These Vegan Zucchini Brownies are moist, fudgy, and loaded with chocolate flavor. They're easy to make in 1 bowl, and perfect for satisfying your sweet tooth without eggs or dairy!
If you've ever wondered how to make brownies that are both indulgent and a little bit sneaky, let me introduce you to my fudgy Vegan Zucchini Brownies (courgette).
These are not your average brownies—they’re rich, incredibly moist, and packed with deep chocolate flavor, all while hiding a healthy vegetable dessert secret: zucchini (aka courgette).
This humble green vegetable not only adds moisture but also subtly boosts the nutritional value, all without compromising on the decadent brownie experience we all crave.
Making these brownies is as straightforward as it gets. With a handful of pantry staples, a grater, and a bowl, you’re on your way to enjoying a batch of the fudgiest brownies you've ever tasted.
No eggs, no dairy, just pure chocolatey goodness that’s perfect for vegans and non-vegans alike.
I swear, you will never need another zucchini/courgette recipe again. Heck, I'd go so far as to say you'll never need another brownie recipe again. This one ticks allll the boxes.
It's also vegan. But not in a 'making do' vegan way. More that this recipe just doesn't need any eggs or dairy.
This post was originally published on 4th Sept 2014. Updated with new photos, text and tweaked recipe on 3 September 2024. Happy 10 year anniversary to this recipe!
Looking for more hidden vegetable zucchini / courgette recipes? Be sure to try Blueberry Zucchini Muffins, Courgette Cake with Lemon Drizzle, Double Chocolate Zucchini Breador Chocolate Chip Zucchini Muffins.
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Reader Testimonials for this Zucchini Brownie Recipe
⭐⭐⭐⭐⭐ "I just made these...oh my goodness!! Sooo tasty! My new fave brownies. Thanks for the recipe!" - Melissa
⭐⭐⭐⭐⭐ "Everything you need in a brownie... They are so good, so easy!" - Patricia
⭐⭐⭐⭐⭐ "I have found the perfect zucchini brownie !! These are super moist and melt in your mouth good. Thanks for all the wonderful tips !!" - Debbie
⭐⭐⭐⭐⭐ " I baked these up today. This recipe was wonderful!" - Pattie
Why You'll Love This Recipe
- Fudgy Texture: These brownies are incredibly moist and fudgy, thanks to the zucchini, which adds just the right amount of moisture without making the brownies soggy.
- Vegan-Friendly: This recipe skips the eggs and dairy but doesn’t compromise on flavor or texture. It’s a perfect treat for those following a vegan lifestyle or anyone with dairy or egg allergies.
- Easy and Quick: You’ll love how simple these brownies are to make. With minimal prep time and a straightforward method, you can have a batch of fresh brownies ready in under an hour.
- Great Use of Zucchini: If you’re looking for a creative way to use up surplus zucchini, this recipe is a delicious solution. The zucchini blends seamlessly into the batter, adding nutrients without altering the flavor.
- Customizable: Whether you prefer nuts, chocolate chips, or a plain, classic brownie, this recipe is easily adaptable to suit your taste preferences.
Ingredients
- Zucchini / Courgette: Adds moisture and a bit of nutritional value without affecting the taste. There’s no need to peel, drain or squeeze the shredded zucchini; just toss it right in.
- Vegetable Oil: This keeps the brownies moist and fudgy. You can use any neutral oil like canola or sunflower. For a lighter option, you can substitute part of the oil with unsweetened applesauce.
- Granulated Sugar: Sweetens the brownies and helps achieve a chewy texture. Coconut sugar or brown sugar can be used as substitutes for a deeper flavor.
- Vanilla Extract: Adds a warm, sweet note that enhances the chocolate flavor.
- All-Purpose Flour: Aka Plain Flour. Provides structure to the brownies.
- Unsweetened Cocoa Powder: The star of the show, giving these brownies their rich chocolate taste. Use a high-quality cocoa powder for the best results.
- Vegan Chocolate Chips or Dark Chocolate: Melty pockets of vegan chocolate make these brownies extra indulgent.
- Baking Powder and Baking Soda: Helps the brownies rise slightly and keeps them from being too dense.
- Salt: Balances the sweetness and enhances the overall flavor.
- Pecans (Optional): Adds a bit of crunch and nuttiness. You can substitute with walnuts or leave them out altogether for a nut-free version.
