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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  • Jamie says:

    These turned out good but I would call this a chocolate cake, NOT brownie. Staff at work seemed to like it 🙂

  • Evelgis says:

    I like

  • Belinda says:

    These were amazing! I think mine must have been a bit more undercooked from what others are commenting because mine came out very brownie like. We refrigerated ours and it made them even more delectable!!!! I actually wonder if maybe they were a bit undercooked? They were moiste and even kind of fudgy in the middle after being in the fridge. AMAZING! My husband and kids loved them and I’m taking them to work tomorrow! (And a 2nd pan for the family) a great way to use those giant overgrown zucchini!

    • Amanda says:

      They must have been cooked perfectly because mine always turn out that same as yours did!! 🙂 So glad you all enjoyed them!

  • Claudette says:

    Can I use frozen zucchini in this recipe? Freezing zucchini makes it watery once thawed.

    • Amanda says:

      I have not ever used it frozen so can’t speak to it effectiveness.

  • Patricia Kayser says:

    Live this recipe! Can’t wait to try it.😊

  • Lacey says:

    Any nutritional facts for these

    • Mylene says:

      I would also love the nutritional information
      On the zucchini brownie?

  • Norma says:

    These brownied are DIVINE!!! I had a ton of overgrown zucchini and was looking for a new recipe. This is my go-to brownie recipe now! Thank you for posting this yummy recipe and the zuchhini chocolate cake recipe–both are fabulous!!!

  • Steven says:

    This gonna be good! Loved the texture during prep. I’ve never baked a brownie in my 68 years of life. Zucchini is from the garden and all will be ready for our little Logsden Community Harvest Auction and get together! Thank you for the inspiration. I have four minutes left until removal from the oven!

  • Gina Chehayeb says:

    I have never commented on any recipe before. But THESE!
    Even my 1 year old who is turning into such a picky eater loved them. They are even better than regular brownies in my opinion.

    • Amanda says:

      Love it Gina!!

  • Samantha Espinoza says:

    Hi, my coworker made your brownies and they are AMAZING! I am not typically one for alternative food options but I LOVED these. With that being said, my boyfriend may be gluten intolerant and I wondered if I could substitute rice flour or corn flour to make these for him?

  • Beth says:

    Just fabulous!!!! Will be making again.

  • Tressy Keister says:

    Not good…weird texture…not recommended. Husband says I tried to make pudding in the oven…sorry…won’t make this one again

  • Rania khalil says:

    I don’t like Zucchini… it will be good if I did not use it??

  • Derek says:

    Followed the recipe exactly, and came out with some of the most delectable brownies I’ve tasted. They have a very rich chocolate flavor, and are extremely moist. The zucchini is almost completely undetectable if you grate it finely as the recipe suggests. Will definitely be adding this gem to my arsenal. Thank you for sharing, Amanda!

  • Mitch samonte says:

    I made this today and munching it right now. So yummy, moist and chocolatey. I used Lakanto Monks Fruit sweetener in place of sugar and used half Mochico and half APF. Chewy and yummy. It was still a bit too moist after baking it 50 minutes so I let it cool first then I put it in the ref to firm up. It worked. Love it!!!

  • Theresa Martinez says:

    Have you tired this recipe with gluten free flour?

  • Alex says:

    Absolutely beautiful!! I’ve got zucchini’s growing like no tomorrow in my garden and this recipe is a family pleaser! Kids love them!

  • Mylene says:

    Question…do you have the nutritional value of the zucchini brownies? I love them and need to figure out the points… So calories, sugar, saturated fat, protein in grams.

  • Angie Ng says:

    This cake is amazing. Super fast n easy to make. The texture ia lovely n moist. My son ate it without knowing that there’s Zucchini in it.

  • Brianne says:

    Sooooo fudgy and delicious. 😛 I followed the recipe exactly and they turned out perfectly. These are very rich and I think I ate way too much right away but I just couldn’t resist.

  • Yukti says:

    Hey a query before I bake them. Do we taste zucchini after they are baked? Also can we use butter as a substitute for oil ?

    Lokking forward for ur response

    • Amanda Rettke says:

      no you cannot taste the zucchini

  • Salima Naeemi says:

    Zucchini Brownies looks yummy it’s just a suggestion maybe you can add a spoon f auger
    Zucchini taste great without adding lots f Sugar just an idea

  • Lisa says:

    How long do they last once made?

  • Stephanie Hutaff says:

    These are delicious! I actually came up a little short with the amount of zucchini I had (just a little over 2 cups shredded) but they still turned out great. My husband who hates zucchini couldn’t even tell it was in there. I used dark chocolate cocoa powder and had some dark chocolate bars with almonds that I chopped up for the mix in. Thanks for the recipe!

  • Kim says:

    Can I use my normal 1/2 c of applesauce instead of oil?

    • Amanda Rettke says:

      I haven’t tried that so can’t say for certain.