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 made them yesterday and they turned out a little dryer than I like. Is there something else I could add to make them more moist? I halved the recipe because I didn’t want a large quantity for just myself.
Thanks
You can bake for less time.
Delicious, moist and easy
It turned out more like a brownie cake. I was really looking for that crispy on the edges, gooey in the middle. But, my husband, who hates zucchini, likes them. That’s a win in my book. If I add a couple of eggs would it turn out more like a brownie?
These were easy and a hit! Like others, mine came out more cake-like than a brownie. Will cut the time sightly as I see recommended to make them more fudgy. Very good though!
I love this recipe; it is so moist and fudgy! I made them yesterday with more whole spelt flour than white, cut the sugar 1/4 cup and only added one cup of semi-sweet chips. They were still awesome! I have also made them with a gluten free flour and it works perfectly. To me, they are best after being in the fridge. Thank you very much for sharing your recipe.
Pros: I appreciate how much zucchini this uses and will use this recipe as a jumping off point for next time. These are tasty enough to enjoy one as a chocolate lover but there is no danger of overindulging (which is a good thing for me!).
Cons: I halved the sugar and these were still too sweet! I can taste the bitterness of the baking soda in each bite. They were also not chocolate-y enough for me. I would not serve these to guests because I’d be embarrassed. Next time, I’ll reduce baking soda to 1 tsp, add more cocoa to total 3/4 cup at least, and reduce sugar to 2/3 cup.
I really don’t understand how you changed the recipe, it didn’t taste as good, and you are blaming… the recipe?
I’ve been baking these for a few months now and I have two say they are amazing and a big hit with everyone who has tried them. Today I was in a hurry and realised I had forgotten to add the chocolate chips AFTER I’d baked the brownies. Argh! No doubt they will be eaten and enjoyed anyway! Thanks for the recipe. Allan
So I made them they smell really good I had a bag of mini m and m so I put them instead of the chips😀❤️
Love these! I’ve made several times and it’s my favorite way to use up zucchini! Often my oven doesn’t need the full time though so I set the timer early and check every 5 min. Thank you!
Simply amazing! Guests as well as my husband really liked it. Making another one today. Thanks for sharing your recipe.