This recipe makes the densest and fudgiest Vegan Fudge Zucchini Brownies with Sprinkles that happen to be totally vegan - egg-free and dairy-free!
Vegan Fudge Zucchini Brownies with Sprinkles
These are the hands-down best Vegan Fudge Zucchini Brownies with Sprinkles. They’re super fudgy, moist, and packed with good-for-you ingredients like veggies, chopped chocolate, and cocoa powder, but taste like a decadent dessert.
This is a super fast and healthier Zucchini Brownies with Sprinkles recipe. All you need is a mixing bowl and a baking pan! They’re topped with crunchy festive rainbow sprinkles and are loaded with chocolate. This is a dessert that’s made for the chocolate love.
Definitely a great reminder of my childhood faves—–cosmic brownies and the texture is pretty similar. You’ll love these brownies because they are super easy to make, only requires one-bowl, fun and festive for any occasion, makes for a great family baking activity, ultra fudgy, all vegan + dairy-free, and makes for a nice decadent snack or dessert.
Ingredients for Vegan Fudge Zucchini Brownies with Sprinkles
Here’s what you need to make the best vegan fudgy zucchini brownies:
All-purpose flour. I use organic flour from Bob’s Red Mill.
Zucchini. Grate your zucchini in a food processor or with a box grater.
Cane sugar. You can also use coconut sugar.
Cocoa powder. Choose unsweetened cocoa or cacao powder.
Vanilla. I highly recommend pure vanilla for the best flavor.
Flax egg. Make this by combining 4 tablespoons of ground flax meal with 8 tablespoons warm water.
Almond milk. You can easily make your own no-soak almond milk. Also, any plant-based milk you like will work.
Vegetable oil. You can swap this out with melted vegan butter if you like.
Chocolate bar. Choose a high-quality vegan chocolate bar. You could also use vegan chocolate chips if you like.
Sprinkles. For a nice pretty crunch on top.
Gluten-Free Vegan Zucchini Brownies
If you’d like to make this dairy-free recipe gluten-free, it’s easy. Simply swap the all-purpose flour for Bob’s Red Mill gluten-free 1-to-1 blend. Also, reduce the almond milk to 1/3 of a cup.
If you don’t already love zucchini like I do, at least you can appreciate these impressive health benefits!
One zucchini has just 25 calories (compared to a baked potato, for example, which has 130 calories).
The flower of the zucchini plant is also edible.
A zucchini has more potassium than a banana.
They’re hydrating and high in fiber!
Biggest is NOT best. The most flavorful zucchinis are small- to medium-sized.
How to Store Leftover Brownies
Store leftover vegan brownies in an airtight container in the fridge for up to five days. You can freeze the brownies for up to six months.
These brownies are delicious all on their own. If you want to cut some of the rich chocolate flavor, you can serve them with a scoop of vegan ice cream or coconut whipped cream.
More Vegan Chocolate Dessert Recipes
This Vegan Chocolate Cake + Chocolate Buttercream is a healthier option to the decadent classic—Chocolate Cake! Not only is it completely moist + fluffy, but it’s also filled with an airy Cacao buttercream that when paired with this velvety vegan chocolate (cacao) buttercream, they all work amazingly together. A definite crowd-pleasing cake for any occasion, celebration, or ‘treat yo’ self day!
Vegan Chocolate Chip Cookiesare THE Best! They’re made with applesauce (Yes, you read it right!), which gives the cookies a wonderful nice chewiness, softness, + gooeyness that will leave you wanting just one more cookie (or maybe 2 or 3! Haha!). Super easy to make and whipped together in 20 short minutes.