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My Darling Vegan
Fudgy Zucchini Brownies

These vegan zucchini brownies are incredibly rich and gooey. They are a decadent dessert bar with hidden fruits and vegetables for added moisture plus healthy benefits! 

5 from 4 votes

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If you made any substitutions, let us know how it turned out!

Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hr 5 mins
 
Course: Dessert
Cuisine: Vegan
Servings: 16 brownies
Calories: 261 kcal
Author: Sarah McMinn
Ingredients
  • 1/2 cup avocado oil or melted coconut oil
  • 1 1/2 cup brown sugar
  • 2 tsp vanilla extract
  • 2 cup all purpose flour
  • 1/2 cup cocoa powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 cups shredded zucchini
  • 1 cup vegan chocolate chips
Instructions
  1. Preheat the oven to 350F. Line a 9x9 baking dish with parchment paper so that the paper hangs over opposite sides. Set aside.

  2. Shred the zucchini in a food processor with the shredder attachment or with a handheld shredder. Set aside.

  3. In a stand-up mixer or large mixing bowl, mix together the oil, sugar, and vanilla extract. In a separate bowl combine the flour, cocoa powder, baking soda, and salt. With the mixer running, slowly add the dry ingredients to the wet, beating it until it's well combined. The dough will be dry at this point. Don't worry. The zucchini provides the moisture.

  4. Add the zucchini and gently mix together. Fold in the chocolate chips.

  5. Pour the batter onto the prepared baking sheet and bake for 35-45 minutes. You want the brownies to be slightly under-baked so that a knife inserted in the middle comes out with moist crumbs on it.

  6. Let the brownies cool completely before taking them out of the baking dish. When ready to remove from the pan, pull up on the overhanging parchment paper. Slice into 2" pieces.

Recipe Video

Recipe Notes

Serving and Storing - Serve the brownies at room temperature or rewarm them and serve them with some coconut ice cream for a delicious dessert.  Store in an airtight container at room temperature for up to 5 days. You can also wrap the brownies in plastic wrap and place them in the freezer to store for up to 2 months.

Recipe Tips

  1. Do not squeeze out the moisture in the shredded zucchini. The extra moisture is needed to make these brownies fudgy and delicious!
  2. Be careful not to over-mix your batter. This will encourage the gluten to form making your bars gummy and dense.
  3. Make sure to let the brownies cool completely before removing them from the pan and slicing. Use a sharp knife and clean it off between each cut so that you can get clean, crisp edges.

Frequently Asked Questions

  • Can I make this recipe gluten-free? Yes! I’ve had luck both with a 1:1 gluten-free flour blend as well as buckwheat flour.
  • Can I make these brownies without oil? Indeed! While it will change the texture slightly, you can replace the oil with 1/2 cup applesauce for an oil-free brownie.
  • Can I reduce the sugar? While I haven’t tried it personally, I’ve had readers who have reduced the sugar by half and still love the brownie. You can also check out my guide on healthier sugar alternatives for some ideas on how to replace the sugar.
Nutrition Facts
Calories Per Serving: 261
% Daily Value
Carbohydrates 41g 14%
Protein 3g 6%
Fat 11g 17%
Saturated Fat 8g 50%
Sodium 256mg 11%
Potassium 126mg 4%
Fiber 2g 8%
Sugar 26g 29%
Vitamin A 31IU 1%
Vitamin C 3mg 4%
Calcium 40mg 4%
Iron 2mg 11%