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! 😀
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
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 °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 information is an estimate and has been calculated automatically
Equipment
If you are using Pinterest, feel free to pin the following photo:
I tried using coconut oil instead of nut butter. The batter came out really dry, so I added more nut milk and it tastes like baked oatmeal. not my favorite thing.
Sorry to hear you didn’t like the recipe, Kaitlin. 🙂
What can I substitute instead of oat flour?
Hello, you can use regular flour or spelt flour, if you aren’t gluten-free. One reader tried sorghum flour and another one tried buckwheat flour without issues. 🙂
Hi Ela,
Can i use this zucchini brownie recipe to make the brownie cheesecake?
I never tried it, but it might work. 🙂
I am generally not a great baker but I made these and they came out perfect, moist, delicious! I followed the recipe exactly and could not believe how amazing these turned out. Thanks for such a great and easy recipe!
Hi Anna, I am so glad you liked them! Thanks for your great feedback. 🙂
I just made this tonight because I’m up to my ears in zucchini and it turned out amazing! Thank you so much for the recipe, I’ll definitely be making this again.
Yay, that’s awesome, Nicole! Thanks for your feedback. 🙂
I have sooo much zucchini from my garden right now…so the list of recipes I’ve looked up are endless. I made this one and my oh my. I love it. I did sub the oat flour for sorghum flour instead…just because I didn’t have oat flour. I used carob powder in place of the cocoa powder (allergic to caffeine). Used Missy J’s carob chips! I also used half vanilla almond nut butter/peanut butter. I probably baked it for about 41 minutes and it is the perfect texture…next time will make a frosting to go on top.
That’s awesome, Taylor! I am so glad you liked the brownies. Thanks for your feedback. 🙂
These look great. And smell just like my fudge brownies! I used amlond flour and almond butter. They’ll cool and then and set up in the frig overnight. Can not wait to eat them!
Sounds great! Enjoy. 🙂
Riquísimoooo, lo ame!♥️ Mega húmedo
I am so glad you liked them! 🙂
I made this recipe this weekend and everybody loved it! I almost never bake and it came out perfectly 🙂 Thanks Ela! I will definitely make it again.
That’s so good to hear, Anne-Sophie! Thanks for your great feedback. 🙂
This recipe is INSANELY good. I’m by no means good at baking, but this was easy. I used oat flour, coconut sugar, a mix of peanut butter and tahini, oat milk and I didn’t have chocolate chips so I used smashed dark chocolate. I doubled the recipe for the tray I had so I’ve frozen some, it has been very popular so I already know freezes really well. I’m over the moon I’ve found this recipe. Next batch I’m going to add some nuts on top.
Yay, that’s awesome! I am so glad you love the brownies. 🙂
Absolutely delicious! I tried the recipie and realised I had no butter, so I used 1/4 cup of castor oil and miam miam miam!
I also tend not to like things too sweet, so I only used 60g of brown sugar instead of the 150g suggested and it was perfect! Will try with even less next time.
Thank you!
Hi Goody, did you mean coconut oil? I am glad you liked the brownies. 🙂
Oops, translation error, I meant rapeseed oil!
Thanks for clarification! 🙂
This will be my third attempt at vegan zucchini brownies, and I’ll have to say, third time’s definitely a charm! I made the mistake of not including a flour-like ingredient on my first attempt. And the second recipe actually called for 1 cup of coconut flour, which completely obliterated the batch and outcome (I think it might have been easier to swallow sandpaper than that last batch); and which reading the comments here, is discouraged. But the third? Ohh the third. Let’s just say that this one will now be the default. Who needs to make brownies with the traditional, inflammatory ingredients when you can make these? With your recipe, I used coconut sugar, which has recently become my go-to for a healthier baking sweetener, and added a generous dash of cinnamon (because cinnamon makes everything better). I changed nothing else and used all natural almond butter for my nut butter of choice.
I used a blender to grind the rolled oats into oat flour, and I think the outcome was great, given this was my first time making oat flour. Though it is possible that the mix could have been even further blended for a finer flour, as there were some straggler oats that were not blended, and the brownie had a slight grit to it (similar to but not quite like cornmeal). Not sure if there is a recommended solution for making the finest possible oat flour.
Thanks so much, Ela! This recipe is surely a game changer.
