These vegan Zucchini Brownies are made without eggs for a wonderfully fudgy treat! Easy and quick to make, they are a great way of sneaking in some veggies!
Fudgy, indulgent, moist and completely vegan – this zucchini brownies recipe is a delicious egg-free option! The brownies come together in one bowl with a few simple ingredients. They are a great way of sneaking some extra veggies into everyones diet!
Ingredients to make zucchini brownies
- Flour: I use all purpose flour and this gives these brownies a cake-like texture
- Oil: I use canola oil in these brownies which has a neutral taste. It helps to make the brownies wonderfully moist and fudgy. You can use any other neutral oil.
- Sugar: I prefer to use cane sugar which is unrefined and less processed. You can use granulated if that’s what you have.
- Cocoa powder: Gives these brownies a deep and rich chocolate flavor.
- Zucchini: Grated zucchini helps to bind the ingredients together so that you don’t need an egg, which makes these brownies vegan friendly. Use a box grater to grate the zucchini.
- Vanilla extract: I like to add a little vanilla extract to flavor the brownies. Use pure rather than imitation if you can.
- Baking soda: Baking soda helps the brownies to rise when they bake.
- Salt: A little salt helps to bring out the sweetness.
- Bitter-sweet chocolate chips: I like to add in chocolate chips for that extra chocolate hit in each bite!
How to make zucchini brownies
- Whisk together the flour, sugar and oil in a large bowl. It will have a sand-like texture.
- Add in the cocoa powder, grated zucchini (with all its liquid), vanilla extract and salt.
- Blend until well combined either with an electric mixer or a whisk.
- Fold in a cup of chocolate chips through the batter.
Pour the mixture into a baking pan, sprinkle with chocolate chips and bake.
Cool completely on a wire rack. Cut brownies into squares and serve.
Tips for making zucchini brownies
- Don’t worry about peeling the zucchini. You won’t see the zucchini skin when all the ingredients are mixed together and you definitely won’t see them when it’s baked. Plus the skin gives it good fiber which is added health benefits to these zucchini brownies.
- Add a couple tablespoons of water if needed. Sometimes if the batter feels crumbly and not pourable, the zucchini may not have had enough moisture. In that case, you can just add some water to the mix. But make sure to mix well before adding any water.
- Cut the brownies with a plastic knife after they have cooled. I learned this tip from Maria at Two Peas and Their Pod. She recommends a plastic knife because it doesn’t make a lot of crumbs.
- Don’t undercook the brownies. If the brownies are undercooked, the texture will be less than pleasant. They are ready to come out of the oven when an inserted toothpick comes out clean.
Frequently asked questions
Once the brownies have fully cooled and you have cut them, store them in an airtight container. They will keep for 2 to 3 days at room temperature and up to 7 days in the fridge.
These zucchini brownies freeze well, you just have to make sure that they are well wrapped so they don’t get freezer burn. I like to wrap the squares individually in plastic wrap and foil and then place in a freezer bag or container. Thaw them at room temperature or in the fridge overnight.
No! Nobody will ever guess that there are vegetables in these brownies! Zucchini are a bland vegetable and the chocolate flavor is so rich, you won’t even get a hint. If you don’t tell them, they’ll never know!
More Brownie Recipes
- Vegan Peppermint Brownies
- Mint Chocolate Brownies
- Reindeer Brownies
- Healthy Valentines Day Heart Brownies
I love how quick and easy it is to make a batch of these vegan zucchini brownies, and my kids had no idea they were eating some green veggies! They are so deliciously rich with a perfect fudgy texture, the hardest part is not eating them in one sitting!
If you try this healthy-ish feel good Zucchini Brownies recipe or any other recipe on FeelGoodFoodie, then please come back to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
- 2 cups all-purpose flour
- 1 ½ cups cane sugar
- ½ cup canola oil
- ¼ cup cocoa powder
- 2 cups shredded zucchini
- 2 teaspoons vanilla extract
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 ¼ cups bitter-sweet chocolate chips divided
- Preheat oven to 350°F. Grease a 9×13 baking pan with cooking spray.
- Place the flour, sugar and oil in a large bowl and blend with an electric mixer or whisk. Once the oil and sugar are well incorporated into the flour, add the cocoa powder, shredded zucchini, vanilla extract, baking soda and salt. Continue to blend with the electric mixer until well combined. Fold in one cup of the chocolate chips.
- Pour brownie batter into prepared baking pan and sprinkle remaining chocolate chips on top. Bake for 28-32 minutes or until a toothpick comes out clean and the brownies pull away from edges of the pan.
- Cool completely on a wire rack. Cut brownies into squares and serve.