These fudgy chocolate zucchini brownies have a vegetable hiding inside, but you'd never know! This easy recipe is naturally vegan and delicious.
Chocolate zucchini brownies are the real deal. And you can't taste the zucchini, despite what anyone might say. I've fooled many people!
I've been making this recipe with fresh zucchini for years. But each summer, I'm amazed again at how seamlessly zucchini shreds bring healthy moisture to baked goods. The same effect occurs in healthy chocolate zucchini muffins and zucchini yogurt muffins!
Readers have noticed, too!
The best, most delicious moist brownies I’ve ever made! -Lori
These are so good and were perfect for my group with allergies. They’re nut-free, dairy-free, and no eggs, and my group of teens loved them! - Susan B
So, go ahead and indulge in the best zucchini brownie before dinner. There's no better way to eat your veggies!
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Ingredient Notes
Here's what you'll need to make this chocolate zucchini brownie recipe with healthy ingredient swaps identified:
- Zucchini to yield 2 cups of loosely packed grated zucchini
- Sweetener to equal 1 AND ¼ cup sugar - We used a combination of sugar and a stevia blend to reduce the sugar content.
- Canola oil or olive oil
- Vanilla extract
- White whole wheat flour, whole wheat pastry flour, or all-purpose unbleached flour. If using a whole wheat option, the final result will be a little denser.
- Cocoa powder, unsweetened
- Baking soda
- Salt
Variation: Add up to ½ cup of chocolate chips or chopped nuts.
The recipe card below includes ingredient amounts, step-by-step instructions, and nutritional information.
Tips for Grating Zucchini
Grate zucchini, skin and all, with a box grater or food processor until you have two cups of shreds. We used a large zucchini and had some leftovers. If this happens, make Zucchini Egg Muffins or Zucchini Fritters with Feta!
Unlike some zucchini recipes, a little moisture is a good thing. There's no need to press out extra wetness. Usually. If it's dripping, dab the wetness away with a paper towel. Fresh, firm zucchini are the best.
If you're really trying to hide the zucchini, use the small holes of a grater! But, if you want to finish the job in a minute use a food processor.
Directions with Pictures
Follow these steps to make moist and fudgy zucchini brownies:
Step 1. Grate a zucchini and measure out 2 cups of loosely packed shreds. Place them on a paper towel-lined plate until you need them.
Step 2. Combine sweetener, oil, and vanilla extract in a bowl. It will be crumbly.
Step 3. Combine flour, cocoa, baking soda, and salt in a second bowl. Add the wet ingredients and cream the mixtures together. The batter will be thick.
Step 4. Fold the grated zucchini into the batter and stir until distributed throughout. The batter becomes wetter as the zucchini is incorporated. So, stir well.
Step 5. Spread the batter into an 8" x 10" glass baking dish spritzed with nonstick spray. You will see some green poking through the surface. Have faith. A magical process occurs during the cooking process, minimizing the green dots and delivering a moist and chewy brownie.
Step 6. Bake for approximately 25-30 minutes at 350°F or until the brownies are firm and begin to pull from the sides of the pan. Don't overcook. It's better to undercook. Allow the brownies to cool before serving.
What should the batter look like?
It's an important question, so we are pausing to discuss it. The results can vary greatly depending on how tightly packed the grated zucchini was measured and how wet it was. Take a good look at the picture!
The batter will be thick. As you stir the wet zucchini shreds, it becomes spreadable but still thick. If necessary, add a teaspoon of water.
Top Tips
- Mix the dry and wet ingredients in separate bowls to ensure that they are thoroughly mixed.
- Allow the zucchini brownies to cool completely. The flavors will continue to meld together during this time.
- Don't overcook the brownies, or they will become crumbly. Err on the side of undercooking them.
Storage
Zucchini brownies are best kept in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate them for up to a week. Refrigerating can help maintain their moisture and fudgy texture. Allow them to come to room temperature before serving for the best flavor.
More Zucchini Recipes to Love
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
Fudgy Chocolate Zucchini Brownies
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Ingredients
- 1 large zucchini to yield 2 cups of loosely packed shreds
- ½ cup canola oil or olive oil
- ¾ cup sugar
- ¾ cups Stevia Blend total sweetener should equal 1 AND ¼ cup sugar
- 2 teaspoons vanilla extract
- 2 cups white whole wheat flour whole wheat pastry flour or unbleached all-purpose flour
- ½ cup cocoa powder unsweetened
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
Instructions
- Preheat oven to 350°F.
- Grate zucchini and measure out 2 cups of loosely packed shreds. Place them on a paper towel-lined plate until you need them.
- Combine sugar, oil, and vanilla extract in a bowl. It will be crumbly.
- Combine flour, cocoa, baking soda, and salt in a separate bowl.
- Add the wet ingredients to the dry ingredients and cream the mixtures together. The batter will be thick.
- Fold the grated zucchini into the batter and stir until distributed throughout. The batter becomes wetter as the zucchini is incorporated. So, stir well.
- Spread the batter into an 8" x 10" glass baking dish spritzed with nonstick spray.
- Bake for approximately 25-30 minutes at 350°F or until the brownies are firm and begin to pull from the sides of the pan. Don't overcook. It's better to undercook. Allow the brownies to cool before serving.
Notes
- Mix the dry and wet ingredients in separate bowls to ensure that they are thoroughly mixed.
- Allow the zucchini brownies to cool completely. The flavors will continue to meld together during this time.
- Don't overcook the brownies, or they will become crumbly. Err on the side of undercooking them.
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Nutrition
Gita says
I made these last night after seeing the recipe on Pinterest. I used 1 cup of brown sugar and this did not affect the end result, apart from the brownies not being super sweet, which is fine.
I used regular unbleached flour.
Will definitely make this again!
Marjory Pilley says
Thanks you so much for your comment. I’m glad you enjoyed them!
Mary says
These are a healthier and delicious alternative to regular brownies. Do they taste the same as regular brownies... no. But they are very good and I don't feel too guilty eating them.
Ken says
My wife liked them, but they're not my idea of a good brownie. Could be more chocolaty and a little sweeter (I used 1-1/4 cups of regular sugar). But the main thing was the whole wheat flour gave it a flavor and texture that I don't want in a brownie. And I only used half whole wheat and half unbleached flour. I might try it again with no whole wheat and more sugar or add some chocolate chips.
Julianne H says
I didn't think there was any way my kids would eat these brownies since the zucchini is visible, but I was wrong. Maybe it helped that they made them with me. My daughters and nieces thought these were awesome (so did the adults). My sister-in-law asked for the recipe, since her kids struggle to eat veggies just like mine do. I've now made this recipe 5 times. I tried one batch with applesauce instead of oil and it worked OK, but was better with oil.
Marjory Pilley says
Yay!!! So glad you turn them into fans! Thanks so much for circling back to share your comment.
Jackie says
I have the artificial sweetener intolerance so I can’t have Stevia. How much regular sugar should I use? 1 1/4 cups?
Marjory Pilley says
Hi! Yes - use 1 1/4 (1.25) cups. Enjoy!
Susan B says
These are so good and we’re perfect for my group with allergies. They’re nut free, dairy free, no eggs, and my group of teens loved them!
Marjory Pilley says
I'm so glad you enjoyed them!
Joyce says
yummy fudgey brownie, I used unbleached flower added chocolate chips and nuts.