Fudgy Veg Brownie Recipe With Zuccchi

Brownies have been getting a bad rep lately , sure they are laden with sugar and calories and decadant yuminess. But, not all of them are bad. Take our lucious veg brownie recipe that’s actually healthy, for example.

This zucchini-infused version is rich, chocolatey, and packed with nutrients—without sacrificing flavor. Whether you’re vegan or just craving a guilt-free treat, this recipe is a game-changer.

Ingredients List

Here’s what you’ll need for this veg brownie recipe with zucchini. The hidden veg boosts moisture and fiber, making these brownies extra fudgy!

• 1 cup flour (all-purpose or gluten-free blend)
• ½ cup cocoa powder (unsweetened, for deep chocolate flavor)
• 1 cup sugar (or coconut sugar for a lower glycemic option)
• ½ cup melted coconut oil (or vegan butter)
• 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
• 1 tsp vanilla extract (for warmth and aroma)
• ½ tsp baking powder (for lift)
• ¼ tsp salt (to balance sweetness)
• 1 cup grated zucchini (squeeze out excess water)
• ½ cup dairy-free chocolate chips (optional, for extra indulgence)

Timing

Prep Time: 15 minutes | Cook Time: 25-30 minutes | Total Time: ~45 minutes

This veg brownie recipe bakes faster than traditional versions due to the zucchini’s natural moisture, cutting down on oven time.

Step-by-Step Instructions

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish. Grate the zucchini and squeeze out excess water using a clean towel.

Step 2: Mix Dry Ingredients

In a bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt. Set aside.

Step 3: Combine Wet Ingredients

In another bowl, mix melted coconut oil, flax egg, and vanilla. Fold in the grated zucchini and chocolate chips (if using).

Step 4: Combine & Bake

Pour the wet mixture into the dry ingredients and stir until just combined. Spread evenly in the baking dish and bake for 25-30 minutes. A toothpick should come out with moist crumbs.

Nutritional Information

Per serving (1 brownie): ~180 calories, 8g fat, 28g carbs, 3g fiber, 16g sugar, 2g protein. The zucchini adds vitamins A and C, while cocoa powder provides antioxidants—making this a veg brownie recipe that’s as nourishing as it is delicious.

Healthier Alternatives for the Recipe

Swap sugar for maple syrup or monk fruit sweetener. Use almond flour for a grain-free option, or add walnuts for healthy fats. For extra protein, mix in ¼ cup nut butter or plant-based protein powder.

Serving Suggestions

Drizzle with melted dark chocolate or dust with powdered sugar. Pair with vanilla ice cream (dairy-free, of course!) or fresh berries. For a vegan brownie recipe with cocoa powder, add a pinch of sea salt on top.

Common Mistakes to Avoid

• Overmixing the batter—this leads to dense brownies. Stir until combined.
• Skipping the flax egg—it’s crucial for binding in this veg brownie recipe.
• Underbaking—check with a toothpick to ensure doneness.

Storing Tips for the Recipe

Store in an airtight container at room temperature for up to 3 days or refrigerate for 1 week. For longer storage, freeze for up to 3 months. Thaw overnight before serving.

Conclusion

This veg brownie recipe with zucchini proves you can enjoy rich, chocolatey desserts without compromise. Packed with hidden veggies and easy to customize, it’s a must-try for healthy baking lovers. Ready to give it a shot? Share your results or tag us on social media.