These vegan zucchini brownies are incredibly rich and gooey. They are a decadent dessert bar with hidden vegetables for added moisture plus healthy benefits! Whip them up in under 15 minutes!
Who wants a chocolatey fudgy vegan brownie?
I do! I do!
It’s been said, more than once, that this is the BEST brownie recipe ever. And I have to say I agree. This rich and fudgy brownie is perfect. It is rich with chocolate, gooey and fudgy, and made ultra-moist with shredded zucchini.
The zucchini taste isn’t detectable but it adds an incredible texture while giving use for all those zucchinis popping up in your garden.
Not only that, but this recipe is super easy to master. These brownies are made with just 9 ingredients (that you probably already have on hand) and can be baking in the oven for just 20 minutes. And best yet, they are fool-proof. If you can mix, fold, and bake, then you can make this recipe.
Recipe Video
Ingredients & Substitutions
Here is everything you need.
- Oil – This recipe calls for melted coconut oil or avocado oil. However any oil without a strong flavor works.
- Brown Sugar – Check out my guide to vegan sugars and alternative sugar replacements. For a healthier sugar alternative, I recommend brown coconut sugar.
- Vanilla Extract
- All-Purpose Flour – For a gluten-free brownie, you can use a 1:1 gluten-free flour blend.
- Dutch Cocoa Powder- I always prefer Dutch as it is a bit smoother and less acidic but regular cocoa powder works as well.
- Baking Soda
- Salt
- Shredded Zucchini
- Vegan Chocolate Chips
Step-by-Step Instructions
Step One – Shred the Zucchini
Using the shredding attachment of your food processor or handheld grater, shred the zucchini. This recipe calls for 2 cups of shredded zucchini which is about 1 large zucchini or 2 small zucchinis.
Pro Tip: Do not squeeze out the moisture in the shredded zucchini. The extra moisture is needed to make these brownies fudgy and delicious!
Step Two – Mix the Ingredients
In one bowl mix together the dry ingredients. That’s the flour, cocoa powder, baking soda, and salt. In a separate bowl, combine the oil, sugar, and vanilla extract.
Gently fold in the shredded zucchini and chocolate chips.
Step Three – Pour into Pan and Bake
Pour the batter onto the prepared baking sheet and bake for 35-45 minutes.
Keep an eye on those brownies and pull them out when they are slightly underdone – a toothpick inserted in the middle should come out with a few moist crumbs – as they will continue to harden as they cool.
Let the brownies cool completely before taking them out of the baking dish and serving.
Disclosure: This post may contain affiliate links.
Serving and Storing
Serving – When ready to remove from the pan, pull up on the overhanging parchment paper. Slice into 2″ pieces. Serve the brownies at room temperature or rewarm them and serve them with some coconut ice cream for a delicious dessert. So good!
Storing – Store the brownies in an airtight container at room temperature for up to 5 days. You can also wrap the brownies in plastic wrap and place them in the freezer to store for up to 2 months.
Tips and Tricks
- Do not squeeze out the moisture in the shredded zucchini. The extra moisture is needed to make these brownies fudgy and delicious!
- Be careful not to over-mix your batter. This will encourage the gluten to form making your bars gummy and dense.
- Line your baking sheet with parchment paper so that brownies do not stick to the pan.
- Make sure to let the brownies cool completely before removing them from the pan and slicing. Use a sharp knife and clean it off between each cut so that you can get clean, crisp edges
Frequently Asked Questions
Nope! Zucchini is relatively flavorless and takes on the flavors of the chocolate. Zucchini simply adds texture and moisture.
Yes! I’ve had luck both with a 1:1 gluten-free flour blend as well as buckwheat flour.
Indeed! While it will change the texture slightly, you can replace the oil with 1/2 cup applesauce for an oil-free brownie.
While I haven’t tried it personally, I’ve had readers who have reduced the sugar by half and still love the brownie. You can also check out my guide on healthier sugar alternatives for some ideas on how to replace the sugar.
If you have extra shredded zucchini, you can freeze it by placing it in a single layer on a baking sheet. Once the zucchini is frozen all the way solid, transfer it to small glass jars or Ziplock bags. Leftover zucchini is great for adding moisture to bread, muffins, or used as an egg replacer in common baked goods.
More Vegan Cookie & Bar Recipes
- Classic Chocolate Chip Cookies
- Gluten-Free Vegan Brownies
- Perfectly Chewy Peanut Butter Cookies
- Vegan Lemon Bars
- Chocolate Almond Gluten-Free Bars
More Vegan Zucchini Recipes
- Mexican-Style Stuffed Zucchini Boats
- Zucchini Noodles with Vegan Pesto
- Double Chocolate Zucchini Muffins
- Zucchini Noodle Lasagna with Seasoned Tempeh
- The BEST vegan Zucchini Bread
Fudgy Zucchini Brownies
Ingredients
- 1/2 cup avocado oil or melted coconut oil
- 1 1/2 cup brown sugar
- 2 tsp vanilla extract
- 2 cup all purpose flour
- 1/2 cup cocoa powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 cups shredded zucchini
- 1 cup vegan chocolate chips
Instructions
- Preheat the oven to 350F. Line a 9×9 baking dish with parchment paper so that the paper hangs over opposite sides. Set aside.
- Shred the zucchini in a food processor with the shredder attachment or with a handheld shredder. Set aside.
- In a stand-up mixer or large mixing bowl, mix together the oil, sugar, and vanilla extract. In a separate bowl combine the flour, cocoa powder, baking soda, and salt. With the mixer running, slowly add the dry ingredients to the wet, beating it until it's well combined. The dough will be dry at this point. Don't worry. The zucchini provides the moisture.
- Add the zucchini and gently mix together. Fold in the chocolate chips.
- Pour the batter onto the prepared baking sheet and bake for 35-45 minutes. You want the brownies to be slightly under-baked so that a knife inserted in the middle comes out with moist crumbs on it.
- Let the brownies cool completely before taking them out of the baking dish. When ready to remove from the pan, pull up on the overhanging parchment paper. Slice into 2" pieces.
Video
Notes
- Do not squeeze out the moisture in the shredded zucchini. The extra moisture is needed to make these brownies fudgy and delicious!
- Be careful not to over-mix your batter. This will encourage the gluten to form making your bars gummy and dense.
- Make sure to let the brownies cool completely before removing them from the pan and slicing. Use a sharp knife and clean it off between each cut so that you can get clean, crisp edges.
- Can I make this recipe gluten-free? Yes! I’ve had luck both with a 1:1 gluten-free flour blend as well as buckwheat flour.
- Can I make these brownies without oil? Indeed! While it will change the texture slightly, you can replace the oil with 1/2 cup applesauce for an oil-free brownie.
- Can I reduce the sugar? While I haven’t tried it personally, I’ve had readers who have reduced the sugar by half and still love the brownie. You can also check out my guide on healthier sugar alternatives for some ideas on how to replace the sugar.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
rsp says
great recipe but…baking needs weight measurements. it would have helped to know how many zucchinis are needed for two cups of shredded, and weight will tell that. flour is notoriously inconsistent when measured by volume. yes, yes, Americans did it by volume for years. please, please help your less skilled bakers. but the recipes are great. thanks!
Brigitte says
I baked them with one cup of sugar and 1/4 cup oil 1/4 cup apple sauce ….my chocolate chips had no sugar added to them and some walnuts . I baked it for the lowest time 35 minutes I was sure it was going to need more time but they were done , 33 minutes would have been perfect !!! Even with only 1 cup of sugar and half the oil they are so good yummy , they are seriously good ! .thank you
E. says
Can I replace the zucchini with beetroot?