Gluten-Free Vegan Zucchini Brownies

If you ask me, sneaking vegetables into chocolate desserts is pure genius.

These fudgy vegan brownies pack a whole lot of zucchini without any of the “healthy” taste. Rich cocoa and a hint of espresso create a deep chocolate flavor that nobody will question.

They’re made with wholesome ingredients like oats and almond butter instead of flour and eggs. Melty chocolate chips throughout make every bite feel like a treat.

It’s a dessert that happens to be good for you, perfect for using up summer zucchini or satisfying your chocolate cravings any time of year.

What Kind of Zucchini Should I Use?

For these brownies, you’ll want to use medium-sized zucchini rather than the giant ones you sometimes see at the farmer’s market. The smaller to medium zucchinis tend to have less water content and fewer seeds, which means your brownies won’t end up too soggy. You don’t need to peel the zucchini – just give it a good wash and shred it with a box grater or food processor. After shredding, you can gently squeeze out some of the excess moisture with a clean kitchen towel, but don’t go overboard since you still want some of that moisture to keep your brownies fudgy.

Options for Substitutions

These brownies are pretty forgiving when it comes to swaps, so here’s what you can change up:

• Oat flour: If you don’t want to grind your own oats, you can use store-bought oat flour or swap it with all-purpose flour, whole wheat flour, or a gluten-free flour blend. Just keep the measurements the same.
• Granulated sweetener: Use whatever sweetener you prefer – white sugar, coconut sugar, or even maple sugar work great. If using a liquid sweetener like maple syrup or agave, reduce the plant-based milk by 2 tablespoons.
• Nut butter: Any nut or seed butter works here – almond, cashew, peanut, or sunflower seed butter if you have nut allergies. Just make sure it’s well-stirred and creamy, not the natural separated kind.
• Plant-based milk: Use whatever non-dairy milk you have on hand – almond, soy, oat, or coconut milk all work fine.
• Zucchini: This is the star ingredient that keeps the brownies moist, so I wouldn’t recommend skipping it. If you really need to, you could try mashed banana or applesauce, but the texture will be different.
• Instant coffee powder: This just deepens the chocolate flavor, so feel free to leave it out if you don’t have any or prefer to skip it.

Watch Out for These Mistakes While Baking

The biggest mistake when making zucchini brownies is forgetting to squeeze out the excess moisture from your shredded zucchini – wrap it in a clean kitchen towel or paper towels and give it a good squeeze, otherwise your brownies will turn out gummy instead of fudgy. Another common error is pulling them from the oven too early because they look underdone, but remember that these brownies firm up significantly as they cool, so resist the urge to overbake them or you’ll end up with dry, crumbly squares. Make sure your oat flour is finely ground (pulse it extra in the food processor if needed) to avoid a grainy texture, and if you’re using natural nut butter, give it a good stir before measuring since the oils tend to separate. Finally, let the brownies cool completely in the pan before cutting – this patience pays off with clean slices that hold their shape instead of falling apart.

What to Serve With Vegan Zucchini Brownies?

These brownies are pretty rich on their own, so I like serving them with a scoop of vanilla dairy-free ice cream or coconut whipped cream to balance out the chocolate. A cold glass of almond or oat milk is always a good call too, especially if you’re enjoying them warm right out of the oven. If you’re putting together a dessert spread, fresh berries like raspberries or strawberries add a nice fruity contrast to the fudgy chocolate flavor. For a more indulgent treat, drizzle some melted peanut butter or almond butter on top before serving.

Storage Instructions

Store: These brownies stay moist and fudgy when kept in an airtight container at room temperature for up to 3 days. If your kitchen is warm, you can store them in the fridge for up to a week, which actually makes them extra fudgy!

Freeze: Brownies are perfect for freezing! Just cut them into squares, wrap each one individually in plastic wrap or parchment paper, and store them in a freezer bag for up to 3 months. It’s great to have a stash ready whenever a chocolate craving hits.

Enjoy: Let frozen brownies thaw at room temperature for about 30 minutes, or if you’re impatient like me, pop one in the microwave for 15-20 seconds. They taste amazing straight from the fridge too, almost like a dense chocolate truffle!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1850
• Protein: 28-34 g
• Fat: 70-80 g
• Carbohydrates: 240-260 g

Ingredients

• 1.5 cups old fashioned oats
• 3/4 cup sugar
• 1/2 cup vegan chocolate chips
• 0.6 cup cocoa powder
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp sea salt
• 1.5 tsp instant espresso powder
• 1.5 cups shredded zucchini (squeezed dry)
• 0.6 cup creamy almond butter
• 1/4 cup unsweetened almond milk
• 1.5 tsp vanilla extract
• 1 tbsp melted coconut oil

Step 1: Prepare Pan and Preheat Oven

Preheat your oven to 360°F.

