk, etc.)
  • 2 tbsp ground flaxseeds + 6 tbsp water (flax egg) or 2 tbsp chia seeds + 6 tbsp water

Instructions

Preheat oven: Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.

Make flax egg: In a small bowl, combine the ground flaxseeds (or chia seeds) and water. Stir and let it sit for 5-10 minutes until it thickens Mix dry ingredients: In a large bowl, whisk together the whole wheat flour, cocoa powder, baking soda, salt, and cinnamon (if using).Combine wet ingredients: In another bowl, combine the maple syrup, oil, applesauce, vanilla extract, and dairy-free milk. Stir well to combine.Add flax egg: Add the flax egg to the wet ingredients and mix until fully combined.

  1. Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.Fold in zucchini and chocolate chips: Gently fold in the shredded zucchini and chocolate chips (if using).Pour into pan: Pour the brownie batter into the prepared baking pan and spread it out evenly.
  2. Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
  3. Cool: Let the brownies cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before cutting into squares.

Notes

  • Gluten-Free: Use a 1:1 gluten-free flour blend instead of whole wheat flour to make these brownies gluten-free.Nuts: Add walnuts, pecans, or almonds for a crunchy texture and extra flavor.
  • Frosted Zucchini Brownies: Add a layer of vegan chocolate frosting or a drizzle of melted chocolate for an extra decadent treat.More Chocolate: If you love chocolate, increase the amount of cocoa powder or chocolate chips for an even richer brownie.Spicy Zucchini Brownies: Add a pinch of cayenne pepper or chili powder to the batter for a unique spicy kick that pairs beautifully with the chocolate.

Nutrition

  • Serving Size: 1 brownie
  • Calories: 150
  • Sugar: 12g
  • Sodium: 90mg
  • Fat: 7g
  • Saturated Fat: 2g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 3g
  • Protein: 2g
  • Cholesterol: 0mg

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