18 Delicious Zucchini Recipes Vegan Comfort Food

Craving cozy, plant-based meals that celebrate summer’s favorite squash? Look no further! Whether you’re drowning in garden zucchini or just love its versatile magic, these 18 vegan recipes turn humble greens into hearty comfort food—think creamy pastas, crispy fritters, and even decadent desserts. Get ready to fall in love with zucchini all over again—one delicious bite at a time!

Vegan Zucchini Fritters

These golden, crispy fritters are the perfect way to use up summer zucchini—they’re light, flavorful, and totally plant-based!

Ingredients:

• 2 medium zucchinis, grated (about 2 cups)
• 1/2 tsp salt
• 1/4 cup all-purpose flour
• 2 tbsp cornstarch
• 1/4 cup finely chopped red onion
• 1 tbsp nutritional yeast
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 2 tbsp olive oil (for frying)
• Vegan sour cream or tzatziki (for serving, optional)

Instructions:

1. Toss grated zucchini with 1/2 tsp salt in a colander and let sit 10 minutes. Squeeze out excess moisture with a clean towel.
2. In a bowl, combine zucchini, 1/4 cup flour, 2 tbsp cornstarch, red onion, 1 tbsp nutritional yeast, 1/2 tsp garlic powder, and 1/4 tsp black pepper. Mix until a thick batter forms.
3. Heat 2 tbsp olive oil in a skillet over medium heat. Scoop 2-tbsp portions of batter, flatten slightly, and fry 3–4 minutes per side until crisp and golden.
4. Drain on paper towels. Serve warm with vegan sour cream or tzatziki if desired.

The cornstarch gives these fritters an extra-crisp edge, while nutritional yeast adds a subtle cheesy depth—no eggs or dairy needed!

Tip: For extra crunch, press panko breadcrumbs onto the fritters before frying.

Creamy Zucchini Pasta Vegan

This silky, veggie-packed pasta comes together in under 30 minutes, with zucchini blending into a luscious sauce that clings to every noodle.

Ingredients

• 8 oz pasta (linguine or fettuccine work best)
• 2 medium zucchinis, roughly chopped (about 3 cups)
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1/4 cup raw cashews, soaked in hot water for 10 mins
• 1/2 cup unsweetened almond milk
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• Fresh basil, for garnish

Instructions

1. Cook pasta according to package instructions. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium. Add garlic and sauté 30 seconds until fragrant. Add zucchini and cook 5-7 minutes, stirring occasionally, until softened.
3. Transfer zucchini mixture to a blender. Add soaked cashews, almond milk, lemon juice, salt, black pepper, and red pepper flakes (if using). Blend until ultra-smooth, about 1 minute.
4. Return sauce to the skillet. Toss with drained pasta, adding reserved pasta water 1 tbsp at a time until creamy (usually 2-3 tbsp).
5. Garnish with fresh basil and serve immediately.

The magic here? Blending the zucchini raw would make a thin sauce, but sautéing it first concentrates the flavor for a richer, almost alfredo-like texture.

Tip: For extra depth, sprinkle nutritional yeast over the finished dish—it adds a cheesy umami kick!

Zucchini Noodles with Avocado Pesto

This vibrant, no-cook dish is a game-changer for busy weeknights—creamy avocado pesto clings to fresh zucchini noodles for a light yet satisfying meal.

Ingredients:

• 4 medium zucchini, spiralized (about 4 cups noodles)
• 1 ripe avocado, pitted and peeled
• 1/2 cup fresh basil leaves, packed
• 1/4 cup grated Parmesan cheese
• 2 tbsp pine nuts
• 1 garlic clove, minced
• 2 tbsp lemon juice
• 3 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• Optional: Cherry tomatoes, halved, for garnish

Instructions:

1. In a food processor, combine avocado, basil, Parmesan, pine nuts, garlic, lemon juice, olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Blend until smooth, scraping down the sides as needed.
2. Toss zucchini noodles in a large bowl with the avocado pesto until evenly coated. Let sit for 5 minutes to soften slightly.
3. Divide into bowls and top with cherry tomatoes (if using). Serve immediately.

The magic here? The avocado makes the pesto luxuriously creamy without heavy dairy—perfect for a light but indulgent feel.

Tip: For extra crunch, toast the pine nuts in a dry skillet over medium heat for 2–3 minutes before blending.

Vegan Zucchini Bread

This moist, spiced zucchini bread is packed with wholesome ingredients and comes together in one bowl—no eggs or dairy needed, just pure comfort!

