These super moist, vegan zucchini brownies are a chocolaty dessert that you can feel good about. They’re packed with healthy shredded zucchini and are the perfect balance of chewy and cakey.

Vegan zucchini brownies with fudge frosting stacked on a white counter top.

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Why make this recipe

Eggs are a key ingredient in making brownies and I’ve tried numerous egg substitutions over the years. I have only found 2 things that work well to replace the eggs, a chickpea flour egg, like in my classic vegan brownie recipe, and zucchini like in the vegan brownie recipe.

I also love that these brownies are so delcious, even picky eaters will devour them. You have probably guessed from the name of my blog that I love to hide extra veggies in recipes without compromising taste. If you are trying to get more veggies in your kids, try my hidden veggies muffins or my vegan bolognese with hidden veggies.

Ingredients and substitutions

  • Zucchini –  finely chopped or grated.
  • Sugar – use organic sugar to ensure that it’s vegan. You can also swap it out for coconut sugar.
  • Cookin Oil – any neutral flavored oil, like vegetable or canola (or swap with apple sauce for oil-free)
  • Vanilla Extract – for flavor
  • Cocoa Powder – for flavor
  • Flour – you can use all-purpose flour or any grain-based gluten-free flour mix. You can also use 1/2 whole wheat flour if you want.
  • Baking Soda – to make them rise.
  • Salt – for flavor.
  • Non-Stick Spray Oil – to coat the bottom of the pan (or line with parchment paper.)

For the fudge frosting

  • Refined Coconut Oil -or melted vegan butter
  • Cocoa Powder – to make it chocolaty.
  • Powdered Sugar – use organic to ensure it’s vegan
  • Salt – for flavor
  • Vanilla Extract – for flavor

Helpful tools

  • An 8″ X 8″ metal pan – to bake the brownies in.
  • A Mixing Bowl – to mix the batter.
  • Parchment Paper – (optional)

How to make

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – Preheat oven to 350°F (177°C).

Step 2 – Chop zucchini in a food processor or by hand with a cheese grater and place in a large mixing bowl.

Step 3 – Sprinkle sugar over the shredded zucchini and stir with a spoon. (This will make the zucchini start to release some liquid.)

Shredded zucchini covered in sugar to make zucchini brownies.
Sprinkle the shredded zucchini with sugar.
A mixing bowl with shredded zucchini and the dry ingredients to make zucchini brownies.
Add the remaining ingredients.
A bowl of vegan zucchini brownie batter mixed before baking.
Stir with a spoon until well combined.

Step 4 – Add the oil and vanilla extract and stir. Then add the dry ingredients and stir slowly until the batter is mixed well and creates a thick batter.

Step 5 – Spray oil on an 8 x 8 baking dish or rub with a coating of any neutral flavored oil or simply line with parchment paper.

Vegan Zucchini brownie batter in a pan before baking.
Pour the batter into a pan and bake.
Pouring fudge frosting over the zucchini brownies after they cool.
Top with fudge frosting after they cool.

Step 6 – Pour the brownie batter into the oiled pan and bake at 350°F (177°C) for 35 -40 minutes until the top appears dry and there are some small cracks in the top of the brownies.

Step 7 – Allow it to cool completely before adding the optional fudge frosting. (You can also put the brownies in the fridge to help them cool faster.)

Step 8 – To make the fudge layer, Mix melted coconut oil, cocoa powder, powdered sugar, salt, and vanilla until it’s smooth and the cocoa powder and sugar are completely dissolved. Pour the mixture evenly over the top of the brownies and allow it to sit for about 15 minutes to harden before cutting your brownies into squares.

Note – If you have picky eaters, the thin layer of fudge frosting hides any evidence of zucchini. You can also peel the dark green skin off of the zucchini before shredding it to hide the zucchini even more.

Pro Tips

  • These brownies are in between cakey and fudgy. People have strong opinions about their favorite type of brownie, so you may want to adjust slightly to make yours perfect for you.
  • Cakey Brownies: You can increase the baking soda by 1/2 tsp.
  • Fudgy Brownies: Decrease the baking soda by 1/2 tsp for fudgy brownies.
  • My gluten-free flour recipe works great if you want to make them gluten-free!

Storage

Refrigerate: These zucchini brownies will keep well on the countertop for about two days or will keep for up to 5 days in the fridges in an airtight container.

Freeze: You can freeze these brownies in an air-tight container for up to 3 months.

Zucchini brownies on a white counter top cut into squares.

More vegan desserts

Vegan zucchini brownie recipe

Vegan zucchini brownies with fudge frosting stacked on a white counter top.
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5 from 1 rating

Vegan Zucchini Brownies

Yield: 16 brownies
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Author: Monica Davis
Vegan brownies made with shredded zucchini. Easily made gluten-free as well.
Print Leave a Review Pin Recipe

Ingredients

For Veggie Brownies

  • 2 cups zucchini, finely chopped or grated
  • 1 1/3 cup vegan sugar
  • 1/4 cup neutral flavored oil, like vegetable, coconut, or canola (or swap with apple sauce for oil-free)
  • 1 tablespoon vanilla extract
  • 2/3 cup cocoa powder
  • 2 cups all-purpose flour, or grain-based gluten-free flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 spray non-stick spray oil, or line with parchment paper

Fudge Frosting

  • 1/3 cup refined coconut oil
  • 3 tablespoons cocoa powder
  • 3 tablespoons powdered sugar, (use a vegan variety)
  • 1/8 teaspoons salt
  • 1/4 teaspoons vanilla extract

Instructions
 

For the zucchini brownies

  • Preheat oven to 350°F (177°C).
  • Chop zucchini in a food processor or by hand with a cheese grater and place in a large mixing bowl.
  • Sprinkle sugar over the shredded zucchini and stir with a spoon. (This will make the zucchini release some liquid, keep this liquid in the bowl.)
  • Add the oil and vanilla extract and stir. Then add the dry ingredients and stir slowly until the batter is mixed well and creates a thick batter.
  • Pour the brownie batter into the oiled pan and bake at 350°F (177°C) for 35 – 40 minutes until the top appears dry and there are some small cracks in the top of the brownies. Allow it to cool completely before adding the optional fudge frosting. (You can also put the brownies in the fridge to help them cool faster.)

For Fudge Frosting

  • Melt coconut oil and add cocoa powder, powdered sugar, vanilla, and salt.
  • Mix well with a fork or small whisk to make sure all the clumps are out.
  • Pour evenly over the brownies.  Pick up the pan and rock it back and forth to make an even layer of fudge over the brownies. 
  • The fudge will harden as it cools.  Put in the fridge to firm up faster.
  • Cut into squares.

Notes

  • To make brownies more fudge-like, reduce baking soda by 1/2 tsp.
  • To make brownies more cake-like, increase baking soda by 1/2 tsp. 
  • Chop the zucchini very small to hide it better in the brownies.
  • If topping with fudge frosting, cut into squares when the frosting is firm, but not too hard or it will crack.
  • This recipe will work with regular wheat flour and most gluten-free flour mixes.  (I do not recomend using almond flour in this recipe). 
  • If you have picky eaters, the thin layer of fudge frosting hides any evidence of zucchini. You can also peel the dark green skin off of the zucchini before shredding it to hide the zucchini even more.
Serving: 1brownie, Calories: 209kcal, Carbohydrates: 23g, Protein: 12g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 239mg, Potassium: 126mg, Fiber: 2g, Sugar: 19g, Vitamin A: 31IU, Vitamin C: 3mg, Calcium: 30mg, Iron: 1mg
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