Vegan Zucchini Brownie Recipe

Nami Mehta

Nami Mehta

*Accidental Baker!*

A volunteer at Shrimad Rajchandra Divinetouch and stay home mom, Nami loves to challenge herself with power work outs and bakes for her crazy food loving family.


  • 2 cups shredded zucchini lightly drained of excess moisture
  • 1/2 cup canola oil
  • 1 cup unbleached all-purpose flour 
  • 1 cup whole wheat flour 
  • 1/2 cups granulated sugar
  • 1/4 cup unsweetened cocoa powder 
  • 3/4 cup vegan semi-sweet chocolate chips 
  • 2 teaspoons vanilla extract 
  • 1 teaspoon salt 
  • 1 1/2 teaspoons baking soda 


  1. Pre-heat the over to 350ºF. Coat a baking dish with cooking spray.
  2. In a bowl of a stand mixer fitter with paddle attachment, combine sugar, oil and flour until the mixture completely blended and moist. 
  3. Lower the mixer and add salt, zucchini, cocoa, vanilla and baking soda. 
  4. Add the chocolate chips and stir it into the mixture using a rubber spatula. 
  5. Pour the batter into the prepared pan and bake for 45 minutes. 
  6. Check on it using a toothpick (should feel like damp crumbs).
  7. Remove it from the oven and let it cool down. 
  8. Chop it into square pieces, ready to serve. 

Calories: per serving

Photo Credits: Living on Cookies
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