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Vegan Coconut Flour Zucchini Brownies {oil-free, grain-free}

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.

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.

  • smooth almond butter (or the smooth nut or seed butter of your choice)
  • maple syrup (I have several alternatives in the recipe notes)
  • vanilla extract
  • salt
  • zucchini
  • unsweetened cocoa powder
  • coconut flour
  • baking soda
  • miniature semisweet chocolate chips, divided

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}
  10. Vegan Almond Flour Brownies {grain-free, gluten-free}
Yield: 10 brownies

Coconut Flour Zucchini Brownies {vegan}

overhead shot of vegan zucchini brownies on a cooling rack.

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

Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes

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 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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patricia

Sunday 28th of August 2022

Is the zucchini squeezed dry?

Camilla

Sunday 28th of August 2022

Hi Patricia! It is not! Thanks for asking, I have updated the recipe to specify that :)

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Friday 21st of August 2020

[…] Coconut Flour Zucchini Brownies {oil-free, grain-free} […]

Ellen

Wednesday 12th of August 2020

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!

Camilla

Monday 24th of August 2020

That is always huge when the kids are pleased, too! Thanks, Ellen :)

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