The Best Vegan Zucchini Brownies

These Vegan Zucchini Brownies have become my secret weapon for turning skeptics into believers. The first time I made them, nobody could guess the hidden ingredient.

You get all that rich, chocolatey goodness while sneaking in some vegetables. Perfect for those moments when you want dessert that feels just a little less guilty.

Why this Vegan Zucchini Brownies recipe works no matter the season

The beauty of this recipe lies in how the zucchini completely disappears into the batter. You won’t taste it, but you’ll feel the difference in every fudgy bite.

I love how forgiving these brownies are. Even when my zucchini was a bit overripe or my cocoa powder had been sitting in the pantry too long, they still turned out perfectly moist.

The one-bowl method means less cleanup, and you can have these glazed apple cinnamon rolls ready faster than you’d think.

When autumn hits and I’m making pumpkin mochi, these brownies make the perfect companion dessert.

Everything you need for the perfect Vegan Zucchini Brownies

• 2 medium zucchini, finely grated (about 2 cups) – Don’t drain or squeeze them; that moisture is what makes these Vegan Zucchini Brownies so wonderfully fudgy
• 3/4 cup vegetable oil – Canola or sunflower oil work beautifully here
• 1 cup granulated sugar – You can swap in coconut sugar for a deeper caramel note
• 1 1/2 teaspoons vanilla extract – The real stuff makes a difference
• 1 3/4 cups all-purpose flour – Plain flour works just as well
• 1/2 cup unsweetened cocoa powder – Go for the good quality stuff if you can
• 1 teaspoon baking powder – Make sure it’s fresh for the best rise
• 1/2 teaspoon baking soda – This helps create that perfect texture
• 3/4 teaspoon salt – Don’t skip this; it brings out all the chocolate notes
• 3/4 cup vegan chocolate chips – Dark chocolate chunks work wonderfully too
• 1/2 cup chopped walnuts (optional) – These add a nice crunch, but feel free to leave them out

How I Make This Vegan Zucchini Brownies

1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal later.
2. In a large mixing bowl, whisk together the oil, sugar, and vanilla until the mixture looks sandy and well combined. This takes about 2 minutes by hand or 1 minute with an electric mixer.
3. Add the flour, cocoa powder, baking powder, baking soda, and salt. Stir until just combined – the mixture will look quite dry and crumbly at this point, which is exactly what you want.
4. Gently fold in the grated zucchini by hand. Don’t use the electric mixer here; you want to keep those zucchini strands intact. The batter will start looking much more cohesive.
5. Let the mixture rest for 8 minutes. This gives the zucchini time to release its moisture and create that perfect brownie texture.
6. Fold in the chocolate chips and nuts (if using) until evenly distributed throughout the batter.
7. Pour the batter into your prepared pan and spread it evenly to the corners. The surface should look slightly rough and rustic.
8. Bake for 28-32 minutes, until the edges are set but the center still has a slight jiggle when you gently shake the pan. A toothpick inserted in the center should come out with a few moist crumbs.
9. Cool completely in the pan before lifting out using the parchment paper overhang. Cut into 12 squares.

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My secrets for getting this Zucchini Brownies just right

The key to perfect Vegan Zucchini Brownies is resisting the urge to drain that grated zucchini. All that natural moisture is what creates the fudgy texture we’re after.

Don’t overbake these beauties. When the edges look set but the center still wobbles slightly, they’re done. They’ll continue cooking from residual heat as they cool.

If your zucchini seems particularly dry (sometimes the older ones are), add a tablespoon or two of water to the batter after the resting period. You want the mixture to be moist but not wet.

Can I make these brownies ahead of time?

Absolutely! These brownies actually improve after sitting for a day or two. Store them covered at room temperature for up to 4 days, or wrap individual squares and freeze for up to 3 months.

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What can I substitute for the vegetable oil?

You can replace half the oil with unsweetened applesauce for a lighter version. Melted coconut oil also works, though it will add a subtle coconut flavor that pairs beautifully with chocolate.

How do I know if my brownies are done?

Look for set edges and a center that barely jiggles when you gently shake the pan.

The surface should look matte rather than shiny, and a toothpick should come out with just a few moist crumbs clinging to it.

Can I make these gluten-free?

Yes! Simply substitute the all-purpose flour with your favorite gluten-free baking blend in a 1:1 ratio. The texture might be slightly different, but they’ll still be wonderfully fudgy.

I hope you’ll give these Vegan Zucchini Brownies a try in your own kitchen. They’ve become such a staple in mine, and I love sharing recipes that bring families together around the table.

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My favorite occasions to make Vegan Zucchini Brownies

These brownies have become my go-to for potluck dinners and school bake sales. Nobody ever suspects there are vegetables hiding inside, and parents always ask for the recipe.

I also love making them during zucchini season when my garden is overflowing. They freeze beautifully, so I can enjoy that fresh summer produce all year long.