Vegan Zucchini Fudgy Brownies

Vegan Zucchini Fudgy Brownies

Make these amazing Vegan and Gluten-free Zucchini Fudgy Brownies with just 7 ingredients! Oil-free, so rich, decadent and fudgy...nobody would ever know there is a hidden veggie!

Ever since I created these No-Bake "Nutella" Cream Pie Bars back in 2014, I have been itching to use that veggie in a baked chocolate good. Well, the other day when I saw one left sitting in my fridge, I suddenly had the urge to make some brownies. Now, some recipes take me multiple trials to get right but these I must have had the brownie gods on my side because the very first trial was a success!

You are probably wondering, another brownie recipe?? I have quite a few on the blog already and every one has been super popular with you all. I see remakes each week, especially on the Double Chocolate Sunflower Brownies and the Fudgy Low-Fat Bean Brownies. As popular as those bean brownies have been, I actually love these zucchini ones more. And hey, one can never have too many brownie options, right?

These turned out rich, fudgy, super moist and the most important factor, incredibly chocolatey. I do not skimp on cocoa powder when I create a brownie recipe. I want to TASTE chocolate, not just sugar that has a brown color, but actually taste rich chocolate. In fact, because of that, I didn't put that much sweetener in the brownie base to counteract the amount of cocoa powder. These are very chocolatey and just reaching that line of almost needing more sweetener. I purposefully kept the batter on the less sweet side since I knew they would be scattered with dairy-free semi-sweet chocolate chips. 

I posted a teaser pic on Facebook and really got a chuckle out of all the guesses. Some of y'all got it right. It was so funny to me, because I wasn't asking for guesses but everybody did it anyways, lol. It was entertaining :). Zucchini is a great veggie to bake with because it has a very high water content and really made these moist.

The result is a rich, decadent, firm, yet tender vegan brownie. The zucchini makes these super moist. Now, depending on how moist you like your brownies, that can factor into your baking time. I baked mine at 25 minutes and they are fudgy/slightly gooey, but still a great brownie texture.

It's important to use the right amount of zucchini, as that of course will affect the baking time too.

For these Vegan Zucchini Brownies, you just need 7 ingredients (+salt):

  • zucchini
  • unsweetened cocoa powder
  • maple syrup or agave
  • roasted almond butter
  • vanilla extract
  • oat flour or regular flour
  • chocolate chips

A little dusting of cocoa powder on top never hurt anything. You know, for all of you serious chocolate lovers. They are incredible just like this....

But, I couldn't resist topping these babies with some So Delicious CocoWhip and some fresh mint. OMG, y'all. It tasted like a dessert straight out of a restaurant. I'm not even joking. Most people put ice cream on a brownie, but I didn't want something that rich and the whipped cream was pure magic....then the fresh mint just was so refreshing. I highly recommend it!

I hope you all really love these insanely fudgy and delicious Vegan and Gluten-free Zucchini Brownies! Be sure to leave feedback below after you make them!

See the brownies in action so you will know how the batter should look!

Vegan Zucchini Fudgy Brownies

Yields 8 brownies

Make these amazing Vegan and Gluten-free Zucchini Fudgy Brownies with just 7 ingredients! Oil-free, so rich, decadent and fudgy...nobody would ever know there is a hidden veggie!

10 minPrep Time

25 minCook Time

35 minTotal Time

Save Recipe


  • 1 medium zucchini, peeled and sliced, then measured 150g
  • 1/4 cup + 2 tablespoons (120g) pure maple syrup
  • 1/2 cup (128g) creamy roasted almond butter
  • 1/2 teaspoon (2.5g) vanilla extract
  • 1/4 cup (32g) superfine oat flour (see Note)
  • 1/4 cup + 2 tablespoons (36g) unsweetened natural cocoa powder (not dutch)
  • 1/2 teaspoon (3g) fine sea salt
  • 6 heaping tablespoons vegan chocolate chips + 3 tablespoons for topping (95g)
  • Note: As usual, I suggest a scale, especially with the zucchini amount for this recipe, as too small or too large will either make the brownies too wet or too dry. Also, the brownie base is super chocolatey, not very sweet. This is to account for all the yummy chocolate chips added. If you prefer the brownie base to be sweeter, add 1-2 tbsp of a DRY granulated sugar after tasting the wet batter. Just keep in mind all the chocolate chips make it plenty rich after baked.
    Note 2: If you want to make these with spelt flour, just sub the oat flour with the same amount. If you want to make these with regular all-purpose flour, while I have not tested it, I'm sure it would work fine. All-purpose flour will make them more dry and cook faster, so check them around 20 minutes and cook until the desired cooked center.


