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!

4.93 from 91 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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  • Dawn Haworth says:

    Glad I came across this recipe. It’s a very moist brownie. I find it to be rich so I added a little whipped cream on the top (wish I had vanilla ice cream) and it was just amazing.

  • Nanci says:

    These are amazing

  • Cynthia says:

    Super good brownies!! I followed the recipe exactly but frosted mine with a thin layer of homemade chocolate buttercream! YUM! Will definitely be making this again! Amazing!

  • Sara Myers says:

    That’s 350 Fahrenheit?

    • Amanda Rettke says:

      Yes. 🙂

  • KC says:

    These turned ou great! One thing I did differently was to grate the zucchini into a bowl, then mix the sugar in and let it sit for awhile. I also whisked the dry ingredients together in a sepapte bowl, then combined. This really helped bring the water out from the zucchini and made stirring in the dry ingredients a breeze.

  • Nicole Lamoureux says:

    I was looking to use up a huge zucchini from the garden. Yum! This turned out awesome. I replaced the oil with apple sauce and used half whole wheat flour. So awesome. I’m making another batch to freeze!

  • Marta says:

    Great brownies!! I’m from Argentina and found this recipe casually. When I prepared it I added nuts and almonds. It was just amazing!

    • Amanda Rettke says:

      SO glad you like them Marta!

  • Doris Griffin says:

    It is always good to know how to cook different food the zucchini in a brownie I never would have thought play still continue to share I love to try new things

  • Jaclyn says:

    These are better then normal brownies!!

    Is the calories for the entire batch or per brownie ??

    • Amanda Rettke says:

      It is calories per brownie. 🙂 (If you cut 12 brownies… if you cut them smaller and make 24 pieces then it is half of 373)

  • Sandy says:

    I am not a baker but I love love her recipes. Keep
    Them coming !

  • lena says:

    I only had 1 C zucchini, so I subbed 2 C applesauce, hoping it works!

  • Maria says:

    My boys go crazy for these brownies. Thryvare absolutely delicious.

  • Cheslea says:

    So great! My husband saw me mixing the ingredients and said “that’s weird”. But, they taste incredible! Will for sure be making these again soon.

    • Amanda Rettke says:


  • Uchechi says:

    This was my first attempt at any typa brownies and it. was. beyond. amazing. Such a hit at work, we joked about each serving representing “1 of our 5 aday”!
    I blended the zucchini for a few seconds after grating coarsely then measured out how much I needed afterwards.
    I used coconut oil instead of vegetable oil and 3/4 cup of honey in place of sugar.
    Then I spread on Amanda’s brownie frosting recipe atop the loaf as soon as I took it out of the oven – sinfully delightful!!! I will definitely make it again.

  • Uchechi says:

    I tweaked the frosting recipe a bit as well: brown sugar in place of confectioner’s sugar, more honey than sugar, coconut oil in place of butter and single cream in place of milk/heavy cream. I may just try coconut milk next time for a dairy-free option. Thanks Amanda!!

    • Elizabeth Keeney says:

      I work with iambaker and am happy to help out with questions!
      Hi, Uchechi! I am glad the adaptations worked in the recipe! Have a great day!

  • Gary Hand says:

    I was really surprised that there were no eggs or butter. Will let you know how I like them. I will save some for my Daughter, she makes excellent brownies and I won’t tell her how I made them until after she try’s them.

  • Soumitaa says:

    I love your recipe,

  • Tracie J. says:

    I’m going to make these for a future “Sisters day” … I will rate the recipe after. So glad I found this brownie recipe!! We All 💘 💘 💘 chocolate!!!

  • Jina says:

    Oh my goodness! These are the best, and it’s going into my recipe book. I cut the sugar down slightly, but followed everything exactly. I cannot believe the amount of zucchini in this, and you can’t even taste it or see it. I’m obsessed, and can’t wait to share this recipe with friends. They are going to have to make their own because I’m not sharing. 🙂

  • Rebeca Dorame says:

    This is just insane!! First time trying it and I’m in LOVE! My family tried it and didn’t taste the zucchini, wowww, thanks for this! Do you know if replacing the flour for wholemeal flour will make a big difference?

  • Shreeja Mani says:

    The brownies are so moist and delicious. We loved it. Thank you for the receipt!

  • Anita says:

    The best! Even without the added chocolate.

  • Lauren says:

    Wow! These were amazing: just made them and my 6 year old who will not eat any vegetables or anything that looks like it, ate it and loved it! How do I store them? Fridge? Or counter?

    • Elizabeth Keeney says:

      Hi, Lauren! I work with iambaker and am happy to help with questions. I am glad you love the brownies! Store them in an airtight container at room temperature. They should last a couple of days (if no one eats them all first😉). Have a great day!

  • Teneka Abel says:

    My family loves sometime I use more zucchini and add nuts

  • Melissa says:

    Can I sub coconut sugar for white sugar?? And coconut oil for the veg oil?

    • Amanda Rettke says:

      You can but I have not tested that so can’t speak to its effectiveness.