Published on July 11, 2024
Quick Summary
Zucchini Brownies are rich, chocolaty, and easy to make. You will never know they are made with zucchini because they are so delicious!
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Everyone is always looking for zucchini recipes during the summer months when the garden zucchini is out of control, myself included.
I love making zucchini salads, zucchini fritters, and of course zucchini bread (classic zucchini bread, chocolate zucchini bread, and lemon zucchini bread), but I also like making dessert with zucchini. Have you ever had chocolate zucchini cake? It’s so good and I also LOVE these Zucchini Brownies.
If you like my One Bowl Brownies, I think you will like this brownie recipe too. The brownies are rich, chocolaty, and I guarantee you won’t know there is zucchini involved.
I love baking with zucchini. You start with a green vegetable and end with a decadent dessert. I kind of feel like a magician because people are always so surprised when they find out zucchini is involved. Zucchini really is a magic ingredient.
When I pull a warm pan of brownies out of the oven everyone always gathers around for a taste because they don’t look like zucchini brownies, they look like a pan of fudgy, chocolaty brownies! They are always blown away because these brownies are perfection! They are so rich and delicious!
Table of Contents
Ingredients
- Granulated Sugar– to sweeten the brownies
- Oil– you can use avocado oil, vegetable oil, or canola oil.
- Flour– use all-purpose flour.
- Cocoa– use unsweetened cocoa powder.
- Zucchini– use a box grater to shred the zucchini. Do not squeeze out the liquid! You need all of the moisture to make sure the brownies are moist!
- Vanilla extract– use pure vanilla extract.
- Salt– to enhance all of the flavors.
- Baking soda– to help the brownies rise.
- Chocolate chips– to stir into the batter AND to sprinkle on top! Bring on the chocolate!
How to Make Zucchini Brownies
- Preheat oven to 350 degrees F. Grease an 9×13-inch metal baking pan with cooking spray, set aside.
- In a stand mixer, combine sugar, oil, and flour, combine until mixture resembles wet sand. It will be dry looking and that is ok.
- While mixing, on low, add cocoa, shredded zucchini, vanilla extract, salt and baking soda. Mix until well combined. The mixture will moisten once the zucchini is added. Stir in one cup of the chocolate chips.
- Pour brownie batter into prepared pan and sprinkle with remaining chocolate chips. Bake for 28 to 32 minutes or until a toothpick comes out clean and the brownies are set.
- Cool completely on a wire rack. Cut brownies into squares and serve.
Recipe Tips
- You can use a large or small zucchini, the size doesn’t matter. I know a lot of people like to use overgrown zucchini for baking and that is just fine. Don’t let those big zucchini go to waste.
- Shred the zucchini with a box grater or food processor. I never peel the zucchini.
- I don’t squeeze out the moisture in the zucchini for this recipe. You want the brownies to be moist. If your zucchini is extra watery, you can squeeze it out a little in a paper towel, but don’t get rid of all of the moisture.
- The mixture will look dry when you start and that is ok. It will be just fine after you add in the zucchini. Just be patient:)
- Stir in 1 cup of the chocolate chips into the batter and save ¼ cup for sprinkling on top. The chocolate chips make the brownies even more chocolaty, which is a very good thing!
- This recipe makes a 9×13-inch pan, which makes this brownie recipe a great one to share!
- Pro tip-cut the brownies with a plastic knife after they have cooled. A plastic knife is magic and doesn’t make a lot of crumbs.
How to Store
- Storing: Uncut brownies that are stored in the pan and covered will keep on the counter for up to 3 days. If you cut the brownies, they will dry out faster. Wrap cut brownies in plastic wrap and keep on the counter for 1 to 2 days.
- Freezing: You can freeze the brownies. Wrap brownies tightly in plastic wrap, then wrap again with foil or place in a freezer bag. I like to freeze a pan of brownies or at least a half pan at a time. Freeze the brownies for up to 3 months. When ready to serve, thaw at room temperature before cutting into individual servings.
More Brownie Recipes
- One Bowl Brownies
- Oreo Brownies
- Raspberry Brownies
- Gluten Free Brownies
- Cadbury Egg Brownies
- King Arthur Brownies
Zucchini Brownies
Ingredients
- 1 1/2 cups granulated sugar
- 1/2 cup avocado oil, canola oil, or vegetable oil
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa
- 2 cups shredded zucchini, don’t squeeze out the moisture
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1 1/4 cups semi-sweet chocolate chips, divided
Instructions
- Preheat oven to 350 degrees F. Grease an 9×13 baking pan with cooking spray, set aside.
- In a stand mixer, combine sugar, oil, and flour, combine until mixture resembles wet sand. It will be dry looking and that is ok. While mixing, on low, add cocoa, shredded zucchini, vanilla extract, salt and baking soda. Mix until well combined. The mixture will moisten once the zucchini is added. Stir in one cup of the chocolate chips.
- Pour brownie batter into prepared pan and sprinkle with remaining chocolate chips. Bake for 28-32 minutes or until a toothpick comes out clean and the brownies are set.
- Cool completely on a wire rack. Cut brownies into squares and serve.
Notes
Nutrition
Have you tried this recipe?
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These look so chocolatey and fudgy! Delish!
Yum, I love chocolate and zucchini 🙂
Wow, I never would have thought to put zucchini in brownies, but why not? It sounds like a fabulous idea!
These sound delicious! I love chocolate zucchini bread so I’m sure the flavor is similar. Such a creative idea! Coincidentally, I posted about zucchini today too.
I wonder if the kids would ever know? Worth a try, huh?
I think these brownies would be a hit with the kids. They are so good!
Wow, I think I’d eat one of these right now for breakfast! Yum!
I love the sound of this! I might experiment to see if I can come up with a low-sugar version.
I bet the zucchini made them moist and delish!
Another fabulous sounding recipe from you that I need to add to my “to-make” list. How am I supposed to choose which to make first?! 🙂
Oh these would be perfect for my little ones. A perfect way to sneak in a few veggies. They look delicious Maria!
