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!
These are wonderful!! Super moist and delicious! I used dark chocolate chips as that is a fan favorite in my house. so good and will keep this one around!
I cannot wait to make these!!!!!!
Made these brownies last night and they are delicious! A bit more cakes than fudge, bit really nice and moist with a great flavor I was a little worried about them holding together with no eggs, but they turned out perfectly. No issue So excited that they used up 3 cups of zucchini! Will definitely be making these again.
So glad I ditched my zucchini bread plans in favor of these. I think the “fudginess” may be a matter of perspective – these came out as the most delicious, incredibly moist chocolate fudge cake I have ever tasted. I had to substitute mini chips (1 cup) and white chips (3/4 cup) but otherwise followed the recipe faithfully.
Sidenote – out of many contenders, I went with this recipe because the 63-year-old who’d never reviewed just HAD to review this recipe!
I’m planning to try them in muffin tins and add ganache next time. This is a keeper.
Oh my! I tried these on a whim, I needed to use up some zucchini and now I know what the rest of my zucchini is going to be dedicated to. I used half apple sauce and half oil. I was reading through comments and didn’t see any that said they tried. It works. I also used milk chocolate chips instead of semi sweet because that’s what I had on hand. I also loosely measured the sugar which I probably decreased the amount by a quarter cup. These were awesome. I see more in my future for sure. Thank you!
That was the absolute worst thing I’ve ever made! I spent an hour making something that is going straight into the trash. All these woman claiming it’s the best thing ever. Made my whole family try it to make sure I wasn’t crazy. Can’t believe this.
You state no reason for your dislike and apparently didn’t even try it if you threw it directly into the oven from the trash? Weird. Maybe try trolling on someone else’s blog Lisa. If that is even your name…
Whoops! I misread the ingredients and added only half the called for zucchini! Boy, was it dry. Until I let it rest. They baked up perfectly. DELICIOUS!!! I’ll try making them with the correct amount of squash next time!
I just made this recipe for the second time (cutting it in half since there are only two of us), and it turned out fabulous both times. I replaced half the sugar with Stevia and used the linked frosting recipe. My excess garden zucchini has found a noble new purpose in life!
Very good! But I would love yhe nutrition breakdown. It shows calories, but is that for the whole pan, how big is that service ? Also would like fat cholesterol sugar fiber protein count
Loved the is recipe! Turned out beautifully. Made these right out side of Amarillo Texas, it did take a bit longer than 35 to bake, I would say close to 45.