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!

vegan Zucchini Brownies cut into squares

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.

Chickpea Flour Zucchini Brownies collage

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 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 and can’t be interchanged with chickpea flour recipes 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:

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Yield: 16 brownies

Chickpea Flour Zucchini Brownies

Image may be NSFW.
Clik here to view. Chickpea Flour Zucchini Brownies up close

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.

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

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)

Instructions

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