Make these amazing Vegan Zucchini Fudgy Brownies that are gluten-free and just 7 ingredients! Oil-free, so rich, decadent and fudgy…nobody would ever know there is a hidden veggie!
VEGAN ZUCCHINI FUDGY BROWNIES
Ever since I created these No-Bake “Nutella” Cream Pie Bars back in 2014, I have been itching to use zucchini again in a baked vegan chocolate dessert. 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 vegan 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.
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.
HOW TO MAKE VEGAN ZUCCHINI BROWNIES
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
I topped these with the So Delicious cocowhip and it was so delicious! hope you all really love these Vegan Zucchini Fudgy Brownies! Be sure to leave feedback below after you make them!
Vegan Zucchini Fudgy Brownies
Make these amazing Vegan Zucchini Fudgy Brownies that are gluten-free and just 7 ingredients! Oil-free, so rich, decadent and fudgy...nobody would ever know there is a hidden veggie!
Ingredients
- 1 medium zucchini, peeled and sliced, and THEN measured 150g
- 1/4 cup + 2 tablespoons (120g) pure maple syrup
- 1/2 cup (128g) creamy roasted almond butter (runny, not stiff or thick)
- 1/2 teaspoon 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 salt
- 6 heaping tablespoons (95g) dairy-free semi-sweet chocolate chips + 3 tablespoons for top (135g total)
- I topped these with So Delicious Cocowhip
NOTE
- As always, I recommend highly to use a scale to prevent room for error. You don't need cups or to compare the weights to cups, just simply follow the weights listed, as this is exactly how the recipes are tested and made. Make sure to zero out before adding each ingredient.
- I use this scale.
NOTE
- 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.
Instructions
- 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.
- 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.
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.
- 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.
- 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.
- 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!
Recipe Notes
Nutrition per brownie (based on 8): 252 calories, 14.6g fat, 4.4g saturated fat, 29.6g carbs, 6.2g protein, 17.9g sugar, 5.2g fiber, 121mg sodium
These are heavenly!! Significantly more fudgy and decadent after sitting in the fridge overnight. Will definitely be making these again.
Yay! So glad you loved them Rachel, thank you so much for the feedback!
Yay! So glad you loved them Rachel, thank you for the amazing review!
This recipe is amazing! Thank you! But there is only two of us in my household…how do I store them for a few days?
Awesome Amanda! So happy to hear that! You can store them in the fridge for around a week and they should still be good! Thank you so much for making them. Would you mind giving it a star rating as well, they are so helpful, thank you!
The brownies were so decadent and rich. Who would have though using zucchini would create such amazing results!
My mom has recently joined me in eating WFPB low SOS. It was her birthday today so I made 2 different brownie recipes of yours so I could compare them. I also made your low fat brownies. Both were different and both were excellent! I liked the recipe with the zucchini the best, but will probably make the low fat recipe more since I’m still keeping the fat content in my diet low. I’ll reserve the zucchini version for special occasions!i used a fresh zucchini from my garden. Ive found it helpful That you list the weight of each ingredient.
Thank you so much for all your creative hard work creating and sharing these recipes! I’ve learned so much from you and have been able to change up other recipes to create new versions because of all I’ve learned. You have reawakened my interest in cooking. Your recipes have also helped me finally be able to stick to a WFPB lifestyle. I can’t wait for my cookbook to come. Thank you.
Aww thank you Jeanette for making both! And such a kind comment. I’m so glad you loved both brownie recipes!!
Delicious! This recipe is a total keeper. My husband didn’t notice a difference.
I’m so happy to hear these went over so well, thank you so much Maritza!
These brownies are outstanding ! So fudgy and delusions. My omni husband and step daughter were raving about them!
These brownies are outstanding ! So fudgy and delicious . My omni husband and step daughter were raving about them!
Yay! Thank you so much Kyla for the wonderful review!
Hi!
