If you’re searching for the ultimate chocolate fix but want to keep things light and wholesome, you’ll absolutely love these Vegan Zucchini Brownies Without Added Sugar. They are the perfect balance of fudgy and tender, thanks to a clever mix of plant-based ingredients, and you’d never guess there’s no refined sugar in sight—a true treat for anyone longing for a chocolate dessert with a healthy twist!

Vegan Zucchini Brownies Without Added Sugar Recipe - Recipe Image

Ingredients You’ll Need

This recipe uses a short list of simple, power-packed ingredients that work together to create the deepest chocolate flavor and a moist, melt-in-your mouth texture. Each element brings something special—from natural sweetness and richness to a hidden veggie boost!

Zucchini: Adds unbeatable moisture and sneaky nutrition without any hint of veggie flavor—be sure to squeeze out the extra liquid for the best texture.
Creamy Unsweetened Almond Butter: Brings richness and a silky texture to these brownies, acting as a delicious plant-based fat.
Unsweetened Applesauce: Naturally sweetens and binds the batter, reducing the need for extra sugar while keeping everything tender.
Vanilla Extract: Lifts and rounds out the chocolate flavor, giving a lovely warmth to every bite.
Oat Flour: Makes these brownies wonderfully soft and gluten-free (if certified GF oats are used).
Unsweetened Cocoa Powder: The star for rich, deep chocolate flavor with no bitterness—choose a good-quality variety for best results.
Baking Soda: Ensures your brownies rise just enough to stay fudgy yet light.
Salt: Just a touch really intensifies the chocolate, highlighting every nuance.
Cinnamon: A subtle spice that adds warmth and depth without stealing the show.
Chopped Walnuts or Pecans (optional): For a bit of crunch and a boost of healthy fats and protein throughout.
Unsweetened Dark Chocolate Chips or Chunks: Adds pockets of gooey chocolate, making every bite extra decadent without extra sugar.

How to Make Vegan Zucchini Brownies Without Added Sugar

Step 1: Prepare and Preheat

First things first: preheat your oven to 350°F (175°C). Take an 8×8-inch baking dish and either lightly grease it or line it with parchment paper—the parchment makes it super easy to lift the brownies out later, which is perfect if you’re aiming for neat squares. This step sets you up for brownie success!

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine the almond butter, unsweetened applesauce, vanilla extract, and the finely grated, squeezed zucchini. Stir everything together until you have a uniform, glossy mixture. The applesauce lends natural sweetness while the zucchini gives moisture without affecting the taste—trust the process!

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the oat flour, cocoa powder, baking soda, salt, and cinnamon. Giving these ingredients a good stir ensures the cocoa and leavening disperse evenly throughout the batter, preventing any clumps and keeping the brownies light and flavorful.

Step 4: Bring Everything Together

Pour the dry ingredients into the wet mixture and stir gently until just combined. Avoid overmixing—stop as soon as you no longer see dry flour, so your brownies will be delightfully tender and fudgy. If you’re using nuts and chocolate chips, fold them in now for even distribution and unbeatable texture.

Step 5: Bake and Cool

Spread the batter evenly into your prepared baking dish, smoothing the top with a spatula. Slide the pan into the oven and bake for 28 to 32 minutes. Your Vegan Zucchini Brownies Without Added Sugar are done when a toothpick inserted in the center comes out with just a few moist crumbs. For ultimate fudginess, resist the urge to cut them right away—cool them completely in the pan before slicing.

How to Serve Vegan Zucchini Brownies Without Added Sugar

Garnishes

Give your brownies a little flourish by dusting them with a touch of extra cocoa powder or a sprinkle of flaky sea salt right before serving. You can also add a few extra dark chocolate chunks on top while they’re cooling, so they gently melt into the surface for a glossy finish.

Side Dishes

Pair these brownies with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream for a dreamy dessert combo. Fresh summer berries like raspberries or strawberries are a perfect match—their tartness balances the rich chocolate flavors beautifully.

