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!
I thought the flavor was very good, but was more like a muffin or cake. Would you recommend making into muffins and how long would you bake for?
I thought the same thing too, but overnight magic happened! They are absolutely delicious!
I absolutely loved this recipe and so did my co workers. I just wanted to know can this be made into a cake pop? Would like to do it for Halloween. Any suggestions would be great! Thanks
Follow recipe, this is the best zucchini brownie. I frost with chocolate guanche. I have taken brownies to work & they are gone instantly. Thanks!
Do you mean chocolate GANACHE?
I made these for some construction framers – they all said they were the best brownies they had ever had – and would choose the zucchini brownies over other brownies any day —- a couple weeks later one of them asked my husband who is working with them if I was going to make them again 🙂
Made these the other day to use up 3 C of grated zucchini, followed the instructions exactly & it was a thick batter until i waited 5 mins for the zucchini to do its magic. found the bottom bag of some small marshmallows that had gotten hard so i added them also, everything melted together & brownies came out wonderful. Thank you for all of your zucchini baked goods recipes, I get so many raves when I bring them places.
I’ve been making these brownies and they come out delicious every time! It’s a great way to make kids eat zucchinis and they don’t say no:)
I reduced the sugar to one cup especially when adding choc chips and it’s just perfect for my taste.
I also shared the recipe with non baking friend and she was amazed how easy and tasty it came out.
Highly recommend trying!
Oh wow these are probably the best brownies I’ve made yet! They are moist dense fudge goodness. I added walnuts too. We tried one hot out of the oven, but they were even better the next day…yes we may have eaten one with our coffee in the morning! I drizzled a thin glaze of coconut oil, cocoa, and icing sugar on top while they were still quite warm. Next time I think I’ll skip that as it’s not needed!
All I have is frozen zucchini. Will that be OK and should I drain a little of the liquid?
YIA
Amanda, my brownies recipes usually call for 2 or 3 eggs! No eggs, no baking soda? Yikes! Too latenow, they are in the oven! Fingers crossed that I didn’t mess this up!
Did you love them? 🙂
I was given very large zucchini, but I want to make this recipe. Is there anything I should add to compensate for lost moisture from the larger zucchini? Thank you.
Absolutely loved this recipe 😍. Have to admit I was a little skeptical at first… but they turned out amazing!
These are my very favourite brownies. I make these with coconut oil and they are dangerously addictive. Love them!!