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Vegan Avocado Zucchini Brownies

A close-up of a rich, dark, fudgy slice of Vegan Avocado Zucchini Brownies on a white plate.
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Make fudgy, moist vegan brownies using avocado and zucchini for texture and healthy fats. This recipe delivers rich chocolate flavor without dairy or eggs.

Ingredients

Scale
  • 1 medium zucchini, grated and squeezed dry
  • 1 ripe avocado, mashed
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 cup almond flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup vegan chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
  2. Grate the zucchini and place it in a clean kitchen towel or paper towels. Squeeze out as much liquid as possible.
  3. In a large bowl, mash the avocado until completely smooth.
  4. Add the granulated sugar, brown sugar, and vanilla extract to the mashed avocado. Mix well until combined.
  5. Whisk in the cocoa powder, all-purpose flour, almond flour, baking powder, and salt until just blended. Do not overmix.
  6. Gently fold in the squeezed zucchini and the chocolate chips, if using.
  7. Spread the batter evenly into the prepared baking pan.
  8. Bake for 25 to 30 minutes. A toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
  9. Let the brownies cool completely in the pan before slicing. Cooling helps them set and become fudgier.

Notes

  • Squeezing the zucchini dry is crucial for preventing soggy brownies.
  • For an oil-free option, ensure your avocado is very ripe for maximum creaminess.
  • You can substitute almond flour with more all-purpose flour if needed, but the texture may be slightly less tender.

Nutrition

Find it online: https://savoryskies.com/vegan-avocado-zucchini-brownies/