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!

4.93 from 91 votes
zucchini-brownies
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
Ingredients
  • 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
Instructions
  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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Comments

  • Natalie says:

    Amazing! I’m seriously going to eat this whole pan in one day. I mean it’s got vegetables in it right, so it’s ok?! Loved the technique of making these, different but easy. The batter was very dry at first and the zucchini added the perfect amount of moisture after 5 min. I used a very large grated zucchini and dark chocolate chunks mixed with semi sweet choc chips. Baked for 35 min. Didn’t use parchment paper, came out fine with cooking spray. Saving this recipe for a long time and grating the abundance of zucchini I have to freeze.

  • Katie says:

    These are the best brownies. Everybody I make them for asks for the recipe. The frosting is a nice addition!

  • Tiffany says:

    I only have a 9×9 pan. does anyone know how i should adjust the ingredients for a 9×9 pan? (novice baker here ) Thanks!

  • Bec Neuhalfen says:

    This zuchinni brownie recipe is Absolutly thee best! I have tried a million recipes…..no more….this is the one. Thank you so much for sharing.

  • Jennifer McGuire says:

    These are ridiculously rich and wonderful! Very chocolate-cake texture and added chips were utterly decadent. (I don’t dare frost them.) I’m certain the teenager didn’t notice the zucchini and I’m not telling!

    A keeper of a recipe.

  • Jayann Wright says:

    This was the 4th zucchini brownie recipe we tried this week. I have no idea why it wasn’t the 1st as I have never been disappointed in one of Amanda’s recipes, but I’ll just blame quarantine brain. Anyway, these go down Really easily. Moist and fudgey but didn’t seem undercooked. The zucchini is undetectable to even our toddler. And equLlt yummy with or without frosting. It’s a winner!!

  • Sandy says:

    These will be my summer brownies from now on. Shared with neighbors; they hope I make them again soon. Very good directions.

  • Sherry Day says:

    Have made this with whole wheat flour as well as how it is written. Always delicious. Love how the ingredients are very dry, then after sitting it’s moist enough to spread. That is the real key to this recipe. Accommodate for the extra moisture from the zucchini. Most zucchini recipes are moist but this is delicious. Thanks for the new go to brownie recipe.

  • Krysta says:

    Was thinking of making this for a friend that had dairy and gluten issues. Had anyone tried this with rice or coconut flour?

  • Vicky says:

    These brownies tasted delicious, but took a good hour and a half to cook??? What did I do wrong??

  • Sam says:

    I was a little worried when I pulled these out of the oven because they looked so much like a cake. But when I bit into one I realized that it was very much a brownie. And a heavenly one at that. I highly recommend trying this recipe!

  • Dee says:

    These turned out really really wonderful and fudgy. Wondering what the results would be like if I cut down the sugar by 30% ?

  • Crystal Earnhardt says:

    Delicious flavor! Mine wasn’t dense enough, texture wise for my taste. It was too much like a crumbly cake, but to be fair, I used half monk fruit sweetner and half sugar. That might have made the difference.

  • Escher says:

    A great recipe! One thing I did differently was that I used half sugar, half date paste. It came out really great with no fruity taste, so I think next time I will try using only date paste.

    They did come out more cake-like than brownie-like, though. I get the feeling this may have been due to the baking soda. Leavening agents are never used in true brownie recipes, so I think I will skip that next time.

    I baked for 35 minutes but they still weren’t done. Ate them anyway b/c I like my brownies a little underdone though, lol.

  • Janielle Mamby says:

    I really love this recipe and I am excited to try it especially because it does not have a lot of dairy. Thank you so much Shirley. I am happy I found you. You have gained a new fan. Looking forward to meeting you one day. Much love from Jamaica.

    Love and Light to you – Janielle

  • Trish says:

    Thankyou so much for sharing this recipe. Am planning to make this for my friend’s kids for Christmas who are allergic to eggs.

    Their grandma is trying to reduce sugar. Would it be a huge deal if I cut 1/2 cup of sugar from the recipe and added nuts instead of choc chips?

    • Amanda Rettke says:

      I think you could cut the sugar, I have had other readers do it and let me know it worked. 🙂

  • Mary says:

    I love this recipe. So easy to make and so rich and chocolatey. The only issue I have is cutting them they tear all up. Any advise on how to cut cleanly?

    • Amanda Rettke says:

      You can also chill them then cut with a hot sharp knife.

  • Cindy says:

    I have made this several time and no one could tell it had zucchini. Even the little boy that won’t eat anything green. Always a crowd favorite!

  • Carly Lawrence says:

    Wow! I made the best error if you want fudgy brownies. I accidently missed the baking soda, and I’m glad I did! I’ve been looking for a super fudgy brownie and it’s perfect. I also added 1/2 cup each of chocolate and butterscotch chips, and a dollop of molasses for extra flavour. A Keeper!

  • Tara says:

    These are ridiculously good!!