Melody
Hi Melody, I am so glad you liked my recipe. For a finer oat flour, simply blend it longer, that will do the trick. 🙂
Thanks for the tip, Ela! I will try to blend longer next time. But I should add that, the following and subsequent days, there was no noticeable grit whatsoever. Must be that when the brownies cool completely (I’ve stored them in the fridge), the texture settles quite well. Texture is perfect, so much so that one can’t even tell that non-traditional ingredients were used. And I definitely agree with others here — they are even richer the following day, if it is even possible for something that is already so great to improve!
That’s awesome, Melody! Thanks for your great feedback. 🙂
These brownies were delicious! I didn’t realize all oats weren’t gluten free and didn’t have time to order GF oats from the store…so I actually ground up Cheerios last minute and used them instead of oat flour. It turned out so good!!! I was shocked it actually worked. Lol. Will def make these again!
That’s so interesting, thanks for sharing. 🙂
I’ve gotta be honest, I was pretty spektical about this recipe, mainly because brownies texture seems to be hard to replicate, especially without butter and melted chocolate. I WAS WRONG! This recipe is amazing and it will definitely be a STAPLE in this house. So tasty, beautiful texture and quite easy to make. I used half xylitol, half coconut sugar and no coffee. 10/10. Thanks a lot Ela.
So glad you liked it, Wes! Thanks for your feedback. 🙂
I almost never leave ratings or comments on recipes, but this was SO GOOD I ate the entire pan within 24 hours… not sorry about it. Sometimes vegan and/or gluten free baked goods are too dry, or don’t hold their structure but these brownies were sturdy while still being moist, and they were super chocolatey! The addition of peanut butter was everything. The only thing I might change next time is the amount of sugar – they were a little too sugar-y for me, but I also used regular granulated sugar instead of coconut or sweetener which may have impacted this. Will DEFINITELY be making again, and sharing the recipe with everyone I know 🙂 Thanks!!!
Hi Emily! Thanks so much for your lovely and helpful feedback! I am so glad you liked these brownies and that you will share the recipe with others. And yes, definitely feel free to use less sugar next time or use a sugar substitute like coconut sugar as it really sweetens a little less. 🙂
I made brownies last night!
I used slightly less peanut butter then in the recipe, and agave and date syrup instead of sugar.Still everything turned up great.Thank you 🙂
Wonderful! Happy they turned out yummy. 🙂
They look amazing! I’ve already tried many of your desserts and are always so delicious that my non vegan boyfriend doesn’t want to eat anything else now 😅
One question: can I use tahini instead of nut butter? My friend tends to get an itchy throat with many nuts so I’d like to try an alternative. I saw someone using apple sauce instead. Which of the 2 alternatives you would recommend?
Hi Fanny! You could use tahini (though it’s slightly bitter) or sunflower seed butter for a nut-free alternative. The half amount of oil is also fine. Applesauce, mashed banana, or pumpkin puree would be also possible, however, these will make the brownies less rich since they don’t contain fat. Hope this helps. 🙂
Oh my goodness, this is the most amazing brownie recipe in the whole entire universe 😍✨✨✨ thank you so much for sharing. The texture is so fudgy!! Yummm. Everyone that tried them LOVED them ☺️. The only thing is my mixture was pretty dry so I had to add a generous splash more of the milk and it was perfect ☺️. Also you really have to wait for them to cool overnight! The texture and flavour is much better once cooled and set ☺️. They’re still lovely even after 4 days in the fridge! Thank youuuu!
You are very welcome, Peta! I agree they are even yummier on the following day(s), so it’s better to double the batch to have enough leftovers, hahaha (talking about self-control). 😀
I am glad you loved them. 🙂
Hi ela, your recipes are so good.
Can I use margarine butter instead of nut butter in this recipe?
Yes, that’s totally fine. 🙂
Thank you so much 😍
You are very welcome! 🙂
Hi ela
I made this cake and it was so delicious.
Can I use any other flour instead of oat flour? for example wheat flour? if yes, how much?
Hello, I believe regular flour or spelt flour should work fine. Normally you can replace oats with wheat flour, but I haven’t tried it in this recipe. Please report back if you give it a try. 🙂
OMG I couldn’t stop eating it!
It’s excellent and even my son loved it, he said “Mommy what was it it, it was soooo good?” I told him there was a special ingredient, LOL. This recipe is a keeper!!!
Aww, that’s awesome! I am so glad you both loved them. 🙂
These are SO amazing! I used 1/4 cup apple sauce instead of nut butter, and it worked out well! Maybe someone will want another option.
Yay, I am glad they turned out yummy with applesauce. Thanks for sharing, I am sure many readers will appreciate it. 🙂
How much applesauce did you use?
