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!
Lemon-Zucchini Pancakes with Berry Syrup (gluten free)
Zucchini Coconut Chocolate Chip Cookies
Whole Food Plant Based Lasagna
Zucchini Brownies (WFPB, Vegan, Oil-free)
Ingredients
- 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)
Instructions
- Line an 8x8 square pan with parchment paper or grease it. Preheat oven to 350.
- Stir the dry ingredients together in a large bowl.
- Add the maple syrup, almond butter, and zucchini. Stir well. Pour into pan, and sprinkle additional chocolate chips on top, if desired.
- 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.
- Enjoy with a glass of plant milk, or along with a serving of nice cream. Yum!
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