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Vegan zucchini brownies which are soft, moist, gooey, fudgy, and very chocolaty! The recipe is plant-based, gluten-free, easy to make, and delicious! Enjoy this vegan chocolate cake with your family and friends. Kids will love this healthy chocolate dessert.
Healthy Vegan Zucchini Brownies
Do you also love moist and gooey brownies, especially when they are pretty healthy? Well, I do for sure, because these vegan brownies don’t taste healthy at all and you won’t taste the zucchini, trust me! They taste like a rich and soft chocolate cake which will make your mouth water!
Some reasons, why I could never say no to these vegan zucchini brownies:
- They are vegan, gluten-free, and healthier than most other brownie recipes
- Kids will love these brownies because they taste chocolaty and yummy
- The recipe is easy to make with simple ingredients
Zucchini Brownies Are Great For Kids
I love “hiding” veggies and legumes in brownies and cakes because they aren’t noticeable due to the intense chocolate flavor. Also, isn’t it so much more enjoyable making desserts with healthier ingredients, instead of using the same boring (and not so healthy) ingredients over and over again?!
Kids won’t notice a difference either and you don’t even need to tell them that these brownies contain zucchini! ๐
How To Make Vegan Zucchini Brownies?
This is a “throw it all together recipe” that everyone can easily make in a food processor.
- Line a 6×9 (15×23 cm) loaf pan or a slightly bigger pan with parchment paper or grease it with vegan butter or oil.
- Process all dry ingredients (except the chocolate chips) in a food processor.
- Add all wet ingredients and blend again until the batter is smooth.
- Finally, add the chocolate chips and stir with a spoon.
- Pour the batter into the loaf pan and add more chocolate chips on top.
- Bake in the oven for about 35-40 minutes. For fudgy brownies, I recommend a baking time of 35 minutes or less. And for cakey brownies, I recommend a baking time of 40 minutes or a little more. You can also insert a toothpick in the center of a brownie after 30 minutes and if it comes out clean/slightly crumbly the brownies are done. If the toothpick comes out very sticky/wet, then the brownies need more baking time.
- Let the brownies cool completely. They will firm up once they cool and taste even better on day two!
Great For Breakfast Or Dessert
You can enjoy the vegan zucchini brownies for dessert or breakfast. They are also great on the go or for school, travel, work! If you want to make the chocolate cake brownies even healthier and furthermore oil-free, simply leave out the chocolate chips. You can add raisins or any other dried fruit as a substitute!
Simple Ingredients
These easy zucchini brownies contain only simple vegan ingredients which are as follows:
- Zucchini
- Ground oats (gluten-free if needed)
- Granulated sweetener of choice
- Cocoa powder
- Nut butter or seed butter of choice
- Baking powder and baking soda
- Salt
- Dairy-free chocolate chips
- Plant-based milk (I used canned coconut milk)
- Vanilla extract
- Instant coffee powder (optional)
Find the exact measurements below in the recipe card!
Gluten-Free Chocolate Cake
I used rolled oats for this easy brownie recipe which I processed in an electric coffee/spice grinder to make oat flour. You can use regular rolled oats or gluten-free oats and process them in a blender (or grinder). Of course, you can also use store-bought oat flour.
To make the zucchini brownies oil-free, simply leave out the chocolate chips. ๐
These Vegan Zucchini Brownies Are:
- Plant-based (dairy-free, egg-free)
- Gluten-free
- Can be made refined sugar-free (by not using chocolate chips)
- Can be made oil-free (by not using chocolate chips)
- Rich
- Moist
- Soft
- Chocolaty
- A great breakfast or dessert
- Easy to make with simple ingredients
Should you give these vegan zucchini brownies a try, please leave a comment and rating below and donโt forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see your remakes! ๐
If you like healthy brownies and chocolate cake, definitely also check out the following delicious gluten-free & vegan brownie recipes:
- Sweet Potato Brownies
- Cheesecake Brownies
- Caramel Chocolate Brownies
- Best Vegan Brownies
- Healthy No-Bake Brownies
- Flourless Brownies
Vegan Zucchini Brownies
Ingredients
Dry ingredients:
- 3/4 cup (150 g) granulated sweetener (*see notes)
- 1 1/2 cups (135 g) rolled oats, ground into flour (*see notes)
- 1/2 cup (90 g) dairy-free chocolate chips + more for the top
- 1/2 cup + 1 tbsp (50 g) cocoa powder unsweetened
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/3 tsp salt
- 1 tsp instant coffee powder (optional)
Wet ingredients:
- 1 1/4 cups (200 g) shredded zucchini tightly packed
- 1/2 cup (120 g) nut butter of choice (*see notes)
- 1/4 cup (60 ml) plant-based milk
- 1 tsp vanilla extract
Instructions
- I recommend using a kitchen scale for this recipe. This recipe has a video for easy visual instructions (see below).
