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vegan zucchini brownies in pan.

Vegan Zucchini Brownies (Gluten-Free Option)

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5 from 2 reviews

When you have extra zucchini on hand, transform it into these fudgy Vegan Zucchini Brownies! This delicious dessert recipe is a sneaky way to eat your veggies. Vegan recipe with a gluten-free option.

  • Total Time: 50 minutes
  • Yield: 8 1x


Units Scale
  • Nonstick cooking oil
  • 1 tablespoon chia seeds or ground flax seeds
  • 3 tablespoons water
  • 2 medium zucchini squash or 1 cup grated zucchini with the water squeezed out
  • 1/2 cup flour (I used Bob’s 1-to-1 Gluten-Free Baking Flour; if you aren’t gluten-free just use all-purpose flour)
  • 1/2 cup cocoa powder
  • 1/2 cup coconut sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup almond butter
  • 2 tablespoons coconut oil, melted
  • 1/2 teaspoon vanilla extract
  • 1/4 cup maple syrup


  1. Preheat your oven to 350°F. Spray an 8-inch by 8-inch baking dish with nonstick cooking spray and set aside.
  2. Place 1 tablespoon of chia or ground flax seeds in a small dish. Add 3 tablespoons of water, stir, and set aside to thicken.
  3. Cut the ends off both the zucchini squash. Then, grate both zucchini using a cheese grater or using the shredded disk on a food processor.
  4. Place the grated or shredded zucchini in a clean tea towel and press out as much of the liquid as you can. Measure out one cup of the grated and squeezed zucchini.
  5. Place one cup the squeezed zucchini in a large mixing bowl. Add the flour, cocoa powder, coconut sugar, baking soda, and sea salt. Use a spatula to stir the ingredients together.
  6. Then, in a medium mixing bowl, combine the chia or flax mixture, almond butter, coconut oil, vanilla, and maple syrup. Stir to combine.
  7. Pour the wet ingredients into the dry ingredients and stir until well combined.
  8. Pour the batter into your baking dish and place it in the oven.
  9. Bake the brownies for 25-30 minutes, or until a toothpick inserted into the center of the dish comes out clean.
  10. Let the brownies cool for 10 minutes before slicing.


  1. You can use any type of nut butter for this recipe instead of almond butter. Peanut butter or sunflower seed butter are also good options.
  2. If you want a double chocolate version of these brownies, sprinkle the top of the batter with 1/3 cup of dairy-free chocolate chips before baking.
  3. If you want the brownies to cut nicely, you will need to refrigerate the baked brownies for at least 1-2 hours before slicing.
  4. The total cooking time for this recipe includes 10 minutes for the brownies to cool.


  • Serving Size:
  • Calories: 257
  • Sugar: 20 g
  • Sodium: 240.7 mg
  • Fat: 13.5 g
  • Saturated Fat: 4 g
  • Carbohydrates: 32.9 g
  • Fiber: 4.5 g
  • Protein: 5.9 g
  • Cholesterol: 0 mg