Healthy Vegan Gluten-Free Zucchini Brownies with Oat Flour
Fudgy, decadent brownies made with nutritious zucchini, oat flour, and coconut oil create a healthier dessert that doesn't compromise on rich chocolate flavor. The grated zucchini adds incredible moisture while remaining virtually undetectable, making these perfect for sneaking vegetables into kids' treats or satisfying adult chocolate cravings guilt-free. Sweetened naturally with maple syrup and coconut sugar, these dense brownies deliver the classic brownie experience while being completely vegan and gluten-free.
Ingredients
- 3 gluten free oat flour, finely ground
- ½ raw cacao powder or unsweetened cocoa powder
- ½ baking soda
- 1 baking powder
- ½ instant coffee granules
- ½ ground cinnamon
- ¼ salt
- 2 ¼ coconut oil, melted
- ¼ coconut sugar
- ¼ pure maple syrup
- 2 flax eggs, 2 tablespoons ground golden flaxseed and 6 tablespoons water, whisked together, set for 15 minsregular eggs2 eggsvegetarianadds eggs
for non-vegan version
- 1 pure vanilla extract
- 1 ¼ zucchini, grated
- ¾ vegan chocolate chips or refined sugar-free chocolate, chopped
- 2 vegan chocolate chips or refined sugar-free chocolate, chopped for topping(optional)
Instructions
- 1
Preheat oven and line baking pan with parchment paper
- 2
Sift together all dry ingredients in medium bowl
- 3
Whisk together all wet ingredients in large bowl
- 4
Add dry ingredients to wet ingredients and whisk until just incorporated
- 5
Press and fold in zucchini and chocolate chips until very well incorporated, lightly smashing zucchini into batter
- 6
Pour batter into prepared pan and smooth into even layer with rubber spatula
- 7
Optionally press additional chocolate chips into top of batter
- 8
Bake until toothpick comes out clean with just a few moist bits
- 9
Cool in pan for 1 hour, then transfer to cooling rack for 2 hours before slicing
Tips
Make sure homemade oat flour is very finely ground to avoid coarse texture that can make brownies gritty.
Don't add extra liquid to thin the batter - the very thick consistency is necessary for proper texture and structure.
Press zucchini firmly into batter and lightly smash to ensure even distribution and prevent pockets of vegetables.
Good to Know
Store covered at room temperature for 3 days or refrigerate for up to 1 week
Can be made 1-2 days ahead, wrap tightly after completely cooled
Serve at room temperature or slightly chilled from refrigerator
Common Mistakes
Don't skip the cooling time or brownies will crumble when cut
Avoid overmixing once flour is added to prevent tough texture
Don't add liquid if batter seems too thick - this is normal
Substitutions
Gluten-Free Swaps
General Alternatives
for non-vegan version
FAQ
Can I use regular flour instead of oat flour?
Yes, substitute 1:1 with all-purpose flour, but the brownies will no longer be gluten-free. The texture will be slightly different but still delicious.
How long do these brownies keep?
Store covered at room temperature for up to 3 days or refrigerate for 1 week. They can also be frozen for up to 3 months.
Can I taste the zucchini in the brownies?
No, when properly grated and incorporated, the zucchini is virtually undetectable and only adds moisture and nutrition to the brownies.