Vegan Zucchini Brownies Recipe

Yes, these chocolatey, cake-like brownies are vegan, but the non-vegans in your life will never know unless you spill the beans.  In place of the 3-plus eggs found in most traditional brownies, this recipes uses a winning combination of unsweetened applesauce and silken tofu.

And wait…what?  There’s zucchini in there?? No way! (Way.)

Vegan Zucchini Brownies

Prep Time15 minutes
Active Time30 minutes
Total Time45 minutes
Course: Desserts
Cuisine: Vegan, Vegetarian
Yield: 15 people


  • 1/2 cup unsweetened applesauce
  • 1/2 cup soft silken tofu
  • 1 1/2 cup sugar
  • 2 teaspoon vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 2 cup whole wheat flour
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cup finely shredded zucchini (about 2 medium), squeezed well after shredding to remove excess liquid
  • 1/2 cup walnut or pecan pieces (optional)
  • powdered sugar, for dusting (optional)


  • Preheat oven to 350 degrees F.
  • Spray a 9x13 inch glass or metal baking pan with cooking spray and sprinkle with a little flour (to prevent brownies from sticking) .
  • Combine flour, baking soda and salt in small bowl and set aside.
  • In a large bowl, combine the applesauce, silken tofu and sugar and beat with electric mixer or by hand until smooth.
  • Add vanilla and cocoa powder and blend well.
  • Add dry ingredients and stir by hand until well combined.
  • Add zucchini and stir well to evenly distribute throughout batter.
  • Add nuts, if using.
  • Spread batter evenly into prepared pan.
  • Bake for 25-30 minutes until brownies spring back when gently touched.
  • Cool in pan; cut into 15 squares and dust with powdered sugar if desired before serving.
  • Store brownies in an airtight container at room temperature, or wrap well and freeze.

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