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:
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)
Ingredients
- 235 g (1 ⅓ 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 (⅞ 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 (½ 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
Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of these films, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.
Rachna
I can’t wait to try this recipe! One question-is the 150 grams zucchini weighed after squeezing the water or before? Thanks!
Rhian Williams
Thank you! Weighed before squeezing out the water!
Homeschool Mom
These fit the bill when I was looking for vegan, grain-free, no sugar/liquid sweetener brownies. They aren’t at all as sweet as regular brownies, so don’t expect that, but they are a great treat when working on eating clean. I baked them in individual brownie pan so I had 12 squares and wrapped each one in plastic wrap and then set into a larger freezer bag and froze them to take out one at a time when desired. They froze well. I’m doing 6 weeks grain-free sugar-free. Week 1 I wasn’t impressed with the taste but they were ok. I’m on week 5 and they taste really good to me. So part of the issue is definitely taming a sugar tooth to have a palate that appreciates cleaner foods. Thank you so much for sharing this recipe, I’m making it again soon.
Rhian Williams
Thank you so much, so glad you liked them!
Homeschool Mom
These are pretty good, not very sweet. consistency has varied based on how long I soaked dates, but I like them better in week 5 of being grain free and processed sugar/honey/maple syrup/etc free than I did in week 1. So, as long as you know what to expect these meet a need for a treat that isn’t really a hit for the sweet tooth. I’ve made them more than once so that speaks volumes.
Rhian Williams
Thank you so much for sharing your feedback, so great to know!