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 85 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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  • Joy says:

    can i opt the zucchini out and if yes what can be addded to moisture the mixture

    • Amanda says:

      The zucchini is essential in this recipe. Just try it as is once… I think you will love them!

  • Shauna Holifield says:

    I would love to try these brownies however I am doing the Wheatbelly diet. How can I make this without white flour? And it still taste good. …. Would it be possible to use a super fine ground almond or coconut flour?

    • David says:

      Hi i was wondering the same thing i cant eat white or wheat flour because of stomach issues whats alternative

  • Linda says:

    Your recipes are amazing. I decided I needed to subscribe to your blogs g so I can have a separate file just for your recipes!!

  • Edna Montes says:

    Hi thank you for sharing the Brownies recipe.

  • Gelene says:

    Can you use almond flour as a substitute for all purpose flour?

  • Coco says:

    That’s a great recipe! I would like to try it, but is it okay to substitute the sugar with honey?

  • Rebecca says:

    Can you use no oil or less oil?

  • Barbara lewis says:

    I want to eat healthy and these are go snacks and I love the no bake cookies to make them they are cheap

  • Barbara lewis says:

    I used to cook a lot in my past so I want to start doing it again bc it’s better and healthier for me and I am on a diet or as I will say is bc I can’t have something bc of my IBS and some things u can’t bc if u do then I have problems bc of the food I can’t eat much anymore.

  • Lorraine Koschock says:

    Hi Amanda, I am 70 years old and have been baking for 50+ years. your recipes are wonderful and i’m going to try these brownies. Question is can I use a different oil since veg oil is on the list as no good for you? Let me know your opinion. See you can teach an old dog new tricks i love learning from a young girl like you. The best to you. Lorraine

    • Linda says:

      There comes a point in life where you have to worry less about what they say is no good for us, and just enjoy what you enjoy!! Go for it !💗💫💕

  • Mickie Young says:

    Could I make these using either Splenda Blend or Splend?

  • Shirley says:

    If you substitute apple sauce for zucchini, how much would you use

  • Stefany says:

    Seriously, maybe the best brownies ever! Unbelievably good! Thanks for sharing. 😁

    • Amanda says:

      SO glad you liked them!! 🙂

  • akasha says:

    Wow this brownie recipe is so good thank you for sharing your recipe

  • Lucy says:

    These were yummy! I only had 2 cups of zucchini so I substituted yellow squash for the third cup, but I couldn’t tell any difference.

    • Amanda says:

      Smart! Glad you liked them!

  • Priya Venkatesan says:

    Thank you very much. Tried this recipe and it was a huge success. People were surprised that it is Vegan and tasted this good.

  • akashocd says:

    Wow this zucchini brownies is so good thank you for sharing your recipe

  • Sierra says:

    What is the calories per brownie???

  • Trisha says:

    OMG you are my hero! My daughter has an egg allergy and I have so much zucchini right now to use from my garden that this is perfect! I wanted to make brownies for a baptism on Sunday anyways and now I know what recipe to use. Thanks!

    • Amanda says:

      Yay! Let me know what you think! These are my favorite brownies of ALL TIME.

  • Tammy says:

    Don’t even know where to begin… this is the most amazing brownie I have ever tasted. My kids love it and my son even cried when they were gone… thank you for sharing Amanda!!!

    • Amanda says:

      SO GLAD you liked them!!!

  • Connie says:

    These have to be delicious!

  • Kathy says:

    Have lots of zucchini from my garden and am always looking for great ways to use them.
    Your Zucchini Chocolate Brownies are so good… thank you! Am following your great

  • ninfa says:

    can I make this in a loaf pan?

  • Sheridan Kellett says:

    This is just the best brownie. Made it and everyone loved it. Will definately make it again 🙂

  • Libby says:

    These are the BEST brownies! My 6-year-old had ZERO clue there are 3 cups of zucchini in these brownies and he loved them. My new go to brownie recipe!

    • Amanda says:

      Woo Hoo!!! Love that you all enjoyed them! <3