This easy Vegan Zucchini Brownies recipe is not only ultra-moist, fudgy, and oozing with chocolaty goodness, it’s also healthier than most chocolate cakes! They are egg-less, nutritious, loaded with veggies, and perfect for kids and adults alike!
The Best Vegan Zucchini Brownies
The adage “Chocolate is happiness that you can eat” certainly applies to this Vegan Zucchini Brownies recipe! It’s adapted from my Best Vegan Brownies recipe and it will be one of the best healthier chocolate treats you will ever get your hands into – vegan or not!
Why use Zucchini in making Brownies?
If you have not tried my chocolate zucchini bread yet, then it’s high time to start baking using zucchini! Zucchinis are known to be nutrient-rich and high in antioxidants. They aid with healthy digestion, reduce sugar levels, and improve heart health! The list goes on!
But aside from its nutritional benefits, using grated zucchini adds moistness and texture to the brownies! Thanks to the banana, you will have beautifully baked brownies without the need for eggs to bind the ingredients together!
Will the zucchinis be detectable?
With its mild flavor, people won’t even notice that they are eating vegetables while munching on these goodies! If you look at the picture, you will see no trace of this abundant veggie at all! All you will taste and see is chocolate! What a perfect way to make your kids eat veggies without all the hassle, huh?
Ingredients used, notes and alternatives
- Grated zucchini – A small to medium-sized zucchini works better as they have more moisture content compared to the bigger ones.
- Mashed banana – You can also use applesauce, soy yogurt, or 2 flaxseed eggs instead. You can make flaxseed eggs by mixing 2 tbsp. of ground flax seeds + 6 tbsp. hot water and let swell for 5 minutes.
- All-purpose flour or spelt flour – If you want to turn this into a gluten-free treat, use a gluten-free flour blend.
- Unsweetened cocoa powder
- Baking powder – If you do not have this, you can use half amount of baking soda.
- Salt – Adding a bit of salt balances out the sweetness of the chocolate!
- Sugar – Any type of organic or unrefined sugar that you have on hand will work.
- Neutral oil – Any oil without a strong flavor will do, such as canola or sunflower oil.
- Dairy-free milk – You can use any type like almond, cashew, or soy milk.
- Vanilla extract – This is an optional ingredient but adding it to the batter makes it more flavorful.
- Vegan chocolate chips – You can also use chopped vegan chocolate.
How to make Vegan Zucchini Brownies
As always I recommend checking out the recipe video and this step-by-step guide first. Then you’ll find the full recipe with exact measurements in the recipe card below!
Step 1: Prep oven, zucchini, and banana
Start by preheating the oven to 347°F. Grease an 8″x12″ baking pan (or similar size) with a bit of vegan butter and then line with additional parchment paper. Then grate the zucchini and mash the banana. Set both aside.
Step 2: Make the batter
In a large bowl, whisk together the flour, cocoa powder, baking powder, salt, and sugar. Then add the oil, dairy-free milk, vanilla extract, mashed banana, and grated zucchini and mix everything until just combined.
Step 3: Bake and cool
Now pour the batter into the prepared baking pan and smooth it out. Sprinkle with chocolate chips if desired and bake for about 35 minutes. Let the chocolate cake cool for 15 minutes, then lift it out of the pan using the overhanging parchment paper and let it cool completely before cutting into brownies. Sprinkle with some coarse sea salt as desired and enjoy!
Tips when making Zucchini Brownies
- No need to peel the zucchini before grating or to squeeze out the moisture either.
- Grate the zucchini thinly and evenly using a grater. Make sure there are no big or coarse chunks that will affect the texture of the brownies.
- The batter will be a bit dry at the beginning, so just keep mixing the ingredients until they are well incorporated. However, do not over-mix or you will end up with dense and gummy brownies.
- Grease your baking pan with vegan butter and line it with parchment paper. Make sure that you use one that is big enough to have the sides hanging off the pan. This will allow you to lift the brownies easily off the pan once baked.
- The longer you bake the brownies, the drier they will be. If you like them more gooey and moist, don’t bake them too long. When you insert a toothpick into the center, it should not come out clean – a bit of batter attached is fine.
