Use up your excess zucchini this summer with these extra fudgy, double-chocolate, vegan zucchini brownies. These brownies are made all in one bowl with healthy, plant based ingredients. Chickpea flour binds everything together, maple syrup and coconut sugar add a natural sweetness and grated zucchini ties it all together to make for a super rich, moist and chocolatey treat! | Gluten Free + Grain Free
Tis the season for all things zucchini! Since I shared a zucchini salad recipe earlier in the week I figure we could do with a little chocolate to balance things out, ya know?
So let’s get to it!
How to Make these Vegan Zucchini Brownies
Altogether these brownies are super easy to make. Once you’ve grated your zucchini the steps more like traditional baking:
- Whisk together the dry ingredients
- Mix in the wet ingredients – zucchini last
- Stir in any potential add-ins (chocolate chunks, walnuts, etc)
- Bake, cool & enjoy!
Zucchini Notes & Tips
- Don’t worry about squeezing out all the excess moisture from the zucchinis – the chickpea flour needs it.
- Grate your zucchini using the medium size holes on the box grate. The small holes are
- Lightly pack your measuring cups – don’t stuff them full.
Vegan Zucchini Brownies Tips & FAQ’s
Can I use another type of flour?
- I have not tested this recipe using another type of flour so I can’t yet say for sure, but I don’t recommend it with this recipe. Chickpea flour has excellent binding properties making it a great option for gluten free+ vegan baking – without it in this particular recipe I’m not sure how well the brownies would hold together.
Can I replace the maple and/or coconut sugar?
- Maple syrup can be replaced with another liquid sweetener like honey (not vegan), agave or brown rice syrup.
- Coconut sugar can be replaced with white caster sugar or light brown sugar.
- I don’t recommend reducing the amount of sweeteners here – brownies need sugar to be fudgy. The sweeteners also help hide the taste of chickpea flour.
How do I store these vegan zucchini brownies?
- Brownies can be kept out, covered at room temperature for a day. Beyond a day, keep them in the fridge for a week.
Can I freeze these brownies?
- Yes! Leftovers can be kept in an airtight container in the freezer for up to 4 months.
Can I use canned or soaked chickpeas in place of chickpea flour?
- No. Hydrated chickpeas taste and behave very differently from the flour. You cannot interchange chickpea flour recipes with whole chickpeas without changing a lot of other things as well.
DO NOT TASTE THIS BATTER BEFORE COOKING
- Raw chickpea flour tastes like sadness – I cannot stress that enough. Cooked chickpea flour on the other hand is totally fine. There is usually a slight, bean-y kind of taste that you can sometimes detect. When it comes to sweets and desserts I find a lot of success using chickpea flour in conjunction with chocolate as that’s usually great for masking the taste that some people can find undesirable.
If you really want to treat yourself then I recommend enjoying a warm brownie with a generous scoop of vanilla ice cream and maybe even a drizzle of hot fudge over the top. You deserve it!
More Zucchini Recipes You Might Enjoy:
- Paleo Zucchini Bread
- Chocolate Chip Oat Zucchini Cookies
- Zucchini Crust Breakfast Pizza
- Zucchini Breadsticks
- Almond Flour Paleo Zucchini Brownies
- Chocolate Zucchini Bread
- Gluten Free Zucchini Bread
Chickpea Flour Zucchini Brownies
Use up your excess zucchini this summer with these extra fudgy, double-chocolate, vegan zucchini brownies. These brownies are made all in one bowl with healthy, plant based ingredients.
- 1 1/2 cup chickpea flour (150 g)
- 1/2 cup cocoa powder (42 g)
- 6 tablespoons coconut sugar or white caster sugar
- 1 teaspoon salt
- 1 1/2 teaspoon baking soda
- 1/2 cup melted coconut oil (104 g)
- 3/4 cup maple syrup
- 2 teaspoons vanilla extract
- 2 zucchinis, about 8 inches long, grated
- 3/4 cup dairy free chocolate chunks or chips (128 g)
- Preheat the oven to 350°F/180°C and grease or line an 8x8 inch baking pan. Set aside.
- In a large mixing bowl whisk together the chickpea flour, cocoa powder, sugar, salt and baking soda until combined and no lumps remain.
- Stir in the melted coconut oil, maple syrup and vanilla extract until a thick batter forms.
- Stir in the the shredded zucchini until fully mixed throughout - the batter will now have a lot more moisture to it and be easier to mix.
- Pour the brownie batter into the prepared baking pan and spread out to an evenly layer. Place in the middle of the oven and bake for 30-35 minutes.
- To check if the brownies are done: insert a toothpick or a knife into the centre of the brownies. If the pick/knife comes out almost completely clean then you're done. A few crumbs left behind are alright.
- Remove from the oven and let cool at least 30 minutes before cutting into squares.
- You can use honey (not vegan), agave or brown rice syrup in place of the maple syrup. You can also use white caster sugar or light brown sugar in place of the coconut sugar.
- You can use another neutral flavoured oil in place of the coconut sugar.
- DO NOT TASTE THE BATTER: Raw chickpea flour tastes bad. Cooked chickpea flour on the other hand is totally fine.
More gluten free vegan chocolate recipes
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Dared to lick the sadness of raw chickpea batter 😝 Thumbs up from my three boys —-two who are on Vegan/GF/Grain Free etc etc diet. The amount of batter filled a 9×11” pan. More cake like than brownie texture. Tried to put vegan white chocolate chips on the top to increase temptation but they sank during the baking into poke holes. Did not see even one bit of green skin from zucchini—-boys kept asking which special ingredient I trialing this time lol. Would like to adapt this recipe with stevia or xylitol as we are eventually trying to do an Anti Candida yeast diet as well. Thanks for doing the leg work on recipe development and sharing!
I am shocked at how good these are. Seriously, after no sweets for over a month, these are pure Heaven. Will make again for sure!
Great Recipe for Vegan/GF baking. Made for the first time tonight and approved by the allergic kid. I find this brownie more cake like consistency and not the typical dense chewy brownie of the non allergy world. I would like to try again and see what might make it more similar to that type of brownie. My zucchinis were pretty big therefore I cut back the Maple syrup to half cup. I read somewhere to let GF batter sit before baking, so I waited about 20 mins. The amount of batter fit a rectangular baking pan. The best part was that the kids did not know or see the zucchini in it!
These are so good! I would never know that they are not made with wheat flour nor would I know that they have zucchini in them. I am shifting to gluten-free so will be making these all the time now. Some substitutions and additions I made are below.
– 1/2 cup raspberry jam + 1/4 cup honey instead of maple syrup (not available here)
– Added 1 teaspoon coffee granules
– Did a mix of half dark cocoa and half normal cocoa powder
– Caster sugar instead of brown/coconut
Where I live I could only find small packs of vanilla flavoured sugar, so with the addition of those, my brownies were quite sweet, so next time I make them I will reduce the amount of dry sugar. I liked the honey and jam addition and will keep those. Thank you for sharing this recipe, I am so happy I found it!
These look so fudgy and decadent! I can’t believe that they are healthier for you. Wow! 🙂
When my bumper crop of zucchini comes in this is going to be the first recipe I make!
“Raw chickpea flour tastes like sadness” – this has to be my favorite line in a food blog ever!! I’ll be sure and not taste the batter! I can’t wait to try these brownies.
Oooh zucchini is such an awesome addition to these brownies!
Delicious and moist we love this recipe and will make them all summer long the kids loved them!
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