Name: Vegan Zucchini Brownies Recipe
Prep time: 15 min
Cook time: PT-490368H33M6S
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 tablespoon flaxseed meal; 3 tablespoons lukewarm water; 1 cup zucchini, finely grated and well-drained (about 2 large zucchini, skin on, ends trimmed); ½ cup unsalted runny peanut butter, no added sugar; 1 teaspoon vanilla extract; ¼ cup maple syrup (or agave syrup or rice syrup); ½ cup coconut sugar (or unrefined cane sugar of choice); ½ cup unsweetened cocoa powder; ½ cup almond flour (see notes for alternatives); ½ teaspoon baking soda; ½ teaspoon salt; 2 tablespoons coconut oil, melted

Jump to Recipe· 3.9 from 3 reviews

If you’ve been searching for that perfect indulgence that feels sinful yet surprisingly wholesome, you’ve got to try this Vegan Zucchini Brownies Recipe. These brownies are an absolute marvel—moist, fudgy, with a rich chocolatey taste, and the zucchini slips in seamlessly, keeping them moist and adding a delightful depth of texture without shouting “vegetable.” Whether you’re vegan, gluten-free, or just a brownie lover curious to try something new, this recipe brings together simple ingredients to create an irresistible treat that everyone will adore.

Ingredients You’ll Need

A clear glass bowl filled with a thick mix that has three main layers: soft, light green shredded zucchini strands spread throughout, creamy light yellow batter holding the mix together, and small bits of light brown ingredients scattered inside. A wooden spoon with a smooth texture is stirring the mixture, its bottom resting inside the bowl with some of the mix clinging to it. The bowl is sitting on a white marbled surface next to a folded white and light blue cloth. Photo taken with an iphone --ar 4:5 --v 7

Gathering your ingredients is easier than you think, and each one plays a key role in making these brownies sing. From the flaxseed that binds the batter to the creamy peanut butter that adds richness, every item is essential for that perfect balance of flavor and texture.

Flaxseed Meal: This serves as the vegan egg substitute, providing binding power with plenty of nutrients.
Zucchini: Finely grated and drained, it keeps the brownies moist and fudgy without a veggie taste.
Peanut Butter (Unsalted, runny): Adds a luscious creaminess and subtle nutty flavor that enriches the batter.
Vanilla Extract: Enhances the overall flavor and rounds out the chocolate notes.
Maple Syrup: A natural sweetener that imparts gentle sweetness and moisture.
Coconut Sugar: Offers a deep caramel-like sweetness and adds to the fudgy texture.
Unsweetened Cocoa Powder: Provides rich chocolate intensity without added sugar.
Almond Flour: Keeps the brownies gluten-free while adding a tender crumb.
Baking Soda: Helps the brownies rise slightly and develop a lovely texture.
Salt: Balances sweetness and enhances chocolate depth.
Coconut Oil: Adds fat for moisture and helps everything bind beautifully.

How to Make Vegan Zucchini Brownies Recipe

Step 1: Prepare the Flax Egg

Start by mixing 1 tablespoon of flaxseed meal with 3 tablespoons of lukewarm water. Let this sit for 15 minutes until it transforms into a gel-like consistency that works just like an egg in our recipe. This little trick ensures your brownies hold together perfectly without dairy or eggs.

Step 2: Grate and Drain the Zucchini

Now, finely grate about 2 large zucchini (skin on for extra nutrients). The secret here is draining: place the grated zucchini in a clean towel and twist until you squeeze out all excess moisture. This step is *so important* because too much water makes the brownies soggy instead of gooey and fudgy.

Step 3: Mix the Batter

In a large bowl, combine the drained zucchini with runny peanut butter, vanilla, maple syrup, and coconut sugar. Stir those together until glossy and smooth. Next, whisk in the cocoa powder, baking soda, salt, and melted coconut oil, making sure everything is evenly incorporated. Finally, fold in the almond flour—the batter will thicken beautifully here, indicating you’re on the right track for fudgy bliss.

