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These Vegan Chocolate Zucchini Brownies are as delicious as they are easy to make! Rich & Decadent, Vegan & Dairy-Free, you'll never taste the vegetables!



Total time

50 minutes






  • ½ cup sugar
  • ½ cup coconut sugar
  • ½ cup canola oil
  • 2 cups all-purpose flour
  • ¼ cup cacao powder
  • 2 tsp vanilla paste
  • pinch of salt
  • 1 tsp baking soda
  • 2 cups zucchini (grated)
  • ¾ cup soy milk
  • 1 cup dark chocolate chips
  • pinch of fleur de sel


  1. Preheat oven to 180°C / 350°F. Line a small rectangle baking tin (about 20x20 cm / 8x8 inch) with parchment paper.
  2. In a large bowl, place sugar, coconut sugar, canola oil and flour. Whisk together to achieve a wet sand-like texture.
  3. Add cacao powder, vanilla, salt, baking soda.
  4. Grate a medium-sized zucchini to get about 2 cups of grated zucchini. Add to the mixture along with plant-based milk and mix by hand to combine into a thick gooey mixture.
  5. Lastly gently fold in dark chocolate chips.
  6. Pour mixture into the baking tin lined with parchment paper, spread evenly and place in preheated oven.
  7. Bake for about 35 minutes. To check the dough is baked, insert a toothpick into the dough and remove it - there should be no dough sticking to the tooth pick (melted chocolate is fine).
  8. Remove from oven and set on a cooling rack to cool down completely.
  9. Once cooled, cut into about 12 pieces and sprinkle fleur de sel on top.
  10. View the recipe instructions at Vibrant Plates

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