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!

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

4.94 from 179 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!


  • 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 salt
  • 3 cups finely shredded zucchini DO NOT DRAIN
  • 1 ¼ cups semi-sweet chocolate chunks


  • 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.


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!

Share with your friends!

Categorized in:

Related Recipes

Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. These are my favorite brownies, hands down! I even converted a few skeptical neighbors who thought I was just being crunchy by adding zucchini to my brownies. One of them just requested these for her birthday treat :)! I also use coconut oil instead. These are drool-worthy. Thanks for posting!

  2. These brownies are absolutely delicious. They are moist and fudge. I thought you also had chocolate zucchini bread recipe, but I can’t find it.

  3. These brownies were sooooo DELICIOUS!!! I added a few teaspoons of instant coffee crystals (let them sort of melt into the wetness of the zucchini) and it just amped up the flavor a little more! I also added some walnut ‘bits’, because I love brownies with walnuts.
    The only issue I had was that the brownies didn’t seem to hold together as much as I thought they would. They were more cake-like and crumbly but STILL VERY MOIST. I’m wondering if adding an egg or too would help some as a binder since we have no food allergies.

  4. Had a craving for chocolate and wanted to try a recipe that adds zucchini to brownie batter so decided to give it a go. I also didnt want to make a lot so I halved the measurements for all of the ingredients, made 6 servings instead of 12. The only thing I didnt have was chocolate chips which I think would help with the fudginess. To make up for that, I ended up finely grinding the zucchini, like paste, so I didn’t notice the green chunks in the batter and definitely more watery. Took a little more time to grind but kept reminding myself it might pay off and gotta put in some work for the treat. Added an egg to my batter as I saw a comment about their brownies not having much bind. Also just remembered I added a tiny bit of instant coffee to brighten the flavor. Now that Im typing this I realized im making my own recipe and this comment might not even help.

    I also just tossed everything in a bowl and added the ingredients in the order of the recipe. I let the batter sit in the baking pan for 5mins to rest. Baked in the air fryer 350 degrees for 25mins, I do realize air frying will most likely make the brownies less fugy and more like cake. They came out good not as fudgy as i hoped for, wish i had the chips but overall satisfied my chocolate craving.

  5. We loved this recipe! It’s definitely more of a cake, rather than a brownie, but maybe I just needed a little more zucchini? I think I was a little shy of 3 full cups. I did use coconut oil and date sugar (it’s a 1:1 substitute) but followed the recipe otherwise. Even my picky son ate several pieces. Thanks so much for sharing.

  6. My grandson just requested these brownies for his birthday.it’s the day before thanksgiving and I’m making brownies for him. His birthday is thanksgiving day and he did not wanted cake he wanted brownies and they are delicious .

  7. I Just made these came out amazing!! Thank you for sharing. 💕
    I was however wondering, how could I store them ? And for how long… before they go bad

  8. Im just giving this 5 stars without even making it because I can pretty much taste the decadence through the screen! Omg!
    I Am Baker- can I remove the chocolate? Lol I’m just kidding! But in your experience if you do use less sugar (say 3/4 cup) does it take away from the texture? I often bake for my baby and I would love to make this one for him!!

    1. LOL Too funny! Yes, lots of folks have mentioned that they decrease sugar successfully. 🙂
      (I have not, so can’t say how it changes the texture)

  9. Had to bake them much longer than indicated but they came out awesome! My 10 year old daughter ate 3 blocks almost immediately 😃
    Also added some walnuts.
    Will make them again.

    1. Made this a few times now. Such a forgiving recipe! Once made it with olive oil and today with coconut oil and only 1 cup sugar. Perfect every time! Bake them for 55 mins in gas oven, gas mark 4.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.