Ingredients

• 1 ½ cups grated zucchini (about 1 medium)
• 1 ¾ cups all-purpose flour
• ½ cup maple syrup
• ⅓ cup melted coconut oil
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp salt
• ¼ tsp nutmeg
• ½ cup chopped walnuts (optional)

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together 1 ¾ cups all-purpose flour, 1 tsp baking soda, 1 tsp cinnamon, ½ tsp salt, and ¼ tsp nutmeg.
3. Add ½ cup maple syrup, ⅓ cup melted coconut oil, and 1 tsp vanilla extract to the dry ingredients. Stir until just combined.
4. Fold in grated zucchini and ½ cup chopped walnuts (if using). The batter will be thick.
5. Spread batter into the prepared pan. Bake for 50–55 minutes, or until a toothpick inserted comes out clean.

The maple syrup adds a subtle caramelized sweetness, while the zucchini keeps every bite tender—no one will guess it’s vegan!

Tip: For extra moisture, wrap cooled bread in foil and let it sit overnight before slicing.

Grilled Zucchini with Lemon Herb Marinade

This bright, herby zucchini is a summer staple—quick to make but packed with fresh flavor that’ll have everyone reaching for seconds.

Ingredients:

• 2 medium zucchinis, sliced lengthwise into 1/4-inch planks
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 2 cloves garlic, minced
• 1 tbsp chopped fresh parsley
• 1 tsp chopped fresh thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp lemon zest, 2 cloves minced garlic, 1 tbsp parsley, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Brush zucchini planks generously with the marinade and let sit for 10 minutes at room temperature.
3. Heat a grill or grill pan over medium-high heat. Grill zucchini for 3–4 minutes per side, until tender with char marks.
4. Drizzle with remaining marinade before serving.

The lemon-herb marinade doubles as a finishing sauce, adding a punchy brightness that balances the zucchini’s smoky grill marks.

Tip: For extra depth, add a pinch of red pepper flakes to the marinade.

Zucchini and Chickpea Stir-Fry

This zucchini and chickpea stir-fry is a quick, veggie-packed weeknight meal that’s loaded with texture and just the right amount of spice.

• 2 medium zucchinis, sliced into half-moons
• 1 (15 oz) can chickpeas, drained and rinsed
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 1 tbsp soy sauce
• 1 tbsp lemon juice
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add zucchini and cook for 4–5 minutes, stirring occasionally, until lightly browned but still crisp.
2. Add 3 cloves garlic, minced, and sauté for 30 seconds until fragrant. Stir in 1 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp red pepper flakes.
3. Toss in chickpeas and cook for 2–3 minutes until warmed through. Drizzle with 1 tbsp soy sauce and 1 tbsp lemon juice, then season with salt and black pepper to taste.
4. Garnish with fresh parsley and serve immediately.

The smoky cumin and bright lemon balance perfectly with the tender zucchini and crispy chickpeas—no mushy veggies here!

Tip: For extra crunch, sprinkle with toasted sesame seeds before serving.

Vegan Zucchini Lasagna

Vegan Zucchini Lasagna

This hearty, veggie-packed lasagna skips the noodles but keeps all the comfort—layers of tender zucchini, rich cashew ricotta, and savory marinara make it a crowd-pleaser.

Ingredients

• 3 medium zucchinis, sliced lengthwise into 1/4-inch strips
• 1 1/2 cups raw cashews, soaked in hot water for 30 minutes
• 1/4 cup nutritional yeast
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups marinara sauce
• 1 tbsp olive oil
• 1/2 cup fresh basil, chopped

Instructions

1. Prep zucchini: Preheat oven to 375°F. Brush zucchini strips with 1 tbsp olive oil and arrange in a single layer on a baking sheet. Roast for 15 minutes to soften, then pat dry with paper towels.
2. Make ricotta: Drain cashews and blend with nutritional yeast, lemon juice, minced garlic, 1 tsp salt, and 1/2 tsp black pepper until smooth, scraping the sides as needed.
3. Layer lasagna: Spread 1/2 cup marinara in an 8×8 baking dish. Add a layer of zucchini, then half the cashew ricotta, and 1/4 cup basil. Repeat layers, finishing with marinara.
4. Bake: Cover with foil and bake at 375°F for 30 minutes. Uncover and bake 10 more minutes until bubbly. Let rest 10 minutes before serving.

The cashew ricotta adds a creamy, cheesy depth without dairy, while the roasted zucchini keeps every bite light yet satisfying.

Tip: For extra texture, sprinkle toasted breadcrumbs or crushed walnuts on top before baking.

Zucchini and Sweet Potato Curry

Zucchini and Sweet Potato Curry

This cozy, veggie-packed curry is the perfect weeknight fix—creamy coconut milk, warm spices, and tender veggies make it a bowl of pure comfort.

