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!
Can you double this recipe??
sure
These are so good, even whenever I’ve had to substitute things like baking powder for soda. SO GOOD.
This is our new favorite zucchini dessert! We added chopped pecans! Delicious ❤️
I made it exactly as instructed. It tasted great. I didn’t read the note on the bottom until I finished baking them. I was hoping for fudge like brownies. It was definitely “almost cake like” consistency. My own problem for not reading everything. It did turn out delicious, just not the texture I was hoping for.
Omg, perfect on every level.
Thank you so much for sharing this with the world. My world would be incomplete without this recipe.
Ok I didn’t make brownies. I made cupcakes. 3 times in 3 weeks now and I see myself making this very often.
Its one of the best tasting chocolate desserts I have ever made. And these cupcakes are my daughter’s fav. She loves that she is eating a vegetable but can’t taste it. Lol. She absolutely hates the taste and texture of zucchini. I use the weight measurement for everything and I find that gives me more consistent results.
Some variations that I have tried and worked well.
I replace 1/2 sugar with brown sugar. Or powdered jaggery. Both worked well.
I use cacao powder instead of cocoa powder. Works great.
I have used self raising flour and omitted the baking soda and that worked well too.
I have made these in oven and airfryer both. Both worked well. I bake at 170 deg C for 25-30 min for the cupcakes.
Today I measured the different components and realised the recipe has almost 40 percent zucchini. Wow.
I have used coconut oil. Worked well.
Very good. A little too chocolaty. Added walnuts on top .Then seasalt when I pulled them out of the oven. Would definitely make again.
My zucchini was on the drier side so I added an egg. I also cut back on the sugar just a bit – a heaping cup. It turned out well and I’m pleased. I’ll make this again.
These are not brownies. It’s a snack cake. I even added two eggs to recipe, and this time instead of chocolate chunks I just added nestles chocolate chips. Brownies have crispy edges and fudgy texture but this is more cake like .
You changed the recipe and then got different results than expected?
Maybe try the recipe as is. It’s a wonderful brownie. 🙂
These are the best brownies. Very delicious!! A good way to use all the zucchini up. Thank you for sharing. I will make these again.
What happened?! I had to make some substitutions because I didn’t have the called for ingredients such as: almond flour rather than APF and mini chocolate chips rather than chocolate chunks. Nothing else..
After baking for 45 minutes it was still completely soupy…
What happened???
So sorry! This recipe has not been tested with almond flour and that could have been why there was no gluten formation and solidifying of the brownies.