How to make Vegan Zucchini Brownies
Here's a step by step photo tutorial for perfect vegan brownies.
Scroll down to the recipe card for the full recipe.
Add the oil, sugar, and vanilla to a large mixing bowl and beat until combined and sandy. You can do this by hand or with an electric mixer.
Stir in the flour, cocoa powder, baking powder, baking soda, and salt. It will be dry and crumbly.
Stir in the shredded zucchini (courgette). Gently stir by hand. Do not use an electric mixer for this part.
Allow the mixture to rest for 5 minutes. The courgette’s juices will release into the batter to make it moist.
Fold in the chocolate chips and pecans.
Pour the batter evenly into the pan.
Cook for 20-25 mins or until the edges are set and the centre is still a little bit wobbly and soft. Allow to cool completely, then cut into squares.
Scroll down for the full recipe!
Hidden Vegetable Desserts
I'm obviously a huge fan of putting vegetables in desserts. That's the reason I started this blog and wrote my cookbook, Veggie Desserts + Cakes (Amazon affiliate link).
I've been intrigued by how you can make cakes and desserts a bit healthier by adding veggies. They add a great colour (like in my Apple Kale Cake), and can often replace a bit of sugar, or fat or just add loads of moisture.
Storage and Freezing Advice
These brownies keep well at room temperature for up to three days when stored in an airtight container. For longer storage, refrigerate them for up to a week.
They also freeze beautifully—just wrap individual brownies in plastic wrap and store them in a freezer-safe container for up to three months. To enjoy, thaw at room temperature or microwave very briefly.
Flavor Pairings for Zucchini
Zucchini pairs well with flavors like chocolate, cinnamon, nuts (especially pecans and walnuts), citrus, and vanilla. It also complements spices like nutmeg and cardamom for a warm, cozy twist.
Variations
- Nut-Free: If you prefer a nut-free version, simply omit the pecans. This makes them perfect for lunchbox treats.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend to make these brownies suitable for those with gluten sensitivities. The texture may vary slightly, but they’ll still be deliciously fudgy. Check that your baking powder and all other ingredients are also gluten free.
- Spiced: Add half a teaspoon of cinnamon, nutmeg, or a pinch of cayenne pepper to the batter for a warm, spicy twist that complements the rich chocolate flavor. Or try it with Pumpkin Spice Blend, Speculoos Spice Blend (Biscoff), or Chai Spice Mix.
- Espresso Boost: Incorporate a teaspoon of espresso powder into the dry ingredients to enhance the chocolate flavor. It won't taste like coffee, but it will deepen the overall chocolatey taste.
- Citrus Zest: Mix in some orange or lemon zest for a bright, citrusy note that pairs beautifully with the chocolate.
- Coconut: Add half a cup of shredded coconut to the batter for a subtle tropical flavor and extra texture. Toasted coconut works particularly well for a bit of crunch.
- Dried Fruit: For added sweetness and texture, fold in some dried cranberries, raisins, or chopped dried apricots.
Tips and Tricks
- Don't squeeze the moisture out of the grated courgette (zucchini). It will give the batter a lovely moistness.
- You can mix all of it by hand, but if you use an electric mixer at the beginning, be sure to mix the courgette in by hand.
- Don't over-bake the brownies. You want to take them out of the oven when the edges are set, but the centre is still soft. Over-baking will result in cake-like brownies.
- Older, large courgettes or marrows (overgrown courgette/zucchini) tend to be much drier. You can still use them in this recipe, but you'll need to add a few tablespoons of water at the end. See the recipe card for more info.
- You can use either the coarse or fine grater. Both work well, but go for finer if you really want hidden veg. Coarser will be very slightly visible in the brownies.
- These are vegan, eggless and dairy free brownies.
- Make them gluten free courgette brownies by using your favourite gluten free flour.
- Don't like pecans? Leave them out or swap to walnuts or other nuts.
- Delicious topped with vegan vanilla ice cream.
