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!!)

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!

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

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

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!

4.91 from 64 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

  • Josie says:

    can these be frozen? they look really good!

  • Debra Myers says:

    Shredded zucchini very fine. Used 2 Pampered Chef brownie pans. Decreased oven temp to 325 and baked for 21 minutes. More cake like but super moist individual servings. Not even a hint of zucchini flavor. Resulted in 24 brownies!

  • Lisa Pendleton says:

    These are so moist, chocolately, and delicious! I can actually have a smaller portion than a regular brownie because they are so decadent and fill the chocolate craving. AND they’re vegan???

  • Marina says:

    I had an abundance of garden fresh zucchini and made this recipe today. I was very impressed. They turned out so delicious! Thank you for sharing your recipe.

  • Peggy says:

    So moist and delicious and easy to make. I will make these brownies again.

  • Sarah Chiarelli says:

    I am a little confused by the pan. Are you greasing it then lining it with parchment or are you lining it with parchment and then greasing?

    • Elizabeth Keeney says:

      Hi, Sarah! I work with iambaker and am happy to help with questions. Grease the pan before lining it with parchment paper. This makes for easy removal of the brownies. I hope that helps, and have a great day!

  • Nina says:

    Can I switch the flours to almond/ coconut flour?

    • Elizabeth Keeney says:

      Hi, Nina! I work with iambaker and am happy to help with questions. I don’t see why not, but we have not tested the recipe using an almond or coconut flour, so I can’t say how it would turn out. Let us know, and have a great day!

  • Bonnie says:

    How did it work with almond flour and was wondering if anyone has tried it with Splenda blend

    • Elizabeth Keeney says:

      Hi, Bonnie! I work with iambaker and am happy to help with questions. We have not tried this recipe with almond flour or Splenda. Let us know how it turns out with any substitutes. Have a great day!

  • Sue says:

    They ARE so incredibly moist! I’ve always been curious about zucchini brownies and breads. This will be my new go-to. It’s so simple!

  • Lauren says:

    I’ve been putting off making zucchini brownies because the concept sounded a little too out there for me, but now that the zucchini plants in my yard have been churning out fresh veg on the daily, I needed to come up with new ways to deal with them. And I must say: you would never assume these brownies have zucchini in them. However, they’re a bit too cakey for me and taste a bit too store-bought. Nevertheless, these brownies are pretty tasty and people who prefer a cakier brownie will go nuts over them.

  • Elizabeth Taylor says:

    This was even better than I could’ve imagined! Highly recommend! I didn’t have chocolate chunks so I substituted chocolate chips and it turned out great!

  • Monize Martinez Diniz says:

    Thanks for this awesome recipe.It is soooo delicius.

  • Joan says:

    They are so delicious. Thanks.

  • Marcos D says:

    Yes these brownies are delicious. I’ve been making a similar zucchini brownie, and zucchini cake, for a number of years.

    Thoughts from a professional baker:
    1. Don’t use your hands to mix the zucchini into the batter (they don’t use their hands in the video). About a half cup of batter will stick to them. Use a rubber spatula and a seasoned wooden spatula. Hardly any waste.
    2. Use really good quality 70 – 80% NOT dutched (processed with alkali) chocolate, like Taza, Green & Black, or even Lindt.
    3. Don’t bother with the parchment lining. A well buttered baking dish will easily release the brownies, plus you get a little frisson edge from the butter.
    4. Add some toasted walnuts. And some finely chopped cranberries. And/or a handful of currants. Make it MORE than a brownie.

    Bake, experiment, and have fun!

  • Laura says:

    Everything you said it would be. Took it to share at a friend’s house and it was a hit. So easy and so delicious!

  • TERESA BROWNING says:

    THIS IS VERY GOOD RECIPE…I FOLLOWED DIRECTIONS…..IT IS VERY MOIST…WAS RELUCTANT TO USE SO MUCH ZUCCHINI BUT IT IS NEEDED BUT NOT TASTED! WE ATE IT WITH VANILLA ICECREAM…PRINTED THE RECIPE..WILL USE IT AGAIN! THANK YOU

  • Sarah says:

    First of all, you’re amazing. Secondly I am stoked about trying this! My son has dairy and egg allergies and I miss brownies!! Can’t wait to try it! I loved your original brownie recipe for years before we had to take dairy and egg out of our household. Thank you for doing what you do!!

  • Linda Tumminello says:

    I have. Add so many of your delicious recipes

  • Chefkel says:

    These are fantastic!! I double the batch but cut the sugar to 2/3 cup. They keep well and freeze well.

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