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Vegan Chocolate Zucchini Brownies (GF Option)

I know I tormented and teased you with this Vegan Chocolate Zucchini Brownie recipe over on Instagram for a while before posting it but HEAR ME OUT. I had a good reason. I was in Costa Rica at the time that I created this recipe and I had limited resources in the house I was living in. I had no measuring cups and I had to substitute a lot of ingredients. I wanted to make sure that I was actually giving you proper amounts and using ingredients that I knew you could get in North America.

That being said, if you're ever in Costa Rica, send me a message on Instagram and I'll tell you the secret ingredient I used while over there ;) - See my profile here.

vegan and gluten-free chocolate zucchini brownies on a wooden tree stump with a red and black plaid blanket looking delicious.


  • 2 cups zucchini – finely shredded

  • 1 vegan egg (I use Bob’s Red Mill – Egg Replacer)

  • ½ cup coconut oil – melted

  • ½ cup sweetened condensed coconut milk (I use this one), or use maple syrup for a refined sugar-free option

  • 1 tsp pure vanilla extract

  • ½ cup cocoa powder

  • 1 tsp baking soda

  • ½ tsp salt

  • 1 cup all purpose flour

  • ​or substitute Bob's Red Mill 1-for-1 Gluten-Free Flour (This one)

  • ½ tsp cinnamon

vegan and gluten-free chocolate zucchini brownies being held up in front of a christmas tree with a bite taken out of it.


Shred zucchini and place in colander (If it’s super juicy, pat some of the liquid off with a towel) – It doesn’t need to be super dry.

  • In a medium bowl, add vegan egg, melted coconut oil, sweetened condensed coconut milk (or maple syrup), and vanilla extract. Whisk to combine.

  • Add cocoa powder, baking soda, cinnamon, and salt, whisk until well mixed.

  • Add in shredded zucchini and stir.

  • Add in all purpose flour and mix well to make sure there are no dry flour patches.

  • Lightly spread coconut oil or vegan butter on the inside of an 8x8 glass baking dish for easy removal.

  • Transfer batter in to the prepared baking dish and even it out with a spatula. If the mixture is looking a bit too dry then add 1 tbsp of nut milk at a time.

  • The batter should be quite thick. If you’re able to pour it, you did something wrong. I had to spread mine out with the spoon to level it out before baking. Think icing consistency.

  • Bake for 20-25 minutes at 350C (always start with the lowest time and check with a toothpick)

  • Insert a toothpick in to the middle of the pan. If it comes out clean, the brownies are done. If the middle is jiggly, they need more time. I always bake in 2 minute intervals and go by general appearance.

  • Try not to open the oven door too much as the brownies will collapse in the middle.

  • Remove from oven and let cool on stovetop. Resist temptation to cut in to them. TRUST ME. They are SO much better the next day or after a few hours in the fridge. The coconut oil has time to firm up and make the brownies super fudgey. They will look kind of cake-like when you first take them out of the oven. They also slice WAY better after being in the fridge and you’ll be able to make actual squares instead of crumble piles.


​Don't forget to tag me on Instagram @KaitlynDickie with your ooey gooey brownie pictures! It makes me so happy when you guys make my recipes! <3


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