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
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!
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!
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!
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!
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!
- 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
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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.)
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In a large bowl combine oil, sugar, and vanilla until fully incorporated.
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Add flour, cocoa, baking soda, and salt. Mix until combined. Batter will be very dry.
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Fold in zucchini by hand. Allow batter to rest for 5 minutes.
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Add in chocolate chunks and stir again. Batter should appear more wet. (if not, let it rest for 5 more minutes and stir again)
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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.
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.
These are the best brownies. Everybody I make them for asks for the recipe. The frosting is a nice addition!
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.
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.
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!!
These will be my summer brownies from now on. Shared with neighbors; they hope I make them again soon. Very good directions.
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.
Was thinking of making this for a friend that had dairy and gluten issues. Had anyone tried this with rice or coconut flour?
These brownies tasted delicious, but took a good hour and a half to cook??? What did I do wrong??