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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  • Debra says:

    So the taste of this recipe reminded me a lot of the Hershey’s chocolate cake – gooey and rich. However, I see a lot of the zucchini shreds in and around the cake. What did I do wrong?

    • Amanda says:

      Nothing! 🙂

  • Cathy Perry says:

    This was outstanding!!! Easy and so moist.

  • Rafaela Tanjga says:

    Thank’s for sharing this recipe,i didnt hesitate to tried this brownies since I love baking,and everybody loves it.It came
    out perfectly,yummy!Now,we start selling this brownies on our restaurant..I am going to try your other recipies,

  • Jessica K. says:

    I made this recipe and it was totally delicious. However, it came out very much the consistency/texture of a chocolate cake and absolutely NOT the consistency/texture of brownies.

  • Pamela says:

    Brownies delicious! Could you use yellow squash also? Just wondering and would appreciate your opinion.

  • Nick says:

    Great recipe. Zucchini mixed in easily and you would never know it was an ingredient. Very tasty. Can you freeze it?

  • Anna says:

    What are the nutrition facts for these zucchini brownies

    • Jess says:

      367 calories if your make no this into 12 servings, you can do more servings since these are so thick and rich. Great recipe thanks so much!

  • Cherie says:

    Yummy, amazing brownies

  • Joanne Testa says:

    I can’t wait to make these.

  • Vandroid says:

    I am also interested in the nutrition facts. Thanks!

  • Mackenna Cartsh says:

    It’s an easy recipe that’s fun to make and easy to follow. The brownies are delicious too!

  • Barbara Stevenson says:

    Can you use one on one four ( gluten free ) to make these brownies?

  • Jennifer says:

    Amazing!!! This is the only way I will ever make brownies from now on! I couldn’t stop eating them, they were so good!!! Thank you for this incredible recipe!

    • Amanda says:


  • Sara says:

    This was amazingly moist, though I agree with the others, more like a cake than brownies but still very good! I made it with gluten free flour (Cup4Cup) and our gluten-free son gobbled them up!

  • Barbara J Newton says:

    These are wonderful. The best brownie I have ever made. Worthy of any expensive bakery.
    I also made the frosting. That was perfect. Was not sure they needed frosting however found it was just what completed the brownie. Did not think I would be able to taste the honey but it came out as a wonderful flavor in the frosting.

    • Amanda says:

      Love to hear this Barbara!

  • Lynn Vana says:

    Wonderful! Didn’t change a thing. A hit at the office and everyone wanted the recipe to go with the over- abundance of zucchinni from my garden.

  • Susan Leitson says:

    I see that I’m not the only one who would like to know the nutritional content of this recipe. I’d love to try it.

  • Jamie says:

    What are the nutritional facts? Looks good!

  • Candice says:

    These are amazing. So moist and delicious this is now my favorite go to brownie recipe.

  • Marsha says:

    Would have loved an email option

  • Lovella Soles says:

    So, I have now made these brownies twice (SO much zucchini), once with chocolate chips and once without. They are delicious and SO moist. My family loves them and what’s great is that I can feed them to vegan friends. Thank-you!!

    • Amanda says:

      Love that!!

  • Sandhya Seshadri says:

    Hi Amanda, I baked the Zucchini brownie recipe and the outcome was amazing…never knew zucchini would be such an awesome replacement to egg and milk. However I felt it was too sweet, is it possible to reduce the sugar content?

    • Amanda says:

      You could try it! 🙂

  • Debra says:

    These are delicious, I will be making them again and again!

  • Hope says:

    Oh my gosh, these are great.