Description
These Vegan Zucchini Brownies are a moist, rich, and healthier treat made without added refined sugars. Using grated zucchini adds natural moisture and a subtle sweetness, while maple syrup keeps it vegan-friendly. Whole wheat or oat flour provides a wholesome base, and dark chocolate chips add an indulgent touch. Perfect for a guilt-free dessert or snack.
Ingredients
Wet Ingredients
- 1 cup grated zucchini (no need to squeeze moisture)
- 1/4 cup melted coconut oil or avocado oil
- 1/3 cup maple syrup (or honey for non-vegan version)
- 1 tsp vanilla extract
Dry Ingredients
- 1/2 cup whole wheat flour or oat flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon (optional)
Add-ins
- 1/3 cup dark chocolate chips or chopped dark chocolate
- 1/4 cup chopped nuts (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare an 8×8-inch baking pan by lining it with parchment paper or greasing it to prevent sticking.
- Prepare Zucchini: Grate the zucchini finely and set it aside. There is no need to squeeze out the excess moisture as it helps keep the brownies moist.
- Mix Wet Ingredients: In a large mixing bowl, combine the grated zucchini with melted coconut or avocado oil, maple syrup (or honey), and vanilla extract. Stir until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the whole wheat or oat flour, unsweetened cocoa powder, baking soda, salt, and optional cinnamon to ensure even distribution.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the brownies tender.
- Add Chocolate and Nuts: Fold in the dark chocolate chips and chopped nuts if you are using them for texture and extra flavor.
- Transfer Batter: Spread the brownie batter evenly into the prepared baking pan, smoothing the top with a spatula.
- Bake: Bake in the preheated oven for 25–30 minutes. Check doneness by inserting a toothpick in the center— it should come out with moist crumbs but not wet batter.
- Cool and Serve: Allow the brownies to cool completely in the pan before cutting into 9 squares. This helps them set and makes slicing easier.
Notes
- You can substitute honey with maple syrup to keep it vegan.
- Using grated zucchini with moisture retained will make brownies extra fudgy.
- Optional nuts add a nice crunch but can be omitted for nut-free versions.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Use oat flour for gluten-free options if certified gluten-free oats are used.
