Healthy Vegan Zucchini Brownies

These Healthy Zucchini Brownies are chocolatey, fudgy, eggless and vegan friendly! The perfect way to use up extra zucchini and sneak more veggies in! You will fall in love with these gooey brownies and they will become one of your favorite desserts!

As summer comes to an end you and your family may be “zucchini’d out” from the conventional way of cooking zucchini. But today we are switching it up and you will be so glad that you did. 

Not to mention, your little ones won’t have the slightest clue you snuck a vegetable in their new favorite zucchini brownie recipe!

Also, traditional brownies call for water sometimes, but since the zucchini has a high water content, there’s no reason to add extra. 

I love using zucchini this time of year when baking, it is the perfect vegetable to sneak into desserts because of its mild taste and its high water ratio keeps brownies, muffins, and cakes moist without worrying about ever being dry! Don’t forget to try my healthy zucchini bread with blueberries. 

Even though these fudgy brownies don’t require eggs, if you want to eat it straight from the bowl, go with this brownie batter recipe. Need more zucchini recipes to use up that fresh produce? Try the 15 best zucchini bread recipes or these one bowl chocolate chip zucchini muffins. They are perfect for the sweet tooth and even a quick breakfast. 

More Vegan Desserts:

• Vegan Blondies
• Vegan Brookies
• 3 Ingredient Peanut Butter Freezer Fudge
• Protein Puppy Chow
• Healthy Vegan Apple Cake with Caramel Drizzle
• Edible Vegan Cookie Dough Balls

Why You’ll Love This Vegan Brownie Recipe

Healthier ingredients – compared to other, this is a healthy brownie using whole ingredients and obviously adding zucchini helps! 

Great texture – some vegan desserts have a different consistency than conventional but the texture of these healthy zucchini brownies is out of this world! I prefer fudgy over cakey brownies, so this is my favorite. 

Uses lots of zucchini – this is a great recipe to use up extra produce because you will need 3 cups of zucchini once you have shredded with a box grater. 

Ingredients Needed

coconut oil – be sure to melt it then let it cool before adding it to the batter

coconut sugar

vanilla extract

all-purpose flour or gluten free flour – we suggest Bob’s Red Mill for the gluten-free flour blend.

unsweetened cocoa powder

baking soda

salt

finely shredded, grated zucchini – use a handheld grater to shred, do not drain.

Semi-sweet chocolate chunks – use Lily’s chocolate for a healthier chocolate or another brand of vegan chocolate chips. Be sure to check the labels, just because you see dairy free chocolate chips, doesn’t mean they are vegan. 

How to Make the Best Zucchini Brownies Vegan

First, you will want to preheat your oven and line a 9×13 baking pan with parchment paper then spray with baking spray.

Mix together in a large mixing bowl your oil, sugar, and vanilla until they are fully combined.

Next mix in the dry ingredients to the wet ingredients. Your batter will be very dry. 

Carefully fold in the fresh zucchini by hand using a wooden spoon or rubber spatula, you don’t want to use an electric mixer. Before the next step let your batter sit for 5 minutes. 

After your batter rests, add chocolate chunks and stir. The batter should look wetter now. (if it still appears dry, let it rest for 5 additional minutes then stir)

Use a spatula to spread the brownie mix in the baking dish and bake for 25-35 minutes. Your delicious brownies are done when a toothpick can be inserted and removed with no crumbs. You should not see batter on your toothpick. 

Before cutting your brownies add flaky sea salt to the top, and let them cool before slicing. 

Store leftover brownies in an airtight container at room temperature or in the refrigerator for up to a week. 

Variations

Gluten Free Zucchini Brownies: Use a gluten free flour instead of regular all purpose.

White sugar: swap for the coconut sugar if that’s what you have. I do not recommend using brown sugar.  

Nuts: Add up to a cup of chopped walnuts or pecans.

Can you Freeze Brownies?  

If you want to make them in advance or in bulk, these brownies do freeze well! Prepare the brownies as instructed, let them cool completely. 

Cut them into squares and place parchment paper between layers of brownies. Cover in plastic wrap and then wrap in aluminum foil. These frozen brownies will stay good for up to three months in the freezer!

Tips for Using Zucchini in Baking Recipes

1. Larger zucchini typically have more moisture than smaller ones do. 
2. Always be gentle with your shredded zucchini.
3. After you shred it, if you have water in the bottom of the bowl, make sure you drain it well before adding to your other ingredients.
4. Add in zucchini at the end of the recipe. 
5. Don’t over mix when you put in your zucchini. 

Follow these tips and you will have consistent batter, whether it’s brownies, muffins, cake, or cookies.

Once you’re done, I just have one more request! Head over to Instagram and show off your vegan zucchini brownies recipe by tagging me at @hellospoonful! Happy baking!

More Vegan Brownies to Try: 

• Vegan Black Bean Brownies
• Healthy Chocolate Protein Brownies
• Vegan Chickpea Brownies | Gluten-free, Nut-Free, Paleo
• Flourless Vegan Pumpkin Brownies
• Vegan Sweet Potato Brownies | Made with Oat Flour!

Easy Zucchini Brownies (Vegan)

 These fudgy zucchini brownies are made with simple ingredients, packed with healthy fats, zucchini shreds, and are eggless and gluten free. The best part is that kids won't be available to tell that you snuck veggies in on them!

5 from 6 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Ingredients

  

• 1/2 cup coconut oil melted and cooled
• 1 1/4 cups coconut sugar
• 1 tbsp. vanilla extract
• 2 cups all-purpose flour can sub 1:1 gluten free flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp. baking soda
• 1 tsp. Salt plus more for sprinkling on top
• 3 cups finely shredded zucchini do not drain
• 1 1/4 cups semi-sweet chocolate chunks

Instructions

 

• Preheat the oven to 350°F and prepare a 9×13 pan with baking spray and line with parchment paper.
• In a large bowl combine oil, sugar, and vanilla until fully incorporated.
• Add flour, cocoa, baking soda, and salt. Mix until combined. Batter will be very dry.
• Fold in zucchini by hand. Allow batter to rest for 5 minutes.
• Add in chocolate chunks and stir again. Batter should appear more wet. (if not, let it rest for 5 more minutes and stir again)
• Spread brownie mixture into the pan and bake for 25-35 minutes. Brownies are done with an inserted toothpick is removed with crumbs. There should not be wet batter on the toothpick.
• Top with flaky sea salt and allow to cool before slicing! Enjoy!

Tried this recipe?Let us know how it was!