My husband would be worse than your friends, anyday. I’ve learned to making the zucchini into a puree instead of shredded. Then he can’t complain! 🙂
What an interesting way to enjoy to enjoy this delicious veggie.
What a fun idea, I would never have thought of this! I may have to give these brownies a try, it might be the one way to get my fiance to eat his veggies!
Another great way to use up zucchini!! Those brownies look fudgy and delicious!
These look so amazing! They are so moist and delicious looking.
i would never have thought to add zucchini to brownies, but it sounds awesome! i love the green flecks too 🙂
hehe- I love how you tried to sneak this into the dessert! Glad everyone enjoyed them!! They look tasty. A perfect kickoff to football season
When you tweeted this recipe last night it sounded so good! I’m glad you posted 🙂 love when you can find ways to add veggies into something delish.
What a great idea! I love that you added zucchini to these tasty treats.
Ha! That is so funny that the zucchini was poking through. I am sure these brownies were devoured in seconds, they look wonderful 🙂 xo
What a great idea to add zuchinni to brownies. I’m going to have to give this a go.
I don’t have zuke growing in my garden but I’m gonna go get some just for these brownies! I love throwing it in my chocolate baked goods- it just SO yummy!
Thanks for sharing!
Yes please! 😀
Any kind of brownie is a welcomed treat in my house!
These are a favorite at our house! The deer killed our zucchini plants this year and it has been sad not having any to cook with. 🙁
These look delicious. I love zucchini and I love brownies, so you’ve created their love child. I also think it’s great that you wrote “we needed a dessert to watch the opening NFL football game”. I was just having a discussion the other day with some friends that football season makse us think of great food.
Made these for my grandson who cannot eat eggs, tried one myself, it was sooo good.
I do have to hide them tonight from my hubby,
Otherwise there will be none left for Sam
Brilliant! Yet another creative use for zucchini. My plant has started to produce a bumper crop and I needed some new ideas. I can see how the zucchini would add a lot of moisture and make brownies even chewier… great idea. Oh — and if you use yellow zucchini next time it might not get noticed! When it bakes, it sort of disappears because there’s less pigment in the skin.
I have never baked with zucchini before, but this lovely recipe of yours just may have convinced me to try! Thank you for sharing these brownies, they look just great!
Those do look great! I’ve heard it helps to disguise zucchini more if you peel the green skin off. But Glad your friends like them. I’m not picky about green in my brownies!
Way to try to sneak a few veggies into your host family! these do look awfully chewy and fudgy. Yum!
Oh, YEA!!!! And they are Vegan to boot! I will bake some today for my husband. Thank you.
Looks fabulous!
Those brownies look great.. and I love that you can see the little flecks of green from the zucchini! 🙂
What an awesome recipe!
These look so good and not super fattening. I love your blog and it’s so simple and elegant. I will definitely be trying these, they look super fudgy!
Thank you for the compliment!
Made these tonight-they are soooo good. The edges get nice and chewy, the center is soft, and you’d never know from the taste that there’s zucchini in them-I feed them to DH and DD – both who hate zucchini (I know-blasphemy!) and they both loved them!
Thanks! Glad you enjoyed the brownies!
These do look good. I love zuchinni anything.
i wonder how prominent the zucchini flavor is. this looks delicious and moist!
I love using fruits and veggies in creative ways – zucchini in brownies is a new one but I’m excited to try it!
I’m sure the zucchini made these brownies even more moist and delicious!
What a yummy flavor combo and way to use up that zucchini!
I’ve added this to my list to try!
What a great way to add moistness to brownies without adding extra fat.
when zukes that large emerge from the garden, i like to keep them by the door as potential weapons should someone try to break in. 🙂 great bars o’ chocolate, maria.
Just made these and they are AWESOME! You can’t even tell there is zucchini in them! So simple – I also used dark chocolate cocoa powder and whole wheat pastry flour.
This is such a creative flavor combo! I love it!
Thanks for the link! I haven’t tried making zucchini brownies yet but as you know…I have tons of zucchini so i will have to try your recipe!!
I just made these a couple hours ago and they are so good. Mind you they aren’t fudgy or chewy like brownies but more like a really moist chocolate cake. I nearly added more oil because I thought it wouldn’t be enough but it is!
These look delicious and tricky enough that I may be able to fool my husband. Wonder if I could hide the zuchinni a little better, hmm…. 🙂
I stumbled upon your blog, and totally love the use of zucchini in brownies. Wonder how this will taste. Will certainly be bookmarking this! Thanks for the awesome recipe!
The brownies are very moist. You have to try them!
I made these yesterday. I just found your blog last Friday. I do have to say they were delicious but I had to add some liquid to make these. Originally mine turned out like the wet sand with the shredded zuke mixed in. I added just enough skim milk to bring it together. Do you think it’s because of our altitude. I’m in WV.
It might be because I have never had a problem. Usually the zucchini is plenty moist.
This is a great way to get get my kids to great way to get my kids to eat some veggies….never seen a recipe for adding a veggie to brownies…definitely going to give these a try!
Oh MY GOODNESS These are soooooo Good!!! I love your blog I love it I love it I love it. the apple rhubarb Bread is Fabulous also made both today!!!
Thank you! Glad you are enjoying our recipes!
These brownies have been a summer hit! I’ve made them for my family, my boyfriend’s family, all our friends (two batches for the pregnant girls) and will be making more today to take to a dinner. Thank you so much for the recipe!
You are very welcome! Glad you are enjoying the zucchini brownies!
What a great use of zucchini! These turned out delicious. The best part is that I got to sneak some veggies into my 3-year-old. Best of luck with your bundle of joy 🙂 Cherish and enjoy every minute because it certainly does go by fast. Thanks for another great recipe.
Thanks Nicole! Glad you like the brownies!
I am making these brownies. Once all the ingredients are added, they look like sand then. I think the recipe is missing the eggs? I plan to add 2.
There are no eggs in the recipe.
