Make ultra-gooey, fudgy vegan zucchini brownies with no eggs, flour, oil, or refined sugar (and you can’t tell!). They’re super chocolatey, easy to make, and loved by kids & adults!
Before you shy away from the idea of zucchini in brownies, remember carrot cake exists (and it is amazing!). After making an ultra-moist zucchini chocolate cake, I knew this veggie would be perfect to make ultra-chocolatey, fudgy, gooey brownies with hidden nutrients and heaps of moisture (no eggs needed!). Mission accomplished—and no one knows it’s there!
Better yet, this recipe uses simple pantry staples and is naturally vegan, gluten-free, flourless, and free from most ‘empty calories’ like refined sugars and oils. Instead, oats, nut butter, and coconut sugar pack in nutrients while keeping things decadently delicious. Kids (and most spouses!) won’t taste the difference, especially with optional chocolate chips! It’s so easy, too. I literally just toss everything in a food processor, but a bowl works, too. There’s no need to squeeze the zucchini either – just shred, mix, bake, and enjoy.
Ready to explore more hidden veggie brownie recipes? Try my sweet potato brownies, black bean brownies, pea brownies, and chickpea brownies.
The Ingredients
The Dry Ingredients
- Oats: Use ‘oat flour’ or make your own by grinding oats in an electric coffee/spice grinder or high-speed blender. Use certified gluten-free oats if necessary.
- Sugar: I use unrefined coconut sugar, but regular sugar or sugar alternatives like erythritol will also work in these zucchini brownies.
- Cocoa powder: Use unsweetened cocoa powder or cacao. The latter contains more nutrients but is more bitter.
- Leavening agents: This egg-free brownie recipe uses baking powder and baking soda.
- Chocolate chips: Use semi-sweet or bittersweet chocolate chips/chunks (or sugar-free chocolate). Omit them for a refined sugar-free, oil-free recipe for zucchini brownies.
- Coffee powder: Optional, but great to enhance the chocolate flavor.
- Salt: To deepen the chocolate flavor.
The Wet Ingredients
- Zucchini: (aka courgette) Medium zucchini works best – no need to peel OR squeeze/drain.
- Nut butter: (or seed butter) To add natural richness and oils – almond butter, cashew butter, peanut butter, or sunflower seed butter.
- Milk: Use any. I use plant milks like soy or oat milk. Coconut milk adds extra moisture and richness.
- Vanilla extract: Use natural vanilla for the best flavor.
Recipe Variations and Add-Ins
- Other add-ins: Add to or replace chocolate chips with chopped nuts and/or dried fruit (like raisins, cherries, cranberries, etc.). Avoid ‘wet’ fruits.
- Flavor enhancers: i.e., cinnamon, nutmeg, orange zest/ extract, chili powder, etc.
- Protein powder: Sub a few tbsp oat flour. Don’t add too much, as it can dry out brownies.
- Toppings: Swirl in nut or seed butter, fruit jam/jelly, or vegan salted caramel sauce on top before baking, or sprinkle with flaky sea salt.
- Frosted zucchini brownies: Like the sweet potato frosting from my zucchini cake or nut butter chocolate ganache from my chocolate avocado cake.
Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.
How to Make Vegan Zucchini Brownies
- Preheat the oven to 375°F (190°C), and grease or line a 6×9-inch (15x23cm) loaf pan with parchment paper – a slightly larger one works too, for thinner brownies.
- Use medium-large holes on a box grater or a food processor shredding disk to grate the zucchini.
- Process the dry ingredients, except chocolate chips, in a food processor (or a large bowl).
- Add the wet ingredients and pulse or whisk/stir into a smooth batter.
- Fold in the chocolate chips, then transfer the batter to the pan and sprinkle with more chocolate chips.
- Bake the chocolate zucchini brownies for 35-40 minutes (35= fudgier brownies)
- Let the brownies cool completely (they firm up as they cool) then slice, and enjoy!
Serving Suggestions
While there’s nothing wrong with having a chocolate chip zucchini brownie on its own, level up your treat by enjoying it warm (microwaved 20-40 seconds) with:
- Ice cream (vegan strawberry ice cream, peanut butter banana ice cream, vanilla, etc.)
- Coconut whipped cream and berries
- Fruit compote and vegan cream
Top Recipe Tips
- Weigh ingredients: Grams are most accurate to guarantee the best results.
- Zucchini shred size: Medium-coarse shredded zucchini will add subtle texture, though finer shreds will work and practically ‘melt’ into the bake. Adjust to your preference.
- To save time: Shred the zucchini in seconds using a food processor shredding disk.
- Don’t overbake: They continue to cook from residual heat out of the oven, so take them out when there are set edges with a slightly underdone, jiggly middle.
- Let the brownies cool: These vegan, gluten-free zucchini brownies are fragile out of the oven, but firm up over time. Cool for at least an hour.
More Vegan Chocolate Recipes
- 2-ingredient chocolate cake
- Vegan chocolate pie
- Cheesecake Brownies
- No-bake caramel brownies
- Vegan chocolate mousse
If you try this vegan zucchini brownie recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in recreations on Instagram or Facebook with @elavegan und #elavegan – I love seeing them.
Vegan Zucchini Brownies
Video
Ingredients
Dry ingredients:
- 1 ½ cups (135 g) rolled oats, ground into flour (see notes)
- ¾ cup (150 g) granulated sweetener (see notes)
- ½ cup (90 g) dairy-free chocolate chips + more for the top
- ½ cup + 1 tbsp (50 g) cocoa powder unsweetened
- 1 tsp baking powder
- ¼ tsp baking soda
- ⅓ tsp salt
- 1 tsp instant coffee powder (optional)
Wet ingredients:
- 1 ¼ cups (200 g) shredded zucchini tightly packed
- ½ cup (120 g) nut butter of choice (see notes)
- ¼ cup (60 ml) plant-based milk
- 1 tsp vanilla extract
Instructions
- I recommend using a kitchen scale for this recipe. You can watch the video for visual instructions.
- 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 pan and add more chocolate chips on top.
- Bake for about 35–40 minutes. For fudgy brownies, stick to 35 minutes or less; for cakier brownies, go for 40 minutes or more. Baking time varies with pan size. Test after 30 minutes with a toothpick – if it comes out clean or slightly crumbly, they’re done; if sticky, bake longer.
- Let the brownies cool completely. They will firm up once they cool and taste even better on day two! Enjoy!
Notes
- Granulated sweetener: You can use coconut sugar, organicr sugar, or a sugar-free sweetener like Erythritol.
- 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 use 1/4 cup of oil instead.
- Store: Keep leftover brownies covered in the fridge for up to a week. You can also freeze them!
- Nutrition facts are for one of eight brownies (1/8 of the recipe).
Nutrition information is an estimate and has been calculated automatically
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
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. 🙂