While it heats, grease an 8×8 inch baking pan with a bit of coconut oil or vegan butter, making sure to coat the bottom and sides evenly to prevent sticking.

Step 2: Combine Dry Ingredients

• 1.5 cups old fashioned oats
• 3/4 cup sugar
• 0.6 cup cocoa powder
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp sea salt
• 1.5 tsp instant espresso powder

In a food processor, combine the oats, sugar, cocoa powder, baking powder, baking soda, sea salt, and instant espresso powder.

Pulse until the oats are broken down into a flour-like consistency and everything is well combined.

The espresso powder will deepen the chocolate flavor without adding coffee taste, which I find essential for rich brownies.

Step 3: Prepare Zucchini and Wet Ingredients

• 1.5 cups shredded zucchini
• 0.6 cup creamy almond butter
• 1/4 cup unsweetened almond milk
• 1.5 tsp vanilla extract
• 1 tbsp melted coconut oil

While the dry ingredients process, shred your zucchini and squeeze it very well in a clean kitchen towel or cheesecloth to remove excess moisture—this prevents the brownies from becoming too dense or soggy.

Combine the squeezed zucchini with the creamy almond butter, almond milk, vanilla extract, and melted coconut oil in a separate bowl, stirring until the almond butter is fully incorporated and the mixture is smooth.

Step 4: Combine Wet and Dry Ingredients

• dry ingredient mixture from Step 2
• wet ingredient mixture from Step 3

Pour the wet ingredient mixture from Step 3 into the food processor with the dry ingredients from Step 2.

Pulse until just combined into a smooth, thick batter—be careful not to overmix, as this can lead to dense brownies.

The batter should come together without any visible streaks of dry ingredients.

Step 5: Add Chocolate and Transfer to Pan

• 0.5 cup vegan chocolate chips
• 0.1 cup vegan chocolate chips

Fold in the vegan chocolate chips by hand using a spatula or wooden spoon until evenly distributed throughout the batter.

Pour the batter into your prepared pan from Step 1, spreading it evenly with a spatula.

I like to press some extra chocolate chips into the top layer so they caramelize slightly during baking and create a delicious, slightly crispy surface.

Step 6: Bake and Cool

Place the pan in your preheated 360°F oven and bake for 35-40 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter).

The brownies will continue to set as they cool, so don’t overbake.

Remove from the oven and let cool completely in the pan on a wire rack—this usually takes about 1-2 hours.

Cooling completely helps the brownies set properly and makes them easier to cut into clean squares.

Gluten-Free Vegan Zucchini Brownies

Delicious Gluten-Free Vegan Zucchini Brownies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 9 slices

Calories: 1775

Ingredients Method

Ingredients

  

• 1.5 cups old fashioned oats
• 3/4 cup sugar
• 1/2 cup vegan chocolate chips
• 0.6 cup cocoa powder
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp sea salt
• 1.5 tsp instant espresso powder
• 1.5 cups shredded zucchini (squeezed dry)
• 0.6 cup creamy almond butter
• 1/4 cup unsweetened almond milk
• 1.5 tsp vanilla extract
• 1 tbsp melted coconut oil

Method

 

1. Preheat your oven to 360°F. While it heats, grease an 8x8 inch baking pan with a bit of coconut oil or vegan butter, making sure to coat the bottom and sides evenly to prevent sticking.
2. In a food processor, combine the oats, sugar, cocoa powder, baking powder, baking soda, sea salt, and instant espresso powder. Pulse until the oats are broken down into a flour-like consistency and everything is well combined. The espresso powder will deepen the chocolate flavor without adding coffee taste, which I find essential for rich brownies.
3. While the dry ingredients process, shred your zucchini and squeeze it very well in a clean kitchen towel or cheesecloth to remove excess moisture—this prevents the brownies from becoming too dense or soggy. Combine the squeezed zucchini with the creamy almond butter, almond milk, vanilla extract, and melted coconut oil in a separate bowl, stirring until the almond butter is fully incorporated and the mixture is smooth.
4. Pour the wet ingredient mixture from Step 3 into the food processor with the dry ingredients from Step 2. Pulse until just combined into a smooth, thick batter—be careful not to overmix, as this can lead to dense brownies. The batter should come together without any visible streaks of dry ingredients.
5. Fold in the vegan chocolate chips by hand using a spatula or wooden spoon until evenly distributed throughout the batter. Pour the batter into your prepared pan from Step 1, spreading it evenly with a spatula. I like to press some extra chocolate chips into the top layer so they caramelize slightly during baking and create a delicious, slightly crispy surface.
6. Place the pan in your preheated 360°F oven and bake for 35-40 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). The brownies will continue to set as they cool, so don't overbake. Remove from the oven and let cool completely in the pan on a wire rack—this usually takes about 1-2 hours. Cooling completely helps the brownies set properly and makes them easier to cut into clean squares.