Vegan “Red Velvet” Zucchini Brownies

Vegan “Red Velvet” Zucchini Brownies

The healthy treat that ticks all the boxes – gooey, chocolatey, soft and satisfying! Adding zucchini to these brownies gives them the perfect fudgy texture, and the taste is completely undetectable. We’ve also added our Essential Reds powder for a red velvet vibe and boost of beneficial antioxidants. 

Prep Time:

25 minutes 

Cooking time:

25 minutes 




  • 2 small zucchinis, grated (approx. 2 cups)
  • 1 teaspoon salt flakes
  • ½ cup Melrose Organic Full Flavoured Coconut Oil, melted
  • ½ cup pure maple syrup
  • 1 teaspoon vanilla paste
  • 1 cup wholemeal spelt flour or plain flour
  • ½ cup cacao or cocoa powder
  • 2 teaspoons baking powder or 1 teaspoon baking soda and 1 tablespoon vinegar
  • 2 teaspoons Melrose Essential Red Powder


Preheat fan-forced oven to 170 degrees. Prepare a 20 x 20cm baking pan with baking paper. 

Place grated zucchini in a bowl or sieve and sprinkle over half a teaspoon of salt, toss well to combine and allow zucchini to sit in a bowl for about 15 minutes, then squeeze out excess moisture before adding to the brownies. 

Combine melted Melrose coconut oil, maple syrup and vanilla paste in a bowl and whisk to combine. 

Combine flour, cacao powder, baking powder. Melrose Essential Reds and the remaining salt flakes in a separate mixing bowl and stir well to combine. 

Add zucchini and stir well to coat. 

Add wet liquid to dry liquid and mix well using a large mixing spoon until combined. 

Place mixture into prepared baking tin and smooth batter evenly around pan. 

Place in oven and bake for approx. 25 minutes, until a knife comes out clean when inserted, however brownie should still feel a little soft and fudgy. 

Remove from oven and allow to cool in the pan for 5 – 10 minutes, before removing and cooling completely on a cake tray before slicing and serving. 

Brownies best stored in an air tight container and will become fudgier over time. Best eaten within about 4 days at room temperature or 7 days if kept in the fridge. 


  1. This batter also works well as a muffin, divide mixture between muffin liners and bake for approx. 15 – 20 minutes, until the muffins spring back in the centre.
  2. You can also use olive oil or sunflower oil in exchange for macadamia oil
  3. You can use wholemeal flour instead of spelt if preferred or to make gluten free you can use gluten free flour blend

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