  1. Spray a nonstick 9x5 loaf pan with nonstick spray well on the bottom and sides. These will stick bad if you don't spray the pan! Preheat the oven to 350 F degrees.
  2. Peel and slice the zucchini. Use a scale so you get the correct amount of moisture for the brownies, as all zucchini sizes are so different.
  3. Add the zucchini and all of the remaining ingredients, except the chocolate chips, to a food processor. Process until smooth. Scrape the sides and process for another minute. It should be very smooth and runny. Taste and you will see the batter is not very sweet, since there is chocolate chips added, but if you want the base sweeter, add 1-2 tbsp of a dry granulated sugar.
  4. Stir in the chocolate chips, but do not blend. Pour the batter into the prepared pan, making sure to really scrape out allll of that chocolatey goodness.
  5. Bake for 22-25 minutes until they have a dry/shiny look on top and have pulled away from the edges. The toothpick can have a tiny bit of sticky crumbs, but not super wet batter. I baked mine for 25 minutes and they were cooked the way I like, but still nice and fudgy. If you prefer a cake-ier brownie, cook a few minutes longer until the toothpick comes out CLEAN. Depending on whether you correctly measured your zucchini will affect the baking time, as less water from the zucchini means they will cook faster. Check the brownies at 22 minutes.
  6. Let them cool in the pan 45 minutes to an hour, no exception, or they will fall apart. These firm up a ton while they cool. Slice into desired size and carefully remove. Eat as is or with a delicious scoop of whipped cream or vanilla ice cream. I loved these with SoDelicious CocoWhip cream!


Nutrition per brownie (based on 8): 143.6 calories, 12.4g fat, 2.3g saturated fat, 27.3g carbs, 5.2g protein, 18g sugar, 3.9g fiber, 111.8mg sodium



