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 brownies are so good! I made them gluten free and my sister in law loved them!
I’ve made them probably 4 times this summer. I had an over abundance of zucchini but I’m now asking my friends if they have extra!
I make them in two disposable square tinfoil pans to make surface one pan to give away.
Thank you!
How did you make them gluten free? What flour did you use.
I make these brownies regularly and everyone loves them. Thank you for such a wonderful recipe.
I recently grew my own courgettes (- green and yellow), but didn’t have enough green ones to make the recipe. Do you think it would work just as well with yellow ones or a combination? Thanks
Yes! Just take the seeds out
Thank you, Jenna 🙏🏻 💕
Made these today to take to work tomorrow as a treat for my co-workers. Of course with this being the 1st time I’m making them my boyfriend & I had to have a little taste. He begged me not to take them to work. They are incredible. I had to promise I would make another batch tomorrow night for at home. Will definitely be keeping this recipe.
I made these last night, and they are more cake like then brownie. However they are excellent. I followed the recipe, did I do anything wrong?
Absolutely delicious! New and better way to use the baseball bat sized zucchini that just keep coming in the garden this year!! Hint: Eat hot, right out of the oven.
Made these brownies for the first time. I have sooooo much zucchini this year and so glad I do! These are better than what my mom used to make. Will be making this regularly. Thank you so much!
I will say this brownies are the best. Very moist. The directions are easy to follow. My husband said I can’t make them anymore since 2 of us ate the whole pan in 3 days. They were to good to share 🤣
I made these and was doubtful about them tasting good but my husband and I both loved them!!! I froze most of them to use when company comes for dinner. I was very surprised they were so good seeing as zucchini is the main ingredient. I have nothing again zucchini, I eat it all the time but I never would have dreamt it’d make some delish brownies! I stand corrected. Thank you for sharing. I’ll be sharing with all my friends.
Can I substitute the flour for almond flour? Would it work up the same?
This was a HUGE hit in my house! We ate them up in no time at all!! I added some peanut butter chips too.
Quick question, have you tried to make these in a muffin or mini-muffin pan? If so are there any major differences to the recipe and/or do you have conversion time for cooking? Not sure if I need parchment paper or liners?
Thanks!
haven’t tried them as cupcakes but you sure can! I would use a muffin liner. 🙂
Is it 373 calories for the whole brownie pan or per slice?