Creative Ways to Present

Try stacking brownie cubes into towers and threading them with fresh fruit on skewers for a fun party platter, or crumble them over vegan yogurt for a chocolate parfait. For special occasions, drizzle each slice with melted nut butter or your favorite date caramel.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Vegan Zucchini Brownies Without Added Sugar in an airtight container. They’ll stay fresh on the counter for up to 2 days, but I love chilling them—the texture becomes even more decadent and fudgy after a night in the fridge.

Freezing

If you want to make a double batch or save some for later, these brownies freeze beautifully. Let them cool completely, then slice and layer with parchment in a freezer-safe container. They’ll keep for up to 2 months—simply thaw at room temperature or in the fridge before enjoying.

Reheating

For a gooey treat, pop a chilled or room temperature brownie in the microwave for 10 to 15 seconds. The chocolate chunks will melt slightly, making them taste fresh and just-baked. You can also warm them gently in a low oven for a similar effect.

FAQs

Can I make these brownies nut-free?

Absolutely! Swap the almond butter for sunflower seed butter or tahini, and simply leave out the walnuts or pecans. The brownies will still be ultra-moist and satisfying, with that same deep chocolate flavor.

Why do I need to squeeze the zucchini?

Squeezing out excess moisture from your zucchini is essential—it prevents your batter from becoming too watery and ensures perfectly fudgy Vegan Zucchini Brownies Without Added Sugar every time.

Can I use other flours?

Oat flour gives these brownies their signature soft crumb, but you can try almond flour for a slightly denser texture or a gluten-free blend. Avoid coconut flour, which is too absorbent and will make the brownies dry!

Is it possible to add more sweetness?

Certainly! If you prefer a bit more sweetness, add 2–3 tablespoons of date syrup or maple syrup to the wet ingredients. It won’t compromise the integrity of Vegan Zucchini Brownies Without Added Sugar, and you’ll still avoid refined sugar.

How do I know when the brownies are done?

Keep an eye out for a set center and a toothpick that comes out with moist crumbs (not wet batter). Overbaking will dry out your brownies, so start checking around the 28-minute mark for that perfect fudgy bite.

Final Thoughts

Whether you’re looking for a healthier dessert, a crowd-pleaser that checks allergy-friendly boxes, or simply a fabulous chocolate treat, you can’t go wrong with Vegan Zucchini Brownies Without Added Sugar. I can’t wait for you to whip up a batch—don’t be surprised when everyone asks for the recipe!

Vegan Zucchini Brownies Without Added Sugar Recipe

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4.9 from 22 reviews

Author: admin
Total Time: 45 minutes
Yield: 12 brownies 1x
Diet: Vegan

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Description

Indulge in these decadent Vegan Zucchini Brownies Without Added Sugar for a guilt-free treat that’s rich in flavor and fudgy in texture. Packed with wholesome ingredients, these brownies are a delightful way to enjoy a sweet moment without refined sugar.

Ingredients

Scale

Wet Ingredients:

1 ½ cups finely grated zucchini, excess liquid squeezed out
1/2 cup creamy unsweetened almond butter
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract

Dry Ingredients:

1/2 cup oat flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon

1/2 cup chopped walnuts or pecans (optional)
1/2 cup unsweetened dark chocolate chips or chunks

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and prepare an 8×8-inch baking dish.
Mix wet ingredients: In a large bowl, combine almond butter, applesauce, vanilla, and zucchini.
Combine dry ingredients: In a separate bowl, mix oat flour, cocoa powder, baking soda, salt, and cinnamon.
Combine wet and dry: Add dry ingredients to the wet mixture and stir until just combined. Fold in nuts and chocolate chips if desired.
Bake: Spread the batter in the baking dish and bake for 28-32 minutes until set.
Cool and slice: Let the brownies cool completely in the pan before slicing.

Notes

For added sweetness, consider 2–3 tablespoons of date syrup or maple syrup.
Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days for best freshness.
Brownies are extra fudgy when chilled.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American