If you think decadence and healthy eating can’t share the same plate, let me introduce you to Vegan Zucchini Brownies Without Added Sugar. These ridiculously fudgy, chocolatey bites are my go-to treat when I want something sweet after dinner without sabotaging my feel-good routine. The magic? Zucchini brings moisture, applesauce and almond butter add richness and depth, and cocoa makes each square deeply chocolaty. Made in just one bowl and ready in about half an hour, this recipe is perfect for anyone who loves dessert but wants to keep things light, vegan, and free of refined sugars!

Vegan Zucchini Brownies Without Added Sugar Recipe - Recipe Image

Ingredients You’ll Need

Don’t let the stunning flavor of these brownies fool you — all their magic comes from a handful of humble ingredients. Each element brings something crucial, whether it’s richness, structure, or chocolate power, so let’s take a closer look at why every item is essential.

Zucchini: Adds tons of moisture and makes the brownies unbelievably soft, without any strong veggie taste.
Unsweetened applesauce: Naturally sweetens the batter while keeping it oil-free and extra fudgy.
Creamy unsweetened almond butter: Gives body, healthy fats, and a subtle nutty undertone.
Vanilla extract: Rounds out and enhances all the chocolate and fruit flavors.
Whole wheat flour: Brings wholesome structure and a light, nutty backdrop to the brownies.
Unsweetened cocoa powder: Delivers that deep, classic chocolate taste everyone craves in a brownie.
Baking soda: Helps give just enough lift for tender, not cakey, brownies.
Baking powder: Enhances the rise, making sure your brownies are soft, not dense.
Salt: A small pinch brings out the best in chocolate and balances the sweetness.
Dairy-free dark chocolate chips (optional): Perfect for a little added decadence or if you want extra chocolate bursts without any sugar overload.

How to Make Vegan Zucchini Brownies Without Added Sugar

Step 1: Prepare Your Pan and Preheat the Oven

Start by preheating your oven to 350°F so it’s ready when your batter is. Line an 8×8-inch baking pan with parchment paper. This makes both removing the brownies and cleaning up afterward laughably easy—no scraping or sticking to worry about!

Step 2: Mix the Wet Ingredients

In a large bowl, combine your finely grated zucchini, unsweetened applesauce, creamy almond butter, and vanilla extract. Mix everything together until it’s smooth and somewhat glossy. Don’t worry if it looks thinner than traditional batters—that’s exactly what makes these brownies so moist and luscious.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the whole wheat flour, unsweetened cocoa powder, baking soda, baking powder, and salt. This step prevents lumps and ensures all the leavening agents get evenly distributed, which is especially important in vegan baking.

Step 4: Bring Wet and Dry Together

Gradually add the dry mixture into your wet ingredients, stirring gently until just combined. Avoid over-mixing; a few streaks of flour are just fine and will disappear as the batter bakes. If you’re using chocolate chips (and I highly recommend you do), now is the time to fold them in for delightful chocolatey pockets in every bite.

Step 5: Bake the Brownies

Pour your batter into the lined pan and spread it evenly—an offset spatula works wonders for this. Slide it into the oven and bake for 25 to 30 minutes. You’re looking for a center that’s set but still fudgy, so a toothpick inserted should come out with just a few moist crumbs.

Step 6: Cool and Slice

The toughest part: let your Vegan Zucchini Brownies Without Added Sugar cool completely in the pan. This helps them firm up and makes slicing easy. If you’re impatient (I get it!), a brief chill in the fridge will speed things up and intensify the fudgy factor.

How to Serve Vegan Zucchini Brownies Without Added Sugar

Garnishes

If you want these brownies to look as amazing as they taste, a simple garnish can go a long way. Dust them with a little extra cocoa powder, scatter some more chocolate chips on top while warm, or add a scatter of flaky sea salt for a gourmet touch.

