Vegan Zucchini Brownies
Prep time: 
Cook time: 
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Serves: 16 brownies
Simply A (RD) Fact: Zucchini is a great source of vitamin C, which is important for wound healing!
  • 1¼ cup all-purpose flour
  • ¼ cup + 2 tablespoons natural cocoa powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon instant espresso powder
  • ¼ teaspoon salt
  • ½ cup granulated sugar
  • ¼ cup brown sugar, packed
  • ½ cup unsweetened applesauce
  • 1 teaspoon white vinegar
  • ½ teaspoon vanilla extract
  • 2 cups of shredded zucchini - do not drain/squeeze after grating!
  • ½ cup vegan chocolate chips + extra for garnish
  1. Preheat your oven to 350 degrees. Grease a 9x9-inch baking pan with cooking spray and then line the bottom with a parchment paper sling. Create a parchment paper sling to line the pan. Cut two 9"x12" pieces of parchment paper. Lay each piece in the pan, ensure the bottom and sides are covered (one piece goes one way and the other piece goes the other). Clip excess parchment to the sides of the pan with binder clips. Set aside
  2. In a large bowl, combine flour, cocoa, baking soda, baking powder, espresso powder, and salt. Whisk to combine. Set aside.
  3. In a small bowl, combine sugar, brown sugar, applesauce, vinegar, and vanilla. Stir to combine.
  4. Pour the wet ingredients over the dry ingredients. Stir to combine - batter will be very dry.
  5. Add in the zucchini and stir to combine. Add in the chocolate chips - stir to combine.
  6. Pour the batter into the prepared baking pan. Spread the batter out evenly. Sprinkle the top with additional chocolate chips. Bake the brownies for 25-30 minutes until the brownies are set. Allow the brownies to cool before cutting!
Nutrition Information
Serving size: 1 brownie Calories: 109 calories Fat: 2gm Saturated fat: 1gm Carbohydrates: 23gm Sodium: 107mg Fiber: 1.5gm Protein: 2gm Cholesterol: 0mg
Recipe by Simply A (RD) Foodie at