These Healthy Eggless Zucchini Brownies sneak in veggies, are gluten free, ready in 30 minutes + turn out perfectly moist every time! I am forever on a quest to enjoy baked items without completely taking my healthy eating habits off the rails. These healthy brownies keep me right on track! They start out with a delicious green vegetable, we add in some protein-packed nut butter, couple that with unrefined + gluten-free oat flour, and finally sweetened with unrefined turbinado sugar. Yet somehow, these cuties are perfectly gooey, chocolatey, and absolutely irresistible.
Tara’s Tips For Perfect Healthy Eggless Zucchini Brownies:
- Flour: if you know me, you know I try to avoid refined flours as much as I can. For these gluten-free brownies, I chose to use oat flour. You can substitute all-purpose flour or whole wheat flour to your liking.
- Nut Butter: peanut butter or almond butter both work perfectly well here.
- Zucchini: shred your zucchini with the small side of your grater. This makes the zucchini less noticeable in the finished product. Take the time to squeeze the water out. Use a clean dish towel or cheese cloth and get as much water out as you can. Leaving a little water is ok and adds to the gooey texture.
- The batter is thick. Use the back of a spoon or your clean hands to press the batter down and shape it into the pan if you need to.
- Sweetener: Again, I try to avoid refined sugars as much as I can. I am a big fan of unrefined organic turbinado sugar if it is available to you. If not, pure cane sugar or brown sugar will both work with this recipe.
- Store leftovers: in the refrigerator for up to a week. When ready to eat you can microwave your brownie for 20 seconds. Alternatively, you could wrap these individually and store them in the freezer for up to 3 months. They make a perfect snack for when you need a healthy-ish treat.
- Chocolate Chips: totally optional but awesome. I used Enjoy Life chips on top of mine.
- Cocoa powder: if you are keeping these vegan, check your labels carefully to ensure your cocoa or cacao powder does not include milk or dairy.
- Care for some icing on top? This recipe for Peanut Butter Blondies includes my AMAZING icing recipe.
Need More Dessert Inspiration?
Try one of my other fabulous eggless dessert recipes:
- Carrot Cake Oatmeal Cookies
- How To Make Quinoa Cookies
- Vegan Buckwheat Chocolate Chip Cookies
- Healthy Pumpkin Cookies (GF + Vegan + Refined Sugar Free)
- Vegan Sugar Cookies
- Sweet Potato Cookies (No Egg + GF + Vegan)
- 3 Ingredient Cookies
- Meal Prep Cookies
- Edible Vegan Cookie Dough (Easy +Healthy!)
Healthy Eggless Zucchini Brownies
These Healthy Eggless Zucchini Brownies are perfectly moist, and super chocolatey. Sneak vegetables into a brownie, yes please! AND they are gluten free!
Ingredients
- 1 1/2 cups shredded zucchini
- 1/2 cup oat milk
- 1/4 cup creamy peanut butter (sub almond butter)
- 1 tbsp vanilla extract
- 3/4 cup turbinado sugar (sub cane or light brown sugar)
- 1 1/2 cups oat flour (sub all purpose or whole wheat)
- 3/4 cup cocoa powder
- 1 tsp baking powder
- 1/8 tsp salt
- 1/2 cup chocolate chips (optional for topping)
Directions
- Step 1 Preheat oven to 350 degrees F.
- Step 2 Grease 8×8 or heart shaped pan with butter or oil.
- Step 3 Place shredded zucchini in a kitchen towel or cheese cloth and squeeze all of the excess water outAdd all ingredients to a food processor (except chocolate chips) and process until well combined and smooth.
- Step 4 Transfer batter to prepared pan. The batter will be thick, may need to press into edges of pan with clean hands or the back of a spoon.
- Step 5 Bake in 350 degree oven for 25 minutes. Insert toothpick into center of brownies, if it comes out clean, they are done, if not, bake in additional 5 minute increments until toothpick is clean of batter when inserted in the center. If you prefer fudgy brownies, do not cook longer than 25 minutes.
- Step 6 Remove from oven and allow to cool before cutting.
- Step 7 Store leftovers in refrigerator for up to 7 days. Alternatively, store individually wrapped brownies in the freezer for up to 3 months. Enjoy!
⭐Did you make these Healthy Eggless Zucchini Brownies? Leave a rating below!⭐
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Yum! So good
Hi Abby! So glad you are enjoying this recipe! Thanks for the rating!