I want to make these for Christmas. Can you please explain how you slice zucchini?? Can you give a link to the video of these brownies? Thank you:)
Do you think almond flour will work in place of the oat flour?
No. Almond flour adds a ton of moisture. They would be too wet and gooey.
oh my god! so delicious! 😍
Yay, glad you enjoyed them Fafa!
I made these last night and they came out dense, almost solid. My husband actually dropped a 2″ square on his plate after taking a bite and commented on the sound it made on the plate, and how heavy and dense it was. As I was putting the recipe together, I was concerned when 36g of cocoa measured at almost 3/4 cup instead of 1/4, (which yields 20g) but continued on making the whole recipe with weight measurements as per your suggestion. The oat flour was quite a bit off as well, but not as drastic as the cocoa. I’m going to make this again, using cup and tsp/tbl measures instead of weight, to see what the difference will be. Hopefully, the next batch will come out more as your photo shows and other commenters experienced.
Hi Denise, hope I can help you here as to what went wrong! I always tell readers not to compare weights to their cup measurements because my recipes are created strictly using the weights, NOT the cups. So using cup measurements instead of the exact weights I have listed will change the results. In fact, you don’t even need to get out the cups. The weights aren’t off because that is how I make the recipes. I don’t even use cups anymore. Everybody will measure differently with cups, this is why it is not reliable. You just set the bowl on the scale, hit zero and add each ingredient, hitting zero in between each addition. SO much faster and more reliable. 1 tbsp of cocoa powder if 6g and 1 tbsp of oat flour is 8g, this is what I always use for all of my recipes. If you are spooning your dry ingredients lightly into a cup, that is why yours will be different, because 36g for 3/4 cup of cocoa is definitely not right, that would make it only 3g per tablespoon, which is way less even than the package states. If your brownies turned out really dense, it sounds to me like they were not finished cooking to get more fluffy/cooked through or was your almond butter really thick/stiff? Also, did you measure the zucchini the 150 g AFTER peeled and sliced? Lastly, did you use storebought or homemade oat flour? These are all things that could really affect how your brownies turned out.
Hi Brandi. Thanks for the brainstorming. I actually remeasured everything this morning and put it into the cups to see what the difference was, to compare it to the cup ratio you have on your recipe, because it looked like so much more. When I made the recipe I used all weight measurements because you emphasize it in all your recipes.
The oat flour, I did make myself in my Vitamix. The zucchini was peeled and sliced before measuring. The almond butter is a little bit thicker than what your video shows of yours, it did not come from a jar but a grinder. The batter was fluid, but not watery. The cook time, I actually extended in increments maybe up to about 18 minutes because the brownies were not pulling away from the sides. I finally stuck a cake tester into it and it came out clean, then I was concerned that I was over baking them. Also, I did not put chips in the batter, only on top. Next time, I will try them again with a smoother/thinner almond butter to see if there’s a difference for me.
Ahh, ok, I think that is likely the issue then…the almond butter! The kind that comes from a grinder tends to be raw almonds and unfortunately, is never near as smooth as the jar kind. It is much thicker and will make these more dense, whereas a good quality roasted almond butter in a jar is very smooth and drippy, more similar to oil, which will help the texture better. I mean, these are supposed to be fudgy, not cakey, but shouldn’t be almost like fudge, which yours sounded like they became. When I bake these, I can easily bake them into a more cakey version if baking just a tad longer. I use either the brand Simple Truth from Kroger or the Trader Joes brand. Just a note, the jarred kind tend to separate the oil from the nut butter portion, so to make sure it’s smooth, creamy, I empty it all into a separate container or food processor and whisk or blend until it is all smooth and cohesive before using in recipes. Oh and one other thing, I’ve noticed homemade oat flour is never quite as fine as store-bought, so the weight will vary when measuring. Try to get it as fine as possible. Hope that helps!
Where do you get oil free dairy free chocolate chips?
All chocolate chips contain natural cocoa butter, it is what makes it actual chocolate and setup.