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:
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