These zucchini brownies are so rich and fudgy, and they’re completely plant-based! If you love chocolate, you have to give these a try! They’re moist, cakey, and easy to make!
These rich, ultra-chocolatey vegan brownies are the perfect way to use up extra zucchini, and no one will ever guess there’s a vegetable hiding inside! They bake up rich, cakey, and moist, and they are loaded with melty chocolate. I’m not usually a big fan of brownies but I’m hooked on these.
Ingredients & Substitutions
- Zucchini: Blended zucchini adds moisture and structure without leaving any veggie texture behind. Just blend it until smooth.
- Sugar: Granulated sugar sweetens the brownies and helps create that shiny top.
- Oil: I used melted coconut oil but any neutral oil, like canola, sunflower, or vegetable, can be used.
- Vanilla extract: A hint of vanilla extract complements the chocolate flavor.
- Cocoa Powder: I recommend using regular cocoa powder. Dutch-processed cocoa can make the brownies more bitter.
- Flour: All-purpose flour keeps the crumb tender and soft. I haven’t tested this with gluten-free flour so if you’re looking for a gluten-free recipe, try these almond flour brownies.
- Baking soda: This helps the brownies rise slightly, making them less dense.
- Salt: This enhances the chocolate flavor and balances the sweetness.
- Chocolate Chips: Adds pockets of melted chocolate throughout each bite. Use vegan chocolate if needed.
Variations
- Add up to one cup of chocolate chunks, chopped nuts, or a mix of both.
- I used chocolate chips, but chopped chocolate bars can be substituted.
- Frost the brownies with chocolate ganache or your favorite icing for an extra decadent treat.
How to Store Leftovers
These brownies taste best on the day they’re baked, but they’ll keep in an airtight container at room temperature for up to 3 days. You can also freeze them for up to one month, just let them thaw at room temp before serving.
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Description
These zucchini brownies are so rich and fudgy — and they’re completely plant-based! If you love chocolate, you have to give these a try!
- 1 medium zucchini, puréed (225g or about 3/4 cup puréed)
- 1 cup granulated sugar
- 1/3 cup melted coconut oil
- 1 teaspoon vanilla extract
- 6 tablespoons cocoa powder
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup vegan chocolate chips
- Preheat the oven to 325 degrees. Line an 8×8-inch baking pan with parchment paper or grease very thoroughly.
- Roughly chop the zucchini and purée it in a blender until completely smooth. Add the sugar, coconut oil and vanilla and continue to blend until smooth.
- Transfer to a bowl and whisk in the cocoa powder until smooth.
- Add the flour, baking soda, and salt. Mix until the batter is smooth and evenly combined.
- Fold in the chocolate chips. I like to sprinkle a few extra on top!
- Pour the batter into the prepared pan and tap the pan on the counter a few times to release any air bubbles.
- Bake for 20–23 minutes, until the top is set. Let the brownies cool completely before slicing. (If you try to cut them warm, they’ll definitely cling to the knife.) For extra-clean slices, rinse your knife in warm water between cuts.