I have 2 cups of shredded zucchini in my freezer. Do you think I could thaw out the package and use that? I’ve never frozen zucchini before and I’ve heard it gets quite watery once thawed. Do you think I need to compensate for the water? I can’t wait to make these! Thank you so much!
Yes, you can use frozen zucchini. Just thaw it out before using! Enjoy!
Hey Maria,
I just made these while Hayden took a nap and they are delicious! However, they look nothing like yours. I used an 8×11-inch pan and the batter baked up to the lip of the pan. They are tall and fluffy, like cake not like a brownie. Not sure why they turned out so differently than yours, but they’re tasty either way 🙂
Wishing you, Josh and Caleb the best!
Monica h
Question: if I am hand grating the zucchini, does it effect the brownies whether I squeeze the excess liquid out or not?
I always pat the zucchini with a paper towel. I don’t squeeze out all of the liquid.
Just found this recipe today and have this in my mixer. Like a few other posters, above, though, I’m wondering if something is missing from this? The mixture is essentially sand. There’s no way you can “pour” it into the baking pan. Seems like it needs something…milk/buttermilk, egg, margarine, etc. to make it adhere into something of baking consistency.
The ingredients are all there:) The zucchini should be moist enough so you don’t need eggs, etc. Let me know how they turn out! Mine are always really moist and yummy:)
Whit this recipe and the chocolate bread I finally can have my kind eating zucchini.
So yummy! FYI, I ran out of oil so I did 1/4 cup oil and 1/4 cup applesauce. I also threw in the rest of a bag of heath bits (1/4-1/3 cup) to add to the deliciousness and they came out awesome. Thanks so much for the recipe!
I’m so looking forward to trying these when my zucchini are ready.
We love these brownies! They are so moist and yummy that I made a couple extra batches for the freezer!!
This recipe was phenomenal and a perfect way to use up the zucchini from our CSA delivery. I’ve linked back to you here: http://evabakes.blogspot.com/2012/08/chocolate-chip-zucchini-brownies.html
I just made these and they are delicious! I tweaked it a bit, just out of curiosity, using 1/2 c. brown sugar and 3/4 c. white sugar.
Thanks for the great recipe!!
I made these for a BBQ yesterday. They were a big hit! YUM!
These were delicious, but I needed to cook them a bit longer. Also, I think I should have grated the zucchini finer. I used a box grater and would recommend a food processor unless you like the texture of zucchini to be prominent- which tastes fine, but definitely leaves something crunchy in there. I’d make these again!
Just made these but I substituted white chocolate chips instead of chocolate ones and it was yummy!!! The pan was gone in 3 days (mostly by me ;-))
Love the idea of adding white chocolate! Yum!
Mmm! I’m serving these at a fundraiser for out local foodbank this week. We have a few vegans on staff so this should work deliciously.
Good recipe! When it says to “pour” the batter into the pan, don’t worry that the batter is crumbly–these come out with the top looking like a crumb topping but they are soft in center and yummy! You cannot taste the zucchini at all. I will be making these again, and often!
You can add this recipe to your Vegan section 🙂
I’ve tried two different zucchini brownie recipes, and I must say these win! The other recipe was delicious but turned out like cake. You couldn’t call them brownies if you tried. These were a little more cake-like than I would’ve liked but definitely had a dense brownie quality to them. I think the chocolate chips made the difference because otherwise the ingredients and measurements were very similar. I would add more next time to give it a fudgier quality. I baked these in a 9×9 square metal pan. I had to cook it longer, but they turned out great. My hopes were that they wouldn’t lose as much moisture this way and stay fudgy. Thanks for the recipe!
I don’t have an 8×11 pan. Any suggestions for a different size? Would 8×8 be way too thick? I’d rather thick than too thin in a 9x 13 I think
I was wondering, if I want to put dates/figs instead of granualted sugar, any idea aboutt eh quantity to substitute it? Cz this looks so good!
I just made these, but the consistency is odd …. Is there supposed to be an egg in here? The gritty “wet sand” texture remained, even in the end. Otherwise, a delicious taste!
I’ve never had a gritty texture, they are usually really moist. I never use eggs either. Maybe mix it for longer? Was your zucchini moist?
Delicious~although I made some changes. The batter was so dry I added 1/2 cup chocolate almond milk and 1/3 cup vanilla honey yogurt. I also used 1/2 cup raw sugar for 1/2 cup of the granulated. Used dark chocolate chips. Yum!
I’ve made these brownies twice this week and they are delicious! I don’t have an 8×11 pan, so the first time I used a 7×11 pan. That batch turned out as thick as a cake and took longer to bake. The second time I used a 9×13 pan and that turned out the perfect thickness for brownies. I swapped coconut oil for the canola oil, which worked fine. I read many reviews saying the batter was dry, so made sure to pack my two cups of shredded zucchini fairly tight to make sure I had a full two cups. My batter was perfect. This is a fantastic recipe!
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Made this last night -quadrupled the recipe due to a ridiculous overabundance of zucchini. Was a little concerned about how dry it was prior to adding the zucchini, but it moistened quickly after adding them. I did make it slightly differently that the recipe – I combined all of the dry ingredients, then added the oil to that and instead of vanilla extract I used almond extract. They are absolutely delicious and my husband said “outstanding!”. So, I now have a stockpile of outstanding zucchini brownies in the freezer!
Umm, there’s got to be more liquid like water or milk in this recipe otherwise it doesn’t make a batter…
Sure does. I just made them. The zucchini has a ton of liquid in them, so it made it into a perfect batter.
Hi Maria,
Probably a silly question but should I wring the water out of the zucchini first or no?
Thanks so much!!
Hi,
Came across your recipe after seeing something similar on Pinterest. I just made these and followed the directions exactly, including the 8×11 pan size. The edges cooked nicely, but the majority of the pan did not cook, even though I left it in an extra 10 minutes. I’m not at a high altitude or anything like that.. Any ideas on this? I wonder if I used a 9×13 pan and they were thinner if they would cook better..? Also, I drizzled some melted chocolate and sprinkled the walnuts on the top. The batter I got was moist, not crumbly like in some other comments. It was more like a cookie dough. They taste great, even if I do have to eat them with a spoon!