📖 Recipe
Vegan Zucchini Brownies
Equipment
- mixing bowl
- 9" x 13" baking pan
- Grater
Ingredients
- 1 cup granulated sugar (250g)
- ½ cup vegetable oil (110ml)
- 2 teaspoon vanilla extract
- 2 cups all-purpose (plain) flour (250g)
- ½ cup unsweetened cocoa powder (65g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 ½ cups shredded zucchini (courgette) (don’t squeeze or drain) About 1 ½ medium zucchini (325g)
- ½ cup vegan chocolate chips (100g) or chopped vegan dark chocolate
- ½ cup pecans roughly chopped (55g) (optional)
Instructions
- Preheat oven to 350°F / 175°C and line a 9x13 " (23x33cm) pan with baking paper (or grease with cooking spray).
- Add the oil, sugar, and vanilla to a large mixing bowl and beat (by hand or with an electric mixer) until combined and sandy.
- Stir in the flour, cocoa powder, baking powder. baking soda, and salt. The mixture will be thick and quite dry.
- Gently stir in the (unpeeled, unsqueezed) shredded zucchini (courgette). Do not use an electric mixer for this part.
- Set the mixture aside for 5 minutes to rest and let the courgette’s juices release into the batter and make it moister.
- Gently fold in the chocolate chips and pecans.
- Note: Older zucchinis are drier, so at this stage check the batter and if it is still very thick, then gently stir in a little water (up to 3 tablespoons, one tablespoon at a time), or leave the mixture to rest for a few more minutes.
- Pour the batter into the pan and spread evenly to the edges. Cook for 25 minutes or until the edges are set and the centre is still a little bit wobbly and soft.
- Allow the vegan zucchini brownies to cool completely in the tray before cutting into squares.
Video
Notes
- Don't squeeze the moisture out of the grated courgette (zucchini). It will give the batter a lovely moistness.
- You can mix all of it by hand, but if you use an electric mixer at the beginning, be sure to mix the courgette in by hand.
- Don't overbake the brownies. You want to take them out of the oven when the edges are set, but the centre is still soft. Overbaking will result in cake-like brownies.
- Older, large courgettes or marrows (overgrown courgette/zucchini) tend to be much drier. You can still use them in this recipe, but you'll need to add a few tablespoons of water at the end. See the recipe card for more info.
- You can use either the coarse or fine grater. Both work well, but go for finer if you really want hidden veg. Coarser will be very slightly visible in the brownies.
- These are vegan, eggless and dairy free brownies.
- Make them gluten free courgette brownies by using your favourite gluten free flour and baking powder.
- Don't like pecans? Leave them out or swap to walnuts or other nuts.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Hardeep Assi-Syan
Delicious and so easy to make
Valerie Cameron
By accident I found this recipe when I googled "what can I make with too much zucchini" I'm not vegan but have a granddaughter who is. I made 2 batches - one for the freezer and one to take to the cottage for 'a snack'. The 'snack' became breakfast. Everyone LOVED these and were shocked when I told them what the ingredients were. It's so easy to put together and your family will love them! I even fooled my husband.
I do have one question - I'm still trying to use up zucchini, and have reverted to grating the equivalent of 3 cups and freezing it individually, for later use. Will I need to drain the zucchini once it thaws and/or should I be adding more grated zucchini in the bag so I have the right amount for this recipe? Thanks again for this easy, delicious recipe!
Angel
10/10! Best brownies ever!I've made these twice already.
First time- I didnt fully read the recipe, when they were super dry I was concerned. I went back to the recipe, it said to add the zucchini & wait 5 minutes. After the 5 minutes they were the perfect consistency. I added roasted peacans & walnuts. They came out perfect!
Second time- My batter was too moist, they were not the right texture when the oven timer went off. I put them back in the oven. After quite a while in the oven, they finally reached the right texture. They were soft, lightly crispy, fudgy, fluffy and decadent.
I say all this to say, you cannot ruin this recipe. It's perfect! If your batter is too moist, keep them in longer until they come out how you want them too.
I was searching for a "healthy brownie," I had no idea these were vegan until after I started making them. Perfect for vegans & non vegans! I will never go back to boxed brownies!
Jane
Gorgeous brownies and such a great recepie to use with children helping! We are dairy free (not by choice) and these are perfect for us, and the veg makes them seem so healthy!
Amy
This looks great! Have you ever substituted applesauce in place of the oil?
KatP
Lovely brownies ... are they suitable
For freezing?
Kelly Anthony
What a great vegan alternative to a classic favorite loved by all. These look like the perfect combination of chewy and crunch.
Lauren Vaval
I love how you can sneak zucchini into desserts! These brownies are amazing!
