Okay, so I know what you’re thinking: zucchini in brownies? Yes! Trust me, hiding vegetables in chocolate desserts is my favorite kind of kitchen magic. For years I’ve been tweaking my vegan substitutes until they are just as good, if not better, than anything made with butter or eggs. That quest led me straight to the most incredibly moist, dark, and intense dessert imaginable. Welcome to the world of Vegan Fudge Zucchini Brownies With Sprinkles. You get pure chocolate intensity and a texture that just melts—no one will ever guess the green secret hiding inside!
Why You Will Love These Vegan Fudge Zucchini Brownies With Sprinkles
Honestly, these hits all the right notes for a perfect quick treat. You don’t have to compromise flavor one bit just because they are vegan. We sneak in a vegetable, we skip the eggs, and we still end up with absolute perfection. Check out why I keep making batch after batch!
- They are impossibly rich and fudgy.
- Super simple mixing—no chocolate melting required!
- Perfect for sneaking veggies by picky eaters.
- They set up beautifully thanks to the zucchini doing some heavy lifting.
- Those sprinkles just make everything happier, right?
Fudgy Texture Without Dairy or Eggs
People always ask how I get that dense, slightly chewy texture we all crave in a fudge brownie without using eggs or butter. It’s all about swapping smart! The oil combined with the applesauce really mimics the richness of dairy fat. When paired with the structure the zucchini offers, you get that signature fudgy pull instead of a cakey crumb. It’s truly amazing what a few simple vegan swaps can do!
Hidden Vegetable Goodness
This is my favorite trick. I promise you, if you didn’t tell anyone they were in there, no one would ever guess! The zucchini completely disappears into the cocoa darkness. It doesn’t taste like zucchini at all; it just contributes pure, unadulterated moisture. This makes them excellent for freezing or packing in lunches for people who might turn their nose up at a standard veggie-filled bake, like my nephew. For other vegetable-in-dessert fun, check out my chocolate zucchini cake recipe!
Essential Ingredients for Vegan Fudge Zucchini Brownies With Sprinkles
Gathering your supplies is half the battle, isn’t it? I always lay everything out first—my little assembly line approach keeps me organized, especially when I’m dealing with moisture-sensitive ingredients like zucchini! These brownies keep the ingredient list nice and tight, focusing on quality substitutes that work hard. If you’re looking for other great vegan swaps, take a peek at how I handle my famous vegan chocolate chip cookies.
Dry Components
We start with the basics here. You’ll need one cup of standard all-purpose flour. Then comes the deep chocolate flavor, so make sure your cocoa powder is truly unsweetened! We’re using one teaspoon of baking soda to help them lift just a tiny bit, and, of course, half a teaspoon of salt to bring out all that glorious chocolate.
Wet Binders and Moisture
For binding and richness, we’re using one cup of plain granulated sugar. Instead of butter, we rely on half a cup of vegetable oil—it keeps things liquid and smooth. That essential moisture comes from applesauce (half a cup, unsweetened!) and half a cup of unsweetened plant milk. Just a teaspoon of vanilla pulls all those rich flavors together.
The Zucchini and Toppings for Vegan Fudge Zucchini Brownies With Sprinkles
Here’s where the magic happens! You absolutely must have one cup of shredded zucchini that has been squeezed bone dry; trust me on that one. We fold in half a cup of vegan chocolate chips for extra gooeyness. And because these are special, we save two tablespoons of fun vegan sprinkles for the very top layer!
Expert Tips for Perfect Vegan Fudge Zucchini Brownies With Sprinkles
Listen, anyone can dump things in a bowl, but making these Vegan Fudge Zucchini Brownies With Sprinkles perfectly fudge-like takes just a little inside knowledge. If you skip these steps, you might end up with, well, spongy chocolate cake instead of the rich treat we’re aiming for. I’ve learned these little secrets the hard way over many ruined batches!
The Critical Zucchini Squeeze
This is non-negotiable, really. If you just toss that shredded zucchini in, you’ll end up with a wet puddle where your brownie should be. You need to treat that zucchini like it’s holding a secret water balloon! I lay mine out on a couple of heavy-duty paper towels after grating, and then I press down with another towel, or even better, I use one of those reusable nut milk bags. You’d be shocked how much water comes out, even if you think it looks dry already. Get every last drop for that dense fudge texture!
