OK, I know it sounds a little weird. Zucchini? In brownies? That was my exact thought the first time I asked Larissa what she was baking and she said, “zucchini brownies”. But I kept an open mind about it and I’m sure glad I did!
Adding zucchini to brownies isn’t only about sneaking in health food or pretending vegetables taste like dessert (although that is a BIG plus!). It’s about texture. That incredible, rich, fudgy texture that keeps you coming back for “just one more bite.”
Zucchini adds moisture without any weird veggie flavor. Think gooey, chocolatey goodness… with a secret ingredient that makes you feel slightly smug about your life choices.
This recipe breaks down exactly how to make the best vegan zucchini brownies—from the perfect mix of simple ingredients to all the little tricks that make these extra chewy, extra chocolatey, and absolutely not your average brownies.
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Why You’ll Love These Vegan Zucchini Brownies
First off, these aren’t sad “healthified” brownies that make you miss the real thing. These are the real thing—fudgy, chocolatey, just the right amount of sweet, and totally satisfying for your sweet tooth.
They’re also:
- Super easy to make with simple ingredients you probably already have
- Great for using up that extra medium zucchini hanging out in the fridge
- A win for anyone trying to sneak more veggies into their day (even if that “anyone” is you)
And if you’re someone who’s a little particular about texture (same), you’ll be happy to know these hit that fudgy-but-not-greasy sweet spot. Want it cakier? You can do that too—we’ll talk tweaks in a bit.
Basically, this is one of those vegan brownie recipes that earns a spot in your regular rotation. Zucchini or not, they’re just that good.
Tools You’ll Need (Don’t Worry, It’s Minimal)
You don’t need fancy gear or a full-on bakery setup to make these brownies. Just a few kitchen basics and you’re good to go:
- Mixing bowls – One for dry, one for wet. No need for a stand mixer unless you really want to feel like a pro.
- Box grater or handheld grater – To shred your zucchini. A food processor works too if you’re in a hurry.
- Rubber spatula – Perfect for scraping every last bit of that chocolatey batter.
- 8×8-inch baking pan – A square baking tin lined with parchment paper makes cleanup a breeze.
- Optional: Non-stick spray or a light brush of canola oil if you’re skipping parchment.
That’s it. No electric mixer—just straightforward tools and a little kitchen confidence.
Ingredients Breakdown (With Swaps + Tips)
This recipe keeps things simple—no obscure ingredients, no complicated steps. Just pantry staples plus one surprisingly magical veggie.
The Basics:
- 1 medium zucchini, shredded (use a box grater or food processor—just make sure to squeeze out that excess moisture)
- 1 cup flour – All-purpose works great, but you can sub with spelt flour, oat flour, or a 1:1 gluten-free flour blend if you prefer
- ⅓ cup unsweetened cocoa powder (or cacao powder for a deeper flavor)
- ½ teaspoon baking powder + ½ teaspoon baking soda
- ½ teaspoon salt (or a pinch of sea salt if you’re feeling fancy)
- ½ cup vegan butter or coconut oil (or even canola oil—pick your fave)
Sweet Stuff:
- ½ cup coconut sugar, brown sugar, or granulated sugar
- You can also use maple syrup or your sweetener of choice—just reduce other liquids slightly if you go that route
- Want to skip refined sugar altogether? Go with unrefined cane sugar or a vegan sugar alternative
Flavor Boosters:
- 1–2 teaspoons vanilla extract (don’t skimp—it really matters)
- Optional: ½ teaspoon instant coffee powder for that rich, bakery-style chocolate flavor
- ½–⅔ cup vegan chocolate chips, chopped dark chocolate, or a mix of both for that melty center magic
Optional Add-Ins:
- A tablespoon of almond butter or roasted almond butter adds richness and a hint of nuttiness
- Throw in a few hemp seeds or ground almonds if you’re looking for a protein bump
Tip: If you like a thicker batter, toss in an extra spoon of flour or let the batter sit a few minutes before baking. The zucchini strands will release just enough moisture to balance things out.
