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!
Wow! I made the best error if you want fudgy brownies. I accidently missed the baking soda, and I’m glad I did! I’ve been looking for a super fudgy brownie and it’s perfect. I also added 1/2 cup each of chocolate and butterscotch chips, and a dollop of molasses for extra flavour. A Keeper!
These are ridiculously good!!
My new favorite brownie recipe ❤️
Dont do this much baking soda! I would put in 1/2tsp or leave it out all together 😂
Made it today and it tastes like chocolate cake and baking soda, not really brownies
I don’t recommend this.
The flavor is delicious! I used thawed frozen zucchini and it says not to drain it. Should I have drained some since it gets watery thawed? The bottom did not get done like the top did. I don’t mind it though, still yummy!
So fudgey, definitely a keeper! I really appreciate keeping the zucchini juices – less work and more nutrients for us. Scaled down the sugar to 1 cup and still turned out great. Thanks Amanda!
Really tasty & moist. loved that the choc melted in it.
However all my choc dropped to the bottom & you could quite clearly see all the green zucchini which put my partner off 😭
Thank you for making a NORMAL recipe for zucchini brownies. So many recipes out there are all vegan or gluten free… so hard to find a normal recipe!
These Zucchini Brownies are the best! You can serve them after baking with a dollop of cream or even ice cream, or the same when cold or just on their own. Yum! I cooked mine in a pie maker and it took approx 5-6 mins to bake and I baked 30. I gave some to a couple of young men friends to taste and they went crazy over them. I will certainly make them again. So easy! Thanks heaps!
his is not what I could class as a brownie – more of a chocolate fudge cake – but it was delicious and used up half of an enormous zucchini from our garden. Like others, I was skeptical when I stirred the pile of zucchini into the dry mixture, and it took about 15 minutes and the odd stir to get it to a nice, wet batter, but it was worth it. Can’t tell at all what’s in it. I made it without choc chips and with a little less sugar and it was still delish. Has lasted 4 days so far and still yummy and moist. Great served warm with vanilla icecream.