Zucchini Brownies (WFPB, Vegan, oil-free)

Just in time for zucchini season! These brownies use very simple ingredients, a whole cup of zucchini, and no oil, refined flour or sugar. They are SO YUMMY!

We use the natural moisture of zucchini instead of adding liquid. No need to squeeze the water out of the zucchini–we’re using it.

If you’d like a lower-fat treat, you can substitute half the nut butter with applesauce. They might be more cakey and less fudgy, but that’s ok! They are absolutely delicious with a glass of almond milk.


Check out these other whole food plant based zucchini recipes! If you make any, please come back and leave a star rating and review, and share about it on social media. It’s the best way you can support my work!

Zucchini Banana Muffins

Lemon-Zucchini Pancakes with Berry Syrup (gluten free)

Zucchini & Quinoa Fritters

Zucchini Coconut Chocolate Chip Cookies

Saucy Zucchini Basil Pasta

Whole Food Plant Based Lasagna

5 from 6 votes
Zucchini Brownies (WFPB, Vegan, Oil-free)
Prep Time
15 mins
Cook Time
20 mins

Moist, chocolately, and delicious, and yet way healthier than your typical brownie.

Servings: 9 large brownies
Author: Faithful Plateful
  • 3/4 cup whole wheat, spelt, or oat flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup cocoa
  • 1/2 cup almond butter
  • 1/2 cup maple syrup
  • 1 cup shredded zucchini (not squeezed)
  • 1/2 cup chocolate chips (or chopped walnuts)
  1. Line an 8x8 square pan with parchment paper or grease it. Preheat oven to 350.

  2. Stir the dry ingredients together in a large bowl.

  3. Add the maple syrup, almond butter, and zucchini. Stir well. Pour into pan, and sprinkle additional chocolate chips on top, if desired.

  4. Bake for 20 minutes, until firm on the edges. Let them cool completely, as they will finish setting up as they cool. Best if they can cool for at least 2 hours or 1 hour in the fridge, minimum.

  5. Enjoy with a glass of plant milk, or along with a serving of nice cream. Yum!

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  1. So, so yummy! They taste like they’re full of butter and sugar- but they’re not! They’re so fudgy and irresistible. I used oat flour and peanut butter and it worked perfectly.

  2. Oooh, these are divine! I substituted half the almond butter for applesauce. I also didn’t have enough maple syrup, so I used part honey. I used a little more zucchini than it called for and added a teaspoon of vanilla. They turned out moist and delicious. Definitely a good choice for those times when you need a brownie or when you need to take a dessert to an event. They are company-worthy treats!

  3. Wow! These are incredible! I made them for my family and they were shocked when I told them the ingredients. Seriously, so delicious 😋 taste just as good (if not better) than regular brownies, without all the junk ingredients. I’ll be tucking this recipe away for the future!

  4. Wow, these brownies are amazing! I’ll bake mine a little longer next time, but the flavor was extraordinary.
    I made them with walnuts instead of chocolate chips, that was definitely chocolatey enough!

  5. These are good. Just the right amount of chocolate. I did not use the maple syrup instead added more applesauce..they were more cakish but still giving brownie vibes. One last thought-I went to 3 stores looking for vegan dark chocolate chips only to find out they sell them in my local Walmart…who knew?

    1. Amazing that you used applesauce instead of maple syrup! And yes, I do find vegan dark chocolate chips in most stores if I look for organic ones. Glad you found them!

  6. These are my go-to brownies! Love them, and I make them all the time. My sister-in-law taught me to blend the wet ingredients with the zucchini making it easier for her kids to enjoy them without seeing the green flakes. I will make these a hundred times more!!!

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