Go Back
Complete zucchini brownies with salt topping sitting stacked on a white, spiral-textured plate on white background.

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 9x13 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!