vegan zucchini brownies

This easy Vegan Zucchini Brownies recipe is not only ultra-moist, fudgy, and oozing with chocolaty goodness, it’s also healthier than most chocolate treats! They are egg-less, nutritious, loaded with veggies, and perfect for kids and adults alike!

Best Vegan Zucchini Brownies

10.5 oz zucchini (grated)

banana (mashed (or another egg substitute, *see notes))

all-purpose

cocoa powder (unsweetened)

½ tsp baking powder (or ¾ tsp baking soda)

salt

sugar (of your choice)

neutral oil (e.g. canola or sunflower oil)

approx. ⅓ cup dairy-free milk

tsp vanilla extract (optional)

vegan chocolate chips (or other chopped chocolate)

Preheat the oven to 347°F. Grease an 8&quot;x12&quot; baking pan (or similar size) with a bit of vegan butter and then line with additional parchment paper. (The previous greasing helps the parchment paper to stick to the pan).

Grate the zucchini and mash the banana. Set both aside.

In a large bowl, whisk together the flour, cocoa powder, baking powder, salt, and sugar. Then add the oil, dairy-free milk, vanilla extract, mashed banana, and grated zucchini and mix everything until just combined. (But please do not over mix, or the brownies will become dense).

Pour the batter into the prepared baking pan and smooth it out. Sprinkle with chocolate chips if desired and bake for about 35 minutes. (The longer you bake the brownies, the drier they will be. If you like them to be moister don&#039;t bake them too long).

Let the brownies cool for 15 minutes. Then lift them out of the pan using the overhanging parchment paper and let them cool completely on a cooling rack.

Cut into brownies and sprinkle with some coarse sea salt as desired. Enjoy!

*Note: Be sure to check out the recipe video + tips and step-by-step pictures above!

Moist, fudgy vegan gluten-free brownie recipe with zucchini.

Vegan Zucchini Brownies

Flaxseed Meal (+ 3 tablespoons lukewarm water)

Butter

Vanilla

Maple Syrup (or agave syrup or rice syrup)

Coconut Sugar (or unrefined cane sugar of choice)

Unsweetened Cocoa Powder

Almond Flour (see note for options)

Baking Soda

Salt

Coconut Oil

Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch baking tray with parchment paper. You can also use a 9-inch x 9-inch square brownie pan, but the recipe will cook faster, and the brownie will be thinner. Set aside.

In a small mixing bowl, stir 1 tablespoon of flax meal with 3 tablespoons of hot water. Set aside 15 minutes until gooey and an egg-like texture appears. Use in step 3 when the recipe calls for flaxseed egg.

Step 1: Prepare the flax egg

Finely grate 2 large zucchini, skin on, with their ends trimmed, with the thinner grater option on your hand grater, or using the thinner grating blade of your food processor.

Bring all the grated zucchini into the center of a clean towel. Gather the extremities of the towel and twist to encase the zucchini into the towel and form a ball.

Twist as hard as you can until ALL the zucchini water is removed. This is extremely important or too much water will make the brownie too moist and fragile.

Measure 1 cup of packed, drained, grated zucchini and transfer into a large mixing bowl.

Step 2: Prepare the grated zucchini

In the same mixing bowl, add runny peanut butter, flax egg (the one made in step 1), vanilla, maple syrup, and coconut sugar.

Stir the ingredients together until consistent. It is liquid and shiny.

Stir in the unsweetened cocoa powder, baking soda, salt, and melted coconut oil, making sure all the cocoa is incorporated, and no lumps are left.

Now, stir in almond flour. The batter is getting thick and more difficult to stir. It is what you want.

Transfer the brownie batter into the prepared baking pan.

Bake for 30 minutes or until the top and sides are set, crackle, and a skewer inserted in the center of the brownie comes out clean or with few crumbs. Note that if you are using a wider pan, your brownie will bake faster. On the other side, a smaller pan will take longer to bake.

Remove the pan from the oven and cool down in the pan for 12 minutes.

Use a knife to loosen the sides of the brownies in the pan then use the parchment paper pieces to lift the brownie from the pan to a cooling rack.

Cool for 30 minutes, then, to make it easier to slice and to make it even fudgier, pop it 30 minutes in the fridge! I know it sounds left field, but this will set the brownie to perfection, slice without breaking, and the fudgy texture will be enhanced.

Step 3: Make the brownie batter

Carine, your recipe is most delicious!
And, very forgiving.
I forgot the egg and coconut oil: it still came out mucho yummy.
I added grated coconut on top and push them into the batter because I was concerned it might burn during baking.
I used two third stevia and one maple for the amount of maple syrup requested.
Used less cocoa powder.
Covered it with a thin layer of grated chocolate. I wanted to use my microplane grater to get chocolate shaves but it came out powdery.
Ate it with fresh raspberries and creme fraiche: ouh la la... sooo good!
Thank you

Really good, I didn’t use any of the sweeteners (coconut sugar, maple syrup, etc) and it was still great. I did add an extra flax egg and 1/4 cup carob powder though, and think I might add some dates next time too. Thank you so much for this recipe, I never realised zucchini could be in brownies!

These are soooooooo good! Kid approved, I've already made them several times and this will be my go to recipe for brownies.

Awesome recipe!! Thank you so much…I subbed plant based egg powder for flax egg and olive oil for coconut oil…turned out great….will be making it again! Also, cooling in fridge did make them more fudgy..

Made your brownies and they were delish and incredibly satisfying… thank you very much for sharing ❤️

Delicious! We subbed egg for flax because our son has a flaxseed allergy and also added mini chocolate chips too. It turned out delicious! A little more like moist chocolatey cake, but really good flavor and gooey. Love the healthy flour and sugar choices!! Thanks for a yummy treat!

Texture and taste are both,  incredibly  satisfying.  Thank you!

Wow. I am a vegan brownie connoisseur  -- I have tried dozens of vegan brownie recipes and this might actually be the best I've ever tried!!! I was in heaven eating these with some vanilla ice cream. I halved the coconut sugar and used almond instead of peanut butter, but no changes other than that. These will FOR SURE be on my go-to list now!! Thank you!

https://content.jwplatform.com/videos/AZbNblhM.mp4

A moist and fudgy gluten free vegan zucchini brownie recipe

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Top 2 vegan zucchini brownies recipes from across the web

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Best Vegan Zucchini Brownies

Vegan Zucchini Brownies

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