Zucchini Brownies

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You will love these zucchini brownies! They’re incredibly fudgy, chocolatey, perfectly sweet, and entirely vegan. All you need is 10 minutes of active preparation time! 

a stack of four zucchini brownies on a white plate with a bottle of milk in the background

Why This Recipe Works

I just love brownies! I mean who doesn’t, right?! Over the years, I’ve tried so many different vegan brownie recipes and these zucchini brownies are by far my favorite! 

If you’re still a bit skeptical about using zucchini for baking, you just have to try this recipe! Don’t worry, you won’t taste the zucchini at all but they make the brownies incredibly fudgy and moist. 

Using zucchini for baking is such an awesome idea! They have a very mild and neutral taste on their own, which makes them perfect for all kinds of baked goods (savory and sweet). Its high water ratio helps you to make the perfect ooey, gooey brownies. 

And I can promise you nobody will guess you’ve used zucchini for this recipe! They’re even more fudgy on the next day and they keep up to 5 days in the fridge! 

And the recipe is incredibly easy and quick to make. All you need is a grater for the zucchini (you could also use a food processor if you want), a large bowl, and a wooden spoon. The brownies need about 10 minutes of active preparation time and 25 minutes of baking time. 

You don’t need any fancy ingredients for this recipe. You should be able to find all of the ingredients in any regular grocery store. Instead of eggs, I used unsweetened apple sauce and ground flaxseeds soaked in water. Both are a great and very cheap egg replacement. 

What Goes Into This Recipe:

the ingredients that go into this recipe on a marble countertop with labels

  • Chocolate Chips – use dark chocolate chips. Most brands are vegan, but I always recommend checking the labels. 
  • Almond Milk – I used unsweetened almond milk, but any other plant-based milk works as well. However, I don’t recommend rice milk for baking as it tends to be very thin. 
  • Maple Syrup 
  • Apple Sauce – use unsweetened apple sauce. 
  • Chocolate – dark chocolate. Most dark chocolates are vegan, but check the labels as some contain milk. 
  • Zucchini 
  • Flaxseeds – you need ground flaxseeds. Either grind whole flaxseeds in a high speed blender or food processor or buy ground flaxseeds at the store. 
  • Walnuts 
  • Cocoa – you need unsweetened cocoa powder. 
  • Brown Sugar – you could replace it with coconut sugar if you want. 
  • Coconut Oil 

How To Make This Recipe 

a collage of four photos that show how to make this recipe

1. Step: Preheat the oven to 350 °F. Grate the zucchini. Either use a handheld grater or food processor to grate the zuchini. Give them a quick squeeze. 

2. Step: Place all ingredients in a large bowl. 

3./4. Step: Stir with a wooden spoon. 

a collage of four photos that show how to make this recipe

5. Step: Line a baking pan with parchment paper and pour the batter into the baking pan. Bake for 25 minutes. 

6./7. Step: Roughly chop the dark chocolate and melt it either on the stovetop or in the microwave.

8. Step: Let the brownies cool down for a bit. Roughly chop the walnuts. Then add the melted dark chocolate on top and sprinkle with the chopped walnuts. Let the brownies cool down completely before cutting them into squares. 

Recipe Notes

  • For a healthier version, you could replace the all-purpose flour with whole wheat or spelt flour. 
  • Don’t worry about wringing out the zucchini. Just give them a quick squeeze before you add them to the rest of the ingredients. 
  • You could also sprinkle the brownies with chopped cashews or peanuts for a change. If you want you could also add chopped walnuts to the batter. 

FAQs: 

How Long Do The Brownies Last? 

Stored in an airtight container in the fridge, the brownies last up to 5 days. Stored at room temperature, they last only 2 days. 

Can I Make Them Gluten-Free?

I haven’t tried making these brownies gluten-free yet, but I think it should work with a gluten-free flour blend. I’ve tried this with similar recipes and it always works out well. 

Can I Freeze The Brownies?

Yes, they freeze really well. Let them cool down completely before freezing them. You can freeze them for up to 3 months. Let them thaw at room temperature when you’re ready to eat them. 

a stack of four brownies on a white plate with chopped chocolate and walnuts on the side

Related Recipes:

  • Vegan Zucchini Bread
  • Vegan Brownies 
  • Oreo Peanut Butter Brownies 
  • Vegan Black Bean Brownies 
  • Peanut Butter Chocolate Zucchini Muffins 

I Love To Hear From You!

I hope you like these zucchini brownies as much as we do around here.

If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on FacebookInstagram, or Pinterest

Sina

a stack of four zucchini brownies on a white plate with a bottle of milk in the background

Print

Zucchini Brownies

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You will love these zucchini brownies! They're incredibly fudgy, chocolatey, perfectly sweet, and entirely vegan. All you need is 10 minutes of active preparation time! 
Prep Time 10 minutes
Cook Time 25 minutes
Servings 12 servings
Calories 234kcal
Author Sina

Ingredients

  • 2 cups all-purpose flour
  • 1 cup unsweetened almond milk
  • 1 cup brown sugar or coconut sugar
  • 3/4 cup cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon natural vanilla extract
  • 1 flax egg (1 tablespoon ground flaxseeds + 3 tablespoons of water)
  • 3 tablespoons unsweetened apple sauce
  • 2 1/2 tablespoons melted coconut oil
  • 1/2 cup vegan chocolate chips
  • 1 zucchini (about 7 oz)

Instructions

  • Preheat the oven to 350 °F. Make the flax egg: place the water and the ground flaxseeds in a small bowl and stir well. Let it sit until you make the cake batter. Grate the zucchini. Either use a handheld grater or food processor to grate the zuchini. Give them a quick squeeze. 
  • Place all ingredients in a large bowl. 
  • Stir with a wooden spoon. 
  • Line a baking pan with parchment paper and pour the batter into the baking pan. Bake for 25 minutes. 
  • Roughly chop the dark chocolate and melt it either on the stovetop or in the microwave.
  • Let the brownies cool down for a bit. Roughly chop the walnuts. Then add the melted dark chocolate on top and sprinkle with the chopped walnuts. Let the brownies cool down completely before cutting them into squares. 

Notes

  • For a healthier version, you could replace the all-purpose flour with whole wheat or spelt flour. 
  • Don’t worry about wringing out the zucchini. Just give them a quick squeeze before you add them to the rest of the ingredients. 
  • You could also sprinkle the brownies with chopped cashews or peanuts for a change. If you want you could also add chopped walnuts to the batter. 

Nutrition

Calories: 234kcal | Carbohydrates: 43g | Protein: 4g | Fat: 7g | Saturated Fat: 5g | Sodium: 36mg | Potassium: 249mg | Fiber: 3g | Sugar: 22g | Vitamin A: 34IU | Vitamin C: 3mg | Calcium: 94mg | Iron: 3mg

The post Zucchini Brownies appeared first on Vegan Heaven.





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