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
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
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!
Wow! Brownie recipe!
I have an over abundance of a salt flavor in the batter. Is this normal? I double checked and made sure I used the right measuring spoon! And when I say salty, I mean inevitably salty, like hurt your tongue salty. It’s so odd!
It says “Kosher” Salt. I know from experience that Kosher is different from table salt. I generally use halve the amount of table salt.
I’m back- I figured out what I did wrong. 55 years old and I made the biggest mistake in the book. I apparently double dipped into the salt jar instead of going into the sugar jar. I persevered and made the whole thing again and they are the best brownies I’ve ever had. Thank you so much for the recipe. I feel so foolish. I’m so sorry for the original comment.
This recipe worked well and were easy to throw together but I wouldn’t call them a brownie. They look like brownies but the texture isn’t a brownie. They’re very moist which is great but they’re the texture of extremely soft cake. Not necessarily a bad thing, just not what I’m looking for in a brownie and possibly not in a cake either. Just really depends what you’re looking for. If you just need a hit of chocolate and have zucchinis to use up then this might be for you!
Found this recently and have made it twice so far. Everyone loves it. Would frozen zucchini work in this recipe? Meaning fresh from my garden but shredded and frozen to use during the cold months.
Yes, it does. 🙂
I have made this fabulous recipe a number of times, most recently using frozen zucchini – grated and frozen in 3-cup lots. It worked wonderfully well. When I thawed it, the moisture had already seeped out so the ‘mix and rest’ step wasn’t needed – it achieved the perfect texture immediately. It was just as good as the fresh zucchini version.
these look so good! i’m planning on baking them soon,
question: is it okay if i don’t add any chocolate chips and just continue without them?
yup
Only having a cup of shredded zucchini, I third the recipe and baked it in a cake pan for about 22 minutes. It was absolutely incredible. I call it the Zucchini Brownie cake. It came together instantly after adding the zucchini and baked a very moist chocolate cake with chocolate chips.
I made these zucchini brownies today and oh my goodness, they were fudgy and sooooo delicious! You can’t tell the difference between these and regular brownies. I will definitely be making them again. Thank you for this great recipe!!
We grew a lot of zucchini in our backyard and I was tired (just abit) of the grilled and fried zucchini so I tried this recipe. Oh my gosh! One of the BEST thing! Easy to make and absolutely delicious! I am not a health conscious eater and I always doubt sweet recepies when they include vegetables, but not anymore! Its moist, flavorful and tasty!