Zucchini Brownies

filed under: Brownies on June 16, 2018

If you’ve never added zucchini to your baked goods drop everything you are doing and do it now! These Zucchini Brownies are unbelievably moist and rich. A chocolate lovers dream! Be sure to try my Zucchini Cake and Chocolate Zucchini Cake! (and if you want a zucchini-less brownie recipe, try this one!!)

Stacked Zucchini Brownies Showing the Inside Creamy Texture


Zucchini Brownies

When I first made these Zucchini Brownies in 2012 I declared that I would never need another brownie recipe. They are the BEST brownie I have ever eaten, hands down. But, zucchini is very much a seasonal product, so having a great brownie recipe that doesn’t have zucchini is important. Every summer I am reminded just how magical zucchini is in baked goods and these become my favorite again!

Grated ZUcchini

The Secret to Baking with Zucchini

Size matters. A large zucchini will be drier. A small zucchini with have more moisture. Certain recipes work best with different sizes. For instance, I tend to use a medium to small with this recipe because I want the moisture the zucchini brings, but I use a large zucchini for my Double Chocolate Zucchini Cupcakes.

Use the fine side of your grater. Coarser pieces will have a slightly more noticeable flavor and texture in a finished cake or bread recipe. (Farm kids tend to want that!)

Some recipes ask that the zucchini is pressed well with a clean towel to soak up excess moisture or to prevent whatever your baking from getting too soggy. Pay close attention to the recipe that you are making with zucchini as the level of moisture they provide is important. For instance, in this recipe, the zucchini is the main source of moisture and should NOT be drained!

Eggless Brownies Zucchini Brownie From Overhead Showing Top Texture

Double Chocolate Zucchini Brownies

This recipe is going to test any experienced bakers boundaries as it does not act like a normal brownie.

The batter is DRY. Extremely dry. Until you add the zucchini that is! Assemble the batter according to the recipe instructions and then let it rest for 5 minutes. Stir again and you will see how much moisture the zucchini adds!

I added semi-sweet chocolate chunks to this batch to make the double chocolate. You can add milk chocolate chips, peanut butter chips, white chocolate chips, or no chips! They are so good and so rich the extra flavor is not necessary. (But can be fun!) If you do use chocolate morsels instead of chunks, be sure to use 1 1/2 cups instead of 1 1/4. Reserve a few for the top too!

The Secret to Baking with Zucchini in Chocolate Brownies

As you can see, the zucchini bits practically disappear into the glorious chocolate layers. If you don’t tell people, they will never know you added a full 3 cups of this abundant vegetable!

4.92 from 105 votes
Zucchini Brownies
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins

If you’ve never added zucchini to your baked goods drop everything you are doing and do it now! These Zucchini Brownies are unbelievably moist and rich. A chocolate lovers dream!

Course: Dessert
Cuisine: American
Keyword: zucchini brownies
Servings: 12 brownies
Calories: 373 kcal
Author: Amanda Rettke
  • 1/2 cup (112g) vegetable oil
  • 1 1/2 cups (300g) granulated sugar
  • 1 tbsp. vanilla extract
  • 2 cups (256g) all-purpose flour
  • 1/2 cup (64g) unsweetened cocoa powder
  • 1 1/2 tsp. baking soda
  • 1 tsp. salt
  • 3 cups finely shredded zucchini DO NOT DRAIN
  • 1 1/4 cups semi-sweet chocolate chunks
  1. Preheat oven to 350°F and prepare a 9x13 pan with butter (or use baking spray) and line with parchment paper. (Allow parchment paper to go up the sides for easy removal.)
  2. In a large bowl combine oil, sugar, and vanilla until fully incorporated.
  3. Add flour, cocoa, baking soda, and salt. Mix until combined. Batter will be very dry.
  4. Fold in zucchini by hand. Allow batter to rest for 5 minutes.
  5. Add in chocolate chunks and stir again. Batter should appear more wet. (if not, let it rest for 5 more minutes and stir again)
  6. Spread brownie mixture into the pan and bake for 25-35 minutes. Brownies are done with an inserted toothpick is removed with crumbs. There should not be wet batter on the toothpick.

Recipe Video

Eggless Brownies

You will notice that there are no eggs or butter added to this recipe. They are absolutely not needed! These Zucchini Brownies bake up beautifully (almost cake-like) and do not need the added air and flavor that eggs usually add. This is a great recipe for vegan friends!

Another bonus? This recipe can be made in 1 bowl!

If you love frosting on your Zucchini Brownies, try adding my super special secret ingredient Brownie Frosting.


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  • Laurie Neill says:

    Sounds great, do you think it would work with almond flour to make them gluten free?

    • Elizabeth Keeney says:

      Hi, Laurie! I work with iambaker and am happy to help with questions. We have not tested the brownies with almond flour, so I can’t say how they would turn out. Let us know if you try it, and have a great day!

  • Ally says:

    We do love these!! I did add one egg to it but what a fun dessert!!
    Anyway you can post nutritional information?? We watch our carbs and sugar intake. Thanks

  • Bailey M says:

    Made these and they were so good, I literally can’t stop eating them.. though next time I will have to shred my zucchini’s a littler smaller.
    They are so Chocolaty, but not over-powering, I couldn’t believe it. I also love the fact you don’t have to use any eggs !!

  • Denise says:

    I have been making this recipe for YEARS…. like 10 years!
    You can add more zucchini than the recipe calls for, it can handle it.
    AND, they freeze GREAT! I make approx 12-15 batches a summer, freeze some and then pull out over the winter. YUMMY! My husband prefers these over reg brownies.

  • Kathyanne says:

    Just made these today with a zucchini I somehow missed seeing in my garden … Absolutely delicious!! I peeled my zucchini so my kids wouldn’t asked me if I put something in them that brownies don’t normally have but they’re so fudgy and perfect that I don’t think they will be asking — just loving them as much as I do! Thanks for a great recipe!!

  • Brianna Heaton says:

    Everyone asks for the recipe! I add extra zucchini and vanilla and still always turn out amazing!Thank you for sharing!

  • Nicole R says:

    I saw this recipe pop up on Facebook and it definitely peaked my curiosity. Thought to myself “go on… give it a try” and I’m so glad I did. Honestly these are the easiest and best vegan brownies I’ve ever made and you would NEVER know that they contained zucchini of all things. Can genuinely say I prefer these over regular brownies now. Amazing recipe. You will not be disappointed. Even my fussy husband loved them!

  • Nicci says:

    They were very chocolatey but not sweet, which was surprising since they have 1 1/2 cups of sugar.

  • Beth says:

    These are really good. I had 2 cups shredded zucchini so I cut all the other ingredients in half and baked in 8×8 for 30 min at 350.

  • Kelly says:

    I did not think these would work.they are amazing. For myself this taste more delicious cake. I will be making this again.

  • Heidi says:

    These are wonderful!! Super moist and delicious! I used dark chocolate chips as that is a fan favorite in my house. so good and will keep this one around!

  • Christy says:

    Made these brownies last night and they are delicious! A bit more cakes than fudge, bit really nice and moist with a great flavor I was a little worried about them holding together with no eggs, but they turned out perfectly. No issue So excited that they used up 3 cups of zucchini! Will definitely be making these again.