Christine wrote: “I used 1/4 cup” applesauce. 🙂
I tried these and they are absolutely delicious!!! Good chocolate flavor, moist and easy to make. Thank you so much for the recipe!!
You are very welcome Maria! I am so glad you liked the brownies. 🙂
Do you think these would work as muffins instead of brownies?
Yes, definitely. They will cook faster though, so check with a toothpick after about 25 minutes. 🙂
Hi Ela
Have to tell you this is the brownie recipe that keeps on giving. This brownie is so satisfying with the zucchini in it. The only change I made is using cold coffee left over instead of the vegetable based milk.
Best brownie ever!
So happy you love the recipe, Valeria! 🙂
Hi Ela, I made these brownies today and used home made hazelnut butter. The brownies came out very dry and hard to eat. I really wanted to love them. 😢 I followed the recipe and even added an additional table spoon of soy milk. But it was still so dry. I am wondering If I should not have used hazelnut butter?
Hi Mia, I never tried hazelnut butter but I don’t think this was the problem. Did you maybe bake them too long? Maybe try 5-10 minutes less next time. Did the batter have the same consistency like the one in my video? 🙂
The batter did not look like the video. It looked more dry. And that’s why I added a tablespoon of soy milk.
You could try adding oil instead of hazelnut butter next time. 🙂
The first time I made these I didn’t push the zucchini into the measuring cup very firmly so I know I didn’t add enough and as a matter fact I’ve added an extra quarter of a cup which makes them a little bit more moist.. Hope that helps
Super easy and the batter is delish!! I used the Organic Dandy Blend (instant herbal dandelion blend) instead of instant coffee and it was wonderful! Thank you for a super delish, super easy and healthier brownie! New family recipe to pass!!
My pleasure! I am so glad they turned out delicious. 🙂
Absolutely delicious!
I am so glad you loved them. 🙂
Holy shit, the batter tasted like the most delicious smoothie! I could have thinned it out with ice cubes and milk and drank it. <3
Haha, I am glad you liked it, Sarah! 🙂
Ela! These were A-M-A-Z-I-N-G! You are officially my favorite food blogger among vegans and non-vegans! The only problem was that I made a slight mistake; I used Meridian Organic Peanut Butter, which is extremely sticky. The batter came out too stiff, so I added more milk, but it was still not as runny as yours. Nevertheless, as I was afraid to add more milk, I baked tham as they were on 175°C. Well, instead of 40 minutes I took them out at 20 minutes and they were slightly fudgy and soft (the came out harder than they should had to). Everything was my fault; I’ll use a more runny peanut butter and bake them for about 15 minutes next time (cause there will DEFINITELY be a next time, sweetheart) 🤗 Lots of love and thank you for your exceptional recipes 🥰
I am glad they turned out amazing, Chloe! Thanks for your sweet comment. 🙂
Hi! I want to try the recipe tomorrow and I was wondering if I have to peel the zucchini before shredding it.
Thank you!
Hi Catarina, I peeled the zucchini but you can also leave the peel on, it doesn’t make a big difference. 🙂
These were incredible! I followed the recipe and instructions to a tee (didn’t peel zucchini). My non vegan, very finicky friend loved them!
Yay, that’s awesome! Thanks so much for you great feedback. 🙂
The most easiest, healthiest and fudgiest homemade brownies I’ve made so far. Honestly, these are f*****g amazing. I made two batches within two days. Girlfriends family love them too.
Awesome! I am so glad you all loved these brownies. Thank for your great feedback, Sanchez. 🙂
I made these with 1/4 cup coconut oil instead of nut butter.
Best vegan brownie recipe I’ve tried, well done!
That’s amazing, Dale! I am so glad you love these brownies. 🙂
Hi, I don’t have enough zucchini on hand. Would it be okay to sub some of it with mashed banana?
Thanks 🙂
I think that should be fine. 🙂
Are used half zucchini and half summer squash or I call it yellow squash. Some people call it crookneck squash it was amazing. Just as good as if you used all zucchini. Hope that helps
Hey!
Planning on cooking these this weekend, can they be frozen after baking? Somehow need to restrain from eating them all 😂
Thank you
Hahaha, yes, they can! Enjoy! 🙂
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. 🙂
Hi! Can I use carob syrup instead of sugar?
Sure, that’s no problem at all. 🙂
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! 🙂
Ella, this is so good. I used coconut oil instead of butter. Just perfect 😊
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. 🙂
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 🤤 Great alternative also for moms breastfeeding babies with dairy intolerance. Thank you :3
You are very welcome, Marta. 🙂
Roughly how many zucchini’s do you need?
