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) 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 information is an estimate and has been calculated automatically
Amelia Cole
Hey!
Planning on cooking these this weekend, can they be frozen after baking? Somehow need to restrain from eating them all ????
Thank you
Ela
Hahaha, yes, they can! Enjoy! 🙂
Patricia
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
Ela
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.
Arp
I just made this yesterday..it was delicious! I made fresh almond milk and butter. Recipe is a keeper! Thank you.
Ela
Fantastic! I am glad it turned out delicious. 🙂
Rodanthi
Hi! Can I use carob syrup instead of sugar?
Ela
Sure, that’s no problem at all. 🙂
Kitty
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!
Ela
Happy to hear it turned out delicious, Kitty! 🙂
Suzana
Ella, this is so good. I used coconut oil instead of butter. Just perfect ????
Ela
That’s awesome, Suzana!
Much love, Ela
Anandita Parekh
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
Ela
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. 🙂
Lily
Hi Ela, can I avoid the baking soda altogether? Somehow I can taste it in the bread and now in the brownies? Danke, Lily
Marta
Tasty and moist ???? Great alternative also for moms breastfeeding babies with dairy intolerance. Thank you :3
Ela
You are very welcome, Marta. 🙂
Melanie
Roughly how many zucchini’s do you need?
Ela
One medium-sized (200 g). 🙂
Esrin
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.
Rachna
Hi
Can I substitute the oat flour with almond flour?
Thanks!
Ela
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.
Anton
Hey Ela!
What is a good refined sugar substitute? Is there anyway I can use dates to sweeten these ?
Ela
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. 🙂
Shylo Preston
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.
Ela
Aww, thanks so much for your wonderful feedback, Shylo! I am very glad you love these brownies. 🙂
Lydia
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
Ela
I am glad you enjoyed the brownies, Lydia! Thanks for your kind feedback. 🙂
Shaun Skerbitz
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!!
Ela
I am glad it turned out great now! 🙂
Shaun Skerbitz
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.
Henrietta
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.
Ela
That’s awesome, Henrietta! Adding nuts sounds like a lovely idea! 🙂
Ness
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! ??
Ela
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! ❤️
Kirstie
These taste great! I just won’t tell the kids they contain courgette!
Ela
So glad you liked the taste, Kirstie! 🙂
Hannah
Can I use apple sauce in place of the nut butter?
Ela
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. 🙂
Daniela
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!
Ela
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. 🙂
VJ
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.
Tria
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?
Ela
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?
Ela
Hi Tria! Well, maybe, I never tried that, so you would need to experiment. 🙂