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

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

Chickpea Flour Zucchini Brownies

Yield: 16 brownies Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes

Print

• Email

Rate

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.

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)

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

1. Preheat the oven to 350°F/180°C and grease or line an 8x8 inch baking pan. Set aside. 
2. In a large mixing bowl whisk together the chickpea flour, cocoa powder, sugar, salt and baking soda until combined and no lumps remain.
3. Stir in the melted coconut oil, maple syrup and vanilla extract until a thick batter forms.
4. 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.
5. 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.
6. 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.
7. Remove from the oven and let cool at least 30 minutes before cutting into squares.

Notes

• 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.

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Course: Desserts Cuisine: American