Vegan Zucchini Brownies

I used to be as skeptical as the next girl about veggies in my baked goods.

Vegan Zucchini Brownies - This is the recipe I've been looking for! Rich, fudgy brownies from The Live-In Kitchen.

The church picnic is serving carrot cake? That’s not cake. The neighbor brought over freshly baked zucchini bread? I see those green flecks in there, don’t be trying to trick me into eating your salad.

But guys. I’m converted. Not only can veggies be hidden inside baked goods, but they can also be really GOOD. Like, OMG these brownies I can’t stop eating them and I don’t know what’s happening in my life right now. What if I’ve been wrong about other things? What if I’m actually really good at singing and The Bachelor is the best show ever?? Let’s not get ahead of ourselves.

Vegan Zucchini Brownies - This is the recipe I've been looking for! Rich, fudgy brownies from The Live-In Kitchen.

I shared this recipe for zucchini brownies a couple of years ago, but have updated it slightly because you have to make it in an 8×8 pan. Which is totally dumb because I hate it when a brownie recipe calls for an 8×8 pan, I want my 9×13 inches of brownie! But. We’re expanding our horizons here. We’re putting zucchini in dessert and baking it up TALL in this little pan. That means more fudgy goodness in every somewhat-guiltless bite. If you really want to make a skinny little brownie, head to the original post to see how to pull that off.

These brownies just so happen to be vegan. Of course if this is really important to you you’ll want to make sure the sugar you’re using is vegan (believe it or not, not all of it is). And if you’re not vegan? Don’t let the label deter you. These will be the fudgiest most indulgent brownies you’ve ever eaten.

I actually prefer them as they age. That makes them sound moldy. What I mean is, they get even better on day two. Stick some in the freezer and prepare to have your mind blown. Have I mentioned how chocolatey awesome awesome these are? Awesome.

Vegan Zucchini Brownies - This is the recipe I've been looking for! Rich, fudgy brownies from The Live-In Kitchen.

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Vegan Zucchini Brownies
  • 1½ cups granulated sugar
  • ½ cup canola oil
  • 1 cup unbleached all-purpose flour
  • 1 cup whole wheat flour
  • ¼ cup unsweetened cocoa powder
  • 2 cups shredded zucchini, lightly drained of excess moisture
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 1½ teaspoons baking soda
  • ¾ cup vegan semi-sweet chocolate chips
  1. Preheat the oven to 350ºF. Coat a 8x8 baking dish with cooking spray.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine sugar, oil, and flour until the mixture resembles wet sand. Turn the mixer to low and add cocoa, zucchini, vanilla, salt, and baking soda. Mix until well combined. Using a rubber spatula, stir in the chocolate chips.
  3. Pour the batter into the prepared pan and bake for 45 minutes or until a toothpick inserted in the center comes out with moist crumbs clinging.
  4. Remove from the oven and let cool on a wire rack. Cut into squares and serve.

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  1. Neen says

    This recipe sounds great. I’ve been on a zucchini
    bread kick lately, but the brownies look even yummier.
    Can’t wait to try the recipe.

  2. Elyse says

    I’m confused, I followed all instructions and it isn’t a batter like consistency? Is my zuchini too dry or is it missing a wet ingredient?

    • says

      It is a thick batter, but it’s possible that the brand of wheat flour you used absorbs more water than mine. Also make sure you’re not squeezing all the water out of your zucchini, just a quick squeeze with your hands will do. Did you bake them up anyways? I’d be curious to know if they still turned out.

  3. Pooja Nahar says

    This recipe was amazing! It was a hit in my family. We were never able to make brownies good without egg and now we have a goto recipe. My sister told me there was zucchini and i was so annoyed. Im sitting here eating this as i write this, I cannot even taste the zucchini

  4. Lisa says

    My daughter’s 4th birthday is coming up and I need to make a dessert she can bring into her preschool class. Catch is it has to be gluten-, dairy-, nut- and egg-free. We are NOT vegan … so this is a whole new territory to me. Can I make these and cook in tiny muffin pans, so they’re all individual, or will it not turn out as well?

    • says

      I think they would be great, but you would need to adjust the baking time quite a bit. Just keep an eye on them and take them out when they’re set but not firm. Also please note that these are NOT gluten-free. I have not tested them with gluten free flour, but I am confident that a high quality gluten free flour would substitute just fine here.

  5. Steph C. says

    Seriously amazing! Thank you so much for this recipe. I followed the directions exactly and it turned out perfect. I’m taking them to my in-laws Thanksgiving dinner tomorrow.

  6. Karla says

    Hello! I’m dying to try this recipe, I just have one question, how many servings come out? Thank you for this delicious post! :)

    • says

      It depends on the size of pan you use. It calls for an 8×8 here which I would consider 9 very generous portions, but you could also make it in a 9×13 pan (adjusting the baking time) and you could easily get 12-15 smaller portions.

  7. bethany says

    Just made these and they were excellent!! Mine came out like a moist cake so I probably won’t drain the zuccini next time but I haven’t had this good of a dessert since I went vegan.

  8. Cheryl Pugh says

    Can I substitute the sugar for honey? If so, do you know how much honey to use in place of the sugar?

    • says

      I have not tried replacing the sugar with honey, so I can’t say how much to use or how it would turn out. If you give it a try let me know how it is!

  9. Jaime says

    My batter was also pretty thick. I undercooked by about 15 min. Glad I did. I think next time I will half the flour and double the cocoa.

  10. Anita says

    We’ve made this twice. I missed the second cup of (wheat) flour. The first time we replaced the canola with coconut oil-AMAZING! (Even better the second day.) This time we left out the second cup of flour, again. And replaced the canola oil with apple sauce. Just waiting for them to come out of the oven! Thanks for sharing!!!

  11. Angela says

    I only had one cup of zucchini, so I added it to the batter without squeezing out any liquid. And I baked it just under 40 minutes. Still worked! Super yum. Next time, I’ll use less sugar. It was a bit too sweet for me, but the texture was great :)


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