Stephanie Muzzall
I just made these in cupcake cases for easy portioning at work. They're great! Thank you. I got 18.
Debbie
I have found the perfect zucchini brownie !! These are super moist and melt in your mouth good. Thanks for all the wonderful tips !!
SHANIKA
I love how moist and rich these brownies are! Adding zucchini definitely makes it super fudgy and delicious!
Sarah
Just made these and they're fantastic, thank you for the recipe!
Patty
I baked these up today. This recipe was wonderful!
Erika
Thanks for the recipe. I made a double portion with stevia and love it. I'm going to quickly freeze half of them so I don't eat them all up today. 🙂
Kavey Eats
Iceland was amazing, ha, thank you! I really ought to blog more of it, I instagrammed like a crazy lady but only posted twice so far! Gah! 🙂 Loooove courgettes, always good to file away these recipes for when we get our annual glut!
fabfood4all
Another winner of a cake/brownie - best the courgette keeps things nice and moist and the pecans will be dee-licious:-)
Lucy
I found this recipe by chance and made these brownies last Sunday... the most amazingly moist and delicious courgette brownies I have ever eaten. I made them for a tea party with 5 other adults plus children. No one had any idea they had courgettes in them and all commented on how amazing they were. No one could believe it when I told them what the ingredients were... ALL the brownies disappeared 😉 the proof of a truly amazing dish, so thank you Kate.
Kate Hackworthy
I'm so very glad that you all liked them. Thanks for taking the time to come back and post about it - it means a lot!
kellie anderson
I am making these babies this weekend! So easy and love that they use nearly as much courgette as my own beetroot ones do beetroot! A perfect recipe for those courgettes that are piling up. Such gorgeous piccies too, Kate. PS I make a black bean chocolate frosting that would be perfect on these
Kate Hackworthy
ooooh black bean frosting sounds fab. I'll have to try it!
Nazima
these look lovely. I have not had much luck baking with courgette my cakes have been too dense but your brownies look so inviting. One to try!
Kate Hackworthy
Thanks Nazima. Don't give up on courgette!
laura_howtocook
I love using courgettes in sweet bakes, especially when they are in season as they always come at once and need using up!
Kate Hackworthy
I'm so un-green fingered that I'm never lucky enough to have a glut of them to use up. But I love it when the market it piled high with them!
Katie Bryson (@cookingkt)
Wow totally impressed with the look of these... vegan baking is clearly not dull!
Kate Hackworthy
I've really gotten into vegan baking lately - even though I'm not vegan!
Helene @Croque-Maman
One great recipe to add to my "recipes to try" list! Thank you for the lovely mention 🙂
Kate Hackworthy
I hope you get a chance to try them, Helene!
PassTheKnife
These look delicious and nutritious! This are on the list to try, along with black bean brownies!
Kate Hackworthy
Oooh, I've not blogged about black bean brownies, but I've made them before and they're great.
Jac -Tinned Tomatoes (@tinnedtoms)
Oh my they do look good. I bet Graham would love these. Thank you for linking to me and the kind words 🙂
Kate Hackworthy
You're so welcome, I love your blog and it's plethora of veggie and vegan recipes. 🙂
Jac -Tinned Tomatoes (@tinnedtoms)
Thanks Kate. what a kind thing to say x
Kate Hackworthy
Thanks for creating an amazing blog space! 🙂
Kavey
Oh marvellous! We tried one courgette cake review but didn't like it and I've been keen to try again! This looks the ticket! And thank you for your kind words!
Kate Hackworthy
I hope you like it, Kavey. I've had loads of great courgette cakes so I hope you try again with it. It makes them lovely and moist.
Becca @ Amuse Your Bouche
These look gorgeous, can't believe they're vegan! Thanks for the mention and your very kind words 🙂
Kate Hackworthy
Thanks for creating such a great, healthy blog, Becca!
Keep Calm and Fanny On
I like to call them zucchini too, it just sounds more upbeat than 'courgette' and I love them! 😉 These look upbeat too!
Kate Hackworthy
Ha, you'll make me say 'zucchini' in song while clicking my fingers!
Deena Kakaya
they look super moist and ultra inviting K X
Kate Hackworthy
Thanks, Deena. They're really nice and you don't miss the eggs. x
Caroline Spencer
These look gorgeous. I’m off to buy the ingredients! Can you freeze them?