Vegan Zucchini Brownies | Easy, Healthy Chocolate Cake

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:

1. They are vegan, gluten-free, and healthier than most other brownie recipes
2. Kids will love these brownies because they taste chocolaty and yummy
3. 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! 😀

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. 🙂

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 don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see your remakes! 🙂

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

Author: Michaela Vais

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.

4.88 from 48 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 35 mins

Total Time 45 mins

Course Brownies, Dessert

Cuisine American

Servings 8

Calories 302 kcal

Ingredients

 

1x2x3x

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) or a slightly bigger pan with parchment paper or grease it with vegan butter or oil and preheat the oven to 360 °F (182 °C).
• 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!

Notes

• Granulated sweetener: You can use coconut sugar, Erythritol, Xylitol* or regular sugar. *Desserts with Xylitol should be never given to dogs.
• 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 Facts

Vegan Zucchini Brownies

Amount per Serving

Calories

302

% Daily Value*

Fat

 

13.3

g

20

%

Carbohydrates

 

40.2

g

13

%

Fiber

 

5.3

g

21

%

Sugar

 

25.8

g

29

%

Protein

 

7.2

g

14

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition information is an estimate and has been calculated automatically

Equipment

Food processor*

Kitchen scale*

Tried this recipe?Mention @elavegan and tag #elavegan

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