This easy Vegan Zucchini Brownies recipe is not only ultra-moist, fudgy, and oozing with chocolaty goodness, it’s also healthier than most chocolate treats! They are egg-less, nutritious, loaded with veggies, and perfect for kids and adults alike!
*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!