Vegan Zucchini Brownies (Gluten-Free)

These Vegan Zucchini Brownies are rich and fudgy, super moist and secretly healthy. They’re satisfying and nutritious too!

If you’ve never baked with zucchini (courgette) before, you must give it a go! Although it may sound a bit weird to add vegetables to a dessert, grated zucchini adds so much moisture and a wonderful depth of flavour. I’d already made Zucchini Bread and Zucchini Muffins, so decided to try my hand at some Zucchini Brownies!

The zucchini in these brownies creates a beautifully fudgy texture, adds richness and so much moisture, not to mention nutritional benefits!

Why you’ll love these Vegan Zucchini Brownies:

• they’re undetectably vegan and gluten-free
• they don’t taste of zucchini
• they’re seriously fudgy
• they taste indulgent but are secretly healthy
• they’re a good source of protein and fibre
• they’re filling and satisfying
• they’re refined sugar free and date-sweetened
• they’re grain-free 
• they’re oil-free
• they’re nut-free optional
• they’re easy to make
• they’re perfect for dessert or a healthy snack!

How to make these Vegan Zucchini Brownies

Scroll down to the bottom of the post for the full recipe (including measurements and full instructions).

• Place the soaked and drained dates, almond butter and plant-based milk in a food processor or blender.

• Whizz until completely smooth.

• Transfer into a glass mixing bowl.
• Grate the zucchini (courgette) using a box grater.

Tip: Use both hands to squeeze as much water as possible out of the grated zucchini – this will help it cook better.

• Add to the bowl, along with all the other ingredients.
• Mix well.

• Transfer the batter into a square baking tin.

Tip: Line the tin with greased baking paper to make it easier to remove the brownies after.

• Bake in the oven for 20 minutes.
• Leave to cool slightly before cutting into squares!

Substitutions you can make to this recipe:

• you can use any type of nut or seed butter – almond butter, peanut butter, cashew butter, sunflower seed butter, tahini etc
• you can use any type of plant-based milk – almond milk, cashew milk, soy milk, rice milk, oat milk etc
• you can substitute the ground almonds with ground hazelnuts, ground walnuts or ground sunflower seeds
• you can make them nut-free by using ground sunflower seeds instead of ground almonds, sunflower seed butter or tahini instead of almond butter and nut-free plant-based milk.

How long do these Zucchini Brownies keep for?

These Zucchini Brownies keep covered in the fridge for up to a few days – the taste or texture remains unchanged which means they’re great for meal prep and making ahead for entertaining.

More vegan brownies:

• Sweet Potato Brownies
• Black Bean Brownies
• No-Bake Brownies

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Vegan Zucchini Brownies (Gluten-Free)

These Vegan Zucchini Brownies are rich and fudgy, super moist and secretly healthy. They're satisfying and nutritious too!

4.15 from 14 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: vegan brownies, vegan gluten-free brownies, zucchini brownies

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 16 brownies

Calories: 135kcal

Author: Rhian Williams

Ingredients

• 235 g (1 1/3 cup) pitted dates soaked overnight in cold water or 10 minutes in boiling water
• 2 tablespoons smooth almond butter (or sub peanut butter)
• 200 ml (7/8 cup) unsweetened almond milk (or sub any other plant-based milk)
• 150 g (1 cup) grated zucchini (courgette)
• 200 g (2 cups) ground almonds (almond meal) * (or sub ground hazelnuts or walnuts)
• 50 g (1/2 cup) cocoa powder
• Pinch salt to taste
• 2 teaspoons baking powder (ensure gluten-free if necessary)

Instructions

• Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
• Drain the dates and place in a food processor or blender with the almond butter and almond milk
• Blend until completely smooth, mixing it around a couple of times if necessary
• Transfer into a mixing bowl

• Use both hands to squeeze as much water as possible out of the grated zucchini – this will help it cook better
• Add to the bowl, along with all the other ingredients
• Transfer the mixture into a square or rectangular baking tin lined with greased baking paper – I used a 23cm/9inch square baking tin
• Bake in the oven for 20 minutes – they should be slightly cracked on the top and slightly firm inside but still quite gooey – be careful not to overcook!
• Leave to cool before cutting into squares
• Keeps covered in the fridge for up to a few days

Notes

*You can alternatively use almond flour

Nutrition Facts

Vegan Zucchini Brownies (Gluten-Free)

Amount Per Serving

Calories 135 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g5%

Sodium 19mg1%

Potassium 234mg7%

Carbohydrates 16g5%

Fiber 4g16%

Sugar 10g11%

Protein 4g8%

Vitamin A 19IU0%

Vitamin C 2mg2%

Calcium 81mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

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