Vegan Zucchini Brownies I’m Obsessed With for Guilt-Free Dessert

Are you ready to indulge your sweet tooth without the usual guilt? These Vegan Zucchini Brownies are exactly what you need for a dessert that feels decadent but sneaks in some veggie goodness. Rich, fudgy, and surprisingly moist, these brownies show just how delicious guilt-free can be.

This recipe combines the comforting chocolate flavor you crave with the added benefit of zucchini, making Vegan Zucchini Brownies a perfect treat that’s both wholesome and irresistible. Let’s dive into why these brownies have quickly become a favorite in my kitchen.

Why I Can’t Stop Making These Cookies

• They’re an easy way to sneak veggies into dessert without it tasting “healthy.”
• The zucchini adds a subtle moisture and texture twist that elevates classic brownies.
• Pantry-friendly ingredients mean you can whip them up anytime with staples you already have.
• Kid-approved and perfect for lunchboxes or after-school snacks.
• Versatile for any season zucchini from the summer harvest or frozen from your freezer stash works beautifully.

What Type of Zucchini Should I Use?

For the best brownies, fresh, medium-sized zucchini with firm skin is ideal. Look for ones that are bright green and heavy for their size this means they have more moisture and flavor. If zucchini is out of season, frozen shredded zucchini works well but make sure to thaw it fully, then drain and pat dry to avoid soggy batter. Avoid dried zucchini as it won’t provide the moisture these brownies need.

Options for Ingredient Alternatives

• Swap melted coconut oil for any neutral vegetable oil or vegan butter (chill dough if using solid coconut oil to make mixing easier).
• Use dark, semisweet, or vegan chocolate chips depending on your preference for sweetness and richness.
• Almond milk, oat milk, or any plant-based milk can replace the specified milk without altering flavor much.
• Vanilla extract can be swapped with almond or maple extract for a unique twist.
• For a fruit boost, stir in fresh or dried berries just adjust moisture if adding juicy fruits by slightly reducing other liquids.

The Biggest Challenges While Baking

• Make sure to fold zucchini and chocolate chips in last and gently to avoid overmixing, which can make brownies dense.
• Melt butter or oil to warm, not hot; overheating can affect texture.
• Don’t overmix the batter once the flour is added overmixing develops gluten and leads to tough brownies.
• If the dough feels dry or crumbly, add plant milk 1 tablespoon at a time until it just holds together.
• Chill batter for at least 30 minutes to allow flavors to meld and make brownies easier to cut.

Storage & Freezing Instructions

Store these Vegan Zucchini Brownies at room temperature in an airtight container for up to 3 days or in the fridge for up to a week. For longer storage, freeze in a single layer wrapped tightly in plastic wrap and then airtight container or freezer bag. When freezing, layer with parchment paper to prevent sticking. For make-ahead dough, shape into a log, wrap, and freeze; thaw overnight in the fridge before slicing and baking.

Estimated Nutrition

The entire batch contains roughly 1200 calories, 60 grams of fat, 170 grams of carbohydrates, and 15 grams of protein. Each brownie (assuming 12 servings) averages about 100 calories, 5 grams of fat, 14 grams of carbs, and 1.5 grams of protein a perfect guilt-free indulgence.

Ingredients

• 1 1/2 cups shredded zucchini, squeezed dry (about 150 g)
• 1 cup granulated sugar (200 g)
• 1/2 cup melted coconut oil or vegetable oil (120 ml)
• 1/4 cup unsweetened cocoa powder (25 g)
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/3 cups all-purpose flour (160 g)
• 1 tsp vanilla extract
• 1/2 cup vegan chocolate chips (90 g)
• 1/4 cup plant-based milk (60 ml), optional if dough is dry

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch (20×20 cm) baking pan with parchment paper or lightly grease it.
2. In a medium bowl, combine the sugar, melted oil, and vanilla extract until smooth.
3. Stir in the shredded zucchini and mix well to distribute evenly.
4. In a separate bowl, whisk together the cocoa powder, baking powder, salt, and flour.
5. Gradually fold the dry ingredients into the wet mixture, careful not to overmix.
6. Gently fold in the vegan chocolate chips last, ensuring they are evenly distributed without breaking the batter’s texture.
7. Pour batter into the pan, smoothing the top, and bake for 25–30 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no wet batter. Let cool before slicing.

Tips, Variations & Serving Ideas

• Add chopped nuts or shredded coconut for extra texture and flavor.
• Press a few extra chocolate chips on top before baking for a pretty finish.
• Store leftovers wrapped in foil to keep them moist.
• Slightly underbake for gooey, fudgier centers.
• Serve warm with a scoop of vegan vanilla ice cream for a dreamy dessert.
• Sprinkle a pinch of sea salt on top post-baking to balance the sweetness.
• Try cinnamon or espresso powder in the batter for a flavor boost.

FAQs

Q: Can I use all-purpose gluten-free flour in this recipe?
A: Yes, a 1:1 gluten-free flour blend should work well just watch baking time as it may vary slightly.

Q: Do I need to peel the zucchini?
A: No, the peel adds color and nutrients; just wash thoroughly before shredding.

Q: Can I make these brownies nut-free?
A: Absolutely! This recipe is naturally nut-free unless you choose to add nuts as a topping.

Save This for Later (Pinterest)

If you’re as obsessed with these Vegan Zucchini Brownies as I am, save this recipe on Pinterest so you can whip up this guilt-free dessert anytime your sweet tooth calls! Don’t forget to share it with friends who love easy, healthy treats.