Vegan Zucchini Brownies Recipe: A Healthier Dessert Alternative

12 brownies
35 min

Learn how to make a delicious and easy zucchini brownies. This vegan dessert recipe makes a fudgy brownie thanks to the vegan chocolate chips. It is dairy free and doesn’t have eggs, so it’s safe for vegetarians and vegans, as well as those with food sensitivities to those ingredients.

My mom and I both love brownies and she enjoys baking them as a treat. Unfortunately, she now has to watch her calcium intake due to several health issues. Her physician has told her to avoid milk and other dairy products whenever possible. This vegan zucchini brownies recipe is a wonderful compromise. It allows her to still bake one of her favorite desserts without worrying about dairy content. It’s also a healthier alternative to the traditional brownies she grew up making, as there are vegetables hidden inside.

If you’ve ever had a garden or know someone who has had one, then you know that two zucchini plants can yield approximately 1,832 zucchinis in one season. That might be a slight exaggeration, but you will really have to get creative with zucchini if you don’t want to waste any of it.

This vegan zucchini brownies recipe is a delicious way to use extra zucchini, whether you garden or you stock up while it’s in season and on sale. If you’ve never had a dessert with zucchini in it, you’ll have to trust me on this. Using zucchini is the easiest way to sneak some veggies into a delicious chocolatey treat.I

If you have picky kids, or even a picky partner, then make this while you’re alone in the kitchen the first time you make it. After your family declares how amazing these zucchini brownies are, then tell them that you put zucchini in it. They won’t let you make it any other way again!

Before you try my recipe, be sure to check out my baking tips and tricks as well as answers to common questions, like how to shred zucchini, via my original post on how to make zucchini brownies here.

Vegan Zucchini Brownies Recipe: A Healthier Dessert Alternative
Recipe details
  • 12  brownies
  • Prep time: 5 Minutes Cook time: 30 Minutes Total time: 35 min
Show Nutrition Info
Hide Nutrition Info

  • ½ cup Coconut oil
  • 1 cup Brown sugar
  • 1 tsp Vanilla extract
  • 1 ¾ cups All-purpose flour
  • ½ cup Cocoa powder
  • 1 ½ teaspoon Baking powder
  • 2 cups Shredded zucchini
  • 1 cup Sugar free semi-sweet vegan chocolate chips
  • ¼-⅓ cup Almond milk

Preheat the oven to 375°F. Shred the zucchini and line an 8″ x 12″ baking dish with parchment paper.
Combine the coconut oil, brown sugar and vanilla extract in a large mixing bowl. Use a whisk to mix the ingredients.
Place the chocolate chips into a microwave-safe bowl. Microwave the chocolate chips at 50% power for 30 seconds. Remove the chocolate and stir, then reheat for an additional 10-30 seconds until the chocolate melts completely when stirred.
Add melted chocolate to the bowl with the coconut oil, sugar and vanilla. Stir to combine.
Then add the cocoa powder and baking powder to the bowl with the other ingredients. Stir to combine.
Add the flour to the batter little by little, mixing with a spatula as you go, until everything is well combined. The batter will be dry and crumbly at this point.
Stir in the shredded zucchini next and mix well.
Now add the almond milk. Start with ¼ cup, adding up to ⅓ cup if needed, so batter is moist but not too light.
Evenly spread the brownie batter into your prepared baking dish.
Then bake the brownies for about 30 minutes, or until a toothpick comes out clean from the center of the brownies.
Allow the brownies to cool for 10 minutes before cutting and serving.
Rebecca D. Dillon
Want more details about this and other recipes? Check out more here!
  • Gigi Gigi on Apr 18, 2021

    Sounds so good, I’ll have to find alternative to the flour. Mmmm!

  • Alma Alma on Apr 18, 2021

    I wonder if Almond flour would work or Organic all-purpose gluten free flour?

    • Shirlieann Shirlieann on Apr 25, 2021

      Unless you have a gluten free home, there is still a chance of cross contamination! I’m a pastry chef and I never took gluten free orders as I didn’t have another air system in another room or separate ovens. Anything made in a kitchen can be contaminated. Learned that as a child as my dad was severely allergic to gluten! The whole family became gluten free as mum made our house completely gluten free, he had a better life!