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Fudgy vegan coconut flour zucchini brownies made with almond butter! They taste decadent but are oil-free, grain-free, and packed with energizing ingredients.

overhead shot of vegan zucchini brownies on a cooling rack.
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Too Much Zucchini? Make Zucchini Brownies!

Got an excess of summer zucchini? Then you have the perfect reason to make brownies.

Zucchini makes great muffins and loaves, but when it comes to perfect partnerships, zucchini and chocolate are a heavenly match.

These super-easy, power-packed brownies are a shining–or rather, fudgy–example.

Coconut Flour Zucchini Brownie Benefits

  • Vegan (egg-free, dairy-free)
  • Gluten-free
  • Grain-free
  • Oil-free
  • Refined sugar free
  • 6 grams of protein per brownie
  • Quick & easy to prepare

Despite being “free” of so many elements, these luscious, double-chocolate brownies are loaded with flavor.

Close up of a vegan zucchini brownie on a piece of parchment paper

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

How to Make the Coconut Flour Brownies

Note that the complete directions are also in the recipe card below.

  • Preheat oven to 350F (180C). Grease or spray 10 cups of a standard size muffin tin.
  • In a large bowl, stir together the nut butter, syrup, vanilla, and salt until smooth. Stir in the shredded zucchini, cocoa powder, coconut flour and baking soda until well blended. Stir in 4 tablespoons of the chocolate chips.
  • Divide batter evenly between prepared cups, smoothing tops with moist fingertips or the back of a metal spoon dipped in water. Sprinkle tops with remaining chocolate chips.
  • Bake in preheated oven for 24 to 28 minutes until set at edge (center may still look moist; do not overbake).
  • Place the muffin tin on a cooling rack and cool completely before removing the brownies.

Tips for Perfect Brownies

  • The key to making these brownies perfect is to avoid over-baking. That means you will need to pull them out of the oven while the centers still look really moist and somewhat under-baked (the toothpick test does not work here).
  • Do not squeeze liquid out of the shredded zucchini. It helps keep the brownies moist!

The brownies will firm up as they cool, so let them cool completely in the tin before attempting to remove them. During these hot summer months, it’s a good idea to let them chill overnight, too.

A chilly brownie on a hot summer day is mighty fine.

And an extra-sweet bonus? These brownies are really power bars in disguise (more than 6 grams of protein apiece!). So forget the guilt and instead relish every chocolate-y bite!

close up of 5 zucchini brownies on a metal cooling rack

Happy baking!

More Amazing Vegan & Gluten-Free Brownies to Try

  1. Tiger Nut Flour Brownies {grain-free}
  2. Chickpea Flour Brownies {grain-free}
  3. 3-Ingredient Banana Fudge Brownies {grain-free, oil-free}
  4. Vegan Coconut Flour Brownies {oil-free, grain-free}
  5. 5 Ingredient Banana Brownies {grain-free, oil-free}
  6. Black Bean Brownies
  7. Clean & Lean 70 Calorie Brownies
  8. Breakfast Blender Brownies
  9. Sweet Potato Brownies {grain-free, oil-free}Vegan Almond Flour Brownies {grain-free, gluten-free}
overhead shot of vegan zucchini brownies on a cooling rack.

Coconut Flour Zucchini Brownies {vegan}

Yield: 10 brownies
Prep Time: 10 minutes
Cook Time: 28 minutes
Total Time: 38 minutes

Grain-free, vegan, coconut flour zucchini brownies! They taste decadent but are packed with nutrition.

Ingredients

  • 3/4 cup (192 g) smooth almond butter (or nut/seed butter of choice)
  • 1/4 cup maple syrup (see notes for options)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 and 1/4 cups (about 160 g) shredded zucchini (do not squeeze out liquid)
  • 1/3 cup (27 g) cocoa powder
  • 2 tablespoons (14 g) coconut flour
  • 3/4 teaspoon baking soda
  • 6 tablespoons miniature semisweet chocolate chips, divided

Instructions

  1. Preheat oven to 350F (180C). Grease or spray 10 cups of a standard size muffin tin.
  2. In a large bowl, stir together the nut butter, syrup, vanilla, and salt until smooth. Stir in the zucchini, cocoa powder, coconut flour and baking soda until well blended. Stir in 4 tablespoons of the chocolate chips.
  3. Divide batter evenly between prepared cups, smoothing tops with moist fingertips or the back of a metal spoon dipped in water. Sprinkle tops with remaining chocolate chips.
  4. Bake in preheated oven for 24 to 28 minutes until set at edge (center may still look moist; do not overbake).
  5. Place the muffin tin on a cooling rack and cool completely before removing the brownies.

Notes

Storage: Store the brownies in an airtight container in the refrigerator for 1 week or the freezer for up to 6 months. The brownies will keep at room temperature for 1 to 2 days.

Maple Syrup Options: An equal amount of coconut sugar, brown sugar, or granulated sweetener of choice, PLUS 2 tablespoons water, can be used in place of the maple syrup.

Nutrition Information
Yield 10 Serving Size 1 brownie
Amount Per Serving Calories 171Total Fat 11.5gSaturated Fat 3.2gTrans Fat 0gUnsaturated Fat 0gCholesterol 1mgSodium 178mgCarbohydrates 14.6gFiber 2.6gSugar 8.5gProtein 6.3g

Did you make this recipe?

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About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

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16 Comments

  1. Would these work with frozen zucchini? I have many bags of frozen zoodles. What adjustments might I need to make to account for the different zucchini texture?

    Thank you.

    1. Hi Cynthia! Yes, definitely, your frozen noodles can be repurposed for these brownies (sounds like a great plan to me :)). I added the weight of the zucchini to the recipe. You could chop the noodles (relatively fine, but not a puree) . Do not drain off the liquid from the zucchini, you will want to add that in (similar to using frozen bananas; do not drain after thawing when using in baked goods). You could weight 160 g frozen, let it thaw, chop it up and add, along with all of the defrosted liquid from the 160 grams.

  2. Should the zucchini be grated on the small or large holes? And would these turn out if I baked them in a 9×9 square brownie tin? Or do they need to be in the muffin tin?
    These look so packed with nutrition and I have extra zucchini I’m trying to find uses for – can’t wait to make these!

    1. Hi Carolina,
      I used large holes on the grater, but it does not make a difference, so whatever you prefer. I hope you like them!

  3. Making now, substituted out maple syrup, for the 1/4 cup of sweetener (Splenda) and two tablespoons of water, but it’s consistency is nothing like maple syrup, it’s just sweet water. Is this correct?

    1. Hi Chloe,
      I am sure that will work (I have never baked with Splenda, though. Is it a Splenda for baking blend?) The substitution options are not meant to be like maple syrup, per se, but what you can use in the recipe instead of maple syrup to get a similar result. I hope that makes sense!

  4. These came out great, thanks! The kids tend to avoid my special bakes but they all wanted to try these and they liked them a lot. Thanks, Camilla!

  5. If I were to make these in a mini muffin tin how long would you bake them. I’d like to just be able to pop a smaller quantity into my mouth.