- Line a 6x9 (15x23 cm) loaf pan or a slightly bigger pan with parchment paper or grease it with vegan butter or oil and preheat oven to 360 degrees Fahrenheit (ca. 182 ยฐC).
- Process all dry ingredients (except the chocolate chips) in a food processor.
- Add all wet ingredients and blend again until the batter is smooth.
- Finally, add the chocolate chips and stir with a spoon.
- Pour the batter into the loaf pan and add more chocolate chips on top.
- Bake in the oven for about 35-40 minutes. For fudgy brownies, I recommend a baking time of 35 minutes or less. And for cakey brownies, I recommend a baking time of 40 minutes or a little more. The baking time also depends on the size of the pan! You can insert a toothpick in the center of a brownie after 30 minutes and if it comes out clean/slightly crumbly the brownies are done. If the toothpick comes out very sticky/wet, then the brownies need more baking time.
- Let the brownies cool completely. They will firm up once they cool and taste even better on day two! Enjoy! Keep leftover zucchini brownies covered in the fridge. You can also freeze them!
Video
Notes
- Granulated sweetener: You can use coconut sugar, Erythritol, Xylitol or regular sugar.
- Oats: I used rolled oats for this recipe which I processed in an electric coffee/spice grinder to make oat flour. You can use regular rolled oats or gluten-free oats and process them in a blender (or grinder). Of course, you can also use 135 grams of store-bought oat flour.
- Nut butter: You can use almond butter, cashew butter, peanut butter or sunflower seed butter for a nut-free version. If you don't have nut butter, you could possibly use oil instead. Please note that I never made this recipe with oil, however, I would suggest about 1/4 of a cup (please report back if you give it a try).
- Nutrition facts are for one of eight brownies (1/8 of the recipe).
Nutrition
If you are using Pinterest, feel free to pin the following photo:
Hi, had anyone tried making these with maple syrup and/or honey rather than sugar? Curious to know if it will turn out the same
No, I haven’t. You can give it a try but I would recommend reducing the plant-based milk or leaving it out completely. Please report back if you give it a try.
I just made this yesterday..it was delicious! I made fresh almond milk and butter. Recipe is a keeper! Thank you.
Fantastic! I am glad it turned out delicious. ๐
Hi! Can I use carob syrup instead of sugar?
Sure, that’s no problem at all. ๐
Tired it with oil and it turned out great! I used gluten free flour which turned the brownie a bit dry but still super tatsty!
Happy to hear it turned out delicious, Kitty! ๐
Ella, this is so good. I used coconut oil instead of butter. Just perfect ๐
That’s awesome, Suzana!
Much love, Ela
I was wondering – am I to measure 1 1/2 cups of rolled oats and then grind it and use the flour obtained in my recipe, or should I be measuring 1 1/2 cups of oat flour.
I tried these brownies yesterday and since I had already made oat flour at home, I used ~1 cup of oat flour and they turned out great. Today however, I used 135 grams of oat flour and my batter was pretty thick, almost thick enough to become brownie balls.
Thanks
You should measure 1 1/2 cups of rolled oats. I always measure the ingredients in grams for accuracy and 135 grams didn’t make the batter too thick when I made the brownies (check the video to see the batter). It might also depend on how fine the oat flour is. ๐
Hi Ela, can I avoid the baking soda altogether? Somehow I can taste it in the bread and now in the brownies? Danke, Lily
Tasty and moist ๐คค Great alternative also for moms breastfeeding babies with dairy intolerance. Thank you :3
You are very welcome, Marta. ๐
Roughly how many zucchiniโs do you need?
