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!
Was very skeptical at first but these are delicious! Even my partner has requested this recipe in future over our normal brownie recipe as he likes the lighter texture which the courgette gives and not so sickly rich feel. Have made this 3 times now already.
just made this exactly as directed for the 3rd time this week. I’ve shared the recipe numberous times.
Excellent chocolatey moist delicious brownies!
Just made this for the first time and oh my! I was skeptical at first, but went along with it and they turned out AMAZING! Also, I NEVER leave reviews so that says something. Question, how well do you think they would freeze?
Hi Amanda! Thank you so much! ❤️ That makes me smile, especially since you don’t usually leave reviews! Yes, these brownies freeze really well. Just let them cool completely, then wrap them tightly (or store them in an airtight freezer-safe container). Thaw them at room temperature whenever you’re ready to enjoy them. Thanks again for taking the time to leave a comment!
Wow! These are incredible!! I’m not one to leave reviews normally, but I’m blown away by these.
Have you ever tried replacing the oil with apple sauce? Just curious how it would turn out… but don’t get me wrong, these are already perfect!! 🤤
Hi Heather! Thank you so much—that absolutely made my day! ❤️ And thank you for taking the time to leave a review! I haven’t tried replacing the oil with applesauce in this recipe. Since the oil contributes to the rich, fudgy texture, I can’t say for sure how it would affect the brownies. If you decide to experiment, I’d love to hear how they turn out, but I’m so happy you enjoyed them just as they are!
Delicious
I have loved this recipe for over 2 years and I would like to share it with other who need to eat Gluten free. Is there an option for gluten free??
Hi Helen! Thank you so much! ❤️ That means a lot to me. I haven’t tested a gluten-free version of these brownies, so I can’t guarantee the results. However, if I were going to try it, I’d start with a good-quality 1:1 gluten-free baking flour (one that contains xanthan gum) in place of the all-purpose flour. If you give it a try, I’d love to hear how they turn out!
Delicious! Easy to make! I saw the calories. Do you have carb info?
Hi Cindy! I’m so glad you enjoyed them! 😊 I don’t have the carbohydrate information calculated for this recipe, but if you plug the ingredients into a nutrition calculator like MyFitnessPal or another online nutrition calculator, it can give you an estimate based on the exact brands you use. Thanks so much for trying the recipe!
I’m curious why no eggs?
Hi Lucy! These brownies don’t need eggs because the finely shredded zucchini provides plenty of moisture and helps bind everything together as they bake. That’s why it’s so important not to drain the zucchini… it’s the secret to their rich, fudgy texture!
I have made this 3 times in the last month and have had SO many compliments!! Thank you for a great recipe!!
I’m currently at 45 minutes in the oven. They are still liquid. Any ideas why?
Hi Julia! At 45 minutes they should definitely be more set than liquid, so it sounds like something may have gone differently along the way. A few things to check: Did you use the full amount of flour and the correct pan size? Were any ingredients substituted? If everything was measured as written, I’d also verify your oven temperature with an oven thermometer, as ovens can sometimes run cooler than expected. I’d be happy to help troubleshoot if you can tell me a little more about what you used!