These fudgy vegan zucchini brownies are rich, moist, and packed with chocolate flavor — a simple egg-free, dairy-free dessert everyone will love.
I love baking with zucchini — it’s such a versatile ingredient that adds natural moisture without anyone ever guessing it’s there. As a retired dietitian, I’m always looking for ways to make classic desserts a little healthier without losing that indulgent, chocolatey goodness.
These vegan chocolate zucchini brownies check all the boxes: fudgy, rich, and deeply satisfying, yet they come together in just 15 minutes with simple, wholesome ingredients.
This recipe has been a staple in my kitchen for years. When my daughter was still living at home (and newly vegan), these brownies quickly became our go-to treat — not just in the summer when zucchini was overflowing, but all year round.
They turned into a true family favorite, and I have a feeling they’ll become one in your home, too. And if you’re looking for another simple plant-based snack, be sure to try my chewy granola bar recipe — they’re naturally vegan and just as easy to make.
Now, grab your mixing bowl… let’s bake some vegan zucchini brownies together!
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Prep and Bake Time
- Prep time: 15 minutes
- Bake time: 30–35 minutes
- Total time: 50 minutes
Ingredients
- Whole Wheat Flour: Adds fiber and a subtle nutty flavor. Swap with all-purpose flour if you prefer a lighter texture.
- Natural Unsweetened Cocoa Powder: A good-quality unsweetened cocoa gives the richest chocolate taste.
- Baking Soda: Helps the brownies rise slightly while staying fudgy.
- Salt: Balances the sweetness and deepens the chocolate flavor.
- Espresso Powder: A pinch intensifies the chocolate (without making it taste like coffee).
- Granulated Sugar: Sweetens the brownies and helps create that shiny, crackly top.
- Olive Oil: Keeps the brownies moist and tender. A neutral oil works too.
- Vanilla Extract: Adds warmth and rounds out the chocolate flavor.
- Grated Zucchini: Lightly pack it without squeezing — the natural moisture is key for fudgy brownies.
- Dark Chocolate Wafers or Chips: Melt into gooey pockets of chocolate throughout.
- Semi-Sweet Chocolate Chips (optional, for garnish): Sprinkle on top for a bakery-style finish (choose vegan/dairy-free if needed).
How to Make Brownies with Zucchini
- Preheat your oven to 350°F (175°C) and place the rack in the middle position. Grab an 8-inch (20 cm) square pan, line it with parchment paper, and lightly grease or spray so nothing sticks —I like to use avocado spray.
- Combine the dry ingredients: In a large mixing bowl, whisk together 1 cup (125 g) of whole wheat flour, ⅓ cup (30 g) of unsweetened cocoa powder, ½ teaspoon (2 g) of baking soda, ¼ teaspoon (1 g) of espresso powder and ½ teaspoon (3 g) of salt. Set aside for now.
- Mix the wet ingredients: In another mixing bowl, whisk together ½ cup plus 2 tablespoons (120 g) of granulated sugar, ¼ cup (60 mL) of olive oil, and 2 teaspoons (10 mL) of pure vanilla extract. The mixture will be thick.
- Add the zucchini to the wet mixture: Stir in 1 cup (200 g) of grated zucchini to the wet ingredients, without draining the liquid. Mix well so the zucchini is evenly combined.
- Bring it all together: Pour the wet mixture into the dry ingredients. Stir gently with a spatula or wooden spoon. The batter may look dry at first—let it rest for 2–3 minutes and the zucchini will release enough moisture to bring everything together.
- Fold in the chocolate: Add ½ cup (85 g) of dark chocolate wafers (or chips). Mix just enough to distribute them—don’t overdo it.
- Spread the batter: Pour into the prepared pan and smooth the top with an offset spatula if you have one.
- Bake: Place in the oven for 30–35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
- Optional topping: Sprinkle a handful (about ⅓ cup / 55 g) of chocolate chips on top right after baking. Let them sit for a couple of minutes, then spread into a thin chocolate layer—like a quick frosting.
- Cool and slice: Set the pan on a wire rack and let the brownies cool completely before cutting into squares.
Tips
- Grate the zucchini using the large holes of a box grater: This gives the brownies great texture and just the right amount of moisture.
- Don’t squeeze the zucchini: Unlike many zucchini recipes, you actually want that natural moisture here! It keeps the brownies soft, fudgy, and perfectly gooey.
- Let the batter rest: If your brownie batter looks a little dry at first, don’t panic. Just let it sit for 2–3 minutes — the zucchini will release more liquid, bringing everything together.
- Mix gently, not endlessly: Stir the batter until it’s just combined. Overmixing can make brownies tough, and we’re going for melt-in-your-mouth fudgy.
- Test for fudgy doneness: Stick a toothpick in the center — you want a few moist crumbs clinging to it, not a completely clean pick. That’s the secret to brownies that are rich instead of dry.
- Get creative with flavor boosts: Want to take them up a notch? Fold in chocolate chunks, or try a pinch of cinnamon, or chili for a deeper chocolate kick.