One medium-sized (200 g). ๐
Die Haferflocken habe ich leider nicht so fein gemahlen bekommen, daher schmecken die Brownies sehr haferlastig. Nรคchstes Mal versuche ich es mit gekauften Mehl. Roh hat es sehr lecker geschmeckt und nach dem Backen eben nicht mehr so.
Hi
Can I substitute the oat flour with almond flour?
Thanks!
Hey! That should be fine but you might need to adjust the liquid (I would use less). Please report back if you give it a try.
Hey Ela!
What is a good refined sugar substitute? Is there anyway I can use dates to sweeten these ?
Hi Anton! You can use coconut sugar, Erythritol, Xylitol or date sugar. I wouldn’t recommend dates as it will change the texture of the brownies. ๐
I made these a little while back but I had to come back and comment – they were AMAZING!!! I’m a die hard chocolate lover and I’m disappointed with most brownies. If you are expecting it to taste like a traditional white flour/sugary brownie – you will notice a slight difference. They actually taste healthy but in a good way, and once I got used to the difference I could not stop going back for more and found myself CRAVING them. I used coconut sugar; which as a type 2 diabetic I found still was not great for my blood sugar, so these will have to be a once in a while treat (especially since I can’t keep myself from eating them all!) This is a real winner!!! So grateful to have found your site.
Aww, thanks so much for your wonderful feedback, Shylo! I am very glad you love these brownies. ๐
I used coconut oil, in place of nut seed butter (1st attempt using nut seed butter was very dry) and added cinnamon (I don’t think there is anything better than coffee, chocolate and cinnamon) along with semi sweet Simply Enjoy choc. Chunks…YUMMMMMMY. Thank you. My sons class will love these!!
I am glad it turned out great now! ๐
Hi. We are new to diet restrictions and I love your recipes. Let me start by saying the flavor was YUMMY. However, my batter is dry..I’m determined. I’ve cleaned all measuring tools and trying again, 2nd time, today. I want these for my sons Christmas school party.
Just made these. I loved them! My husband who does not like zucchini even loved them. I think next time Iโm going to throw in a few chopped nuts.
That’s awesome, Henrietta! Adding nuts sounds like a lovely idea! ๐
Hi Ela!
This brownie recipe is AMAZING!! I didn’t have enough oat flour, so I used buckwheat flour as well (27g oat flour, 108g buckwheat). I switched the nut butter for olive oil (60g as you suggested) and they turned out incredibly yummy!! So fudgy, soft but with a strong cocoa flavor, delicious! It is my favourite brownie recipe so far!! Well you’re my favourite vegan food blogger โค๏ธ.
P.S: my birthday is on the 7th of March too, go vegan pisces! ??
Hi Ness! I am so glad you enjoyed the brownies, even with buckwheat flour and olive oil. Thanks for your helpful comment. ๐
And yay for March 7th! โค๏ธ
These taste great! I just won’t tell the kids they contain courgette!
So glad you liked the taste, Kirstie! ๐
Youโre my star! Itโs delicious, super fudge and helps me at the โspecial time of the monthโ with my cravings. Love it! Looking forward to your next recipe
Aww, thank you, Laila! I am so glad you love these brownies as much as I do. ๐
These are yummy! Are there any diabetic-friendly recipes also available?
Hello, since I am not a medical professional and don’t know what is allowed and what causes problems for diabetics, I cannot really answer your question. Please have a look at all my dessert recipes. I am sure there are some which might be suitable. https://elavegan.com/category/desserts/
I was wondering if I could use coconut flour instead of oats.
No, that’s not possible. It would completely dry out the brownies. Buckwheat flour might work or almond flour. I haven’t tried it though.
Can I use frozen zucchini?
I never tried frozen zucchini. I would be afraid that it makes the batter too wet. Maybe use less than what the recipe calls for.
Hi Ela, this brownie turned out amazing. Let me correct that and say it was โthe bombโ! Both my hubby and daughter couldnโt stop eating it. Thank you for showing us a healthier way to make brownies!
That’s awesome, Sue! I am so glad you and your family loved this recipe. ๐
Hi! Can I use regular flour for this recipe or does it have to be oat flour ?
Since I never use regular flour, I cannot tell you how it will turn. But normally it should work just fine.
