Coconut Flour Zucchini Brownies {vegan}

overhead shot of vegan zucchini brownies on a cooling rack.

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5 from 16 votes

Coconut Flour Zucchini Brownies {vegan}

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

Prep Time10

Cook Time28

Total Time38

Course: Grain-Free Vegan Desserts

Cuisine: American

Keyword: grain-free vegan zucchini brownies, oil-free vegan, oil-free vegan brownies, vegan coconut flour brownies, vegan gluten-free coconut flour brownies, vegan zucchini brownies, wfpb, wfpb brownies

Servings: brownies

Author: Camilla

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

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 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.

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