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Closeup of a stack of Vegan Zucchini Brownies
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5 from 1 vote

Vegan Fudge Zucchini Brownies with Sprinkles

This recipe makes the densest and fudgiest zucchini brownies that happen to be totally vegan - egg-free and dairy-free! Gluten-Free option.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dessert, Snack
Keyword: baked, brownies, chocolate, dairy-free, dessert, gluten-free, kid-friendly, veggies
Servings: 8 servings
Calories: 314kcal
Author: Shanika

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
US Customary - Metric

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!

Notes

  • 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