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!
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.
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.
I made these with oat flour (rolled parts ground in a blender) for my gluten-free friend. And I only had about 2 c zucchini. These turned out SO good. Thank you very much for your recipe!
I made these for my kids, oldest LOVES them, even the man child ate them, honestly so simple and delicious, I did add less sugar just under a cup and they taste great!
Turned out moist, like a cake. Different but good! Not a typical brownie.
I wouldn’t call it a brownie. Very soft and moist like a cake, not chewy or crackly on top. It felt a little too moist… I think I would bake it a little longer than the toothpick coming clean, since the zucchini holds SO much moisture. You can also cut the sugar to 1 cup and they still taste great.
Have made many times . Nice to use with grated frozen zucchini from excess crop. I like with milk chocolate chips in these. Super moist and yummy. Love one bowl recipes!
These are excellent! So moist and I served them without frosting! Vanilla ice cream is good with them!! Beulah
I thought these recipes was excellent! I cut the sugar back to one cup and they made a hit in my family! Thank you!
So good. I baked it a little bit longer and it was chewy on the outside and moist on the inside. I made these with my 2 year old and she cried when I put “the green stuff” aka zucchini in, but she ate them and loves it ♥️
Recipe is well written but my results were disappointing. This is much more like a cake than a real brownie. Also I had to cook mine for closer to 40 mins to bake though and it is still way too soft and cakey. Hoping that they firm up more after sitting overnight.
Every oven is different, unfortunately. Sorry you didn’t like the texture. I wonder if your look the same as in my images?