Vegan Zucchini Brownies

4.96 from 23 votes

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!

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Diet: Vegan

Servings:

Calories: 207kcal

Author: Kate Hackworthy | Veggie Desserts

Cost: $10

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