I love any sweet chocolate desserts with zucchini! Will try your recipe too! ?โค๏ธ
Zucchini is such a great veggie and perfect in desserts! Thanks, Bianca ?
Hey. You need to design an app where I can log in and save my favorite recipes. Often times I see stuff on tour page I want to try but canโt right away and wished I could save them for future reference.
Thanks for sharing these recipes with us.
Thanks for your feedback, Keshia. ๐
this look great but unfortunately zuchinni is not in season here now. Do you think i could swap it for somthing else? Maybe carrots?
Pumpkin would work great! ๐
Hiiii there…. If I don’t have food processor can I blen all the ingredients ?
Yes, that should be fine, Nicky! ๐
Dear Ela,
I discovered your website 5-6 days ago.
I took a quick look here and a closer one on Instagram. I found many recipes which fit to my taste, but the Vegan zucchini brownies has just sticked to my retina and I was salivating for the past days.
Yesterday evening I baked it and, in this morning I had a portion for breakfast. OMG!!! Absolutely deeelicious!
I like it more than the brownie made from red beans.
You have not only my congratulations and thanks for this recipe but, also the ones of my fitness trainer as, i shared with him a slice too!
Well done!
Best regards,
Cฤtฤlina
Aww, that’s awesome! Thanks so much for your lovely feedback, Cฤtฤlina! I really appreciate it. ๐
This brownie tastes insanely good! Thank You, Ela for this recipe. I didn’t add chocolate chips ๐
I am so glad you liked them, Kasia! Thanks for your feedback. ๐
Hi! I havenโt tried this yet…
Was wondering Nd if I needed to make adjustments for high altitude I live in Colorado.
Or was it just ok to make based of the ingredients listed ?
Thank you?
Oh, I am afraid I can’t answer your question, Brenna. I live in the tropics close to the ocean with high humidity. I would say, if you believe the batter is too dry, simply add a little more plant-based milk. ๐
I made these yesterday as a dessert for your lasagna roll recipe. Both was so yummy. I cooked for 6 people, we are 2. We just had enough leftover for lunch ๐
Awesome! Thanks a lot for your great feedback, Katharina. ๐
Hi do you have to squeeze the moisture from the zucchini thankyou can’t wait to make these
No, you shouldn’t. ๐ Just blend all ingredients in your food processor, it’s very simple. ๐
Looks good! I will try it with the sweeteners you mentioned but what about dates as a sweetener instead of the the ones you suggested? Think dates would work?
Thanks
Hi Monique, dates will most likely change the texture of the brownies because they are very sticky and moist. Since I never tried to make the recipe with dates, I cannot tell you how the brownies are going to turn out, so you would need to experiment. ๐
Is there any way you can use almond flour instead? Or would the texture be different?
Hi Jen, I think it could work! They might turn out a bit softer but I believe they will be even more rich! Could you please report back if you try the almond flour version? That would be awesome! ๐
Hi Jen
Did you try the recipe using almond flour? How did it turn out? Thanks!
These were so chocolate rich and moist, This recipe is a keeper, nobody even noticed they were made with zuchini and oatmeal. Also I had no sugar, but used splenda instead, perfect!
Sounds great, Analia! I am so glad you all loved the recipe. ๐
I took these to a meeting today, and they were devoured. I just measured out two cups of rolled oats, instead of whirring and then measuring, upped the vanilla to two teaspoons, and used coffee extract instead of instant coffee, because thatโs what I had. Baked in a 8×8โ brownie pan, they were absolutely delicious.
I am so glad you loved the brownies, Elizabeth! Thanks for your great feedback. ๐
Wow ? my daughter didnโt even know it was a zucchini brownies!!! ? what an easy but really delicious recipe!!!! Thank you Ella ?โจ
Wonderful! I am glad you both enjoyed these zucchini brownies. Thanks for your feedback, Xyra! ๐
These are absolutely delicious! Definite keeper . I omitted the chocolate chips and used oat milk. Next time Iโll bake them for 25 min instead of 30 to leave them more gooey/fudgy. Yum!
Yay! So happy you liked the recipe, Lana. Thanks for your great feedback! ๐
Yummy
Yes, Ika! They are very yummy. ๐