Zucchini Brownies (Vegan)

READY IN: 40mins
Recipe by Veggie_Girl

Another way to use the produce of my over-productive zucchini plant in the garden! Sneaking vegetables and fruit into a brownie is also a plus!

Top Review by Maeven6

I changed it a bit because I HATE applesauce being used as a substitute for oil. I used peanut butter once and a large avocado another both worked wonderful. Also, I used a bit of soy milk to wet the dry ingredients a bit to make it mixable and added two tablespoons of flax/chia egg mixed with 6 tablespoons of water. You could also use 2 Tablespoons of arrowroot powder or Ener-G egg replacer. It so helps to have a nice sticky crumb. Otherwise all was left the same, oops no I used a multi-grain Atta flour but again that worked well. Doing another batch tonight!!

Ingredients Nutrition


  1. Preheat oven to 350 and spray a 9x13 baking pan with cooking spray.
  2. In a large bowl, mix together the applesauce, sugar, syrup and vanilla.
  3. Combine the flour, cocoa, baking soda, and salt - stir into wet ingredients (it will look pretty dry at this point - don't worry, it moistens up with the zucchini. However, if necessary, add a little more applesauce).
  4. Stir in zucchini - if batter is still too dry, add a couple tbs of applesauce.
  5. Add any optional ingredients (walnuts, chocolate chips).
  6. Spread into baking pan. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.

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