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vegan zucchini brownies

Gluten-Free Vegan Zucchini Brownies

Delicious Gluten-Free Vegan Zucchini Brownies recipe with step-by-step instructions.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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.