Thank you for the great recipe it turned out great! I’m a newbie to vegan cooking and thought this was a great recipe for a bbq last weekend. My friends and family loved it. Everyone wanted the recipe and was schocked to find out their was no egg or cow’s milk. I did add cloves, allspice and nutmeg but that’s how I make my homemade chococlate, chocolate chip zucchini cake. Thanks again I’ll be on the look out for more great recipes to try.
Do you think they would freeze well?
Yes! They freeze great!
Glad they freeze great! Put them in the freezer before I saw your answer. I have got another batch in the oven today, but using a bigger pan and hand stirred. I used a 9×13 the first time around and they turned out as thick as cake…but still delicious. My brownies seem to always turn out like cake.
Baked these up this afternoon. Used 1/4 C. applesauce and 1/4 C. oil and stirred it all by hand. Needed to bake for about 45 minutes. Delicious, moist, thick and fudgey!
I just made and used 2 tbsp coconut oil and pear fruit cup for oil replacement- I also used raw sugar ;2/3 cup & 1/8 cup agave syrup — very moist and just right on sweetness – my hubby said to keep this recipe ! Awesome brownie recipe
Hello! This recipe looks great! I have lot of avocados, may I substitute zucchini with them? in the same proportion? Thank you!
THESE are literally my favorite brownie recipe ever. Ever since I got this recipe, they have been my go-to brownies. These are sooo moist and delicious and you don’t even notice the zucchini! They’re the BEST!
What are the nutrition facts for this recipe. I am using myfitnesspal.com and need to know the Calories, Total Fat, Carbohydrates and Protein.
Just from experience—this recipe could use the addition of 1/2 cup of almond milk! Other than that—it’s GREAT and literally my favorite brownie recipe ever!!!!
I just made these yesterday. They were delicious. I used a 17 x 11 pan and they were thick and yummy.
I added 2 eggs to the recipe as the dough was very dry and not pourable. The brownies were more cake like , but very good.
I made these this evening and they are wonderful! The zucchini can’t be tasted, but it made them so fudgy and perfect. I used coconut oil in place of the canola oil.
Glad you liked the brownies!
Thus came out grainy and wouldn’t pour into the pan…it went in like sand…missing egg maybe?
I’ve never used an egg in this recipe and they are just fine. The zucchini keeps them moist. Sorry you had issues!
I made these tonight, and the flavor was delicious! I will put the dough into a 9×13 next time because the brownies came out too gooey in the center even though I had already baked them longer than stated.
This is now my go to recipe for baking with zucchini. Underbaked just a touch for extra fudgy goodness. 🙂
Absolutely Amazing! Delicious!! I just made them, soooo good!
These turned out much more like cake for me than brownies. They were good — they just weren’t brownie-ish. Full disclosure, though, I only used 1c of sugar (1.5 just seemed like so much), I used plain greek yogurt for most of the oil, and I added an egg — I just couldn’t get the batter to come together without it (it was dry and crumbly).
I’ve been following your blog and making a lot of your recipes – and loving them! – but I’m totally blown away by these brownies! I just made them and WHOA. They are seriously the best things EVER! I didn’t put any chocolate chips in because I didn’t have any and no worries – I didn’t miss them! WOW chocolate heaven! Thank you!
Fabulous!! My, oh my!!! Thank you for sharing this recipe treasure!! I will say that this recipe works in a 9×9 pan if you add several minutes more to oven time. And I used dark Dutch processed cocoa which totally obliterated any visual hint of zucchini. The dark chocolate goodness was out of this world! Slather a chocolate buttercream on top and store in the fridge. It’s da bomb!! Recipe-find of summer 2014!
I don’t see any comments of the recipe being made. This is one of my pet peeves, I’m making it now just to see, I’m not vegan but have a good friend who is. Would have been nice if it said Vegan in the topic. More when they come out of the oven thanks
These brownies are so good that I WILL NEVER make brownies from a box again. So easy, so delicious….and they freeze incredibly well.
No eggs? Is that a mistake? I added two eggs.
These are super delicious! I substituted agave for the sugar and they turned out very yummy. Will make again!
I realize this is an older post, but I just made this recipe and am wondering about the lack of egg in the recipe. Is that correct? Mine never really set. The flavor is good, but the texture is a little odd.
Made these today using the recipe almost to a t but used gluten free flour and a pan that was 12 1/2 by 7 1/2 (because that’s the closest I had). They turned out to be perfect fudgey brownies, like brownies should be. Thank you, for sure I’ll use this again and again.
We made your recipe for zucchini brownies but there was definitely something wrong. We had to add eggs and milk otherwise it was a crumbly mess. Did you leave something out of your recipe?
Just made these using a hand mixer. They looked pretty crumbly, so I hope they turn out! Knock on wood!
I followed the recipe, but they isn’t enough moisture, it’s just a dry mixture wven with the zuchinni…….did I miss something?
I made these brownies twice in the last week and I promise they work. The mixture does look dry when you are mixing it, but that is ok. The zucchini will moisten the brownies up. Did you bake them? Also, don’t squeeze out the moisture in the zucchini before adding it.
I made these tonight for my family. The only switch I made was to use whole wheat white flour instead of white flour. They were amazing! I can’t believe there were no eggs in it.
These brownies are super delish! I have never tasted such good brownies!
So happy you liked the brownies!
I made these last night, they are so delicious, chocolates and fudgey goodness. I used gluten free flour turned out great. Thanks for all the wonderful recipes!!!
Yahoo!!!
JUST made these. Definitely thicker than the picture and more cake like. 4 out of 4 kids ate one. Success!!
I’m making super nice tasted like
This recipe is delicious. I substituted Trader Joe’s White Whole Wheat Flour for the white flour. The brownies are moist and fudgy. Everyone loves them – even the people who say they don’t like zucchini!
