If you’ve ever thought a brownie couldn’t get any better, wait until you try this cozy, rich, and oh-so-moist Vegan Zucchini Brownies Without Added Sugar Recipe. These brownies manage to be fudgy and decadent without relying on heaps of sugar or eggs, making them a deliciously guilt-free treat you can feel fantastic about. Thanks to the subtle addition of zucchini, these brownies boast a soft texture and a beautiful earthy undertone that pairs perfectly with the bold cacao and melty dark chocolate chips. Whether you’re vegan, health-conscious, or simply curious, this recipe will quickly become one of your go-to favorites for snacking or dessert.
Ingredients You’ll Need
The magic in this Vegan Zucchini Brownies Without Added Sugar Recipe starts with ingredients you likely already have in your kitchen. Each one plays a crucial role: zucchini adds moisture, coconut oil brings richness, and maple syrup offers just the right hint of natural sweetness without overwhelming the cocoa’s depth.
- Grated zucchini (1 cup): No need to squeeze out moisture as it keeps the brownies wonderfully fudgy.
- Melted coconut or avocado oil (1/4 cup): Provides healthy fat and a silky texture.
- Maple syrup (1/3 cup): A natural sweetener that keeps these brownies moist and subtly sweet.
- Vanilla extract (1 tsp): Enhances the chocolate flavor with warm, cozy notes.
- Whole wheat or oat flour (1/2 cup): Adds a lovely nuttiness and wholesome structure.
- Unsweetened cocoa powder (1/3 cup): Packs in that rich chocolate punch.
- Baking soda (1/2 tsp): Helps the brownies rise just enough for a tender crumb.
- Salt (1/4 tsp): Balances sweetness and intensifies chocolate flavor.
- Cinnamon (1/2 tsp, optional): Adds a warming spice that complements the cocoa beautifully.
- Dark chocolate chips or chopped dark chocolate (1/3 cup): Brings bursts of melty chocolate throughout.
- Chopped nuts (1/4 cup, optional): For added crunch and texture complexity.
How to Make Vegan Zucchini Brownies Without Added Sugar Recipe
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C) and lining or greasing an 8×8-inch baking pan. This ensures your brownies bake evenly and come out cleanly when you’re ready to enjoy them.
Step 2: Grate the Zucchini
Grate 1 cup of zucchini into a large bowl and leave all of that moisture intact. This natural juice is what keeps your brownies delightfully fudgy, so resist the urge to squeeze it out!
Step 3: Mix Wet Ingredients
Add the melted coconut or avocado oil, maple syrup, and vanilla extract to your grated zucchini. Stir gently to combine all these luscious ingredients into a harmonious wet mix bursting with flavor.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, unsweetened cocoa powder, baking soda, salt, and cinnamon if you’re using it. Mixing the dry ingredients ensures they are evenly distributed throughout your batter.
Step 5: Bring the Batter Together
Slowly add the dry mixture to the wet bowl, folding gently until just combined to avoid overmixing, which can toughen the brownies. This is where the magic starts to happen as the batter turns rich and chocolatey.
Step 6: Fold in Chocolate and Nuts
Now, fold in your dark chocolate chips or chopped chocolate and chopped nuts if using. These add surprise pockets of indulgence and satisfyingly crunchy textures that make each bite unforgettable.
Step 7: Bake to Perfection
Pour the batter evenly into your prepared pan and smooth the top. Bake for 25 to 30 minutes, or until a toothpick inserted comes out with moist crumbs clinging to it. This means you’ve hit the perfect fudgy consistency.
Step 8: Cool and Cut
Allow the brownies to cool completely in the pan. This step is pivotal! Cooling helps the brownies set so that when you cut them into squares, each piece holds together beautifully without crumbling.
How to Serve Vegan Zucchini Brownies Without Added Sugar Recipe
Garnishes
Top your brownies with a light dusting of powdered cocoa or a sprinkle of chopped nuts for added visual appeal and crunch. Fresh berries or a drizzle of nut butter can also bring extra flavor and sophistication to your serving plate.
Side Dishes
Pair your brownies with a cold glass of almond milk or a scoop of vegan vanilla ice cream to elevate dessert time. Even a cup of your favorite herbal tea makes a lovely companion, balancing the richness perfectly.
Creative Ways to Present
For parties or special occasions, cut your brownies into bite-sized squares and serve them on a platter garnished with mint leaves and edible flowers. You can also sandwich two brownies with a vegan cream cheese frosting for an irresistible treat.