Achieving Peak Fudginess in Your Vegan Fudge Zucchini Brownies With Sprinkles
You are aiming for fudgy, which means you must resist the urge to fully bake these babies. Think about it: if you bake them until the toothpick comes out totally clean, all the moisture—including the water that was *supposed* to be left behind—is long gone. When you test them, I look for moist crumbs clinging lightly to the toothpick. Seriously, if the toothpick looks anything less than totally clean, they are done! A slightly underbaked center is what turns into that glorious, chewy fudge once these babies cool down completely. For more tasty chocolate hacks, check out my recipe for chocolate chip cookie dough dip!
Step-by-Step Instructions to Make Vegan Fudge Zucchini Brownies With Sprinkles
Okay, let’s get baking! Since these brownies rely on the precision that comes from not overmixing, I like to have everything—and I mean *everything*—ready before I even turn on the mixer. We need that batter combined fast, so slow and steady mixing is the name of the game here. Trust me, we want that beautiful fudge texture, not brownie cement! I’m grabbing my 8×8 pan right now; I usually line it with parchment paper so it hangs over the sides like little handles. Makes lifting the cooled slab out so much easier!
Preparation and Dry Mix
First things first: get that oven warmed up! Preheat it to 350 degrees Fahrenheit. While it’s heating, make sure you’ve greased your pan well, and then pop that parchment paper in place. Now, grab a medium bowl and whisk together all your dry bits: the flour, the cocoa powder, the baking soda, and the salt. Whisking them helps break up any cocoa clumps, which is super important for smooth brownies. Set that bowl aside for a minute.
Combining Wet Ingredients and Batter Assembly
Time for the wet side! In a separate, large bowl, combine your sugar, vegetable oil, applesauce, vanilla extract, and plant milk. Mix that until everything looks creamy and happy together. Now, this is important: gently add your dry ingredient mixture into the wet ingredients. Mix them ONLY until you see no more white streaks of flour. Stop right there! Overmixing right now is what makes them tough. You want just *just* combined; don’t try to make it perfectly smooth.
Folding, Baking, and Finishing the Vegan Fudge Zucchini Brownies With Sprinkles
Now we add the goodies! Gently fold in that beautifully squeezed, shredded zucchini and those vegan chocolate chips. Don’t stir aggressively; a few gentle folds will do it. Spread the batter into your prepared pan evenly. Before it goes in the oven, sprinkle those colorful vegan sprinkles generously right over the top! Bake them for about 25 to 30 minutes. Remember our secret: pull them when a toothpick shows moist crumbs, not wet goop. Then, the hardest part: let them cool completely in the pan before you even *think* about slicing them. That cooling time is essential for setting that fudgy texture. If you’re looking for more quick baking success, you might enjoy this easy version of Japanese clear soup for a palate cleanser!
Storage and Serving Suggestions for Vegan Fudge Zucchini Brownies With Sprinkles
You’ve made the perfect batch of fudgy perfection, now we have to keep them that way! These brownies are so moist thanks to that sneaky zucchini, which means they keep really well if you treat them right. You absolutely must let them cool completely before you even think about wrapping them up, otherwise, you’ll just steam them in the container!
Storing Your Fudgy Brownies
For the best texture and fudge factor, store these brownies in a truly airtight container right on the counter at room temperature. Honestly, they usually last about three or four days this way. Don’t refrigerate them unless your kitchen is super hot, because the cold can sometimes make vegan baked goods feel a little dense or crumbly. If you need them to last longer, you can actually wrap individual squares tightly in plastic wrap and freeze them for up to two months!
Serving Ideas
While they are amazing all on their own with those cute sprinkles bursting on top, sometimes you just need that extra something, right? My favorite way to serve these warm—yes, you can microwave a square for about 10 seconds to get it extra gooey—is with a scoop of plain vanilla vegan ice cream. That contrast between warm chocolate fudge and cold creaminess is divine. If you want to keep things simpler, just a tiny dusting of powdered sugar after they are cool works wonders, or check out this fun dessert in a cup idea for a more elegant presentation!
