Vegan Zucchini Brownies
Make ultra-gooey, fudgy 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!
Servings 8
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 Facts
Vegan Zucchini Brownies
Amount per Serving
Calories
302
% Daily Value*
Fat
13.3
g
20
%
Carbohydrates
40.2
g
13
%
Fiber
5.3
g
21
%
Sugar
25.8
g
29
%
Protein
7.2
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.