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 have made a lot of zucchini brownies over the last couple of years, and these have by far been my families favorite! I did substitute 1/2 cup unsweetened applesauce for the oil to make them even healthier and you would never know the difference! I was out of chocolate chunks so substituted chocolate chips also. As good as they were, I bet they will be even better with the bigger chunks of chocolate! Will definitely be making these again with the next round of zucchini from the garden!
Simply delicious and it is chewy like a good brownie should be. Still cant believe it’s make with 3 cups of zuchinni and you dont even need to drain it. I discovered this recipe last summer. It is my go to recipe.
Will frozen zucchini work well in the brownies?
I’ve told so many people about this recipe. It’s not good in spite of having zucchini in it, it’s better than any regular brownie I’ve ever made! Before i put in the shredded zucchini I was highly skeptical (mine didn’t resemble a batter at all, just dark sand!) but a couple minutes in my mixer on low and it’s the most glossy, gorgeous, eat-as-much-batter-as you-can-get-away-with goodness! I like a thick girl, so I baked it in a 9×9, which of course increases the bake time but they came out amazing. Thank you!
Can you eat these right from the oven after cooled or do I have to put in freezer first
I dont understand the question.
Jonna…..yes you can eat them after they have cooled. The above article is just information, not part of the recipe.
I haven’t made yet but has anyone used an alternative flour such as almond? And how did they turn out? Thanks
Freaking delicious! 😋
Who would want any other brownie than these zuchinni brownies?
I baked my batch for 45 minutes because after 35 minutes they still seemed a bit too gooey.
I made these last night. Super easy and looked beautiful. However all I tasted was flour? Im glad I tested them before taking them to my family reunion.
Hi Rebecca – if you made a muffin and only tastes flour, you may have missed adding other essential to the recipe ingredients.
These brownies are absolutely delicious! I will grate several 3 cup bags of zucchini and freeze them for winter baking… I used cup for cup of Stevia to make these. Wonderful recipe!
I took them to work and everyone loved them and could not believe there is zucchini in it! A keeper for sure!!!