If you’re on the lookout for a delicious treat that feels indulgent yet is surprisingly wholesome, this Vegan Zucchini Brownies Without Added Sugar Recipe will be your new best friend. Imagine fudgy, rich brownies where shredded zucchini sneaks in moisture and nutrition without overwhelming the chocolatey goodness you’re craving. The best part? These brownies use natural sweetness from maple syrup, leaving out any refined sugars, so every bite is guilt-free and wonderfully satisfying. Whether you want a snack that loves you back or a dessert to impress your health-conscious friends, this recipe truly hits the sweet spot.
Ingredients You’ll Need
These ingredients are simple, easy to find, and each one plays a key role in creating the perfect balance of moistness, flavor, and texture in your brownies. Together, they transform humble zucchini into a decadent and nutritious treat.
- 1 cup grated zucchini: Adds moisture and subtle freshness, no need to squeeze out the liquid.
- 1/4 cup melted coconut or avocado oil: Provides richness and keeps the brownies tender.
- 1/3 cup maple syrup (or honey for non-vegan): Natural sweetness that complements the cocoa beautifully.
- 1 tsp vanilla extract: Enhances all the flavors with a warm, fragrant note.
- 1/2 cup whole wheat or oat flour: Supplies structure with a wholesome, nutty touch.
- 1/3 cup unsweetened cocoa powder: Packs in that deep, chocolatey intensity.
- 1/2 tsp baking soda: Helps the brownies rise just enough for a soft crumb.
- 1/4 tsp salt: Balances sweetness and deepens flavor complexity.
- 1/2 tsp cinnamon (optional): Adds a subtle warm spice twist, perfect if you’re feeling adventurous.
- 1/3 cup dark chocolate chips or chopped dark chocolate: Melts into gooey pockets of chocolatey bliss.
- 1/4 cup chopped nuts (optional): Introduces crunch and contrast to the fudgy texture.
How to Make Vegan Zucchini Brownies Without Added Sugar Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Grease your 8×8-inch baking pan or line it with parchment paper to make sure your brownies come out cleanly. Getting this part right means smooth slicing later on.
Step 2: Grate the Zucchini
Grab fresh zucchini and grate it finely. Don’t bother squeezing out the moisture — it actually helps keep the brownies delightfully soft and moist. Plus, it’s one less step in your prep.
Step 3: Mix the Wet Ingredients
In a large bowl, combine the grated zucchini, melted coconut or avocado oil, maple syrup (or honey if you’re not keeping it vegan), and vanilla extract. Stir until everything is well mixed and the syrup is evenly distributed.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together your whole wheat or oat flour, unsweetened cocoa powder, baking soda, salt, and cinnamon if you’re using it. This ensures even distribution of the leavening agent and spices, which helps with consistent flavor.
Step 5: Bring It All Together
Slowly stir the dry mix into the wet ingredients. Be gentle and just combine — overmixing can make your brownies tough, and that’s the last thing you want when aiming for fudgy perfection.
Step 6: Add Chocolate Chips and Nuts
Fold in dark chocolate chips and chopped nuts if desired. These add exciting bursts of melting chocolate and crunchy texture which make every bite interesting and satisfying.
Step 7: Bake Your Brownies
Spread the batter evenly into your prepared pan. Place it in the oven and bake for 25 to 30 minutes. You’ll know they’re ready when a toothpick inserted comes out with moist crumbs clinging to it — perfectly fudgy, not dry.
Step 8: Cool Before Slicing
Let your brownies cool completely in the pan. This step is essential for them to set properly, making cutting neat squares much easier and maintaining the indulgent texture.
How to Serve Vegan Zucchini Brownies Without Added Sugar Recipe
Garnishes
A light dusting of cocoa powder or powdered sugar (if you choose to add a touch more sweetness) is lovely. Fresh berries or a dollop of coconut whipped cream also complement these brownies beautifully, brightening the rich chocolate flavors naturally.
Side Dishes
These zucchini brownies shine on their own but pairing them with a scoop of coconut or vanilla almond milk ice cream turns them into a decadent dessert. For a snack, they’re brilliant alongside your favorite brewed coffee or a glass of cold almond milk.
Creative Ways to Present
For a fun twist, cut brownies into bite-sized cubes and serve on skewers with fresh fruit. Or create a layered dessert by crumbling brownies over a chia pudding or vegan yogurt parfait — a guaranteed crowd-pleaser with textures and flavors that delight.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your brownies in an airtight container at room temperature for about 2 days. For longer freshness, keep them refrigerated where they can last up to a week, staying moist and delicious.
