Vegan Zucchini Brownies might sound wild at first but you’ll fall in love with that fudgy, mouth-melting texture. No one will guess there’s a veggie involved in this delicious treat, I promise.
Why do you use zucchini in a dessert?
Using zucchini in brownies might sound a little weird, but it makes such a difference! It keeps the cake super moist without adding a strong veggie taste. Plus, it’s a fun way to add some extra veggies to your dessert. Honestly, I have no idea who first came up with the idea, maybe they had way too many zucchinis one growing season, but it’s genius. The zucchini just melts right into the batter, I just love it!
Main ingredients for these Vegan Zucchini Brownies:
For these vegan zucchini brownies, I used apricot jam — it’s what I grew up with and is one of my personal favourites to this day. But don’t be afraid to use your favourite jam or try something new. I’m always a big advocate for creativity in the kitchen. You can also swap cane sugar for agave or another sweetener you like. And feel free to play around with the amount of zucchini – less will make them more cake-like with less moisture, while more will give you a fudgier texture. Honestly, I love them both ways. Enough talking for now, here’s what you’ll need:
- Oil (I used rapeseed oil)
- Apple Cider Vinegar
- Vegan Butter (I used Flora Plant)
- Cinnamon, Cardamom & Vanilla (optional)
- Baking Powder
- Soy Milk (or other plant-based milk
- Apple Sauce
- Apricot Jam
- Cocoa Powder
- Ground Hazelnuts
- Zucchini (medium finely grated)
- Sugar (I used cane sugar)
- Flour (I almost always use spelt flour)
- Chocolate Couverture (mine contained around 60% cocoa)
- Hazelnut Brittle (optional to garnish)
Do I need to peel the zucchini before adding it to the brownies?
No, you don’t need to peel the zucchini before adding it to your brownies. The skin is thin, and it blends in perfectly, adding extra nutrients and a lovely pop of green to your batter. Additionally, skipping the peeling step saves you time, making the recipe even easier. Just wash the zucchini thoroughly to remove any dirt or impurities, and you’re good to go! Keeping the skin on also helps retain more moisture in your vegan zucchini brownies, resulting in a tender and delicious texture.
Do I need to squeeze the water out of the zucchini?
No, you don’t have to squeeze the water out of the zucchini before adding it to the batter. The moisture from the zucchini helps keep the brownies tender and moist, which is exactly what makes this recipe so delicious. My recipe is designed to work with the natural moisture. Just grate the zucchini, add it straight into the mix, and let it do its thing!
How finely should I grate the zucchini?
For this recipe, grate the zucchini finely, but don’t use the finest option on your grater, it’ll release too much water. A medium-fine grate blends the zucchini smoothly into the batter without turning it into a watery mess. This way, it adds moisture without noticeable chunks and therefore the cake stays moist and fudgy.
Less Sugar, Same Great Flavour
If you want to lower the sugar in these brownies, you can absolutely use less than the 100 grams in the recipe. Around 80 grams works really well too, especially since there’s jam and chocolate on top, which both add extra sweetness. Everyone’s taste is different and I completely understand that. I personally always try to design and share recipes that start with reduced sugar, because I don’t enjoy flavours that are overly sweet anymore. Many baking recipes use 200 grams of sugar, which is way too much for me personally. The funny thing is, you really do get used to eating less sweet over time and I found that then you start tasting the other flavours more clearly.
What can I use as a substitute for eggs in Vegan Zucchini Brownies?
For this recipe I like to use apple sauce or flax or chia eggs. They all work great for binding the ingredients together. Just mix 2 tablespoons of ground flax or chia seeds with 1/2 cup of water and let it sit for a few minutes until it thickens. I also sometimes use vegan buttermilk by adding a splash of apple cider vinegar to some soy milk. These options all help create a smooth batter and a great texture for the cake!
Best Vegan Zucchini Brownies – Simple And Easy To Make
Ingredients
Wet ingredients
- 200 grams/ 1 cup oil I used rapeseed oil
- 50 ml/ ⅛ cup soy milk
- 250 ml/ 1 cup apple sauce or ½ cup water mixed with 2 tbsp chia/flax seeds
- 1 tbsp (apple) vinegar
- 300 grams/ 2 ½ cups zucchini
Dry ingredients
- 100 grams/ ½ cup sugar
- 1 tsp cinnamon
- 40 grams/ ⅓ cup cocoa powder
- 2 tsp baking soda
- 300 grams/ 2 ½ cups flour I used spelt flour
- 160 grams/ 1 ⅓ cups ground hazelnuts
Toppings and Finishes
- 40 grams/ 3 tbsp vegan butter
- 200 grams/ 1 ¼ cup couverture chocolate/baking chocolate
- 6-8 tbsp apricot jam or other jam to your liking
Instructions
- Preheat the oven to 180°C (360°F) and start by coarsely grating the zucchini.
- In a bowl, combine all the dry ingredients and whisk until smooth and free of clumps.
- In a separate bowl, mix the wet ingredients until the soy milk begins to foam lightly.
- Now combine the wet mixture, dry mixture, and grated zucchini. Mix until you have a smooth, soft dough. If you have mixed it enough there will have been enough water released from the zucchini into the batter.
- Pour the batter into a greased, flat baking dish, spreading it evenly so you have it easy when cutting the brownies into squares later. Bake in the preheated oven for 30–35 minutes.
- Let the brownies cool completely before spreading a layer of apricot jam evenly over the top. Next, pour the melted chocolate mixture over the jam, spreading it carefully to cover the entire surface. For an optional finishing touch, sprinkle some chopped hazelnuts on top.
- Once the chocolate has cooled and firmed up, cut the brownies into squares and enjoy!
Can I freeze vegan zucchini brownies?
Yes, you can absolutely freeze vegan zucchini cake. Just make sure the cake is fully cooled, then wrap it up. For more eco-friendly and vegan options, use reusable silicone bags or wraps made from plant-based wax. I personally like storing it in a glass airtight container for extra freshness. It keeps well in the freezer for up to three months. When you’re ready to enjoy it, just let it thaw at room temperature or warm it gently.
Did you make this recipe?
Please let me know how it turned out for you, I’m super curious! You can leave a comment below and tag @lordsoftheplants on Instagram and hashtag it #lordsoftheplants for me to see 🙂 And if you enjoyed baking these brownies, make sure to check out these simple gluten-free pumpkin muffins next.
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