Description
Indulge in these rich, fudgy vegan zucchini brownies made with shredded zucchini, nut butter, and plant-based ingredients. A healthy, gluten-free treat that swaps refined flour and sugar for rolled oats and natural sweeteners—perfect for satisfying chocolate cravings without guilt.
Ingredients
1 cup rolled oats (or 1 cup oat flour)
1 cup shredded zucchini (moisture removed)
1/2 cup almond butter (or peanut butter)
1/3 cup maple syrup
1/4 cup coconut sugar (or brown sugar)
1/4 cup melted coconut oil
1/2 cup milk (almond, oat, or coconut)
1 cup cocoa powder
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp salt
1 tsp instant coffee powder (optional)
4 tbsp flaxseed meal mixed with 2 tbsp water (to replace eggs)
Instructions
Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
Add rolled oats to a food processor and pulse until ground into a flour-like texture (skip if using oat flour).
In a bowl, combine zucchini, flaxseed mixture, almond butter, maple syrup, coconut sugar, coconut oil, milk, and vanilla. Mix until smooth.
Add cocoa powder, baking soda, salt, and coffee powder (if using). Stir until well combined.
Transfer batter to the prepared pan and press evenly into shape.
Bake for 30-35 minutes, until a toothpick inserted in the center comes out with a few crumbs.
Cool completely before slicing into 8-10 squares.
Notes
Use a microplane grater to shred zucchini for easier moisture removal.
Store in an airtight container for up to 3 days or freeze for 2 months.
For a nut-free version, substitute sunflower seed butter.
Coconut oil can be replaced with melted oat milk if preferred.
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 10g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg