Chocolate Zucchini Brownies Recipe

Chocolate Zucchini Brownies have a vegetable hiding inside, but you’d never know it! This recipe is naturally vegan, fudgy, healthy and delicious.

They’re moist and have a rich chocolate taste! We love the magic of zucchini shreds so much in this recipe that we used them in Death by Chocolate Zucchini Muffins and Healthy Zucchini Muffins too.

Go ahead and indulge in one before dinner. You’re eating vegetables after all. 🙂

stack of Zucchini Brownies

In case it’s not obvious from posts on zucchini noodle alfredo or zucchini chips from the microwave, we’re a little obsessed with this vegetable. It can do just about anything!

National Zucchini Day, happens to be on August 8th, but don’t wait to try these!

Tips to Make Chocolate Zucchini Brownies

Making these brownies isn’t much different than making a traditional one, except that zucchini shreds are added and the result is a very moist and delicious treat! There’s a video recap just before the recipe instructions.

Zucchini Brownie Batter Ingredients

To make the batter:

Bowl 1: Mix together sugar, canola oil and vanilla extract until well-combined and crumbly. We used a combination of sugar and a stevia blend in order to keep with the healthy theme of this brownie.

We’ve also used olive oil instead of canola oil. It works!

Bowl 2: Combine flour, cocoa powder, baking soda and salt.

We used unbleached all-purpose flour to make the zucchini brownies pictured. We use whole wheat pastry flour these days.

Combine: Stir the sugar mixture into the flour mixture. It will have a crumbly texture as shown in the picture below. It won’t feel like regular brownie batter at this point.

In case you’re wondering, one bowl can be used instead of two. We find that the ingredients are more evenly distributed when we do it this way.

Zucchini brownie dry ingredients

Prepping the Zucchini Shreds

Grate a zucchini, skin and all, until you have two cups of shreds. We used one pretty large zucchini and had some leftover. If this happens to you, make Zucchini Egg Muffins or Zucchini Cakes!

Unlike other recipes, a little moisture is a good thing. There’s no need to press out extra wetness. Usually.

Use a large-holed grater for the best results. If a small-holed grater is used, you might need to because you’ll end up with more water.

Grated Zucchini

What should the batter look like?

It’s an important question so we are pausing to talk about it and view a picture! The batter will be thick.

Fold the zucchini into the flour and sugar mixture and stir until distributed throughout. The batter becomes wetter as the zucchini shreds are incorporated. So, stir well.

If for some reason the batter is just too thick, then add a teaspoon of water.

Scrape it into a baking dish. Have faith. A magical process occurs during the cooking process transforming the final product to a moist and chewy brownie.

Zucchini brownies ready to bake

These chocolate zucchini brownies are the real deal. They are vegan, healthy and delicious. And, you can’t taste the zucchini, despite what one of my darling daughters might tell you!

baked chocolate Zucchini brownies

Video of How to Make Zucchini Brownies

There’s no better way to eat your veggies than with these chocolate zucchini brownies.

 

vegan Zucchini Brownies in a stack

Please rate this recipe if you make it and tag @DinnerMom or #DinnerMom on social media. We love to see what you are cooking up!

4.72 from 7 votes
Zucchini Brownies
Chocolate Zucchini Brownies
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Chocolate Zucchini Brownies are amazing! This naturally vegan recipe is fudgy, healthy and delicious. You'll never know there's a vegetable hiding inside.

Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 220 kcal
Author: Marjory
Ingredients
  • 1/2 cup canola oil or olive oil
  • 3/4 cups Stevia Sugar Blend (to equal approx. 1 1/4 cup sugar)
  • 2 teaspoons vanilla extract
  • 2 cups whole wheat pastry flour or all-purpose unbleached flour
  • 1/2 cup cocoa powder unsweetened
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 large zucchini or 2 cups of shreds
Instructions
  1. Preheat oven to 350 degrees F.
  2. Thoroughly combine oil, sugar and vanilla extract in a bowl.

  3. Combine flour, cocoa, baking soda and salt in a separate bowl.
  4. Combine sugar mixture and flour mixture. The batter is crumbly.

  5. Grate zucchini and measure 2 cups of shreds. 

  6. Stir zucchini shreds into batter until thoroughly incorporated. Batter should be moist and thick.

  7. Scrape batter into an 8 x 11 baking dish.
  8. Bake for approximately 25-30 minutes or until the brownie is fairly firm and begins to pull from the sides of the pan.
  9. Allow brownies to cool before enjoying.

Recipe Notes

Variations: Add 1/2 cup chopped nuts or chocolate chips.

 

Nutrition Facts
Chocolate Zucchini Brownies
Amount Per Serving
Calories 220 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Sodium 333mg 14%
Potassium 181mg 5%
Total Carbohydrates 28g 9%
Dietary Fiber 3g 12%
Sugars 11g
Protein 3g 6%
Vitamin A 0.8%
Vitamin C 4.5%
Calcium 1.5%
Iron 7.2%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was adapted from a recipe found on AllRecipes.

Healthy Zucchini Brownies Recipe in a stack

 

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Comments

  1. Hehe yummy! 🙂

  2. Deeelicious , yet nutritious, moist mouthful of heaven!
    Thanks for sharing!!!

  3. Are there any nutrition facts/calorie info for this? Just curious.

    • Hi! Unfortunately I don’t have any nutritional information. But, using a stevia blend reduces the amount of refined sugar…and it does have zucchini in it! Thanks for reading.

      • Danielle says:

        I just did the nutritional info on these in MyFitness Pal. 222 calories based on 16 servings. 7.8 fat, 35.8 carbs, 3.8 protein. Someone else commented you could change half out of the oil for unsweetened applesauce and half the flour with whole wheat flour too. That could help reduce calories too! Can’t wait to try these! Thanks!

  4. I just made these and they are sooooo good!!

  5. These are great. I made them healthier by replacing half the oil with applesauce, half the flour with whole wheat flour and half the sugar with Splenda for baking.

  6. Hello, i really want to try this recipe, will it make a big difference if i use bleached flour as opposed to un-bleached flour?

  7. Stephanie says:

    There were really yummy. Just go done making them with my boys. They are pretty picky, but gave them a definite thumbs up! “Mom you can’t even taste the zucchini!” was what I kept hearing. Thanks for sharing.

  8. Has anyone tried feeding the finished results? I was wondering if I could make a few batches, freeze, and enjoy later.

  9. These were delicious! I would never know they were vegan I was suprised the texture was perfect, and would never know they have zucchini in them! I followed the recipe pretty much exact (I used veggie oil instead of canola). Next time I might try whole wheat flour and coconut oil and add some type of nuts.

  10. Brava ! I hate most veggies and of course that’s all I’m _supposed_ to eat. Could I grate the zuke and add it to soup or into a spaghetti tomato sauce to have with pasta? Also what spices go with zukes’,please?
    Thank you for your great creative ideas . I need lots of help learning to cook 😉

    • Thanks for stopping by! Grated zucchini is awesome in soup and can act like pasta too! As for spices, it depends what you are using it for. If you are using it in spaghetti, a little oregano might be nice. But, I usually just sprinkle with a little salt and pepper.

    • I love zucchini with basil. I sliced some really thin the other night and put them on homemade pizza. You can cut them in half lengthwise and scoop them out a little (just the seeds) then fill with meat, sauce and cheese then bake. There are a ton of recipes online for zucchini. I used a bunch the other day with a jar of last year’s apple butter to make a bread. Good luck and have fun experimenting!

      By the way, my batch just went in the oven. I always sub coconut oil nowadays and am excited to eat one. I also realized after I started that I am out of baking soda so I did a 1:4 baking powder substitution. I think they are going to survive the alterations just fine 😉

  11. hi there,

    how can I make this recipe gluten free. thanks

    • You should be able to replace the flour with a gluten-free type, such as the one Bob’s Red Mill makes. Thanks for your question! I hope that helps.

  12. Thanks for sharing. I made these last night in celebration of surviving day 20 of a 22 day Vegan Challenge! I cut back on the sugar and oil a bit and they were very tasty. I will make these again and again.

  13. These are my new favorite vegan brownie recipe! Thank you!

  14. I made these today – I used 1/4 cup coconut oil & 1/4 cup applesauce in place of the canola oil & I had to add a few Tablespoons of almond milk (because I think I squeezed out too much liquid from my zucchini), but they turned out really moist & delicious. Mine were more cake-like (probably because of the applesauce), so I added a simple glaze of powdered sugar, vanilla, milk, & a tad of butter. So good! My husband & kids didn’t even notice the zucchini. I will be keeping this recipe & making these again! Thanks!

  15. Omg!!!! I don’t need to search another recipe for chewy brownies!!! This is it! I was a bit skeptical because the batter was too crumbly looking texture but I didn’t need to worry about that at all!! It came out perfect chewy inside and crunch outside brownies!!! Thank you for sharing!!!!

  16. These were so good! My whole family loved them. I did make some changes. I added applesauce instead of oil, 1/4 cup flax seed with the flour, 3/4 cup cocoa since I like extra chocolate, 1/2 cup chocolate chips, 1 egg since I have chickens and needed to use them, and 1 cup rhubarb since I have an abundance of that too. They were chocolaty with bites of tart rhubarb. Didn’t even know the squash was there. They were more cake like than brownie like but delicious.

  17. Great recipe! Will definitely make it again! Thanks for sharing!

  18. Not sure why I didn’t have as great a success as the other people here. Once I had all of my ingredients mixed together (zucchini included) it wasn’t nearly as thick & moist. It would ball up if you pushed it together, very crumbly like step 1. I thought maybe I had missed an ingredient or mixed up a measurement but I didn’t find any. I ended up adding a bit more oil and zucchini to get a little more moisture but it didn’t seem to help.

    I’m a novice baker so I figured I’d trust the recipe and throw it in the oven. It did come out nicely but not like a brownie, more cake-like. It also isn’t nearly as sweet as if I had used regular sugar (instead of the modified stevia amount).

    Still pretty tasty when all is said and done (definitely can’t tell there’s zucchini in it!); I was just wondering if anyone had any feedback that might lead me in the right direction!

    • Hi there! It’s really hard to tell what might have happened. The zucchini usually adds lots of moisture. I wonder if your measurement for zucchini shreds was different…it sounds like it was a good idea to add more shreds. 🙂

  19. I LOVE these brownies! They always seem to take a bit longer than posted to bake for me, but I love I them! I typically add less sugar and add raw honey to sweeten. I like the idea of doing applesauce in place of some oil too! One question, how should they be stored? Fridge or counter?

  20. So glad I found this recipe, it’s genius!
    Just made it and the brownies are seriously delicious.
    A big thanks and greetings from Germany!

  21. Yummy…eventually! After mixing all the ingredients, my ‘batter’ was super dry it wouldn’t even come together. I did not squeeze out any moisture from the zucchini. Maybe if I let it sit for a while the zucchini would have moistened the batter? SO, I added about 1/4 cup of applesauce (actually one squeezable unsweetened applesauce pouch), and that was the perfect addition to make my mix an actual batter. I was a bit worried I would feel/taste the zucchini as there was a lot in the batter, but the end result was a super moist brownie that my 3 and 7 year old (and I) devoured!! My husband thought it was a bit too moist, but he didn’t let it cool before he ate the first piece. I’m keeping recipe to definitely make again!! Thank you!!

  22. I’ve made these twice and they don’t cook either time. I even left them in 10 extra minutes and it’s completely raw. It must need a higher temp or significantly longer cook time.

  23. i added an avacado and it was yummy!

  24. These were so yummy. Moist and chocolately, plus I even had veggies! A win-win for all eaters. I brought these to a party and everyone raved. I didn’t tell them there were zucchini in them. My secret. Delicious. I think these might be added to my tailgate parties.

  25. I tried these and they were good. Mine turned out to be more of a cake than brownies but the receipt was still good!

  26. I’ve been wanting to try a zucchini brownie recipe. I think I just found the one!

  27. michele says:

    These were so good… and perfect timing as I had leftover zucchini from my chicken noodle dinner last night! I hope these make it to the weekend…. but I seriously cant quit eating them!

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