Are these more “cakey” or do they have the texture of traditional brownies?
Used mini chocolate chips…simply Delicious!
Hello!
I’m keen to try these brownies, but don’t have a 9×13 inch pan. (And I can’t really justify getting a new one right now.)
Does anyone recommend halving the batter and using a 6×10 or 9×9 inch pan and adjusting the cooking time instead?
Just a tip, you can totally substitute unsweetened apple sauce for the oil, you’ll never know the difference . Just as moist & yummy , less fat and more vitamins
Can you freeze these?
Yes!
I added an egg. Very tasty
Absolutely delish.
Not difficult to make
I made this recipe today and must say they turned out very good. I have a son and daughter in law with food restrictions so finding recipes that they can eat can be tough. This is one that they can enjoy and will become a family favorite. Thank you.
I want to try these ..but dont like Chocolate chips..don’t know how it’s going to work but I’m going to try white chocolate chips..Cocoa is fine ..just not chocolate except white
I made them without the chocolate chips and they were divine! I may add nuts next time because I like nuts in my brownies.
Glad you enjoyed them! Nuts would be good too!
I made these Chocolate Chip Zucchini Brownies today, they are yummy.
Just made these last night and they are amazing! Brownies are my favorite dessert and these are perfect.
very good will defently make again
These are the moistest brownies I have ever made! They were a huge hit. I peeled the zucchini so that the picky eaters would not recognize it. They ate them and asked for more!
Yay! Glad they were a hit!
do I need to refrigerate the brownies,?
No, but if your house is really hot/humid, you can put them in the fridge.
Love this recipe. Have made several times . Moist and delicious. Most importantly, no one thought there was healthy zucchini in them. I find that if the zucchini is watery, I’ll squeeze some of the liquid out but save it. If it seems dry will add a little of the liquid until desired consistency. I also bake the brownies in my cast iron pan. Thank you for an easy and delicious treat!
I had the same issue as some other readers – the batter was crumbly and would not have poured into the pan so I assed abou 1/3 cup of water which turned it into a wonderful batter (of course I taste-tested)! The issue must have been that my zucchini wasn’t moist enough, but adding the water did the trick. They are baking now, thanks for a great idea.
*added* water, not assed. How embarrassing!
Mine was very dry like sand, I read the reviews until I saw yours and added the water they are must better now and are baking! Thanks for your review 🙂
Just made two batches of these gorgeous brownies – one as a Thank You and the other for weekend company. I couldn’t resist and took a small piece – amazing- so good. Thank you for a great, easy to make brownie recipe. I was worried at first that my zucchini was dry but I just mixed the batter a little longer and everything incorporated well and turned out perfectly.
Amazing. My son said it was the best thing he’s ever eaten. A few bites in I told them they were zucchini brownies and they didn’t care.
Yay! Great to hear!
I just got this recipe from a friend last week, and I have got nothing but rave reviews on these. I am taking them to two family reunions this weekend, but I am sure they will be a hit there as well. I did however, decrease the sugar by 1/4 cup, and I also peeled the zucchini and removed the seeds, since some people don’t care to see the green flecks of the peel… Love these….
These are incredibly fudgy and so delicious. Made them tonight and they were a big hit! Definitely a new favorite way to use zucchini.
Everyone is always amazed when they try them!
I love this recipe! I actually am on a restricted diet, so I can’t eat it. However, I love to bake and have made it twice for friends and family. I just entered a plate in the local fair and won first prize! I’m really digging these zucchini recipes. Thanks!
Can you tell me how to adjust this for high altitude? I live in Denver.
Delicious! Big hit with the kids!
This is my favorite brownie recipe! My husband won’t eat anything containing zucchini. Well, up until now! LOL And when I want to make my adult version of this recipe I just add crushed, dried Thai peppers. OMG. Yum.
WOW! These are amazing! I added 1Tsp orange extract in place of one of the vanilla taps and it was an awesome change. Thanks for sharing!! Love these
I made zucchini chocolate brownies gluten free so delicious never tried this recipe
I love this recipe, I’ve made these brownies several times, and it’s a hit at work potlucks. I’ve substituted coconut flour, almond flour, and quinoa flour (sometimes a mix of all three, and even with regular, refined wheat flour). I think the consistency is closest to regular flour when using quinoa flour (although it’s somewhat hard to find and costs a lot more). Also I’ve had to keep it in the oven longer (10-25 minutes longer) when I used flour substitutes.
Always delicious!
These brownies are to die for they are so moist. I made them last week and we loved them. I took some to a friend and left the rest home and my husband couldn’t get over how moist they stayed for a couple days.
They were absolutely the best brownies I ever made and no one knew they had Zucchini in them. I am
Making them again today for a coming home party and can’t wait to hear the reactions of the people.
Thanks again.
I just made these brownies for my mother-in-law’s birthday. They were a hit with my in-laws and my two kids ages 4 and 16 months. The brownies came out moist and the perfect amount of chocolate. I will definitely be making these again! Thanks!
So fudgy and indulgent and moist!!!!! I’m addicted
They are quite addicting:)
These are fudgey brownies and super tasty! I made a batch to share at work and everyone loved them. No eggs or milk made them safe for everyone to enjoy as well!
And there’s no xanthan gum in them? Wow! Another plus.
Just made this recipe this morning. I used 1/2 cup applesauce with a tablespoon of oil in place of the 1/2 cup of oil. They are delicious! Even my husband (who said “did you put zucchini in those brownies???” with a not-so-happy face) loved them!
These are the best brownies! I love the recipe as is! Sometimes I use 1 cup turbinado sugar in place of the granulated sugar and kosher salt. They almost taste like salted caramel brownies! Next time I will try applesauce in place of the oil. But you cannot go wrong with the recipe as is!
I am thrilled you loved the brownies!