Freezing
These brownies freeze very well. Wrap individual squares tightly in plastic wrap and place in a freezer-safe container or bag. When you want a treat, thaw at room temperature or warm gently in the microwave for a moist, fresh-from-the-oven experience.
Reheating
To bring back that fresh-baked vibe, reheat brownies in a low oven (around 300°F) for 5 to 7 minutes, or pop a piece in the microwave for 15-20 seconds. This melts the chocolate chips slightly and revives the fudgy texture perfectly.
FAQs
Can I use regular sugar instead of maple syrup?
While regular sugar can work, the maple syrup adds moisture and natural sweetness that helps keep these brownies soft and balanced, so it’s best to stick with it for the intended texture and flavor.
Do I have to use zucchini?
Zucchini is key because it adds moisture without a strong flavor. You could try grated carrots or mashed pumpkin for variation, but zucchini remains the classic choice for these specific vegan brownies.
Are these brownies gluten-free?
If you opt for oat flour that is certified gluten-free, then yes. Just be sure your other ingredients, like baking soda and chocolate chips, are also gluten-free to avoid contamination.
Can I use coconut sugar instead of maple syrup?
Coconut sugar is less liquid and more granular, so swapping it directly isn’t ideal. If you’d prefer coconut sugar, consider adding a tablespoon or two of plant-based milk to compensate for the moisture.
How do I make these brownies more chocolatey?
Adding extra dark chocolate chips or a sprinkle of cocoa nibs on top before baking amps up the chocolate flavor. You can also increase the cocoa powder slightly but be mindful of the taste becoming bitter.
Final Thoughts
If you’ve been searching for a wholesome, scrumptious treat that doesn’t sacrifice flavor or your health goals, this Vegan Zucchini Brownies Without Added Sugar Recipe is an absolute must-try. Every bite is a delightful celebration of moisture, sweetness, and rich cocoa, all beautifully balanced without refined sugar. I promise once you make these, they’ll become a staple in your kitchen for gatherings, snacks, or whenever a chocolate craving strikes.
Print
Vegan Zucchini Brownies Without Added Sugar Recipe
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Delicious and moist vegan zucchini brownies made without added refined sugar, sweetened naturally with maple syrup, and packed with wholesome ingredients like whole wheat flour and dark chocolate. These brownies offer a healthy twist on a classic treat, perfect for a guilt-free dessert or snack.
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 Oven: Preheat your oven to 350°F (175°C). Prepare an 8×8-inch baking pan by lining it with parchment paper or lightly greasing it to prevent sticking.
- Prepare Zucchini: Grate the zucchini and set it aside. There is no need to squeeze out the moisture from the zucchini, as it helps keep the brownies moist.
- Mix Wet Ingredients: In a large bowl, combine the grated zucchini, melted coconut or avocado oil, maple syrup (or honey), and vanilla extract. Stir until well blended.
- Whisk Dry Ingredients: In a separate bowl, whisk together the whole wheat or oat flour, unsweetened cocoa powder, baking soda, salt, and cinnamon if using, ensuring these are evenly mixed.
- Combine Mixtures: Gradually stir the dry ingredients into the wet ingredient mixture until just combined. Be careful not to overmix to keep the brownies tender.
- Add Chocolate and Nuts: Fold in the dark chocolate chips or chopped chocolate, and the chopped nuts if you choose to use them, distributing them evenly throughout the batter.
- Transfer to Pan: Spread the batter evenly into the prepared baking pan, smoothing the top with a spatula for an even surface.
- Bake: Bake in the preheated oven for 25 to 30 minutes until a toothpick inserted into the center comes out with moist crumbs but not wet batter.
- Cool and Serve: Allow the brownies to cool completely in the pan before cutting into squares for best texture and easier slicing.
Notes
- Do not squeeze the zucchini as the moisture helps keep the brownies soft and fudgy.
- Substitute honey with maple syrup to keep the recipe fully vegan.
- Try using oat flour for a gluten-free option, ensuring the oats are certified gluten-free.
- The cinnamon is optional but adds a nice depth of flavor to the brownies.
- Make sure to cool the brownies completely before cutting to avoid crumbling.
- You can store these brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
