Zucchini Brownies Vegan
Indulge your sweet tooth guilt-free with these decadent vegan zucchini brownies—an irresistibly moist and fudgy dessert that sneaks in a healthy twist! Perfectly balanced with rich cocoa flavor, these brownies are made with shredded zucchini for a boost of natural moisture, creating a tender, melt-in-your-mouth texture. Sweetened with applesauce and studded with vegan dark chocolate chips, every bite offers the perfect blend of sweetness and chocolatey goodness. Easy to whip up in just 15 minutes of prep, this one-bowl recipe is a must-try for plant-based baking enthusiasts. Whether you’re catering to dietary preferences or simply looking to make a delicious treat packed with wholesome ingredients, these vegan zucchini brownies are guaranteed to become a household favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.5 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 1.5 cups Shredded zucchini (packed, unpeeled)
- 0.5 cup Vegan dark chocolate chips
- 2 tablespoons Neutral oil (e.g., vegetable, canola, or melted coconut oil)
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8 inch (20x20 cm) baking dish with parchment paper. Lightly grease the paper to prevent sticking.
In a large mixing bowl, sift together the flour, cocoa powder, baking powder, and salt. This ensures a smooth batter with no lumps.
In a separate bowl, whisk together the sugar, applesauce, vanilla extract, and neutral oil until well combined.
Slowly add the wet mixture to the dry ingredients, folding gently until just combined. Avoid overmixing to keep the brownies tender.
Fold in the shredded zucchini, making sure it’s evenly distributed throughout the batter. It might look dry initially, but the zucchini will release moisture as it bakes.
Stir in the vegan chocolate chips for extra chocolatey goodness.
Pour the batter into the prepared baking dish and smooth the top with a spatula for even baking.
Bake the brownies in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
Remove the brownies from the oven and let them cool completely in the pan on a wire rack to set properly before cutting.
Once cooled, slice into 12 squares and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Nutrition Facts
Calories |
2225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.2 g | 107% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1080 mg | 47% | |
| Total Carbohydrate | 407.6 g | 148% | |
| Dietary Fiber | 59.1 g | 211% | |
| Total Sugars | 221.4 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 34.1 mg | 189% | |
| Potassium | 3013 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