Thank you for sharing these amazing brownies. For several years now this is my go-to brownie all summer long when the chickens give up laying eggs, and sneaky zucchini-monsters play hide and seek in the garden. Sometimes I add a little milk or water if the mix looks a bit dry, but generally using the electric beater (try the dough hook) smashes enough liquid out of the zuc. to bind it. I occasionally add berries or nuts or a dollop of peanut butter. They freeze beautifully for packed lunches.
Delicious! I used applesauce because I didn’t have any oil. Will have to make these again since I ate most of this batch!
I made these today and everyone loved them. I squeezed out extra water from the zucchini and I am glad I did as mine turned out very moist like a fudge brownie, not a cake style brownie. I used mini chocolate chips so I probably used more than was required of the regular size which I am sure helped them be more moist but nobody was turning them down. I also didn’t tell them about the zucchini until they ate one and the only response was asking for seconds!
These are delicious but they fell apart when I tried to cut and remove from the pan. I will definitely add eggs next time I make these!
Just made these brownies! Deliciously fudgey and so easy to make! A friend of mine is a vegan so I make them for her to enjoy!
Will definitely make these again!
I love this recipe! –both as written and with a few alterations: I substitute unsweetened Ecuadorian chocolate for the cocoa powder and a mashed & whipped avocado for the oil; then I adjust for high altitude (above 9000′) and voila!
Can you make these if you don’t have stand mixer? Normally, I wouldn’t worry, but people have noted it’s a hard batter to work with.
Yes, you can, just make sure you stir until the zucchini moistens the brownies.
My batter wasn’t pourable either so I added water like someone else had said to do it the comments. I used dark cocoa powder instead of regular. I also used 1 cup of bitter sweet chips in the batter, 1/4 cup milk chocolate and 1/4 semi sweet chips sprinkled on top. It’s in the oven now. Hopefully it turns out well as I am taking to a pool party tomorrow!
No eggs? Just wondering.
No, the zucchini keeps the brownies moist and binds them together. Just make sure you stir well after adding the zucchini. It will look like sand at first, but when you add the zucchini the batter will moisten up. You can add an egg if you want, but I never do:)
Are there any eggs in this recipe?
No, the zucchini binds the batter together and keeps it moist. If you want to add an egg you certainly can, but it isn’t necessary. You can watch the video for step by step instructions!
Is there a sugar free option?
Made these gluten free. I added 2 eggs, replaced the flour with 1 1/4 c brown rice flour, 1/2 c. sweet rice flour, 1/4 c starch. Pulled it out of the oven at 25 minutes. Need to make more 🙂
I want to make Zucchini Bars for 50 people can I just use a bread receipe and I need to put them in a full sheet pan also would like to put cream frosting on them
These are absolutely the best chocolate zucchini brownies I ever had. They are so moist and rich. At first I felt strange not adding an egg to the recipe. But, this does not need an egg . The zucchini gives it a lot of moisture and binds it all together. I followed the recipe exactly as written although I probably put in about 2 1/4 cups of zucchini because that is how much 2 zucchinis made and I did not want to waste any. I did not peel the zucchini as I saw some of you had written. You can’t even tell there is zucchini in the brownies it is hidden really well by all the chocolate. Will definitely make them again.
These are absolutely positively DELICIOUS!! And easy. Thank you. We have a new favorite in our home
These are incredible! I’ve made them twice now, and probably making them again this weekend. So fudgy, chocolatey, and you can’t even tell there’s a veggie in there! I do have to bake them about 5-10 minutes longer than the directions say, but that’s about how long normal brownies take anyway.
These brownies are EVERYTHING! They earn rave reviews from everyone who tries them 🙂
I do substitute half an avocado for half the oil and add 1/2 cup of chopped walnuts (and adjust for high altitude–9000 feet above sea level), but the recipe is wonderful as written!
Thanks!
These are AMAZING!!!!! Kind of cake-ish, but definitely a brownie. I made for a picnic, and received SO many compliments.
These brownies quickly became my favorite this summer! So simple to make but seriously delicious and not too heavy! I already shared the recipe with my mom and best friend, both of which made it with good results!
This recipe is the best ever brownie recipe!! AND it’s Vegan!!! (if you use vegan chocolate chips). My whole family loves this zucchini brownie recipe. We’ve made it dozens of times! And a great alternative to brownies for people who are vegan!
This was so good! I definitely recommend this recipe to anyone interested in investigating zucchini in baked goods. I have to say my batter came out a bit dry. I ended up adding 1 and a bit tablespoons of water and some more oil (I used olive) but apart from that it was delicious.
First time baking with zucchini, and definitely not the last time! These turned out so moist and delicious! Definitely going to give the other zucchini recipes a try!
Can gluten free flour be used instead of regular flour?
Sure, I like Cup4Cup.
I don’t like zucchini hope this brownies recipe should work
These moist chocolatey brownies are delicious and hide the zucchini perfectly—couldn’t tell it was an ingredient. I made them with dark chocolate chips and topped with a dollop of whipped cream. Loved these brownies, however, with or without the whipped cream.
I couldn’t believe how well these turned out. From wet sand to something that came together so well and so fudgey! Thanks for making my mother’s day!
Is it possible to substitute carrots iso zucchini ?
These brownies are Amazing! I followed the recipe and they turned out perfect.
Recipe was great; Easy to understand and assemble. Needed to increase cook time a bit. Brownies tasted delicious, a keeper!
These are delicious. I added some fresh figs,replaced half of the oil with raspberry applesauce and reduced sugar by 1/4cup and they were great.
Can you substitute normal zucchini for golden zucchini?
Sure, that should be fine.
Very good flavour. I’m going to add nuts next time.
WOW!! These are INCREDIBLE and so easy!! My whole family loved them. Making another batch today!
No egg? Really?
No egg is needed.
How do u make it to be gluten free
These moist chocolatey brownies are delicious and hide the zucchini perfectly—couldn’t tell it was an ingredient. I made them with dark chocolate chips and topped with a dollop of whipped cream. Loved these brownies, however, with or without the whipped cream.
Very tasty! But my brownies were more like a cake. Moist and crumbly.
