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
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 brownies are amazing, I added chocolate chunks and they were really rich, I recommend adding the chocolate! I used extra big zucchini and had to bake them a bit longer cause it was still really juicy. Will be trying them again this weekend cause my fiance loved them, couldn’t even tell it had zucchini in it.
Wow. These are next level you guys. I was shocked.
I bake a lot of chocolate brownies believe me hahaha I’m an addict. These are unbelievable.
I halved the recipe, used 4 cups of frozen zucchini, GF flour, the Hershey’s Special Dark cocoa powder, and a little less sugar.
I also baked them in little casserole dishes and make 3 BIG brownies. Took about 30 mins to cook and I under baked them slightly to keep them tender and moist.
These were the most rich, dense, decadent, tender, moist, chocolately, incredible cake-brownie-fudge things I’ve ever had. AMAZING! Will make again and again forever!
Can I use chocolate chips?
I don’t have morsals
Chocolate chips are morsels. If you are wondering if you can use chocolate chips instead of chocolate chunks, the answer is yes. 🙂
Hi Amanda,
Just found your site. Thank you for all the great zucchini recipes! As a rule I make recipes as written and review the actual recipe. That being said, I had a monster zucchini and used some of it in zucchini muffins yesterday and had a bunch left over. Sadly the remaining zucchini had been drained and lacked any moisture and was also not grated fine. No problem! I used your recipe but since I had very little moisture I added two eggs. Yes, I modified to account for moisture but kept everything else the same. As expected the eggs made it rise a bit more and became a bit more cakelike but the flavor was fantastic. Perfect rich chocolate flavor and the zucchini just melted into the brownies. So good! A huge hit! You are the zucchini queen! The take away is that don’t throw out those huge zucchinis! Use this recipe. Thanks again Amanda!
OMGGGGGGGGG!!!! THESE ARE THE BEST BROWNIES EVER!
2 POINTS ON WW (used lakanto sugar and dark chocolate)
Hi, vegetable oil is not healthy to use. What other oil options can you suggest to make this recipe still taste just as good without the vegetable oil?
These are delish but mine were a bit cake like not brownie. I’m sure this was me not the recipe… any tips to fix? Is it less mixing? I didn’t think I over mixed but maybe I did. Thanks for the recipe.
Wow, unbelievable how this recipe works but super dark, rich and not too sweet. Thanks
I measured my ingredients in g and used 550 g Zucchini (the weight of the both I used) and 225 g Chocolate Chips. Baked it at 180°C for 30 minutes.
Absolutely perfect and I will definitely bake it again!
Thank you for sharing this recipe! 🍫💕
I really want to try these brownies, they look delicious. But can you tell me the weight of zucchini to use?
I notice other ingredients have weights except the zucchini. Cup measurements are so subjective.
And I like to be accurate