This recipe for zucchini brownies is vegan, gluten-free, grain-free and SO easy to make! Each brownie is topped with a cashew matcha frosting that's creamy and packed with flavor!
This recipe for zucchini brownies is about to change the way you see desserts! I don't know about you, but I am not a fan of fudgy brownies. I mean, if I want something fluffy, I better eat a piece of cake, am I right?
These brownies have been a long-time favorite. And they have been tested about 8 times until I was sure we reached brownie perfection.
The matcha frosting brings a nice kick, but it's optional. Take it or leave it. This recipe for zucchini brownies turns out SO good even on its own.
What Ingredients make brownies fudgy?
When making this recipe for zucchini brownies, It all comes down to getting the right ratio between sugar, flour, and fat. Adding too much flour can lead to a cakey brownie. That's why fudgy brownies have more fat and sugar added, while the amount of flour is kept low.
Ingredients you need
- Zucchini. You won't even taste the zucchini, so no need to worry about that. It mainly adds texture and moisture.
- Coconut flour. Be sure to use coconut flour, not coconut shreds, because they are not the same thing.
- Coconut oil.
- Plant milk. We like soy milk, but any plant milk will work here.
- Coconut sugar. We like using coconut sugar in this recipe, but you can use any other sugar you like/have on hand.
- Cacao powder. This recipe for zucchini brownies requires high-quality cacao powder for the best flavor.
- Tahini. Make sure to use one you like, because the tahini flavor is pretty prominent here.
- Flax egg. This is our vegan egg substitute. You can make it by soaking 2 tablespoon flaxseed meal with 2 tablespoon water for 5 minutes.
- Cashews. Use raw cashews for best results.
- Matcha. Using high-quality matcha powder is key for good frosting!
- Sweetener of choice. Honey, maple syrup, agave, or even powdered sugar can work well in this frosting.
- Lemon juice.
How to Make Zucchini Brownies
First, soak raw cashew in hot water for 2 hours, or until soft.
In the meantime start preparing the brownie by shredding one big zucchini.
Wrap the shredded zucchini in a clean towel. Over a bowl, squeeze out as much of the liquid as possible. Them, measure out 1 cup.
Next, to a medium bowl add the dry ingredients and mix well.
Add the wet ingredients and continue mixing gently until a smooth batter is formed. The mixture should be thick, with a dark brown color.
Pour the brownie batter into a baking sheet, with layered parchment paper so it doesn't stick (optional). Bake for about 30-35 minutes and let cool completely before cutting.
In the meantime, prepare the matcha frosting. Add all of the ingredients into a food processor or a blender and blend until creamy. Let it rest in the fridge for about 30 minutes to 1 hour.
Top the brownies before serving.
- Fridge: Let brownies cool to rooom remperature. Transfer to a container and cover with a lid. Refrigerate for up 4 days.
- Freezer: Let brownies cool to room temperature. Layer in a container or a freezer bag, placing parchment paper between each layer of brownies. Freeze for up to 1 month.
Substitutions and Add-ins
- Oil: I use coconut oil for this recipe, but you can use any neutral oil you have on hand, such as avocado oil, grapeseed oil, or even melted butter (vegan or regular).
- Tahini: If you don't have tahini on hand, you can substitute it with the same amount of almond butter.
- Lime zest: Add the zest of 1 lime to the matcha frosting for an extra kick.
- Mint: Adding a handful of mint leaves to the frosting brings more freshness and flavor.
- Chocolate Chips: If you want these brownies extra chocolaty, you can add ⅓ cup of chocolate chips to the batter.
My Best Tips
- Let the brownies cool completely before cutting. This will prevent them from falling apart.
- Be sure to squeeze as much liquid out of the zucchini as possible. This will ensure that the ratio between dry and wet ingredients is right!
- Measure the zucchini after you have squeezed the water out.
- Let the frosting set in the fridge for at least 1 hour. This will help it to thicken up.
- Save brownies and frosting in separate containers. Top them off before serving. This will prevent the brownies from getting soggy.
More Vegan Dessert Recipes
Fudgy Zucchini Brownies with Matcha Frosting (Vegan + GF )
- Baking pan
- Blender or a food processor
For the brownie
- 1 cup shredded zucchini, measured after squeezing the water (~ 1 big zucchinni)
- ½ cup coconut sugar (or any sugar you have)
- 1 batch flax egg*
- ½ cup tahini
- ½ cup cacao powder
- 1 tablespoon coconut flour
- 4 tablespoon melted coconut oil
- 1 teaspoon baking powder
- ½ teaspoon salt
For the matcha frosting
- 1 ½ cup cashews, soaked for 2 hours in hot water or cold water overnight
- 1 teaspoon matcha powder
- ½ cup plant milk
- ¼ cup melted coconut oil
- 2 Tbsp honey or maple syrup
- 2 tablespoon lemon juice
- Pre-heat oven to 180C (356F), and lay a piece of parchment paper on a baking dish.
- Start by shredding a big zucchini and wrapping it in a clean towel. Use your hands to squeeze out as much water as you can. Then measure out 1 cup.
- To a medium mixing bowl, combine all dry ingredients- coconut sugar, coconut flour, salt, baking powder, and cacao powder.
- Add wet ingredients - coconut oil, zucchini, flax eggs, and tahini. Gently mix until well combined. Pour the mixture into the baking dish. Use a spatula to smooth it out and bake for about 30-35 minutes.
- To prepare the matcha frosting, add all of the ingredients into a food processor or a blender and blend until smooth. If needed, taste and adjust the flavor- maybe adding more honey/ maple syrup for more sweetness.
- Refrigerate the frosting for 30 minutes to 1 hour before serving.
- Slice the brownie into square pieces and top each with 1-2 tablespoon of matcha frosting. Save brownies and frosting in separate containers in the fridge for up to 4 days.