What do I do?
I’ve made this a number of times and always use 3 cups of shred zucchini and just 1 1/4 cup sugar. I call it cake, and everyone always loves it. This is a very, very good recipe. Thanks for helping me to figure out what to do with all the summer squash (I don’t just use green zucchini, I also use yellow summer squash or patty-pan if that’s what I have on hand. And the plastic knife tip is a winner.
Do these brownies freeze well?
So incredibly yummy!!! Thank you for sharing!
Was looking for a quick dessert earlier this week and I was out of butter and eggs, but had plenty of zucchini! My zucchini didn’t have much moisture so the batter was looking a little dry, so I added about 1 tablespoon of water & it worked like a charm, they turned out so delicious I came back to make them again today!
Who came up with this!! Absolutely Amazing!!
By far, the best brownie recipe I’ve found. I’ve shared these brownies with a few lucky folks and they always want the recipe because they’re that good. Easy to make and delicious – what more could you want?
Do you remove seeds from zucchini?
I don’t.
These are surprisingly amazing – and no eggs!
Flavor was wonderful. Very tasty. HOWEVER, I could not cut into squares. We ended up w/ Chocolate Zucchini ‘Crumble’ Brownies. I had to leave it in the oven 5 min longer. Still didn’t hold together. : (
Will have to figure out what to do to make these work!?!
This is amazing! Such an intense chocolate taste! Will definitely make this again
Delicious and so easy!!!
This has been my go-to recipe since being inundated with LOTS and LOTS of zucchini. We love this! I had followed it “exactly” as well as made a couple of changes now. *(I add 1/4+ cup of ground flax-seed. No one notices and it’s a great & easy add-in. I also sub 1/2 the sugar with SWERVE and that is also not noticed. Reduced overall sugar to 1 & 1/4 cup.)
Shared the recipe w/ several others. Everyone likes it!
These are some of the best brownies I have made from scratch! Not gonna lie, I made them at first just to use up a zucchini–but I would definitely go out of my way to make these again!
Yay! Glad you loved the brownies!
I have made these a few times since I first saw the recipe and they are always a winner!
I absolutely LOVE these brownies. I make them at least once a month. I have made a few changes:
1. I do remove a lot of the water from the zucchini. Otherwise it’s really difficult to get the middle to bake without overbaking the outside.
2. I have begun using coconut sugar instead of granulated sugar (1:1 ration if measuring by volume).
I think I’m going to add in some fresh mint the next time I make these, just to try out the flavor.
Thank you for this recipe. It really is a favorite in our household and always cures my chocolate cravings!
Can I use a box brownie mix and just add the zucchini?
No eggs, why
They were a wonderful gift from a friend. They were just the way I like brownies. Fudge and moist. Thanks to my friend.
I was looking for a recipe to use up my massive harvest of zucchini and ended up on this one. These are absolutely amazing! I peeled the zucchini and shredded it really fine, used about a cup and a half of it since it was so fine. They turned out delightful. Served with some vanilla icecream. My 3 year old and anti-veggie friend both loved them!!
Yay! Happy to hear!
I don’t peel the zucchini. Have fun! Cooking and baking is my therapy !
Well to be honest my child’s hate any treat with zucchini in it ( mine usually go to the pigs) but this year I decided to grow patty pan squash. I wanted to do something sweet with it instead of savoury and I stumbled across this recipe. Because patty pan is way less wet than zucchini I had to add a little water to give it the right consistency for pouring. The bake time was right on and I seriously whipped these up at 10:30pm so that my daughter and I would have a nice treat to go with our work lunches. My youngest said they were the best brownies she has ever had! The only thing I might try next time is some walnut incorporated into batter. So perfect and I will make again. Just curious if it freezes well! Thank you so much!
Samantha
Walnuts would be a great addition and you can freeze them!
Made those! Added an egg and 1/4 c milk because of dryness! Unbelievable! Cut into larger pieces, topped with whip as a dessert. Awesome to freeze
Great easy recipe! I added 1 egg since we like a cakier brownie.
Recipe is good depending on what you’re looking for. I love a dense, chewy brownie, and this is definitely more cakey than anything else, which is great if you love that, but not if you don’t. They taste nice, can’t even tell the veggie is in there. Next time I might try significantly lowering or leaving out the leavening agent and see what happens 🙂
These are very tasty but mine came out with more of a cake-like texture rather than a fudgy brownie. ???
This is good, but not what i was expecting. This is cake. Not brownies. Not rich or fudgy. It’s a light cake. Needs more cocoa powder and a couple eggs.
These are freaking delicious!
Love this recipe. The zucchini brownie is moist and not too sweet. My kids love it too 🙂
Yay!
These are AMAZING! I think I would grate the Zucchini on one size smaller on the grater – but I couldn’t believe how moist and delicious it turned out!
I have enough Zucchini left for another batch, and this one I will make with the Black Cocoa (that you used for your Oreo’s) for a friend who LOVES dark chocolate – I bet they turn out awesome as well!
OOPS…the Oreo recipe was from Acre Homestead – who featured your recipe!!! (you can find Becky on YouTube if you are interested!)
These are excellent and everyone I share them with loves them. The only thing tho is they take longer to bake than the recipe states. It’s not my oven, I checked that. I will definitely be making these for years to come.
Love ure recipies and vidios
I’ve never left a comment on a recipe before until now. These brownies were the best brownies I’ve ever tasted in my life! Cake, brownie-what ever you want to call it. Absolutley delicious! Thanks for this recipe.
Thanks for taking the time to leave a comment! I am so glad you loved the brownies.
Zucchini Brownie is a big hit and will be making it again. We love it had to hide it from my husband…lol
These are amazing! I read one review that suggested adding one egg and 1/4 cup milk, I followed that rec and boom So YUMMY!
I did put mine in a 7× 11 pan,they needed a good 45 minutes to bake, center was a tad googy but still tasty.
Will def add this to my collection of go to dessert recipes.
