Zucchini Brownies

These fudgy zucchini brownies are everything you crave and more, with a chocolate speckled exterior and an incredibly moisture-rich brownie base thanks to fresh zucchini!

Why this recipe works

We’ve all seen zucchini bread, even chocolate zucchini bread for that matter, but if you have yet to try zucchini brownies, then I think you’ve been missing out! They’re everything you want in a classic brownie – rich, fudgy, chocolatey. The zucchini adds a welcome amount of moisture to the brownies without leaving behind any sort of vegetable flavor.

This is an eggless and butter-free recipe, making it vegan-friendly as well. Plus, you can feel just a smidge better about coming back to the pan over and over for just “one more piece” since you’re also getting a little veggie in every bite… Right?

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

ZUCCHINI – Small and medium sized zucchini are best for these brownies. Oversized zucchini don’t have as much moisture in them, and the moisture content is very important in this recipe. If you need ideas for your very large zucchini, try some of our savory recipes instead like our mini zucchini pizzas or zucchini fritters!

CHOCOLATE – We used two (4-ounce) bars of baking chocolate for this recipe. Chocolate chips can be used in place of the chopped chocolate. A note on chocolate chips vs chopped chocolate. I love a really chocolatey brownie. If you do as well, use the chopped chocolate or jumbo chocolate chips. If you don’t, then mini chocolate chips are actually perfect for this recipe.

How to Make Zucchini Brownies

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 350 F and line a 13×9 baking pan with parchment paper, allowing extra to hang over the sides to use as handles.
2. With a mixer at medium speed, combine the vegetable oil, sugar, and vanilla until moist crumbs form.
3. To a medium bowl, add the flour, cocoa, baking soda, and Kosher salt. Whisk together until thoroughly combined then add to the oil/sugar mixture. Beat on low speed until completely combined and a fine dry crumb is formed. The mixture will be very dry at this stage.
4. Using a rubber spatula, fold in the shredded zucchini until completely combined and mixture is moistened. Allow to rest for 5-10 minutes. During the rest, the zucchini will release its liquid and the mixture will now look like batter.
5. Stir the 1 cup of chopped chocolate into the batter and scrape the batter into the prepared pan. Spread out to an even layer.
6. If using, sprinkle the 1/2 cup chopped chocolate over the top of the batter.
7. Bake for 25-35 minutes, or until a toothpick comes out fairly clean. Crumbs may still stick to the toothpick but it should not be wet.
8. Remove pan from oven and place on wire rack. Allow to cool completely, then use parchment paper handles to remove brownies from the pan.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Serve your zucchini brownies either warmed or at room temperature with a tall glass of cold milk. They’re even better with a scoop of vanilla ice cream if you want something even more decadent. Happy zucchini season!

More Zucchini Recipes

• Fried Zucchini
• Air Fryer Zucchini Fries
• Shortcut Zucchini Muffins
• Lemon Blueberry Zucchini Bread

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Zucchini Brownies

Zucchini brownies are everything you look for in a classic brownie – rich, chocolatey, and fudgy with a little hidden veggie inside.

5 from 1 vote

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dessert

Cuisine: American

Diet: Vegan

Servings: 24 squares

50 minutes mins

Calories: 201

Author: Amanda Davis

Ingredients

• ▢ 4 ounces vegetable oil 1/2 cup, 100g
• ▢ 12 ounces granulated sugar 1 1/2 cups, 340g
• ▢ 2 teaspoons vanilla extract .32 ounce, 9g
• ▢ 11 ounces all purpose flour 2 1/4 cups, 312g
• ▢ 2 ounces unsweetened baking cocoa 1/2 cup + 2 Tablespoons. 57g
• ▢ 1 ½ teaspoons baking soda .3 ounces, 9g
• ▢ 1 teaspoon Kosher salt .25 ounces, 7g
• ▢ 16 ounces shredded zucchini packed and undrained. 2 1/2 cups, 455g
• ▢ 5.5 ounces chopped baking chocolate 1 cup, 140g
• ▢ 2.5 ounces chopped baking chocolate optional for the top. A scant 1/2 cup or 70g

Things You’ll Need

• ▢
  13×9 baking pan
• ▢
  Electric mixer
• ▢
  Rubber spatula
• ▢
  Parchment paper

Before You Begin

• If you weigh your ingredients, your results should be the same as mine. Please keep in mind that some zucchini have more moisture than others, so results can vary a bit. That’s why I chose to weigh everything to give you the best chance of successful results. Also note that the 16 ounces of zucchini was weighed after the ends were trimmed off and it was shredded, therefore buying a pound of zucchini at the store will result in slightly less than you need.
• A note on chocolate chips vs chopped chocolate. I love a really chocolatey brownie. If you do as well, use the chopped chocolate or jumbo chocolate chips. If you don’t then mini chocolate chips are actually perfect for this recipe.
• When lining the pan with parchment, you can spray the bottom of the pan first to help the parchment stay in place. Alternatively, you can use chip clips to hold the parchment in place until the batter has been added. Just be sure to remove the clips before putting the pan in the oven!

Instructions

• Preheat oven to 350 F and line a 13×9 baking dish with parchment paper, allowing extra to hang over the sides to use as handles.
• With mixer at medium speed, combine the vegetable oil, sugar, and vanilla until moist crumbs form.
  4 ounces vegetable oil, 12 ounces granulated sugar, 2 teaspoons vanilla extract
• To a medium bowl, add the flour, cocoa, baking soda, and Kosher salt. Whisk together until thoroughly combined then add to the oil/sugar mixture. Beat on low speed until completely combined and a fine dry crumb is formed. Mixture will be very dry at this stage.
  11 ounces all purpose flour, 2 ounces unsweetened baking cocoa, 1 1/2 teaspoons baking soda, 1 teaspoon Kosher salt
• Using a rubber spatula, fold in the shredded zucchini until completely combined and mixture is moistened. Allow to rest for 5-10 minutes. During the rest, the zucchini will release its liquid and the mixture will now look like batter.
  16 ounces shredded zucchini
• Stir the 1 cup of chopped chocolate into the batter and scrape the batter into the prepared pan. Spread out to an even layer.
  5.5 ounces chopped baking chocolate
• If using, sprinkle the 1/2 cup chopped chocolate over the top of the batter.
  2.5 ounces chopped baking chocolate
• Bake for 25-35 minutes, or until a toothpick comes out fairly clean. Crumbs may still stick to the toothpick but it should not be wet.
• Remove pan from oven and place on wire rack. Allow to cool completely, then use parchment paper handles to remove brownies from the pan.

Expert Tips & FAQs

• Store the cooled brownies at room temperature in an air-tight container for up to 3 days. For longer storage, place the brownies in an air-tight container and keep in the refrigerator for 5-7 days.
• Freezing – Allow the brownies to fully cool before slicing and individually wrapping them in plastic wrap. Place the brownies in a large ziptop bag or air-tight container and store in the freezer for up to 3 months. The moisture from the zucchinis helps keep the brownies rich and fudgey even after freezing. Thaw the brownies unwrapped at room temperature.

Nutrition

Serving: 1square | Calories: 201cal | Carbohydrates: 29g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Sodium: 170mg | Potassium: 178mg | Fiber: 3g | Sugar: 15g | Vitamin A: 38IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 3mg

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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.