  1. What a dreamy treat you've created! I can't wait to bake a batch. I'm making your Roasted Strawberry Mousse again this weekend...still a favorite spring dessert for us. Have a wonderful weekend!
      Thank you so much Hannah! And that is so awesome to hear you all love the Strawberry Mousse so much, thank you for sharing!
  2. Oh wow, Brandi! These look amazing. So rich, fudgy, and decadent!
      Thank you so much, Becky!! Very fudgy, haha!
  3. I love zucchini in baked goods - so moist and it basically takes on the flavor of whatever you are making. Love all that gooey melted chocolate on the insides!!
      Yes, seriously so moist! Yum! Thank you Jenn!
  4. Fudgy chocolate temptation + a mystery ingredient teaser and of course we are going to start guessing because we can't start eating yet haha! I was actually going to say cauliflower, but zucchini was my second guess. Zucchini brownies sounds like you are trying to healthify a decadent dessert, but in fact my current favorite brownie recipe has zucchini in it too. It's so good for texture and moisture, I don't even care about the dose of veggies in my chocolate part (although added bonus--woo!) And your not too sweet but studded with chocolate chips description sounds SO perfect--I love dark almost bitter chocolate treats. Sometimes it takes 5+ test batches to get it right, and usually it's worth it in the end, but how lovely when it just works the first time! Further proof brownies + zucchini are meant to be :)
      Haha, yes, I know, I just wasn't expecting all the guesses, lol! It was fun though :) Yes, most people guessed sweet potato, but I got a few cauliflower and zucchini as well. I also got a cucumber, lol. Yes, totally a match made in heaven! Thank you Natalie!
  5. I love the hidden zucchini in this recipe! So clever!
      Thank you so much Dianne! It was a spur of the moment baking session that thankfully, turned out really successful, lol!
  6. Yum! Thanks for sharing. Something to do with the up and coming 1200 pounds of zucchini. One question, do you buy oat flour or do you just stick quick oats in a blender (would that work?). Thank you!
      Hi Mandy! You can just stick the quick oats in your blender and grind into a fine powder and that will totally work. I do both. :)
  7. I was doubtful about the zucchini ( not a fan) but decided to give this recipe a try. This is the easiest vegan brownie recipe I have ever made. They are delicious! I do not taste the zucchini. Once again your video is beautiful and professionally done. I used 1/2 oat flour and 1/2 spelt flour and they are sufficiently moist. They are quick and taste great even without the suggested toppings. I shared them with my local Starbucks crew tonight and they loved them too. Thank for sharing the recipe.
      Woohoo! Your comment made my day Lucy! So very happy that you loved these so much and thank you for the awesome compliment! They are ridiculously easy, aren't they? I'm so happy to hear you loved the took me days to do, hahaha, so it is very nice to hear that you enjoyed it. And wow, your Starbucks crew loved them too?! Yay! I just love hearing that...thank you so much for taking the time to leave feedback and make them so fast after I posted them!
  8. I think we need many varieties of brownies in life! These look SO rich and moist - and I'm seeing a lot of zuke baked good this week (and I made some myself last week)... think we are ready for summer produce!
      Heck yes! ha! Which is why I have several brownie recipes on the blog already and I have another peppermint brownie recipe that I wrote over the holidays that will be posted later this year, lol! No plans on stopping anytime soon!
  9. OMG!!! Brandi!!! Gimme a second while I wipe the drool off my phone 😂 I loooooove brownies that are gooey + rich, yet firm, so you've obviously created the perfect brownie. I didn't throw a guess out there, but in my mind I thought, I bet it's zucchini because I know you love zucchini! And oh, man. I loved those Nutella cream pie bars!! It amazes me how you have all of these different brownie recipes, yet they're all so different. Eeeep! And a new video! Can't wait to watch it! Ok, so I can't have oat flour or regular flour, but I'm going to take a huge chance and try tigernut flour...I'll have to wait until next week though because we don't have anymore zucchini. I will report back on the results and i take full responsibility for a failed attempt! Haha!! In the meantime, I'll be dreaming about these ❤️❤️❤️
    • Well, I'm here to report back that the tigernut flour worked!!!! OMG. These are insanely fudgy and gooey and everything a brownie should be!!! My oven majorly sucks and despite the fact that I increased the temperature, I had to bake them for over 20 minutes longer...which made waiting sooooo hard. You'd be proud of me, I finally busted out my kitchen scale to make this recipe and I'm glad I did because what I thought was a medium zucchini was in fact rather large ;) I licked the food processor clean because the batter was SO good. I used raw cacao powder because that was all I had on hand and other than swapping flours, I stuck to the recipe. I had hoped to get some better photos, but we were all way too anxious to dive in...maybe I'll post the one pic I managed to take otherwise I'll just have to make them again! Two thumbs up from my household! You're the brownie queen, my dear! xoxo