- Let your chocolate cake cool down completely before cutting it into brownie squares or bars.
Can I make these Gluten-free?
As long as you use a gluten-free flour blend, pure and natural cocoa powder, and vanilla extract you can turn this recipe into gluten-free vegan zucchini brownies! As always, I advise you to check on package information first before using them.
How to store leftover Zucchini Brownies?
Though highly doubtful because they are so, so good, you might have to store left-overs for future snacking. If this happens, place these goodies in an airtight container and place them in the fridge. You can keep them there for 5 days or longer if you freeze them.
Before serving, reheat for a few seconds in the microwave. This will make them super soft and fluffy again, just like freshly baked!
Other Topping Ideas
If you are in the mood for some more add-ons to enjoy your healthier Zucchini Brownies with, you can spread some peanut butter on top, add banana slices, blackberries, grapes, or any fruits you like. You can also add some chopped nuts, whipped coconut cream, or go ala mode with a scoop of vegan ice cream and vegan caramel sauce!
You will love these Vegan Zucchini Brownies because they are:
- Healthier than most brownie recipes
- Easy to make
- Super moist and gooey
- Every chocolate lover’s dream!
- Perfect for dessert or as a simple snack!
More easy vegan chocolate recipes to try:
Looking for more dessert or sweet snack recipes to try? Be sure to check out the following:
- Best Vegan Chocolate Cake
- Vegan Chocolate Zucchini Bread
- Best Vegan Chocolate Banana Bread
- Chocolate Peanut Butter Vegan Snickers Cake
- Vegan Chocolate Banana Pancakes
- Chocolate Raspberry Cake
- Vegan Chocolate Banana Pancakes
- Best Vegan Brownies
- Easy Vegan Chocolate Cake
- Vegan Kinder Milchschnitten
If you try this healthier Vegan Zucchini Brownies recipe, please leave me a comment and rating because I’d love to hear your feedback! And if you take a photo of your Chocolate treat and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka to be sure I won’t miss your post! Enjoy! 😊
Best Vegan Zucchini BrowniesAuthor:
You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
- 10.5 oz (300 g) zucchini grated
- 1 (1 ) banana mashed (or another egg substitute, *see notes)
- 1 ½ cup (180 g) all-purpose or spelt flour or gluten-free flour
- ⅔ cup (60 g) cocoa powder unsweetened
- 1 ½ tsp (1 ½ tsp) baking powder or ¾ tsp baking soda
- ½ tsp (½ tsp) salt
- ¾ cup (150 g) sugar of your choice
- ⅓ cup (75 g) neutral oil e.g. canola or sunflower oil
- approx. ⅓ cup (approx. 80 ml) dairy-free milk
- 1 tsp (1 tsp) vanilla extract optional
- ½ cup (90 g) vegan chocolate chips or other chopped chocolate
*Note: Be sure to check out the recipe video + tips and step-by-step pictures above!
- Preheat the oven to 347°F. Grease an 8"x12" baking pan (or similar size) with a bit of vegan butter and then line with additional parchment paper. (The previous greasing helps the parchment paper to stick to the pan).
- Grate the zucchini and mash the banana. Set both aside.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, salt, and sugar. Then add the oil, dairy-free milk, vanilla extract, mashed banana, and grated zucchini and mix everything until just combined. (But please do not over mix, or the brownies will become dense).
- Pour the batter into the prepared baking pan and smooth it out. Sprinkle with chocolate chips if desired and bake for about 35 minutes. (The longer you bake the brownies, the drier they will be. If you like them to be moister don't bake them too long).
- Let the brownies cool for 15 minutes. Then lift them out of the pan using the overhanging parchment paper and let them cool completely on a cooling rack.
- Cut into brownies and sprinkle with some coarse sea salt as desired. Enjoy!
- Egg substitute: Instead of the banana you can also use 100 g applesauce or soy yogurt or 2 flaxseed eggs. To make this, mix 2 tbsp ground flax seeds + 6 tbsp hot water, then set aside for 5 minutes to thicken.
- Storing: The brownies can be stored covered in the refrigerator for about 5 days or frozen for longer storage. Before eating, gently warm in the microwave for a few seconds to soften them again.
- More information about the recipe can be found in the text above!
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