These vegan zucchini brownies are rich vegan brownies full of fresh zucchini and intense chocolate flavor from cocoa powder and chopped chocolate chunks. They are a brownie that sits somewhere between cakey and fudgy, but easily hides the pureed zucchini, whether you are just trying to use up garden surplus or hide extra vegetables in sweet treats. And since it’s pureed, there’s no stringy vegetable pieces to ruin the texture of the dense brownies. If you’re looking for vegan brownies, vegan desserts, or vegan chocolate desserts, this is a great recipe to try!
And, if you’re looking for more vegan chocolate desserts, try this chocolate butter mochi! This vegan chocolate butter mochi is a naturally gluten free, rich and chewy chocolate version of Hawaiian butter mochi. If you like chewy sweets these bars are great with their naturally chewy, dense texture which is similar to standard mochi.
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What You’ll Need For These Vegan Zucchini Brownies
Tools You’ll Need
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How To Make Vegan Zucchini Brownies
Preheat oven to 325° F/160 C. Line a 8 x 8”/20 x 20cm baking pan with parchment or grease very thoroughly.
Roughly chop the zucchini and puree in a blender.
In a large bowl, combine zucchini puree and sugar. Whisk or beat with an electric mixer until sugar starts to dissolve. Dissolving the sugar helps create the shiny top on the brownies. Do not let the sugar sit too long in the zucchini before moving on or all the water will be pulled out of the zucchini creating an unevenly wet batter.
Add in the oil and vanilla extract. Whisk until emulsified.
Add the cocoa powder and whisk until smooth.
Add in the flour, salt, and baking soda. Stir until smooth.
Fold in the chopped chocolate.
Pour into prepared pan and tap the pan several times to force any air bubbles out.
Bake for 20-23 minutes until set on top. Allow to cool completely in the pan before removing and cutting into 16 squares.
Attempting to cut while warm will result in the bars sticking to the knife. For really clean cuts, wash the knife in warm water between slices.
Best the same day but can be kept in a sealed container at room temperature for up to 3 days or freeze for up to 1 month.
Important Recipe Notes
Cocoa Powder: Use regular cocoa powder, not dutch processed. Dutch processed cocoa powder will create a more bitter flavor.
Add-ins: Add up to a total of 1 cup/120g of chocolate chunks and/or chopped walnuts, pecans, etc. For extra nuance, add 3-4 tbsp finely chopped candied orange peel or candied ginger. Top with your favorite ganache or chocolate frosting for an even sweeter treat.
Vegan Dessert Recipes
Pistachio Ganache Bars– These vegan and gluten free pistachio ganache bars are the most elegant and indulgent treat you will make all season! They have a rich and creamy ganache that’s layered with crunchy pistachios and is completely free of both dairy and gluten.
Spiced Vegan Chocolate Cookies– These chocolate cookies have just the right amount of spice. They are deeply chocolatey, lightly crisp on the outside, soft on the inside, and warmed with cinnamon, ginger, and just a hint of cayenne.
Vegan Zucchini Brownies
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Ingredients
- 1 medium/225g zucchini pureed (3/4 cup/180ml puree, about 1 3/4 chopped)
- 1 cup/200g granulated sugar
- 1/3 cup/78ml neutral oil canola, sunflower, vegetable
- 1 tsp/5ml vanilla extract
- 6 tbsp/30g cocoa powder
- 1 1/4 cup/150g all-purpose flour
- 1/2 tsp/2g baking soda
- 1/2 tsp/3g salt
- 2/3 cup/80g chopped chocolate or chocolate chips
Method
- Preheat oven to 325° F/160 C. Line a 8 x 8”/20 x 20cm baking pan with parchment or grease very thoroughly.
- Roughly chop the zucchini and puree in a blender.
- In a large bowl, combine zucchini puree and sugar. Whisk or beat with an electric mixer until sugar starts to dissolve. Dissolving the sugar helps create the shiny top on the brownies. Do not let the sugar sit too long in the zucchini before moving on or all the water will be pulled out of the zucchini creating an unevenly wet batter.
- Add in the oil and vanilla extract. Whisk until emulsified.
- Add the cocoa powder and whisk until smooth.
- Add in the flour, salt, and baking soda. Stir until smooth.
- Fold in the chopped chocolate.
- Pour into prepared pan and tap the pan several times to force any air bubbles out.
- Bake for 20-23 minutes until set on top. Allow to cool completely in the pan before removing and cutting into 16 squares.
- Attempting to cut while warm will result in the bars sticking to the knife. For really clean cuts, wash the knife in warm water between slices.
- Best the same day but can be kept in a sealed container at room temperature for up to 3 days or freeze for up to 1 month.
