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!
Wonderful and so delicious, you will not be disappointed. Will definitely make again!
This is my favorite go to zucchini brownie recipe. Love that is is made dryer so the zucchini moistens it as it sits. Not too mushy. Delicious. I’ve gotten rave reviews. I’ve been baking for over 50 years. Thank you Amanda Rettke. @iambaker #YouAreBaker
Instead of chocolate chunks can milk chocolate chips be used
Yes, of course.
Due to an abundance of garden zucchini and the recent revelation of egg, milk, and wheat sensitivities, I decided to try this recipe using Bob’s Red Mill 1 to 1 gluten free flour instead of all-purpose flour. My previous go to recipe included two sticks of butter and four eggs. These brownies turned out amazing! Seriously the best! This will be my new go to for sure!
Zucchini or not, these were the best brownies I’ve ever made. They were incredibly moist. And this recipe is actually very flexible. I didn’t have a 9×13 pan so I made it in a bundt tin and added on 15 minutes for cooking time and it turned out great.
Should I peel the zucchini?
How Many chocolate chips should I use?
Thanks!
It’s up to you on whether or not you want to peel the zucchini. The chocolate chip amounts are in the post. (Assuming you mean that you want chocolate chips instead of chunks?) “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!”
I’m giving it a five as a cake, it’s not anything like any brownie I’ve ever made but it’s delicious and moist as a cake
If you bake for less time you will see the texture change. 🙂
Agree, more like a cake.
Agreed! Where I come from, brownies are chewy and not fluffy. But by looking at the photos on the recipe here, they look fluffy too and nothing like the brownies I eat so it must be a cultural nomenclature thing. Made this multiple times and it always comes out as what we here call chocolate cake! No complaints with that though, we love cake!
Absolutely delicious! Best zucchini brownie recipe I’ve made! I did not use a fine grater but just the same one I use for other grated zucchini and it worked fine. I like to use dark cocoa powder for a richer flavor- awesome!
OMG! I made these today and substituted date sugar for the granulated sugar, added a cup of walnuts and used dark chocolate morsels. They are intended to give away . . .after I taste tested a substantial sample. OMG
I don’t care to use vegetable oil if I don’t have to. Is there a substitute I can use in this brownie recipe?
I just made them with avocado oil and they were great!