Step 4: Bake to Perfection

Pour your batter into a parchment-lined 9×5 inch or 9×9 inch pan. Bake at 350°F (180°C) for about 30 minutes, keeping an eye on it if using a wider pan because it will cook faster. You’ll know it’s ready when the edges start to crackle and a toothpick comes out clean or with just a few crumbs.

Step 5: Cool and Set

After baking, let the brownies cool in the pan for about 12 minutes. Then carefully lift them out using the parchment edges, transferring to a wire rack to cool completely for 30 minutes. For the ultimate fudgy texture that slices beautifully without crumbling, pop the brownies in the fridge for another 30 minutes before serving.

How to Serve Vegan Zucchini Brownies Recipe

There are three dark brown chocolate brownies placed on a white marbled surface in a diagonal line from bottom left to top right. Each brownie has a rough, slightly crumbly texture with chocolate chips embedded on the top layer. A glossy, smooth chocolate sauce is drizzled unevenly over the brownies, adding a shiny contrast to the matte texture of the baked brownie. The background is blurred with hints of a green bowl and a spool of pink and white string, focusing the attention on the rich brownies. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Bring a little extra flair by topping these vegan zucchini brownies with a dusting of powdered sugar, a handful of chopped walnuts, or a drizzle of melted dark chocolate. Fresh raspberries or a sprinkle of flaky sea salt add delicious contrasts that amp up the flavor and presentation.

Side Dishes

Pair these moist squares with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream for an indulgent treat. A cup of rich, freshly brewed coffee or a creamy plant-based milk latte complements the deep chocolate notes perfectly.

Creative Ways to Present

For parties, try layering these brownies in a parfait glass with vegan chocolate mousse and crushed nuts for a showstopper dessert. You could also cut them into small bites and serve with toothpicks for a fun finger-food option. The possibilities for this Vegan Zucchini Brownies Recipe are endless!

Make Ahead and Storage

Storing Leftovers

Once cooled completely, store your brownies in an airtight container at room temperature for up to 3 days. They’ll stay moist and delicious, making them a perfect grab-and-go snack.

Freezing

If you want to keep these brownies longer, wrap individual squares tightly in plastic wrap and place them in a freezer-safe bag. They freeze beautifully for up to 3 months. Just thaw in the fridge overnight for a fudgy, fresh treat whenever you want.

Reheating

To enjoy them warm, microwave a brownie square for about 15-20 seconds. The chocolate melts slightly, giving you that freshly-baked cozy feeling, without losing any of the fudginess that makes this Vegan Zucchini Brownies Recipe a standout.

FAQs

Can I substitute peanut butter with another nut butter?

Absolutely! Almond, cashew, or sunflower seed butters work just as well and will give your brownies a slightly different but equally delicious flavor. Just make sure the nut butter is runny to maintain the right batter consistency.

Do I have to peel the zucchini?

Keeping the skin on adds nice color and nutrients, plus it blends in effortlessly when grated finely. Just be sure to trim the ends and wash the zucchini well before grating.

What if I don’t have coconut sugar?

You can substitute coconut sugar with unrefined cane sugar or even brown sugar. Each offers a similar caramel depth, which complements the chocolate and zucchini beautifully.

How do I know when the brownies are done baking?

Look for crackly edges and a set top; a skewer inserted should come out clean or with a few moist crumbs attached. Don’t overbake, or the brownies may lose their fudgy texture.

Can I make this recipe gluten-free?

Yes! Using almond flour as called for makes this recipe naturally gluten-free. Just ensure all your other ingredients, especially baking soda or cocoa powder, are certified gluten-free if you’re sensitive.

Final Thoughts

I can’t wait for you to dive into this Vegan Zucchini Brownies Recipe because it’s truly a game-changer. Whether you’re looking to sneak more veggies into your sweets or craving a dessert that feels decadent yet wholesome, these brownies have it all. Once you try them, they’ll become your go-to whenever you want that perfect balance of fudgy, moist, and naturally sweet. Happy baking and even happier indulging!