Sink your teeth into these incredibly fudgy, chocolatey Vegan Zucchini Brownies Without Added Sugar! Packed with wholesome ingredients and naturally sweet thanks to applesauce and zucchini, these brownies prove you don’t need loads of sugar to create a sensational dessert. Every bite is perfectly moist, decadent, and rich, making them an irresistible treat for anyone craving a healthier chocolate fix without compromise. Trust me, these brownies are so good, nobody will ever guess they’re made with zucchini—let alone that there’s no added sugar in sight!
Ingredients You’ll Need
Making Vegan Zucchini Brownies Without Added Sugar is delightfully straightforward, and each ingredient is thoughtfully chosen for flavor and function. Let’s take a look at how every component plays its role in crafting brownies that are both luscious and guilt-free.
- Zucchini: It keeps the brownies incredibly moist and sneaks in extra nutrition—just remember to squeeze out most of the liquid before adding!
- Unsweetened applesauce: This adds natural sweetness and replaces oil, giving a tender crumb without extra fat or sugar.
- Almond butter: Creamy almond butter brings richness and helps bind the brownies, making them dense and fudgy.
- Vanilla extract: A little vanilla opens up the flavors and lifts the chocolate beautifully.
- Whole wheat flour: Adds fiber and body, while keeping the brownies on the wholesome side.
- Unsweetened cocoa powder: The real chocolate punch! Use a quality, dark cocoa for the most decadent outcome.
- Baking soda: Just enough for that perfect rise, so your brownies don’t turn out flat.
- Salt: Balances all the sweetness and accentuates chocolatey depth.
- Cinnamon (optional): A gentle warmth that pairs beautifully with chocolate—try it if you’re feeling adventurous!
- Chopped walnuts or dairy-free chocolate chips (optional): For crunch or extra melty pockets of chocolate—personalize as you wish!
How to Make Vegan Zucchini Brownies Without Added Sugar
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or line it with parchment paper for easy removal later. This ensures your brownies won’t stick and will come out in perfect squares.
Step 2: Blend the Wet Ingredients
In a large mixing bowl, combine the grated zucchini (make sure you’ve squeezed out some of the excess moisture), unsweetened applesauce, almond butter, and vanilla extract. Mix until everything comes together in a thick, well-blended batter—this is the foundation of your Vegan Zucchini Brownies Without Added Sugar, so don’t rush it!
Step 3: Whisk the Dry Ingredients
In another bowl, whisk together the whole wheat flour, unsweetened cocoa powder, baking soda, salt, and cinnamon if you’re using it. Whisking helps evenly distribute the baking soda so you get an even rise and uniform chocolate flavor throughout.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, stirring gently just until no streaks of flour remain. This step is key for maintaining that soft, cakey texture—over-mixing can lead to tough brownies, and we want ours irresistibly tender!
Step 5: Fold in Extras
If you love a little crunch or a gooey surprise, now’s the time to fold in the chopped walnuts or dairy-free chocolate chips (if using). Stir gently to distribute them evenly without deflating the batter.
Step 6: Bake to Perfection
Pour the batter evenly into your prepared baking dish. Smooth the top with a spatula, then slide it into the oven. Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out mostly clean (a few moist crumbs are perfect!). Patience pays off—let your brownies cool completely in the pan before slicing.
How to Serve Vegan Zucchini Brownies Without Added Sugar
Garnishes
A light dusting of extra cocoa powder, a sprinkle of flaky sea salt, or a few extra chopped walnuts on top can elevate each square of Vegan Zucchini Brownies Without Added Sugar. For a festive spin, drizzle with a touch of melted dark chocolate or serve with fresh berries for color and flavor contrast.
Side Dishes
Pair these brownies with a cold glass of almond milk, a scoop of dairy-free vanilla ice cream, or even a steaming mug of coffee for a cozy dessert experience. The brownies’ richness makes them excellent on their own, but these simple sides make them feel even more indulgent!