Step-By-Step Instructions: Let’s Bake
These brownies come together fast—no fancy techniques, no stress. Here’s how to make them:
1. Preheat & Prep
Set your oven to 350°F. Line an 8×8-inch baking dish (or square baking tin) with parchment paper, or lightly coat it with non-stick spray or canola oil. This helps your brownies release cleanly—and saves you from pan-scraping later.
2. Grate That Zucchini
Grab a medium zucchini and shred it using a box grater or food processor. Then—this part matters—use a clean towel or paper towel to squeeze out the extra moisture. You want it damp, not dripping. Too much liquid = mushy brownies.
3. Mix Your Dry Ingredients
In a medium bowl, whisk together:
- 1 cup flour (your choice of all-purpose, oat flour, or 1:1 gluten-free baking flour blend)
- ⅓ cup unsweetened cocoa powder
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Set that bowl aside while it waits for the wet team.
4. Mix Your Wet Ingredients
In a separate bowl, combine:
- ½ cup vegan butter, coconut oil, or canola oil (melted)
- ½ cup coconut sugar, brown sugar, or your granulated sweetener of choice
- 1–2 tsp vanilla extract
- Optional: ½ tsp instant coffee powder for deep chocolate flavor
Whisk it all together until smooth.
5. Bring It All Together
Add the dry ingredients into the wet slowly. Stir until combined, but don’t overmix—you want it just blended. Fold in your shredded zucchini and vegan chocolate chips (or chopped dark chocolate).
The batter should be thick and scoopable—not too dry, not too runny. Trust your instincts here. You can always add a splash of almond milk or a spoon of flour to tweak the texture.
6. Bake!
Pour the batter into your prepared baking pan. Smooth the top with a rubber spatula.
Bake in your preheated oven for 23–25 minutes for fudgy brownies or 28–32 minutes for a more cakey texture. A toothpick should come out with just a few moist crumbs—not totally clean.
7. Cool Completely (Seriously, Don’t Skip This)
Let your brownies cool in the pan before cutting. This helps them firm up and makes them way easier to slice. Use a plastic knife for cleaner edges—it’s a weird trick that actually works.
Tips for Fudgy vs. Cakey Brownies
Everyone has a brownie type—some folks want gooey and dense, others lean cakey and fluffy. These vegan zucchini brownies can go either way, depending on what you’re after.
If You Want Fudgy Brownies:
- Bake for less time. Start checking around 23–24 minutes. The center should look set but still jiggle a bit if you gently nudge the pan.
- Add a bit more fat. A tablespoon of almond butter, extra vegan butter, or even coconut oil will make the texture richer and softer.
- Use more chocolate. Fold in extra vegan chocolate chips or chopped dark chocolates. (Zero regrets.)
If You Prefer Cakey Brownies:
- Bake longer. Shoot for around 28–32 minutes for a more structured, fluffier crumb.
- Add an extra ¼ teaspoon of baking powder. This gives the batter a bit more lift.
- Use slightly less oil or sub in a tablespoon of unsweetened applesauce or dairy-free milk for a lighter result.
Either way, don’t forget to cool the brownies completely before slicing—it’s the key to keeping them from falling apart, especially if you went the fudgy route.
Make It Yours: Easy Swaps & Add-Ins
One of the best things about these vegan zucchini brownies? They’re super flexible. Whether you’re avoiding gluten,
Need It Nut-Free?
- Skip the almond butter, ground almonds, or almond flour.
- Use oat flour, spelt flour, or a refined flour like all-purpose.
- Double-check your vegan chocolate chips—some may have trace
nuts .
Want It Gluten-Free?
- Use a 1:1 gluten-free flour blend made for baking.
- Oat flour also works well, though it’ll be a bit softer and more rustic (still delicious).
Cutting Back on Sugar?
- Use coconut sugar, maple syrup, or your sweetener of choice.
- You can even go with a liquid sweetener—just dial down other liquids slightly to balance the batter.
