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Vegan Zucchini Brownies

Dry Ingredients:

  • 2 ½ c. All-Purpose Flour
  • ½ c. cocoa powder (my favorite is Rodelle Gourmet Baking Cocoa)
  • 1 ¾ c. sugar
  • 1 tsp. salt
  • ½ tsp. baking powder
  • ½ tsp. baking soda

Wet Ingredients:

Additional Ingredients:

Vegan Chocolate Frosting


  • Preheat your oven to 325ᵒF
  • Whisk together flour, cocoa powder, sugar, salt, baking powder and baking soda in a bowl and set aside.
  • Mix flax meal and water to create your “flax eggs”, then incorporate espresso powder.
  • Pour your flax egg mixture into the bowl of a standing mixer along with, avocado oil, vanilla, coconut oil, and full-fat coconut milk. Mix for about a minute or until combine.
  • Then add in your dry ingredients and mix until incorporated.
  • Remove from your mixer and fold in zucchini and vegan chocolate chips.
  • Grease a cookie sheet (that has slightly raised edges, about 2 cm) with coconut oil.
  • Spread out the brownie batter evenly and bake at 325ᵒF for 40-45 minutes, or until a toothpick inserted comes out clean.
  • While the brownies bake, make the frosting.
  • Put your silken tofu, maple syrup, vanilla and melted vegan chocolate chips into a blender. Blend until combined, scraping down the sides for any chocolate that might get stuck.
  • Once your brownies are out of the oven, let them cool for about 30 minutes.
  • Once they have cooled, evenly spread the chocolate frosting on your brownies.
  • Stick the brownies in the refrigerator for 10-30 minutes to allow the frosting to set.
  • Cut your brownies to serve & enjoy!



These are some of the specific brands I prefer for this recipe – As an Amazon Associate, I earn from qualifying purchases.

- Enjoy Life Chocolate Chips

- Hu Baking Gems

- Medaglia D'Oro Instant Espresso Powder

Rodelle Gourmet Baking Cocoa

- Chosen Foods Avocado Oil


Vegan brownies, cut in squares, on a white tray with a server, on a white marble counter top. 


happy eating!



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