Zucchini brownies

These vegan brownies are fudgy, made in no time and always impress. My must-go-to recipe whenever I am in the mood for something sweet.


Difficulty: Easy

Time: 15 min. preparation time, 20 min. baking time

Nutrition: Calories ca 251 / Protein 12g / Carbohydr. 33g / Fat 4g

Ingredients (12 servings)

300 gzucchini
250 gall-purpose flour
1vanilla bean (seeds)
200 gsugar
50 gcocoa powder (unsweetened)
1 tspbaking powder
125 mlvegetable oil
confectioner’s sugar for serving


oven, baking pan, large bowl, box grater, cooking spoon

Wine Tip

Riesling, Beerenauslese, 2011
Only the best Riesling grapes provide this sweet taste sensation. The wine bewitches with its fruity vitality and is the perfect accompaniment to full-flavored desserts. When chilled between 11 – 13°C/54°F the aromas unfold at their best.

Step 1

Zucchini brownies

Preheat oven to 180°C/355°F. Cut off ends of zucchini and roughly grate using the large holes of a box grater.

oven, box grater

300 g zucchini

Step 2

Zucchini brownies

Add flour, vanilla bean seeds, sugar, cocoa powder, baking powder, a pinch of salt, vegetable oil, and zucchini to a large bowl. Mix until well combined.

large bowl, cooking spoon

250 g all-purpose flour / 1 vanilla bean / 200 g sugar / 50 g cocoa powder / 1 tsp baking powder / 125 ml vegetable oil / salt

Step 3

Zucchini brownies

Evenly spread cake batter into a medium-sized baking pan and bake in a preheated oven at 180°C/355°F for approx. 20 – 25 min. Remove from oven and allow to cool for approx. 60 – 90 min. Sprinkle with confectioner’s sugar and enjoy!

oven, baking pan

confectioner’s sugar for serving