Boost the Nutrition (Sneaky Style):
- Toss in hemp seeds or
flaxseed meal for a protein and fiber bump. - Sub in almond butter or roasted almond butter for extra richness and healthy fats.
More Chocolate? Always.
- Stir in extra vegan chocolate chips or chopped dark chocolate.
- Swirl in chocolate sauce or top with a dark chocolate ganache after baking.
- Want a real chocolate lover’s experience? Add 1 tablespoon of instant coffee powder to deepen the flavor.
The options are endless. Just don’t skip the zucchini—it’s the secret sauce to that fudgy texture and moist crumb.
Storing Your Brownies (They Might Even Taste Better Tomorrow)
If you somehow manage not to eat the whole pan in one sitting (no judgment if you do), these brownies store beautifully.
Room Temp:
Keep them in an airtight container on the counter for up to 3 days. They’ll stay soft and moist—but after the second day, they start leaning more cakey than fudgy.
Fridge:
Want that dense, chewy bite? Pop them in the fridge. Brownies in fridge get firmer, richer, and—honestly—kind of amazing cold. Store them in a sealed container for up to a week.
Freezer:
Yes, you can freeze them! Just wrap each square in parchment paper or plastic wrap, then store in a freezer bag. When you’re ready, thaw on the counter or warm in the microwave for 15–20 seconds. That melty chocolate chip moment? Chef’s kiss.
Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas!
FAQs About Vegan Zucchini Brownies
Can you actually taste the zucchini?
Nope! Once it’s grated and baked in, the zucchini just melts into the background. What you do taste is rich chocolate flavor and a super fudgy texture. The zucchini’s only job here is to add moisture—not flavor.
Do I need to peel the zucchini first?
Nope again! Just wash it well and grate it—skin and all. The green bits mostly disappear during baking, and the strands of zucchini help keep the brownies moist.
What makes these brownies vegan?
They’re made without eggs, dairy, or animal products. Instead, we use vegan butter or oil, a
How do I make the brownies more fudgy?
Bake them for less time (around 23–25 minutes), use more fat (like almond butter or canola oil), and don’t skimp on the chocolate chips. Also: cooling them completely before cutting makes a big difference.
Can I use a different type of flour?
Yep! These work with all-purpose flour, spelt flour, oat flour, or a 1:1 gluten-free baking flour blend. Just know the texture might vary slightly depending on the flour—oat flour makes them softer, while spelt gives a more cake-like bite.
What’s the best way to cut brownies cleanly?
Let them cool completely (I know, it’s hard). Then use a plastic knife or a sharp knife lightly coated in oil. It’s weirdly effective and keeps the brownies from crumbling.
Can I make these without any added sugar?
You can try using maple syrup, date syrup, or your favorite natural sweetener. Just keep in mind that changing the sweetener can affect the texture—especially if you’re swapping a liquid sweetener for dry.
Vegan Zucchini Brownies
Yield: 15 people
- 1 medium zucchini
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup melted vegan butter or coconut oil or canola oil
- ½ cup coconut sugar or brown sugar or granulated sugar
- 1 –2 teaspoons vanilla extract
- ½ teaspoon instant coffee powder optional
- ½ –⅔ cup vegan chocolate chips or chopped dark chocolate
-
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper or lightly grease with non-stick spray or canola oil.
-
Grate the medium zucchini using a box grater or food processor. Use a clean towel or paper towels to squeeze out as much excess moisture as possible. Set aside.
-
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until combined.
-
In a separate bowl, mix the melted vegan butter (or oil), sugar, vanilla extract, and optional instant coffee powder until smooth.
-
Add the dry ingredients into the wet mixture and stir until just combined—don’t overmix.
-
Fold in the shredded zucchini and vegan chocolate chips or chopped dark chocolate.
-
Pour the batter into the prepared baking dish and smooth the top with a rubber spatula.
-
Bake for 23–25 minutes for fudgy brownies or 28–32 minutes for a cakier texture. A toothpick should come out with moist crumbs but not wet batter.
-
Allow the brownies to cool completely in the pan before cutting. Use a plastic knife for cleaner edges.