        This makes me SO happy to hear Mandy!! So glad the tigernut flour worked and that everybody loved them! Hahahaha, I totally did the same thing with the batter, licked the processor because I loved that the batter itself is super chocolatey, not overly sweet! Haha, "brownie queen", I love that and will gladly take it since I'm a bit obsessed with creating brownie recipes! Thank you so much my sweet friend for making them!! xoxo
  10. Made these tonight and they were perfect. I subbed almond flour for oat flour (same grams). I also measured everything using my scale to get it just right. Totally worth it. So fudgy and delicious. The exact texture I love my brownies. Great recipe! Thank you
      Yay! Lindsey so happy these were such a hit and even with the almond flour! I wasn't too sure, but since it's a relatively small amount and it's brownies, glad to know it still worked! Thank you so much for the feedback and so happy your hubby devoured them too! I saw your comment on IG about your hubby :)
  11. I love hiding zucchini in my chocolate treats! I made zucchini chocolate cupcakes for Mason's bday years ago and not a single kid had any idea! So sneaky and so good. These look delicious and so fudgy. Bring on all the brownies!
      Yes!! So undetectable! I love it more than applesauce!
  12. Just made these, and they are amazing! I am baking at 7000ft, which often messes with recipes. I used 160g zucchini at 360, I also added a handful of walnuts. This recipe is a keeper, thank you!!
      Yay!! Thank you so much Jamah for the feedback! So glad to hear these were such a hit!
  13. These look so rich and decadent, love the fact that you've hidden zucchini in there ;)
      Thank you so much Stacey!
  14. I've been sooo excited to see this recipe ever since I saw you share the pictures of your beautiful brownies on Facebook! These look incredible Brandi, so fudgy, moist and delicious! They are perfect! Pinned! <3
      Thank you so much Harriet, so sweet of you!
  15. I made these last night and they are so fudgey and delicious. I was almost not going to try them because I don't own a scale, but I did it anyway! I used half cashew butter and half almond butter, and a zucchini which I had no idea what it's weight was ;) I probably cooked them for 28 or 29 min. But the result was amazing. All my kids approved.
      I'm so happy you loved these Michelle! Cashew butter sounds amazing in these! thank you so much for the review and that's even better all your kids loved them!
  16. Just made these and they are DELICIOUS! I will definitely be making these again. Thanks for the recipe!
      Awesome Alicia, so very happy to hear that!
  17. KD
    These turned out amazing with regular chocolate chips. Do they turn out as good with vegan chocolate chips? Which brand do you use?
      Hi KD! So glad you loved them! Yes, vegan chocolate chips taste the same as regular, they just don't have milk in them! But still just as sweet and yummy. I use Enjoy Life brand but Trader Joes and Sprouts also have their own brand that does not have milk in them, just double check the ingredient list :)
  18. I have been craving brownies these past few days and that picture with the whip and the mint has just pushed me over the edge. Now I NEED brownies! I have apple pie already made though so that will have to do for now but it wont be quite the same. ;O)
      Thank you Mel! Omg, yes, seriously the whipped cream and mint made this sooooooo dang delish and over the top. But, mmmmm, apple pie sounds divine!!
  19. Love baking with zucchini, Brandi! It's delicious, healthy and you can't taste it! Love how easy these are and that you add some roasted almond butter! Me and almond butter are best friends, yes could eat that just with a spoon. Hah, do you know what? I'm coming with a brownie recipe this week, too! Now I'm ready for dessert, just looking at your delicious brownies, yum! :)
  20. A-MAZING! What a banner idea. I love that it isn't super sweet. What a great way too to use up any over-grown summer zucchini. I am making this for sure. Thank you, Brandi!
      Thank you so much Louise!! Be sure to let me know when you have!!
  21. Well, thanks a lot, Brandi! These brownies caused quite a conundrum! First, my zucchini was double the weight so I figured I had to double the recipe. Double the amount of delicious, chocolatey, dare I say, healthy brownies?! Sigh, I guess I'll have to deal with that. Next, I made these as a thank you to my volunteers at school so I figured I can't just serve something without trying it first, right? Well I just did. I cut a warm corner even though I know I'm supposed to let them sit and now I am fighting what little willpower I have left to keep myself from going in and diving into that pan! So while these are FANTASTIC and I will highly recommend them and share the recipe with all my friends, I'm a bit frustrated they caused such a quandary. ;0)
      Haha! So glad you loved them!! That is so awesome you made them for your school! Thank you Colleen!
  22. I love baking with zucchini and these look absolutely delicious, Brandi! And that fork!! <3
  23. Great Job Brandi! Glad I doubled the recipe. They were excellent. My zucchini were slightly larger so I just watched carefully and cooked in a silicone cake pan. Worked like a dream!
      So awesome to hear that Lili!! So glad you enjoyed them, thank you so much for the feedback!
  24. Hi, can i substitute sugar with pureed dates? Or blended with water like a thick syrup? Or would it affect the batyer too much? :))
      Hi there! These aren't sweetened with sugar, but with maple syrup. Dates will make these probably way too fudgy as they are already super are welcome to try it, but I don't think they would cook through as well as with the syrup.

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