Recipe: Sneaky Veggie Zucchini Brownies (That Kids Actually Love)
Plant-based. Moist. Naturally sweetened. And packed with hidden goodness.
When it comes to plant-based baking, few things are more satisfying than sneaking in vegetables, especially when no one suspects a thing. These zucchini brownies are the ultimate undercover veggie treat: rich, fudgy, and chocolatey with just the right amount of sweetness… and not a green speck in sight.
Perfect for lunchboxes, afternoon snacks, or dessert without the sugar crash, these brownies are kid-approved and parent-celebrated. The zucchini adds moisture (without flavour) and blends right in, so even picky eaters won’t notice. Bonus: they’re egg-free, dairy-free, and made with pantry staples. These brownies are a gentle reminder that nourishing treats don’t have to sacrifice taste, and that even the most unexpected ingredients (hello, zucchini) can create magic in the kitchen.
Let’s bake!
Plant Based Zucchini Brownies
Ingredients:
1 cup grated zucchini (firmly packed, no need to peel)
1 cup plain flour (or wholemeal for extra fibre)
½ cup cocoa powder
½ cup maple syrup or coconut sugar
¼ cup olive oil or melted coconut oil
1 tsp vanilla extract
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
Optional: ½ cup dairy-free chocolate chips or chopped dark chocolate
Method:
Preheat your oven to 175°C (350°F). Line a small brownie pan or loaf tin with baking paper.
Grate your zucchini and squeeze out excess moisture using a clean tea towel or paper towel. You want it moist, not soggy.
In a large bowl, whisk together the maple syrup, oil, and vanilla.
Add in the grated zucchini and stir until combined.
In a separate bowl, mix the flour, cocoa, baking soda, baking powder, and salt.
Add dry ingredients to the wet mixture and stir until just combined. Fold in chocolate chips if using.
Pour into prepared pan and smooth the top.
Bake for 25–30 minutes, or until the top feels set and a toothpick comes out mostly clean (a little fudgy is fine).
Let cool completely in the pan before slicing. Store in an airtight container for up to 4 days, if they last that long!
Tips for Little Helpers:
Let them mix the batter or press in chocolate chips on top before baking.
Turn them into “brownie bites” by baking in a mini muffin tray (adjust bake time to ~15 mins).