These are amazing! I read one review that suggested adding one egg and 1/4 cup milk, I followed that rec and boom So YUMMY!
I did put mine in a 7× 11 pan,they needed a good 45 minutes to bake, center was a tad googy but still tasty.
Will def add this to my collection of go to dessert recipes.
I love this recipe! Since there is only my husband and myself, I cut the recipe in half and I add 1 egg to the batter. It’s great that way. If I were to make the whole recipe I would add 2 eggs. That’s just me. . .
I am so glad you shared this recipe. I made it yesterday. My family loved them! So delicious, best brownies I have tasted. Followed your recipe and they came looking just like the photo you posted. Thank you.
I don’t normally comment on recipes but this one is one to beat! I added 1 egg and 1/4 cup of milk as recommended by the comments for a more dense moist texture. Great for beginners as well- didn’t have a mixer so I used my hands and a spatula to combine the ingredients. Turned out awesome! Will definitely be making again!
These are delicious! I used 1 cup instead of 1-1/2 cups of sugar and it was plenty sweet. I also added an egg. Thank you Maria for sharing your yummy recipe.
These brownies are delicious! Perfect way to use up some of the abundance of zucchini.
Yes!!
I’ve made these approx 100 times over the past few years. I love telling people about them, seeing the look of skepticism in their faces upon hearing they have zucchini in them, and then seeing the look of confusion and delight on their faces when they take a bite.
A+ recipe!
My favorite too:)
These are the best Brownies of any kind! I don’t even tell people about the zucchini to give them an opportunity to say they taste it. One tip that I do have is to squeeze the zucchini and save the juice. If the batter seems too dry, add some of it until desired consistency. I find that some zucchini are watery and the batter can be too thin. I LOVE ❤️ THIS RECIPE.!
I am so glad you love the brownies. I need to make them this week.
Perfect. Added 1 cup chopped walnuts. So good. More cake like than my regular ones but super tasty. It’s a keeper.
Yum!
A must make in your kitchen! Freezes well if there is any left. Delicious!
So good!
These brownies are delicious! Not only do they taste normal, but you can’t even see the zucchini, if you have picky little ones.
In some reviews, I read that the brownies were cakey, so I did like suggested and reduced the baking soda to 1 tsp. They turned out great! They definitely are lighter and less dense than most brownies, so if you like chewy brownies, maybe reduce the baking soda even more to 3/4 tsp or 1/2 tsp.
So glad you love the brownies!
This is an easy and delicious recipe! I was skeptical at first when I first saw the consistency of the batter! It looked dry, it moistened up when the zucchini was added but very thick. I wasn’t sure this was going to come out looking like the photos!! I was wrong! These are moist and delicious!! No need for adding anything else! I’m glad I trusted the recipe as is! Enjoy!
So glad you loved the brownies!
Really good. Replaced the oil with unsweetened applesauce. Worked out great. Gooey. We heated it up and put vanilla ice cream on top. It was almost like a lava cake!
YUM! Thanks for sharing!
Fabulously fudge and delicious.
Thank you for the zucchini brownie recipe. It was delicious and my family and friends loved them! My family loves nuts in brownies so I put 2 cups of walnuts in it! Big hit!!!
Can’t wait to try more of your wonderful recipes!
Thank you! I hope you find more you love.
I have been making these for at least a decade. Everyone always loves them and can’t believe they are vegan (I use vegan ingredients). 😉
Thank you for a great amazing recipe that quickly became a family favorite! <3
You are welcome!
These brownies are delicious and sooo beautifully moist (even the edges)!!
I reduced the sugar by one third and didn’t have enough chocolate chips for the mixture so just sprinkled a handful on top and it still came out great. The kids keep coming back for more! Simple, easy recipe, especially with my thermomix to do the grating and mixing. As a busy mum of six I’ll definitely be coming back to this recipe when I have excess zucchini! Thankyou for sharing it
You are welcome. I love them too.
These are SO great! I make them often as they take almost no time to put together and it is a great way to use up an abundance of zucchini from the garden. I made these not long ago for a group of young adults in their 20s and four of the six of them asked for the recipe. Delicious and not dry. The perfect brownie.
I am so happy you love the brownie recipe.
can’t wait to try these brownies
My favorite chocolate baked goods, hands down. You nailed this, Blue Ribbon!!!!!
Glad you love the brownies!
I have a question! I have some whole frozen zucchini (skin on and everything) I had just washed and thrown in the freezer. Could I thaw them, cut the tops and bottoms off and puree them in a blender to use for this recipe?
Squeeze out the excess liquid and it should be ok. I haven’t tried it, so let me know.
Delicious!!! Make them. You’ll be happy you did!
Yay!
These are wonderful, moist and we love them. We have lots of zucchini & I make many recipes and also freeze it. Thanks for this brownie recipe.
You are welcome!
Excellent brownies. Can’t tell there is any zucchini in them.
I know, they are magical:)
I made these last night. After reading most of the reviews I would have to agree they are more cakey than brownie. There was no way I had a pourable batter so I added a little milk which helped. I will try them again but think I will compare another recipe to see difference. They are good though and love using my garden zucchini
These were really good however the picture is a bit deceiving. Mine turned out to be more like cake. Still good but I was hoping for a fudgy brownie like the picture shows.
This is my go to recipe for brownies. I’ve lost count on how many people have asked me to make these for them and they’re always surprised it has zucchini in it!
Yay!
Can I use half oil and half butter?
That should be fine!
The most delicious brownies, and seriously wouldn’t even know there are veggies in there! Delicious recipe!
Right? Aren’t they so good?
I’ve made this twice. first time as written and second time with an egg and only 200g sugar. I liked the texture better with the additional egg (made it fudgier) and less sugar so I don’t load up the kids. Great way to get some veggies in them!
Great
I added one egg and reduced the salt to 3/4 tsp. The result was definitely cake-like, but not as fluffy or tall as a cake would be. To me it was decent. That said, I brought it to a potluck and 3 people requested the recipe!
Glad the brownies were loved at your potluck!