Vegan Zucchini Espresso Brownies

You could toss slices of zucchini onto the grill or stir them into a salad, but why do that when the Healthy Voyager can show you how to turn zucchini into indulgent espresso brownies??

Join Carolyn Scott-Hamilton in this episode of the Healthy Voyager as she puts a unique spin on Golden Zucchini. Not only do these brownies taste as good as they look, but they are a great way to get non-veggie eaters to devour them!


Almond butter 1 Cup (16 tbs)
Grated zucchini 1 1/2 Cup (24 tbs) , skinned, seeded and grated (golden)
Agave 1/3 Cup (5.33 tbs)
Egg replacer/Flax egg 1
Vanilla extract 1 Teaspoon
Baking soda 1 Teaspoon
Cinnamon 1/2 Teaspoon
Cocoa powder 1 Teaspoon
Ground espresso 1 Teaspoon (add 1/2 teaspoon more for stonger flavor)
Salt 1/4 Teaspoon
Vegan chocolate chips 1 Cup (16 tbs) (semi



Preheat oven to 350F.


In a bowl, combine all ingredients and mix well using a hand mixer.

Transfer to a greased pan and pop into oven.

Bake for 25-30 minutes.

Allow to cool and cut into pieces.


Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 121Calories from Fat 72

 % Daily Value*

Total Fat 9 g13.8%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 189 mg7.88%

Total Carbohydrates 11 g3.7%

Dietary Fiber 2 g8%

Sugars 3 g

Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet