These ultra-rich, melt-in-the-mouth dark chocolate zucchini brownies taste so much the same as regular chocolate brownies you would absolutely never guess there are. a whole cup of zucchini wrapped in the recipe!
If you’ve never tried making zucchini brownies, they are a must-try.
Zucchini allows you to add moisture and sweetness without all the extra fat, reducing oil and calories while secretly packing brownies with nutrition.
Brownies that are healthy and don’t taste healthy ?? It’s the BEST of both worlds!
Make sure you make these black bean brownies too
No dairy products
No flax seeds
Brownies go great with almond milk or with this whipped coffee recipe.
Vegan zucchini brownie ingredients
The recipe is made with traditional brownie ingredients including cocoa powder, flour, sugar, and optional mini chocolate chips.
Vitamin-rich zucchini makes up a big chunk of the oil, adding extra moisture and nutrition without all the fats and calories. Or make them without oil using almond butter.
If you prefer sugar-free brownies with almond flour, try the keto brownies listed below.
These can be plain or glazed with a chocolate cream cheese frosting.
More zucchini recipes
Sweet potato chili
Zucchini and chocolate bread
Green smoothie recipe
Vegan breakfast burritos
How to make zucchini brownies
Start by gathering the ingredients for the brownie and grate the zucchini (see below).
Preheat the oven to 350 F. Line an 8 × 8 pan with parchment paper or grease the bottom and sides of the pan. Put aside.
Combine the dry ingredients in a large mixing bowl and mix well. Add the wet ingredients, including the zucchini, and mix to form a paste.
Smooth the brownie batter into the prepared pan and bake on the central oven rack. For super soft brownies, my favorite tip is to remove undercooked brownies after 15 minutes, let them cool, then refrigerate them overnight to firm up without being overcooked or mushy. If you’re in a hurry or prefer cake-like brownies instead of fudge-like ones, bake for 20 minutes or until completely cooked through.
Brownies (like many baked goods) are much sweeter and richer the next day, with a better brownie texture. So let them rest a day before serving… if you can wait!
How to grate zucchini:
The recipe calls for one cup of zucchini, or about one or two zucchini, depending on the size. I usually buy three just to be on the safe side, and because leftovers can still be used in this coconut curry recipe.
The easiest way to grate zucchini is not with a grater, but with a food processor. Cut the vegetable into medium chunks, then blend until finely grated, stopping several times to scrape the sides of the machine if necessary.
Measure the cup after treatment, not before. Although some recipes ask you to, I didn’t bother to remove excess moisture here.
Above – watch the zucchini fudge brownie recipe video
The recipe was adapted from my vegan brownies.
- 3/4 Chopped off white or spelled flour (for keto try these Keto Brownies)
- 1/2 Chopped off sugar, unrefined if desired
- 1/3 Chopped off extra sugar OR erythritol
- 1/2 Chopped off Cocoa powder without sugar
- 3 tablespoon Dutch cocoa powder
- 1 Chopped off finely grated zucchini (160g) (see above for how to grate zucchini)
- 3/4 tea baking soda
- 1/2 tea salt
- 1/2 Chopped off mini chocolate chips, optional
- 1/4 Chopped off oil, or 1/3 cup softened almond butter
- 1/4 Chopped off the water
Preheat the oven to 350 F. Line an 8 × 8 pan with parchment paper or grease well and set aside. In a large bowl, mix the dry ingredients well, then add the rest of the ingredients to form a paste. Smooth in the pan. Bake on the center rack – I like to bake for 15 minutes, then refrigerate overnight so that they firm while remaining soft. If you’re in a hurry, bake for 20 minutes or until cooked through. Brownies are sweeter and richer the day after they’re made, IF you can wait!See the nutritional value
More healthy chocolate recipes
Homemade chocolate bars
Protein ice cream
Brownie in a mug
Vegan chocolate mousse