Side Dishes

While these brownies truly shine on their own, pairing them with a scoop of non-dairy vanilla ice cream or a dollop of coconut whipped cream sends them right over the top. A handful of fresh berries brings a gorgeous pop of color and a tart contrast to all that chocolatey goodness.

Creative Ways to Present

You can cut the brownies into fun shapes with cookie cutters for special occasions, layer them in a parfait glass with fruit and vegan yogurt, or even crumble them over smoothie bowls. The sky’s the limit for how you show off your Vegan Zucchini Brownies Without Added Sugar!

Make Ahead and Storage

Storing Leftovers

These brownies keep beautifully in the refrigerator, covered tightly or in an airtight container. In fact, storing them cold actually makes them chewier and fudgier, so they’re a fantastic make-ahead treat.

Freezing

To freeze, simply wrap each cooled square in parchment or wax paper and place in a freezer-safe bag or container. They’ll keep for up to three months. When you get a craving, just thaw at room temp or pop into the fridge overnight.

Reheating

If you love warm brownies, a few seconds in the microwave (about 10–15 seconds per piece) brings them back to life. Top with a little extra almond butter or vegan chocolate sauce if you’re going for dessert nirvana!

FAQs

Can I make Vegan Zucchini Brownies Without Added Sugar gluten-free?

Absolutely! Simply swap the whole wheat flour for your favorite 1:1 gluten-free baking blend. Double-check that your cocoa powder and chocolate chips are gluten-free as well, and you’re all set.

Do I need to peel the zucchini?

No need to peel! The skin is tender and disappears into the batter, plus it adds a fleck of color and keeps the brownies extra nutritious.

Can I substitute another nut or seed butter for almond butter?

Definitely. Try peanut butter for a more pronounced flavor, or sunflower seed butter if you need a nut-free option. Each will change the flavor ever so slightly, but all are delicious.

How do I know when the brownies are baked perfectly?

Look for a slightly firm top that springs back lightly when touched, and a toothpick should come out with moist crumbs rather than wet batter. Keep in mind they’ll continue to set a bit as they cool.

What if I want sweeter brownies but still no added sugar?

If you crave a touch more sweetness, try swapping half of the applesauce for mashed ripe banana. It gives a naturally sweet boost and pairs beautifully with chocolate!

Final Thoughts

If you’re looking to satisfy your sweet tooth without reaching for refined sugar, you have to try these Vegan Zucchini Brownies Without Added Sugar. They’re fuss-free, hugely satisfying, and just happen to sneak a little veggie goodness into every rich, chocolatey bite. Give them a whirl and let yourself indulge in a treat that loves you back—trust me, you’ll never look at brownies the same way again!

Vegan Zucchini Brownies Without Added Sugar Recipe

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4.6 from 30 reviews

Author: admin
Total Time: 35 minutes
Yield: 12 brownies 1x
Diet: Vegan

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Description

Indulge in these Vegan Zucchini Brownies Without Added Sugar for a guilt-free treat that’s moist, chocolatey, and perfect for satisfying your sweet cravings. Made with wholesome ingredients, these brownies are a delightful way to enjoy dessert without any added sugar.

Ingredients

Scale

Wet Ingredients:

1 1/2 cups finely grated zucchini
1 cup unsweetened applesauce
1/2 cup creamy unsweetened almond butter
1 teaspoon vanilla extract

Dry Ingredients:

1 cup whole wheat flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

1/2 cup dairy-free dark chocolate chips (optional, for extra sweetness)

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Instructions

Preheat oven: Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
Mix wet ingredients: In a large bowl, combine grated zucchini, applesauce, almond butter, and vanilla extract until smooth.
Combine dry ingredients: In another bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in chocolate chips if using.
Bake: Spread the batter evenly into the prepared baking pan. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out mostly clean.
Cool and slice: Cool the brownies completely in the pan before slicing into squares.

Notes

For a slightly sweeter brownie, use ripe mashed banana in place of half the applesauce.
These brownies are best stored in the refrigerator for up to 5 days for a fudgier texture.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American