Ingredients

• 1 tbsp coconut oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 large sweet potato, peeled and cubed (about 2 cups)
• 2 medium zucchinis, sliced into half-moons
• 1 (14-oz) can coconut milk
• 1 cup vegetable broth
• 1 tsp salt
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions

1. Heat 1 tbsp coconut oil in a large pot over medium heat. Add the onion and sauté for 3–4 minutes until soft. Stir in 3 minced garlic cloves and 1 tbsp grated ginger; cook for 1 minute until fragrant.
2. Add 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne (if using). Toast the spices for 30 seconds, stirring constantly.
3. Add the sweet potato and zucchini, tossing to coat in the spices. Pour in 1 can coconut milk and 1 cup vegetable broth. Stir in 1 tsp salt, bring to a simmer, then reduce heat to low. Cover and cook for 15–20 minutes, stirring occasionally, until the sweet potato is fork-tender.
4. Remove from heat and stir in 1 tbsp lime juice. Garnish with fresh cilantro.

The magic here? The sweet potato melts into the sauce just enough to thicken it naturally, while the zucchini stays perfectly tender-crisp. Serve over rice or with naan for soaking up every last drop.

Tip: For extra depth, toast whole cumin seeds with the onion in step 1—just crush them lightly before adding.

Stuffed Zucchini Boats Vegan

These hearty zucchini boats are packed with a savory quinoa and veggie filling—perfect for a light yet satisfying meal that even meat-lovers will enjoy.

Ingredients:

• 4 medium zucchinis (about 8 inches long)
• 1 tbsp olive oil
• 1/2 cup quinoa, rinsed
• 1 cup vegetable broth
• 1/2 cup diced red bell pepper
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley
• 1/4 cup vegan shredded cheese (optional)

Instructions:

1. Preheat oven to 400°F. Halve zucchinis lengthwise and scoop out the centers, leaving a 1/4-inch-thick shell. Brush the insides with 1 tbsp olive oil and place on a baking sheet.
2. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until liquid is absorbed.
3. Meanwhile, sauté bell pepper, onion, and garlic in a skillet over medium heat for 5 minutes until softened. Stir in 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Fluff quinoa with a fork, then mix in the sautéed veggies and 1/4 cup parsley. Divide filling among zucchini shells, pressing gently. Top with vegan cheese (if using).
5. Bake for 20–25 minutes until zucchini is tender and filling is lightly browned.

The smoky paprika and fresh parsley give these boats a bold flavor, while the quinoa keeps them sturdy enough to eat with your hands—no fork required!

Tip: For extra crunch, sprinkle toasted breadcrumbs over the filling before baking.

Zucchini and Lentil Soup

This cozy, veggie-packed soup is a weeknight hero—hearty lentils and tender zucchini simmer together in a fragrant broth for a meal that’s both nourishing and fuss-free.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 cup dried green or brown lentils, rinsed
• 4 cups low-sodium vegetable broth
• 2 medium zucchinis, diced (about 3 cups)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic, 1 tsp cumin, and 1/2 tsp smoked paprika; cook for 1 minute until fragrant.
2. Add the lentils and 4 cups broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
3. Stir in the zucchini, 1/2 tsp salt, and 1/4 tsp black pepper. Cover and simmer for another 10–12 minutes until the lentils and zucchini are tender.
4. Remove from heat and stir in 1 tbsp lemon juice. Taste and adjust seasoning if needed.
5. Ladle into bowls and garnish with fresh parsley.

The magic here? The lentils thicken the broth just enough to make it velvety, while the zucchini keeps every bite fresh and light.

Tip: For extra richness, swirl in a spoonful of Greek yogurt before serving.

Vegan Zucchini Muffins

These tender, spiced zucchini muffins are a breeze to whip up and stay perfectly moist thanks to a clever flaxseed trick—no eggs needed!

Ingredients:

• 1 ½ cups grated zucchini (about 1 medium)
• 1 ¾ cups all-purpose flour
• ¾ cup brown sugar, packed
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp salt
• ¼ tsp nutmeg
• ⅓ cup melted coconut oil
• 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 375°F. Line a 12-cup muffin tin with liners or grease lightly.
2. Make the flax egg: Stir together 1 tbsp ground flaxseed and 3 tbsp water. Let sit for 5 minutes until gel-like.
3. In a large bowl, whisk together 1 ¾ cups flour, ¾ cup brown sugar, 1 tsp baking soda, 1 tsp cinnamon, ½ tsp salt, and ¼ tsp nutmeg.
4. Add grated zucchini, melted coconut oil, flax egg, and 1 tsp vanilla to the dry ingredients. Mix until just combined (batter will be thick).
5. Divide batter evenly among muffin cups. Bake for 20–22 minutes until a toothpick comes out clean.

