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:
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. 🙂
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. 🙂