One medium-sized (200 g). 🙂
Die Haferflocken habe ich leider nicht so fein gemahlen bekommen, daher schmecken die Brownies sehr haferlastig. Nächstes 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. 🙂
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. 🙂
Oh my goodness!!!! These are delicious…. I have been searching for an healthier recipe for brownies for sooo long how. When I can across this recipe I thought I’d give it a try.. when I say there were delicious they were delicious 😋 Thank you so much for this recipe
I am glad you enjoyed the brownies, Lydia! Thanks for your kind feedback. 🙂
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! 🙂
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 I’m going to throw in a few chopped nuts.
That’s awesome, Henrietta! Adding nuts sounds like a lovely idea! 🙂
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 ❤️.
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. 🙂
And yay for March 7th! ❤️
These taste great! I just won’t tell the kids they contain courgette!
So glad you liked the taste, Kirstie! 🙂
Can I use apple sauce in place of the nut butter?
Hi Hannah, you can use oil or a combination of applesauce and oil. I think if you use only applesauce, then the brownies won’t turn out as rich and delicious. But you can certainly give it a try. 🙂
I’ve made these before and it was an absolute hit with family and friends. Today I’m attempting with coconut flour and GF flour instead of oats. I’ll use coconut oil instead of peanut butter as I read that it helps with dryness and coconut flour tends to dry things.
Thanks for your recipes Ela, they’re always amazing!
Hi Daniela, I never tried this recipe with coconut flour and I actually wouldn’t recommend it. I hope it still turned out fine in combination with the GF blend. 🙂
You’re my star! It’s delicious, super fudge and helps me at the „special time of the month“ 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. 🙂
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.
Hey Ela,
Silly question maybe but do you cook the courgette first or just shred it raw? Thanks!
Hey Mary! No, please don’t cook it. You need to shred it raw! 🙂
Hi Ela, this brownie turned out amazing. Let me correct that and say it was “the bomb”! Both my hubby and daughter couldn’t 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. 🙂
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! ?❤️
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 can’t right away and wished I could save them for future reference.
Thanks for sharing these recipes with us.
Thanks for your feedback, Keshia. 🙂
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! 🙂
Hiiii there…. If I don’t have food processor can I blen all the ingredients ?
Yes, that should be fine, Nicky! 🙂
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,
Cătălina
Aww, that’s awesome! Thanks so much for your lovely feedback, Cătălina! I really appreciate it. 🙂
This brownie tastes insanely good! Thank You, Ela for this recipe. I didn’t add chocolate chips 🙂
I am so glad you liked them, Kasia! Thanks for your feedback. 🙂
Hi! I haven’t 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. 🙂
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 😀
Awesome! Thanks a lot for your great feedback, Katharina. 🙂
Hi do you have to squeeze the moisture from the zucchini thankyou can’t wait to make these
No, you shouldn’t. 🙂 Just blend all ingredients in your food processor, it’s very simple. 🙂
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. 🙂
Ela, I was thinking of trying this with dates too. Did you try it out?
Hi Julie, no, I didn’t try it out. 🙂
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! 🙂
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. 🙂
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 that’s what I had. Baked in a 8×8” brownie pan, they were absolutely delicious.
I am so glad you loved the brownies, Elizabeth! Thanks for your great feedback. 🙂
Wow ? my daughter didn’t even know it was a zucchini brownies!!! ? what an easy but really delicious recipe!!!! Thank you Ella ?✨
Wonderful! I am glad you both enjoyed these zucchini brownies. Thanks for your feedback, Xyra! 🙂
These are absolutely delicious! Definite keeper . I omitted the chocolate chips and used oat milk. Next time I’ll 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! 🙂
Yummy
Yes, Ika! They are very yummy. 🙂
Hi Ela. Amazing recipes. My cousin is Sugar ( any form) intolerant. Can I use Maple syrup or Dates in your brownies ? He is gluten intolerant and does not consume eggs. I would like to know about sugar substitute for all the brownies on your page. Whether i can use dates or maple syrup.
Hai ela, it’s nice to see this recipe. Anyway, can i use greek yogurt to replace the nut butter? And how much i need the yogurt for this recipe?
If you use maple syrup, you will need less liquid ingredients. I never tried it, so I cannot say how the result would be. Erythritol is not an option?
Hi Tria! Well, maybe, I never tried that, so you would need to experiment. 🙂