FAQ
Nope! Leaving the peel on adds color, nutrients, and fiber.
Not at all! The zucchini adds moisture and texture but blends right into the chocolate flavor.
Yes! A handful of chopped walnuts or pecans adds a nice crunch and extra flavor. Just fold them in with the chocolate chips before baking.
Yes — the terms are often used interchangeably. For this recipe, use unsweetened natural cocoa powder (sometimes labeled “baking cocoa”). It’s slightly acidic, which reacts with the baking soda to help the brownies rise and stay fudgy.
Keep them in an airtight container at room temperature for 2–3 days, in the fridge for up to a week, or freeze for up to 2 months.
Yes! Bake in a 9×13-inch pan and increase the baking time to about 35–40 minutes.
More Delicious Zucchini Recipes
Want even more ideas? Check out my full Easy Zucchini Recipes article for 15 sweet and savory ways to use up your garden zucchini!
Recipe Origins
I first stumbled upon this recipe more than 15 years ago, when my daughter had just become vegan and I was curious to experiment with plant-based baking. With zucchini overflowing from the garden each summer, it felt like the perfect ingredient to try in brownies.
Over time, I gave the recipe my own spin — reducing the sugar, swapping in whole wheat flour, and adding a touch of espresso powder for depth of flavor.
If you’re looking for a rich, ultra-decadent brownie, this isn’t it. But if you’d like a lighter, secretly wholesome chocolate treat, this one is worth trying.
These vegan zucchini brownies prove you don’t need eggs, butter, or fancy ingredients to make a fudgy, chocolate-packed dessert that everyone will love.
Whether you’re baking with garden zucchini in the summer or just craving a cozy chocolate dessert year-round, this recipe is one you’ll want to make on repeat. And the best part? No one will ever guess the secret ingredient is zucchini!
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Ciao for now,
Maria
★★★★★ If you have made this zucchini brownie recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Vegan Zucchini Brownies
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Ingredients
- 125 grams whole wheat flour approx 1 cup
- 30 grams natural unsweetened cocoa powder ⅓ cup
- 2 grams baking soda ½ teaspoon
- 3 grams salt ½ teaspoon
- 1 gram espresso powder ¼ teaspoon
- 120 grams granulated sugar ½ cup plus 2 tablespoons
- 60 mL olive oil ¼ cup
- 7.5 mL vanilla extract 1½ teaspoons
- 200 grams zucchini grated, lightly packed DO NOT SQUEEZE (see note) 1½ cups
- 85 grams dark chocolate wafers or chips, ½ cup
- 55-85 grams semi-sweet chocolate chips ⅓-½ cup, optional for garnishing
Instructions
- Preheat the oven to 350°F (175°C). Set the rack in the middle position. Line an 8-inch (20 cm) square baking pan with parchment paper, then lightly grease or spray with cooking spray.
- In a large bowl, whisk or sift together the flour, cocoa powder, baking soda, salt and espresso powder.
- In another bowl, whisk together the sugar, olive oil, and vanilla extract until smooth.
- Add the grated zucchini (with its liquid) to the wet ingredients and combine them properly with a rubber spatula or wooden spoon.
- Pour the wet ingredients into the dry ingredients. Stir together with a rubber spatula or wooden spoon. The batter may look dry at first—let it rest for 2–3 minutes, and the zucchini will release enough moisture to bring the batter together.
- Fold in the dark chocolate wafers (or chips). Do not overmix.
- Spread the batter evenly into the prepared pan. An offset spatula helps to spread the mixture in the corners.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- If desired, garnish immediately with the semi-sweet chocolate chips, wait a few minutes, then spread over the top.
- Place the pan on a wire rack to cool completely before slicing into squares.
Video
Notes
- Yields: 16 brownies (2 x 2 inches / 5 x 5 cm each)
Note: You can also cut into 9 larger squares (about 2⅔ x 2⅔ inches / 7 x 7 cm) if you prefer bigger servings. - Grate the zucchini using the large holes of a box grater: This gives the brownies great texture and just the right amount of moisture.
- Don’t squeeze the zucchini: Unlike many zucchini recipes, you actually want that natural moisture here! It keeps the brownies soft, fudgy, and perfectly gooey.
- Let the batter rest: If your brownie batter looks a little dry at first, don’t panic. Just let it sit for 2–3 minutes — the zucchini will release more liquid, bringing everything together.
- Mix gently, not endlessly: Stir the batter until it’s just combined. Overmixing can make brownies tough, and we’re going for melt-in-your-mouth fudgy.
- Test for fudgy doneness: Stick a toothpick in the center — you want a few moist crumbs clinging to it, not a completely clean pick. That’s the secret to brownies that are rich instead of dry.
- Get creative with flavor boosts: Want to take them up a notch? Fold in chocolate chunks, or try a pinch of cinnamon, or chili for a deeper chocolate kick.
Nutrition
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