Creative Ways to Present
Cut your brownies into bite-sized cubes and skewer them with fresh fruit for party-ready brownie pops; alternatively, layer crumbled Vegan Zucchini Brownies Without Added Sugar in a glass with coconut whipped cream and strawberries for an elegant, deconstructed trifle. There’s endless room to get creative!
Make Ahead and Storage
Storing Leftovers
Once your brownies are fully cooled, store them in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. The brownies actually become even fudgier after chilling—a delightful bonus!
Freezing
To keep your Vegan Zucchini Brownies Without Added Sugar for even longer, wrap individual brownies tightly in plastic wrap and place them in a freezer-safe bag or container. They’ll keep their taste and texture for about 2 months—just pull out a square whenever the craving strikes.
Reheating
To enjoy your brownies warm, microwave a slice for about 15 seconds or pop it in a toaster oven for a few minutes. This brings back their just-baked softness and releases all the rich chocolatey aroma—so worth it!
FAQs
Can I use a different nut butter instead of almond butter?
Absolutely! Peanut butter or sunflower seed butter both work beautifully in Vegan Zucchini Brownies Without Added Sugar, each bringing their own unique flavor twist. Feel free to choose whichever suits your taste or allergens best.
How do I know if I’ve squeezed out enough liquid from the zucchini?
You want your grated zucchini to be damp, not dripping wet. A good test: after squeezing, it should clump in your hand but not release water when pressed. Too much moisture makes brownies soggy, so don’t skip this step!
Can I make these brownies gluten-free?
Definitely! Swap the whole wheat flour for your favorite gluten-free blend—just be sure it includes a binding agent like xanthan gum for the best texture in your Vegan Zucchini Brownies Without Added Sugar.
My brownies seem underbaked in the center. What should I do?
Remember, a few moist crumbs on the toothpick means fudgy perfection, but if they’re still very wet, try baking for an extra 3 to 5 minutes. Ovens can vary, and cooling helps firm them up, too!
What’s the best way to slice these brownies cleanly?
For neat squares, let your brownies cool completely—chilling them makes slicing even easier. Use a sharp knife and wipe it between cuts for picture-perfect edges every time.
Final Thoughts
Every batch of Vegan Zucchini Brownies Without Added Sugar brings joy to healthy baking and chocolate lovers alike. Give these a try the next time your sweet tooth strikes—they’re proof that dessert can be wholesome, deeply satisfying, and downright crave-worthy all at once. Happy baking!
Print
Vegan Zucchini Brownies Without Added Sugar Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Vegan Zucchini Brownies Without Added Sugar are a guilt-free treat that combines the goodness of zucchini with the rich, fudgy taste of brownies. Moist, chocolatey, and perfectly sweetened with natural ingredients, these brownies are a delightful way to indulge without the added sugar.
Ingredients
Wet Ingredients:
- 1 cup finely grated zucchini (moisture slightly squeezed out)
- 1 cup unsweetened applesauce
- 1/2 cup almond butter
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1/2 cup whole wheat flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 1/4 cup chopped walnuts or dairy-free chocolate chips (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and prepare an 8×8-inch baking dish.
- Mix wet ingredients: In a large bowl, combine zucchini, applesauce, almond butter, and vanilla extract.
- Combine dry ingredients: In another bowl, whisk together flour, cocoa powder, baking soda, salt, and cinnamon.
- Blend wet and dry: Gradually add dry ingredients to the wet mixture, stirring until just combined.
- Add optional ingredients: Fold in walnuts or chocolate chips, if using.
- Bake: Pour batter into the baking dish and bake for 25-30 minutes.
- Cool and slice: Allow the brownies to cool completely before slicing.
Notes
- For a firmer texture, refrigerate the brownies for at least 1 hour after cooling.
- You can substitute peanut butter or sunflower seed butter for almond butter.
- If zucchini is very moist, squeeze out excess water to prevent soggy brownies.
Nutrition
- Serving Size: 1 brownie
- Calories: 110
- Sugar: 3g (naturally occurring)
- Sodium: 140mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
