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  • 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!

    Zucchini Brownies

    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!

     

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    Homemade Zucchini Brownies

    When using zucchini in recipes there are a couple tips & tricks help to make sure your baked goods are perfect!

    -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 Zucchini Brownies

    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!

    Homemade Zucchini 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!

    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!

    4.77 from 26 votes
    Zucchini Brownies
    Prep Time
    10 mins
    Cook Time
    35 mins
    Total Time
    45 mins
     
    Course: Dessert
    Cuisine: American
    Keyword: zucchini brownies
    Servings: 12 brownies
    Author: Amanda
    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.

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

     

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    Comments

    These turned out good but I would call this a chocolate cake, NOT brownie. Staff at work seemed to like it 🙂

    I like

    These were amazing! I think mine must have been a bit more undercooked from what others are commenting because mine came out very brownie like. We refrigerated ours and it made them even more delectable!!!! I actually wonder if maybe they were a bit undercooked? They were moiste and even kind of fudgy in the middle after being in the fridge. AMAZING! My husband and kids loved them and I’m taking them to work tomorrow! (And a 2nd pan for the family) a great way to use those giant overgrown zucchini!

      They must have been cooked perfectly because mine always turn out that same as yours did!! 🙂 So glad you all enjoyed them!

    Can I use frozen zucchini in this recipe? Freezing zucchini makes it watery once thawed.

      I have not ever used it frozen so can’t speak to it effectiveness.

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