Make these amazing Vegan Zucchini 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 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 Brownies (Only 7 Ingredients!)
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 NOTES below for subs)
- 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!
Notes
Nutrition
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Just made these and they smell and look amazing! Doing my best to let them cool for 45 minutes (whimper). I love how quick and natural this recipe is too! I ran out of cashew and almond butters so used peanut butter this time. I made sure to measure with my scale and cooked a double batch for about 38-39 minutes. Thank you for such a great recipe!
No one even knew that they were made from zucchini! I don’t think I’ll ever go back to “regular” box brownies. These are amazing, as usual!
Hi, I only have a non digital scale. Do you think I could I use that kind with your recipes?
I’ve never tried one, but if it gives grams, I suppose it would work!
I finally got around to trying these, and I’m sorry I waited so long! This is the first time I’ve made a healthy brownie that I’m really happy with — and I’ve tried a LOT of brownie recipes! For anyone who might be wondering, I used my Vitamix instead of my food processor (easier to clean… pure laziness!), and that worked fine. And I replaced half the maple syrup with date paste and omitted the chocolate chips. The texture is perfect, and I love the dark chocolate flavor. For anyone wanting to avoid the oil spray, these slipped right out of my silicone loaf pan, so that’s an option. Also, THANK YOU for using weights in your recipes — so much faster, easier, and more accurate than cups!
SO very happy to hear you loved these and they were such a hit!! Thanks for the lovely feedback!
Every time I make a new The Vegan 8 dessert recipe it becomes my new favorite 😁. These are no exception! If you love fudge brownies these are winners! We devoured these quickly. Yum!
That is amazing to hear, thank you so much Lisa!
Hi can I use cacao powder instead of cocoa?
sorry just seeing this, yes, that should work!
I don’t have a scale. Can you translate the grams to cups? I’ll shred the zucchini.
I really do not know what the cup size would be since I just used a medium zucchini and weighed it. So I would just suggest using a medium zucchini. This is why I weigh since there can be such variances and it will yield accurate results. But your baking time may be less or more depending on the size of your zucchini.
Just made these yesterday and today, it’s gone 🙂
Fudgy and dense! I left out the choc chips and added an organic hazelnut cacao swirl instead. I wonder how the recipe would turn out using dates instead of almond butter + maple syrup?
Thanks for the recipe! Tagged you on my IG post.
Just tried these and they’re delicious! My mixer broke in the process but even with the shredded courgette they still taste amazing! Also used plain flour and they’re great 🙂 thank you for the recipe!
So happy they turned out great!
Amazing! I’ve tried all Brandi’s brownies and these are just as amazing as the rest! My mom said “if you told me they were made with zucchini id tell you youre lying!” My boyfriend said “theyre the perfect texture between homemade brownies and the classic cosmic brownie we all loved as a kid- but healther in a good way ;)” so so good i cannot reccomed these and all other brownie recipes!
These brownies are so delicious. One of the best ways I use up all my summer zucchini. I did not peel the zucchini because I wanted more nutritional power and could not tell at all. Next time, I will also add walnuts. Yum!
Woohoo, love hearing that Kelly!
Since there wasn’t a rating scale when I first made these in 2017 I thought I’d write another review, considering how often I make them. These brownies are PERFECTION! No one ever guesses there’s zucchini in them. In fact, no one ever guesses they are gluten-free and vegan! They just beg me for the recipe and are SHOCKED when they see the simple wholesome ingredients! They are super moist, fudgy, decadently chocolatey and depending on how long you bake them, you have gooeylicious brownies or a bit more cakey. Either way they’re HEAVEN! 😇 Love, love, love these brownies!!!
Hi!
Do you think cashew butter would work as well as almond?
Thank you!
Yes I think it would be yummy! Cashew butter is a bit drier, less oily and runny than almond butter, so it may change the texture a bit.
These look healthy and delicious! Would they work without the chocolate chips to keep the calories down? Or could I use raisins or something instead? Can’t wait to try them..
I can’t wait to try these!! Quick question – I see that they firm up after cooling, and someone else said they were even better overnight in the fridge – but can they be warmed up and keep their texture? I’m thinking warm brownie and coconut ice cream for our Friday treat!
I was wondering when you put on the top chocolate chips. Before the oven or after? I couldn’t find it in the recipe.
Before
Delicious! Super moist and yummy! I’ll definitely make them again!
How thick do you slice the zucchini? I have only used unpeeled, grated zucchini in baked goods before so this is a new twist. These brownies look decadent!
Love this recipe! Made them today for company. Super rich and tasty. I used AP flour, I had frozen shredded zucchini, and it was pretty watery, so probably cooked for 30 min. I added a teaspoon of organic cane sugar. I hand mixed them. I would definitely make these again!
I am pretty certain that you should win a Nobel Peace Prize for this recipe! Seriously, the best brownies EVER!!! And full of nothing but good things! Truly AMAZING! I do make a tweak and use natural peanut butter instead of the almond butter. Only because that’s what is usually around and less expensive! I also add just a few white chocolate chips to the top for my daughter. But truly exceptional! Thank you so much! 🙂