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. They are super decadent and truly rich in chocolate-y flavor, especially if you've tried my Best Fudgy Vegan Brownies. There's no better sweet treat that bring everyone together-----adults and kids-alike like a good fudgy brownie. 

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 ⅓ of a cup.

Nut-Free Brownies

If you'd like to make this recipe nut-free, simply omit the pistachios on top. Instead of almond milk, use Potato Milk, Cauliflower Milk, or Quinoa Milk. Soy and rice milk also work!

Health Benefits of Zucchini

If you don't already love zucchini like I do, at least you can appreciate these impressive health benefits!

1. One zucchini has just 25 calories (compared to a baked potato, for example, which has 130 calories).
2. The flower of the zucchini plant is also edible.
3. A zucchini has more potassium than a banana.
4. They're hydrating and high in fiber!
5. 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.

Serving Suggestions

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 Cookies are 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.

Vegan Chocolate Donut Holes with Sweet Potato are adorable two-bite treats that kids love. And you can't even taste the sweet potato, which adds moistness and natural sweetness.

MADE OUR RECIPE(S)?

If you make these Vegan Fudge Zucchini Brownies with Sprinkles or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!

Vegan Fudge Zucchini Brownies with Sprinkles

April 25, 2022 •

By Shanika

5 from 1 vote

This recipe makes the densest and fudgiest zucchini brownies that happen to be totally vegan - egg-free and dairy-free! Gluten-Free option.

Prep Time: 20 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr 5 minutes mins

Serves: 8 servings

Units:

US Customary|Metric

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Ingredients

BROWNIES:

• 1 cup organic All-purpose flour
• 1 cup grated organic zucchini
• 1 cup organic pure cane sugar
• ¾ cup cocoa powder, unsweetened
• 1 teaspoon baking powder
• Pinch of ground cinnamon
• ½ teaspoon sea salt
• 2 tsps vanilla extract
• 4 Tbsps flaxseed meal + 8 Tbsps WARM water (This makes your 'Flax Eggs')
• ½ cup Almond milk (You can use your fave plant-based milk!)
• ½ cup vegetable oil (See Notes!)
• 1 vegan chocolate bar, chopped (See Notes!)

TOPPINGS:

• Vegan rainbow sprinkles

Instructions

PREPARE THE ZUCCHINI:

• Peel and grate a medium zucchini in a bowl. Using paper towel, squeeze and pat dry shredded zucchini until most of the juices are removed. Set aside.

TO MAKE THE BROWNIES:

• Preheat the oven to 350 degrees Fahrenheit and grease a square 8 x 8 baking pan with vegan butter and line with parchment paper.
• Begin by adding the flaxseed meal + water to a small bowl, stirring until combined and letting it sit for 5-10 minutes. Set aside.
• In a large bowl, add the oil and sugar together, whisking until combined.
• Add in the flaxseed meal mixture, milk, and vanilla, whisking to combine. Add in the grated zucchini and stir to combine using a wooden spoon.
• Now, add in flour, cocoa powder, cinnamon, salt, and baking powder, mixing everything together until combined and smooth. NOTE: Batter will be thick, that's OK.
• Finally, add in the chopped chocolate and fold them in gently.
• Pour the batter into the prepared baking pan and evenly spread it in. Top with rainbow sprinkles.
• Bake for 35-40 minutes or until the center comes out "mostly clean".
• Remove from oven and let cool for about 20 minutes or so before lifting brownies out from the pan.
• Once fully removed, let the brownies cool for another 10-15 minutes before slicing into squares.
• Serve each brownie with your favorite non-dairy ice cream, fruit, or dairy-free milk, if desired.
• Bon Appetit!

Tips & Tricks

• STORAGE: Keep leftover brownies in a tightly sealed container for up to 3 days at room temp. You can refrigerate them for up to 5 days.
• GLUTEN-FREE: You can make these brownies GF by substituting the flour with 1-to-1 baking flour blend by Bob's Red Mill and reducing the Almond milk to ⅓ cup and the vegan butter to ⅓ cup.
• BUTTER VS. OIL: If preferred, you can always substitute the vegetable oil with melted vegan butter or coconut oil.
• CHOCOLATE: You can substitute the chopped chocolate bar with vegan chocolate chips, if desired.

Nutrition

Calories: 314kcal | Carbohydrates: 44g | Protein: 4g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 223mg | Potassium: 230mg | Fiber: 5g | Sugar: 26g | Vitamin A: 31IU | Vitamin C: 3mg | Calcium: 76mg | Iron: 2mg

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