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.

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.

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!

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}