Common Questions About Vegan Fudge Zucchini Brownies With Sprinkles
I love hearing what questions come up when you guys try my recipes! It lets me know exactly what tips you need to make sure your batch of Vegan Fudge Zucchini Brownies With Sprinkles comes out perfectly fudgy every single time. Here are some of the things people ask me most often about these dairy-free chocolate treats.
Can I substitute the applesauce in this Vegan Fudge Zucchini Brownies With Sprinkles recipe?
That’s a great question, especially if you don’t have applesauce on hand! You absolutely can try a substitution. Half a cup of mashed banana works really well, although it will impart a slight banana flavor, which isn’t bad with chocolate! If you want zero flavor change, you could potentially swap it for a flax egg (one tablespoon of ground flax mixed with three tablespoons of water, left to sit for five minutes). Just know the flax egg might make the final product slightly less gooey than the applesauce does, but it will still be delicious!
Do I need to peel the zucchini for these brownies?
Nope, you definitely do not! I never peel mine, and I highly recommend you don’t either. The peel on the zucchini holds a lot of nutrients, and honestly, once it’s shredded up and baked into a dark chocolate batter, you can’t see it at all. The only thing that matters here is that you must shred it finely—don’t try to dice it! It needs that fine shred to meld seamlessly into the batter and give you that moisture boost without feeling chunky.
How do I keep my Vegan Fudge Zucchini Brownies With Sprinkles moist for days?
Moisture is the main goal here, right? The absolute number one rule is: you must let them cool completely before you even try to wrap them up. If you seal them while warm, that trapped steam turns into weeping moisture and ruins the top texture. Once they are totally cool, store them in an airtight plastic container at room temperature. If you stack them, put a small piece of wax paper between the layers! This keeps the fudgy layer intact, and they stay soft for days. If you want the extended life similar to my easy vegan chocolate bread, freezing works great too!
Estimated Nutritional Data for Vegan Fudge Zucchini Brownies With Sprinkles
Alright, let’s talk numbers! Since we’re using whole foods like zucchini alongside sugar and oil, it’s smart to know what you’re digging into. Please remember, these figures are just estimates! They are based on this recipe yielding 16 nice squares, which, let’s be honest, is the right size for a perfect little square of chocolate heaven. I always look at the fat content when I make my fruit sugar content charts, but for these brownies, the ratio feels just right!
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 18g
- Fat: 9g (with 2g Saturated Fat)
- Protein: 2g
Share Your Vegan Fudge Zucchini Brownies With Sprinkles Creations
I truly hope you loved making these as much as I love baking them! Since they are so simple and satisfying, I really want to know what you thought. Did the sprinkles make them extra festive for you? Please leave a star rating right below this post, and if you snapped a picture of your gorgeous, fudgy squares, tag me on social media! I love seeing your bakes. You can also pop over to my contact page if you have any questions at all!
Print
Vegan Fudge Zucchini Brownies With Sprinkles
- Total Time: 45 min
- Yield: 16 brownies 1x
- Diet: Vegan
Description
Rich, fudgy brownies made vegan and incorporating shredded zucchini for moisture.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened plant milk
- 1 cup shredded zucchini, squeezed dry
- 1/2 cup vegan chocolate chips
- 2 tablespoons vegan sprinkles (for topping)
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and line an 8×8 inch baking pan with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, mix the sugar, vegetable oil, applesauce, vanilla extract, and plant milk until combined.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Fold in the squeezed, shredded zucchini and the vegan chocolate chips.
- Spread the batter evenly into the prepared baking pan.
- Sprinkle the top evenly with vegan sprinkles.
- Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached, not wet batter.
- Let the brownies cool completely in the pan before cutting into squares.
Notes
- Squeeze as much water as possible from the shredded zucchini using a clean kitchen towel or paper towels for the best texture.
- For a fudgier result, slightly underbake the brownies.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 18
- Sodium: 100
- Fat: 9
- Saturated Fat: 2
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 1
- Protein: 2
- Cholesterol: 0
Keywords: vegan brownies, zucchini brownies, fudge brownies, dairy-free dessert, chocolate sprinkles