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):
- 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!)
- 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
- 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.
- 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.
- 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!
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