Vegan Zucchini Brownies Recipe – Rich, Moist, Dairy-Free & Egg-Free Chocolate Brownies
Vegan Zucchini Brownies are rich, fudgy, and packed with deep chocolate flavor while remaining completely dairy-free and egg-free. Fresh grated zucchini keeps the brownies moist without making them taste like vegetables. They are easy to prepare using simple pantry ingredients and make a delicious dessert or snack. These brownies stay fresh for several days and freeze beautifully for future enjoyment. Whether served warm with vegan ice cream or enjoyed on their own, they're a perfect treat for every chocolate lover.
Ingredients
Dry Ingredients
- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon espresso powder (optional)
Wet Ingredients
- 2 cups grated zucchini
- ½ cup unsweetened applesauce
- ½ cup vegetable oil or melted coconut oil
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and espresso powder.
- In another bowl, combine applesauce, oil, brown sugar, granulated sugar, and vanilla until smooth.
- Fold the grated zucchini into the wet mixture.
- Gradually stir the dry ingredients into the wet ingredients until just combined.
- Fold in the dairy-free chocolate chips and nuts if using.
- Spread the batter evenly into the prepared baking pan.
- Bake for 30–35 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the brownies to cool completely before slicing for the best fudgy texture.
Notes
- Use fresh zucchini for the best moisture.
- No need to peel the zucchini.
- Do not squeeze out the zucchini liquid.
- Dairy-free chocolate chips keep the recipe completely vegan.
- Avoid overmixing the batter.
- Cool completely before cutting for cleaner slices.
- Store in an airtight container for up to 4 days.
- Freeze for up to 3 months.