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Vegan Double-Chocolate Espresso Zucchini Brownies

Vegan Double-Chocolate Espresso Zucchini Brownies

Not only are these sinfully delicious but they are also good for you! Packed with protein and veggies, these chocolatey dreams are also vegan, gluten-free, soy-free, and grain-free!

Course Dessert
Cuisine Vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 16 Brownies
Calories 177 kcal
Author Carolyn Scott-Hamilton


  • 1 tablespoon finely ground flax or chia seeds
  • 3 tablespoons warm water
  • 1 cup almond butter
  • 1 1/2 cups skinned, seeded, and grated golden zucchini
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1 teaspoon cocoa powder
  • 1 teaspoon ground espresso add 1/2 teaspoon more for stronger flavor
  • 1/4 teaspoon salt
  • 1 cup vegan semi-sweet chocolate chips or any dark chocolate bar, broken up into pieces


  1. Preheat oven to 350 degrees F.
  2. In a small bowl, mix together the ground flax or chia seeds with warm water, and allow to stand for 5-10 minutes until it makes a gelatinous paste.
  3. Combine the flax/chia and all remaining ingredients in a large bowl.
  4. Pour into a greased 9×9 baking pan (coconut oil works well).
  5. Bake 25-30 minutes or until a toothpick comes out clean.
  6. Cool, cut into squares, and enjoy!