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 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
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!