The flax egg gives these muffins a springy crumb, while the zucchini keeps them irresistibly tender—no one will guess they’re vegan!

Tip: Squeeze excess moisture from the grated zucchini with a towel for taller muffins.

Zucchini and Mushroom Risotto

This comforting risotto balances earthy mushrooms with tender zucchini, all wrapped up in a velvety Parmesan-laced rice—perfect for a cozy weeknight dinner that feels a little fancy.

Ingredients:

• 4 cups low-sodium vegetable broth
• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 1 medium zucchini, diced
• 1 cup Arborio rice
• 1/2 cup dry white wine (or extra broth)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tbsp chopped fresh parsley

Instructions:

1. Heat broth in a saucepan over low; keep warm. In a deep skillet, heat olive oil over medium. Add onion and cook 3 minutes until soft. Stir in garlic and cook 30 seconds.
2. Add mushrooms and zucchini; cook 5 minutes until veggies release moisture. Stir in Arborio rice and toast 1 minute.
3. Pour in wine, scraping up browned bits. Cook until mostly evaporated. Add 1/2 tsp salt and 1/4 tsp pepper.
4. Ladle in 1 cup warm broth, stirring often until absorbed. Repeat, adding broth 1/2 cup at a time, until rice is al dente (20–25 minutes total).
5. Remove from heat. Stir in Parmesan, butter, and parsley. Taste and adjust salt if needed.

The key here? Letting the zucchini and mushrooms caramelize slightly before adding the rice—it deepens their flavor and keeps the texture just right.

Tip: For extra richness, swap 1/2 cup broth for heavy cream in the final stir.

Zucchini and Black Bean Tacos

These zucchini and black bean tacos are a fresh, veggie-packed twist on taco night—ready in under 30 minutes and full of smoky-sweet flavor.

• 2 tbsp olive oil
• 1 medium zucchini, diced (about 2 cups)
• 1 (15 oz) can black beans, drained and rinsed
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 8 small corn tortillas, warmed
• 1/4 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving

1. Heat 2 tbsp olive oil in a large skillet over medium-high. Add the zucchini and cook for 5–6 minutes, stirring occasionally, until lightly browned and tender.
2. Stir in the black beans, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp salt. Cook for 2–3 minutes until the beans are warmed through and fragrant.
3. Divide the mixture among the warmed tortillas. Top each with cotija cheese, cilantro, and a squeeze of lime.

The smoky spices and creamy cotija balance the zucchini’s freshness perfectly, while the lime adds a bright finish. Tip: For extra crunch, toast the tortillas directly over a gas flame for 10–15 seconds per side.

Vegan Zucchini Pancakes

These crispy, golden pancakes are a genius way to use up summer zucchini—no eggs or dairy needed, just wholesome ingredients and big flavor.

Ingredients:

• 2 cups grated zucchini (about 1 medium)
• 1/2 tsp salt
• 1/2 cup all-purpose flour
• 1/4 cup chickpea flour
• 1 tbsp nutritional yeast
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 2 tbsp olive oil (plus extra for frying)
• 2 tbsp chopped fresh dill or parsley

Instructions:

1. Toss grated zucchini with 1/2 tsp salt in a colander and let sit 10 minutes. Squeeze out excess moisture with a clean towel.
2. In a bowl, mix zucchini, 1/2 cup all-purpose flour, 1/4 cup chickpea flour, 1 tbsp nutritional yeast, 1/2 tsp garlic powder, 1/4 tsp black pepper, 2 tbsp olive oil, and 2 tbsp fresh dill until combined.
3. Heat a thin layer of olive oil in a skillet over medium. Drop 1/4 cup batter per pancake, flattening slightly. Cook 3–4 minutes per side until deeply golden and crisp.

The chickpea flour adds a nutty depth and helps bind these pancakes without eggs—plus, they stay satisfyingly crisp even after cooling.

Tip: For extra crunch, press the pancakes gently with a spatula while frying to maximize surface contact with the pan.

Zucchini and Tomato Casserole

This cozy, veggie-packed casserole is a summer favorite—layers of tender zucchini and juicy tomatoes bake into a hearty, cheesy dish that feels like a hug in every bite.