Make Ahead and Storage
Storing Leftovers
Keep leftover brownies in an airtight container at room temperature for up to three days to maintain their softness and moisture. If it’s warm, refrigeration is better but may firm them up slightly.
Freezing
These brownies freeze beautifully. Wrap them tightly in plastic wrap and place in a freezer-safe container for up to three months. Thaw at room temperature when ready to enjoy.
Reheating
Warm your brownies in the microwave for 10 to 15 seconds or a few minutes in a low-temperature oven to refresh that just-baked softness and the melty chocolate goodness.
FAQs
Can I substitute the zucchini with another vegetable?
Zucchini is ideal because of its mild flavor and high moisture content, but grated carrots could also work. Just note the flavor and color of the brownies will change slightly.
Is this recipe suitable for people with nut allergies?
Absolutely! The nuts are optional, so you can simply omit them without compromising the texture much—your brownies will still be deliciously moist and fudgy.
Can I use regular sugar instead of maple syrup?
While you can substitute with sugar, the maple syrup adds moisture and a distinct flavor that sugar lacks, so the texture and taste may differ slightly. You might need to adjust liquid amounts accordingly.
How do I know when the brownies are done baking?
Insert a toothpick into the center; it should come out with moist crumbs but not wet batter. This ensures a fudgy and tender brownie rather than a dry cake-like texture.
Can I make these brownies gluten-free?
Yes! Swap the whole wheat or oat flour for a gluten-free all-purpose flour blend. Just ensure your baking soda and cocoa powder are gluten-free as well.
Final Thoughts
This Vegan Zucchini Brownies Without Added Sugar Recipe is more than just a healthy spin on a classic dessert — it’s a little slice of cozy comfort wrapped in wholesome goodness. I can’t wait for you to try these brownies and discover how easy it is to indulge without added sugar or animal products. Trust me, once these leave your oven, they won’t stick around for long!
Print
Vegan Zucchini Brownies Without Added Sugar Recipe
- Total Time: 40 minutes
- Yield: 9 brownies 1x
- Diet: Vegan
Description
Deliciously fudgy and moist vegan zucchini brownies made without any added refined sugar. These brownies use natural sweetness from maple syrup and moisture from grated zucchini for a healthier treat that’s perfect for snack time or dessert.
Ingredients
Wet Ingredients
- 1 cup grated zucchini (no need to squeeze moisture)
- 1/4 cup melted coconut oil or avocado oil
- 1/3 cup maple syrup (or honey for non-vegan version)
- 1 tsp vanilla extract
Dry Ingredients
- 1/2 cup whole wheat flour or oat flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon (optional)
Add-ins
- 1/3 cup dark chocolate chips or chopped dark chocolate
- 1/4 cup chopped nuts (optional)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and prepare an 8×8-inch baking pan by lining it with parchment paper or greasing it well to prevent sticking.
- Grate the Zucchini: Grate the zucchini finely and set it aside. There is no need to squeeze out the moisture as the zucchini will add natural moisture to the brownies.
- Mix Wet Ingredients: In a large mixing bowl, combine the grated zucchini, melted coconut or avocado oil, maple syrup (or honey if not vegan), and vanilla extract. Stir well to combine.
- Combine Dry Ingredients: In another bowl, whisk together the whole wheat or oat flour, unsweetened cocoa powder, baking soda, salt, and optional cinnamon until fully mixed.
- Combine Wet and Dry Mixtures: Stir the dry ingredient mixture into the wet ingredients until just combined, being careful not to overmix to keep the brownies tender.
- Add Chocolate and Nuts: Fold in the dark chocolate chips and chopped nuts if using, distributing them evenly throughout the batter.
- Transfer Batter to Pan: Spread the brownie batter evenly into your prepared baking pan, smoothing the top with a spatula.
- Bake the Brownies: Place the pan in the preheated oven and bake for 25 to 30 minutes. Check doneness by inserting a toothpick into the center; it should come out with moist crumbs but not wet batter.
- Cool and Serve: Allow the brownies to cool completely in the pan before cutting into squares to ensure they hold their shape and have the best texture.
Notes
- You can substitute the whole wheat flour for oat flour for a gluten-free option if your oat flour is certified gluten free.
- The brownies are naturally sweetened with maple syrup, but you can use honey if not strictly vegan.
- Make sure not to overbake to avoid dry brownies; they should be moist in the center.
- The zucchini adds moisture and nutrients without needing to squeeze out the liquid.
- Optional add-ins like nuts and dark chocolate chips enhance texture and flavor but can be omitted if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
