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!
How to Freeze Zucchini Brownies
When the brownies are completely cooled wrap with plastic wrap and then place into an airtight container, in a freezer-safe plastic storage bag, or wrap again with aluminum foil. Be sure to label them with the date.
When you are ready to enjoy the brownies again, remove them from the freezer and place them in the refrigerator overnight or on the counter. Once they reach room temperature you are ready to enjoy them.
More Zucchini Desserts
Zucchini Brownies
Equipment
- 9×13-Inch Pan I use this one from USA Pan
Ingredients
- ½ cup (112 g) vegetable oil
- 1 ½ cups (300 g) granulated sugar
- 1 tablespoon vanilla extract
- 2 cups (256 g) all-purpose flour
- ½ cup (64 g) unsweetened cocoa powder
- 1 ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 3 cups finely shredded zucchini DO NOT DRAIN
- 1 ¼ cups semi-sweet chocolate chunks
Instructions
- Preheat oven to 350°F and prepare a 9×13 pan with butter (or use baking spray) and line with parchment paper. (Allow parchment paper to go up the sides for easy removal.)
- In a large bowl combine oil, sugar, and vanilla until fully incorporated.
- Add flour, cocoa, baking soda, and salt. Mix until combined. Batter will be very dry.
- Fold in zucchini by hand. Allow batter to rest for 5 minutes.
- Add in chocolate chunks and stir again. Batter should appear more wet. (if not, let it rest for 5 more minutes and stir again)
- 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.
Video
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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!
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??
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!
These turned out really really wonderful and fudgy. Wondering what the results would be like if I cut down the sugar by 30% ?
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.
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.
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
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?
I think you could cut the sugar, I have had other readers do it and let me know it worked. 🙂
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?
You can also chill them then cut with a hot sharp knife.
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!