Ingredients:

• 2 medium zucchinis, sliced into 1/4-inch rounds
• 3 medium tomatoes, sliced into 1/4-inch rounds
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh basil (for garnish)

Instructions:

1. Preheat oven to 375°F. Grease an 8×8-inch baking dish with 1 tbsp olive oil.
2. Arrange half the zucchini slices in a single layer in the dish. Top with half the tomato slices, then sprinkle with 1/2 tsp garlic powder, 1/2 tsp oregano, 1/4 tsp salt, and a pinch of black pepper. Drizzle with 1/2 tbsp olive oil.
3. Repeat the layers with remaining zucchini, tomatoes, 1/2 tsp garlic powder, 1/2 tsp oregano, 1/4 tsp salt, and remaining black pepper. Drizzle with the last 1/2 tbsp olive oil.
4. Sprinkle mozzarella and Parmesan evenly over the top. Bake for 25–30 minutes until cheese is bubbly and golden.
5. Let cool for 5 minutes, then garnish with fresh basil before serving.

The magic here? The zucchini stays tender but never mushy, while the tomatoes caramelize slightly for a sweet, savory depth. It’s a side dish that steals the spotlight!

Tip: For extra crunch, sprinkle toasted breadcrumbs over the cheese before baking.

Zucchini and Quinoa Salad

This bright and crunchy salad is a perfect way to use up summer zucchini—it’s light yet satisfying, with a lemony kick that keeps you coming back for more.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 2 medium zucchinis, thinly sliced into half-moons
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped fresh mint

Instructions:

1. In a saucepan, combine 1 cup quinoa and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool slightly.
2. In a large bowl, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Add the cooked quinoa and zucchini to the bowl, tossing gently to coat in the dressing.
4. Fold in 1/4 cup feta cheese and 2 tbsp mint just before serving.

The contrast of creamy feta against the crisp zucchini and fluffy quinoa makes this salad a standout—ideal for picnics or meal prep!

Tip: For extra texture, toast the quinoa in a dry skillet for 2–3 minutes before boiling.

Vegan Zucchini Brownies

These fudgy vegan zucchini brownies are secretly packed with veggies, but you’d never guess—they’re rich, chocolatey, and totally indulgent!

Ingredients:

• 1 ½ cups grated zucchini (packed, excess moisture squeezed out)
• 1 cup all-purpose flour
• ½ cup cocoa powder
• 1 cup granulated sugar
• ½ cup coconut oil (melted)
• ¼ cup almond milk
• 1 tsp vanilla extract
• ½ tsp baking soda
• ½ tsp salt
• ½ cup dairy-free chocolate chips

Instructions:

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, whisk together 1 cup all-purpose flour, ½ cup cocoa powder, 1 cup granulated sugar, ½ tsp baking soda, and ½ tsp salt.
3. Add ½ cup melted coconut oil, ¼ cup almond milk, and 1 tsp vanilla extract. Stir until just combined.
4. Fold in 1 ½ cups grated zucchini and ½ cup dairy-free chocolate chips (the batter will be thick).
5. Spread evenly into the pan and bake for 25–30 minutes, until the edges pull away from the sides and a toothpick comes out mostly clean.

The zucchini keeps these brownies ultra-moist while the cocoa delivers deep chocolate flavor—no one will suspect they’re vegan! Tip: For extra gooeyness, underbake slightly and let them cool completely before slicing.

Zucchini and Spinach Stir-Fry

This vibrant stir-fry comes together in minutes, packing in fresh veggies and a garlicky kick for a light yet satisfying meal.

Ingredients:

• 2 medium zucchini, sliced into 1/4-inch half-moons
• 3 cups fresh spinach, roughly chopped
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp honey
• 1/4 tsp red pepper flakes
• Salt and black pepper, to taste

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add zucchini and cook for 4–5 minutes, stirring occasionally, until lightly browned but still crisp.
2. Add 3 cloves minced garlic and 1/4 tsp red pepper flakes; stir for 30 seconds until fragrant.
3. Toss in 3 cups spinach and cook just until wilted, about 1 minute.
4. Drizzle with 1 tbsp soy sauce and 1 tsp honey, tossing to coat. Season with salt and black pepper to taste.

The honey balances the savory soy sauce perfectly, while the zucchini keeps a satisfying bite—no mushy veggies here!

Tip: For extra protein, toss in chickpeas or shredded chicken with the zucchini.

Conclusion

With 18 mouthwatering vegan zucchini recipes, this roundup proves just how versatile and comforting this humble veggie can be! Whether you’re craving a cozy bake, a hearty pasta, or a quick snack, there’s something here for everyone. We’d love to hear which recipes you try—drop a comment with your favorites, and don’t forget to share the love on Pinterest. Happy cooking!