Indulge in these moist, chocolatey zucchini brownies that are entirely vegan and free from added sugars. The natural sweetness from wholesome ingredients ensures a delightful treat without compromising on health. Perfect for those seeking a guilt-free dessert option.

Why You’ll Love This Recipe

Health-conscious indulgence without added sugars
Moist and fudgy texture thanks to fresh zucchini
Simple and accessible ingredients
Easy to customize with your favorite add-ins

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Grated zucchini
Melted coconut oil or avocado oil
Maple syrup or honey
Vanilla extract
Whole wheat flour or oat flour
Unsweetened cocoa powder
Baking soda
Salt
Cinnamon (optional)
Dark chocolate chips or chopped dark chocolate
Chopped nuts (optional)

Directions

Preheat oven to 350°F (175°C). Line or grease an 8×8-inch baking pan.
Grate the zucchini and set aside (no need to squeeze out excess moisture).
In a large bowl, mix grated zucchini, melted oil, maple syrup (or honey), and vanilla extract.
In another bowl, whisk together flour, cocoa powder, baking soda, salt, and cinnamon if using.
Combine dry ingredients with the wet mixture, stirring until just mixed.
Fold in chocolate chips and nuts, if desired.
Spread batter evenly into the prepared pan.
Bake for 25–30 minutes, or until a toothpick inserted comes out with moist crumbs.
Let cool completely before cutting into squares.

Servings and timing

Servings: 9 brownies
Preparation Time: 15 minutes
Baking Time: 25–30 minutes
Total Time: 40–45 minutes

Variations

Add walnuts or pecans for extra crunch
Mix in a dash of cayenne pepper for a spicy kick
Incorporate dried fruits like cranberries for added sweetness
Use gluten-free oat flour for a gluten-free version

Storage/Reheating

Store at room temperature in an airtight container for up to 3 days
Refrigerate for up to 1 week for extended freshness
Freeze individually wrapped brownies for up to 3 months
Thaw at room temperature or warm slightly in the microwave before serving

FAQs

How does zucchini affect the texture of the brownies?

Zucchini adds natural moisture, making the brownies soft and fudgy without adding extra fat.

Can I use a different type of flour?

Yes, you can use all-purpose flour, almond flour, or gluten-free flour blends.

Is it necessary to peel the zucchini?

No, the zucchini skin is soft and blends seamlessly into the batter.

Can I reduce the amount of sweetener?

Yes, but it may slightly affect the texture and sweetness level of the brownies.

Are these brownies freezer-friendly?

Yes, they freeze very well. Wrap them individually before freezing.

Can I add extra ingredients?

Absolutely. Try nuts, dried fruits, or a swirl of nut butter for variety.

How do I know when the brownies are fully baked?

A toothpick inserted into the center should come out with moist crumbs but not wet batter.

Can I substitute the oil?

Yes, use any neutral oil like vegetable or canola oil.

What can I use instead of chocolate chips?

Chopped chocolate or cacao nibs make excellent substitutes.

Will the brownies taste like zucchini?

Not at all. The zucchini is undetectable in flavor but adds great texture.

Conclusion

These vegan zucchini brownies are the perfect healthy twist on a classic dessert. Moist, rich, and naturally sweetened, they’re ideal for anyone looking to indulge without guilt. Whether you stick to the original or get creative with add-ins, this recipe is bound to become a go-to favorite.

Vegan Zucchini Brownies Without Added Sugar

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Emmily
Total Time: 40–45 minutes
Yield: 9 brownies
Diet: Vegan

Print Recipe

Description

Indulge in these Vegan Zucchini Brownies Without Added Sugar – a moist, fudgy, and naturally sweetened dessert made with wholesome ingredients like grated zucchini, cocoa, and maple syrup. A perfect guilt-free treat for health-conscious dessert lovers.

Instructions

Instructions:

Preheat oven to 350°F (175°C). Line or grease an 8×8-inch baking pan.
Grate zucchini and set aside (do not squeeze out liquid).
In a large bowl, mix grated zucchini, melted oil, maple syrup (or honey), and vanilla.
In another bowl, whisk flour, cocoa powder, baking soda, salt, and cinnamon.
Stir dry ingredients into wet ingredients until just combined.
Fold in chocolate chips and nuts if using.
Spread batter evenly into prepared pan.
Bake for 25–30 minutes, or until a toothpick comes out with moist crumbs.
Cool completely before cutting into squares.