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!!)
![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. dessert. chocolate, chocolate brownies, fudgy brownies, zucchini brownies brownie zucchini baking with zucchini iambaker Stacked Zucchini Brownies Showing the Inside Creamy Texture](https://iambaker.net/wp-content/uploads/2018/06/6H5A9727.brownie-facebook.jpg)
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!
![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. dessert. chocolate, chocolate brownies, fudgy brownies, zucchini brownies brownie zucchini baking with zucchini iambaker Grated ZUcchini](https://iambaker.net/wp-content/uploads/2018/06/zuk-blog.jpg)
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!
![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. dessert. chocolate, chocolate brownies, fudgy brownies, zucchini brownies brownie zucchini baking with zucchini iambaker Eggless Brownies Zucchini Brownie From Overhead Showing Top Texture](https://iambaker.net/wp-content/uploads/2018/06/zuk-brownie-blog.jpg)
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!
![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. dessert. chocolate, chocolate brownies, fudgy brownies, zucchini brownies brownie zucchini baking with zucchini iambaker The Secret to Baking with Zucchini in Chocolate Brownies](https://iambaker.net/wp-content/uploads/2018/06/zuk-brownie-1-blog.jpg)
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](https://iambaker.net/wp-content/uploads/2018/06/zucchini-brownies-400x400.jpg)
Zucchini Brownies
Ingredients
- ยฝ cup (112 g) vegetable oil
- 1 ยฝ cups (300 g) granulated sugar
- 1 tablespoon vanilla extract
- 2 cups (256 g) all-purpose flour
- ยฝ cup (64 g) unsweetened cocoa powder
- 1 ยฝ teaspoon baking soda
- 1 teaspoon kosher salt
- 3 cups finely shredded zucchini DO NOT DRAIN
- 1 ยผ cups semi-sweet chocolate chunks
Instructions
- Preheat oven to 350ยฐF 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!
So good! How long do these last in the refrigerator?
Good flavor! Interestingly mine came out cakey and not fudgy. For those that love doing things by weight like me, I got 416g zucchini (no draining) and 160g chocolate chips. I also subbed 72% cacao Ghirardelli chips as I’m not a fan of overly sweet desserts and I saw a lot of people reducing sugar quantity. The best part of this recipe is it consumes so much of the garden zucchini that it seems everyone is trying to use up! I did use a large zucchini and found it to be just fine. My 416g of zucchini all came from exactly one zucchini!
Looks good. Tastes great! I am very pleasantly surprised and pleased with this recipe. Thank you for sharing!
Can I omit the chocolate chunks? If not, would mini chocolate chips work?
Hi Eva. I made cupcakes with this recipe with chocolate chips and other times with cut up Cadbury old gold dark chocolate bars too. The chocolate chips version was good but the choc chunk version was better. In my opinion. I am planning to try peanut butter chips next time.
wow! made this for our cook out and they were amazing!
Can the Zuc be peeled for this recipe?
Yes
These are so so good! I didnโt have a green zucchini all I had was a white one and it worked great.
Aaaammmmaaaaaziiinnngggg
Add a teaspoon of dissolved instant coffee to enhance the chocolate flavor.
Amazing! Mine turned out like a delightful dense cake, close to a muffin.
Very delicious.