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
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
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!
I loveddd these brownies! Just wondering if you can blend the zucchini to save time?
I made this recipe tonight and even with all the changes I made it was so delicious. I switched to whole wheat pastry flour and almost 2 bananas to replace the oil and it was still rich tasting and very moist. Unlike other desserts I’ve altered. Plenty chocolatey satisfying with the chocolate morsels added. Thank you for sharing.
Absolutely AMAZING!! I made them for my 2 yr old’s birthday and WOW everyone loved them! Very very moist, I feel better there’s a veggie in there, and the mini chocolate chips (I used since it was for a toddler) made for a perfect brownie! I did probably bake for an extra 5-10 mins.
Hey Amanda! Thanks so much for this yummy recipe! Do you think I could sub coconut oil for the vegetable oil? And if so, would I use the same amount? Thanks so much for your time!
Oh my goodness! I have been coming back to this recipe over and over to only JUST NOW realize that this is Amanda’s recipe 😅 I’ve been following her on Instagram for about 3 years now! No wonder these brownies are AMAZING – all her recipes are!
These bake up so delicious! It’s my go to brownie recipe, especially in the summer when I’ve all those zucchini in my garden. Right now, my pregnant coworker is craving them. Her wish is my command.
Super tasty! I changed the recipe a bit, I substituted baking powder for baking soda using a 3:1 ratio. I also added mini chocolate chips to the batter and used an 8×8 pan.
Doesn’t really taste like zucchini. I think mine was more present because I didn’t finely grate everything- left a few large chunks in there. For consistency, it’s more cake like instead of a dense brownie.
This is a really good and recipe.
These are Absolutely Delicious!! I just watched the video and see that they sift the flour and cocoa. It doesn’t mention this in the recipe! I’m trying them with almond flour this time and hope they work out!
Delicious, will definitely make again and recommend to family and friends. Thank you for a fantastic recipe
These brownies are awesome! After reading comments, I reduced sugar by 1/4 cup. I used 1 1/2 cup Guittard Extra Dark Chocolate Chips. I also sprinkled a few over the top after putting in baking pan. Brownies were tasted by several guys. Family and friends. All gave a thumbs up and said it was a keeper! Everyone said the frosting was not needed. Brownies were very cakey and moist.