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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 double 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.
Please refer to the recipe card below for the full list of ingredients and detailed instructions.
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
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.
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!
Lori says
The best, most delicious moist brownies I’ve ever made!
Vikki says
Definitely chocolatey and moist! My family loved them! However, I must have done something wrong, as the texture was more cake than fudgy brownie. Didn’t really matter; the result was delicious!
Joyce says
So rich and moist! I will definitely make these again.
Tina says
For those with gluten allergies/sensitivity, substitute gluten free flour blend.
Marjory Pilley says
Thanks so much for sharing that tip!
Sonya says
These are Delish!!! I did alter the recipe a bit... I traded out the canola oil with coconut oil and the stevia for coconut sugar and used 100% whole wheat flour...Yum!!! Definitely making this one again!!
Marjory Pilley says
So glad you enjoyed them!
Brittney says
What a pleasant surprise! My fiance and I are new vegetarians and are trying to be more aware of what we feed our bodies and sometimes that means our sweet tooth goes unsatisfied. I was so excited when these came out of the oven looking and tasting like delicious brownies. The zucchini doesn't make the texture weird or crunchy, it makes it gooey and delicious. I made these with all-purpose whole wheat flour and olive oil and had to add a little warm water to the batter to make everything come together. Thank you for sharing this great recipe :)!
Marjory Pilley says
I'm so glad you enjoyed it! Love the olive oil tip!
Nicolle says
These did not come out well for me. The sugar never completely dissolved and it was too sweet. It needs an egg or other moisture. The top still looked like a crumbled mess after baked. They were fudgy though.
Marjory says
I'm so sorry that they didn't work out for you! An egg can definitely be added to the recipe. However, it seems like something may have been off because we make without egg all the time without any issue. Perhaps too much zucchini?...Would be happy to help you troubleshoot if you decide to make it again.
Jennifer says
This recipe is an absolute keeper! Thank you for sharing, Marjory. I do honestly believe the brownies were much better post refrigeration.
Marjory says
I'm so glad you enjoyed them!
melissa says
Can you make these with coconut flour?
Marjory says
Hi! I've never made zucchini brownies with that substitution. You would need to use much less coconut flour. I believe the substitution is about 1/3 cup coconut to replace 1 cup of flour. Good luck and please write back if you give it a try!
Ajs says
Very dry and crumbly. Not fudgy at all. Not surprising as there I no liquid other than the zucchini.
Marjory says
Don't forget to add the oil!!!
Patty says
Making the second batch of these in two days! First one fed to "old" men at work. Loved seeing their faces after I told them they were filled with zucchini and vegan! 🙂 Everyone loved them! So now making a batch for home. These are perfect for using up all the summer zucchini!
Marjory says
Made my day!!! 🙂 So glad you're enjoying them!!!
Anupa says
This recipe turns out amazing! I literally threw everything together and mixed it and baked it. I substituted 1/2 cup flour for almond flour and it is still amazing. Thank you!
Marjory says
Thanks for your comment! So good to know that it works with almond flour!!!
JulieD says
Wow! I’d never made zucchini baked goods before. I’m so happy I found this recipe! Holy Moley! I will make these weekly as the zucchini continues to roll in. I used EVOO, 1 cup of sugar and added an egg. I’m not vegan. This is a keeper recipe. Can not wait to try all the variation ideas. Kudos!
Marjory says
Yay! I'm so glad you enjoyed it! and yes...it is fantastic with olive oil! We've been doing that too lately! Thanks for tip!
Michelle says
I don't understand the reviews. I wasted time and energy on something I wanted to take to a special event and I'm so glad I tasted them first. SO bitter...did not even taste like a dessert. Coukd not even taste much chocolate flavour either. I literally had to throw them out. I used the 1/4 sugar as I don't use stevia.
Marjory says
Hi! It calls for 1 and 1/4 cup regular sugar. I'm so sorry they didn't work out.
DanDan says
Hi Michelle,
I unfortunately had the same result. I also made them for an event and threw them in the bin. The texture was perfect, I had to bake for a little longer (maybe my zucchini's had more liquid in them), they looked fabulous.
BUT, they had absolutely no taste. I followed the recipe exactly. I chalk it up to perhaps we just have different palates and mine doesn't work for this recipe.
Marjory says
Hello! I'm so sorry they didn't work out for you. Is it possible that you did not use the full amount of sugar (it calls for 1 AND 1/4 cup of regular sugar or the equivalent of a sugar substitute?)
Candy says
We loved the brownies, took some to work and the were gone in no time. Thank you for sharing your recipe.
Marjory says
I'm so glad you enjoyed it!
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!
Marjory says
I'm glad you enjoyed them! They never last long at our house either.
April says
I've been wanting to try a zucchini brownie recipe. I think I just found the one!
Marjory says
Enjoy!
Becca says
I tried these and they were good. Mine turned out to be more of a cake than brownies but the receipt was still good!
Marjory says
I'm so glad you enjoyed them! 🙂
Maggie says
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.
cathie says
i added an avacado and it was yummy!
Marjory says
I can't wait to try this! 🙂
C says
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.
Marjory says
I'm so sorry. Could the zucchini still have a lot of liquid in then shreds?
b says
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!!
Marjory says
Great tip! Thanks for sharing.
Oscar says
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!
Marjory says
I am thrilled that you found me all the way from Germany and that you liked the recipe! Cheers!
Meg says
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?
Marjory says
Thanks so much for comments. Love your substitutions. I store them in refrigerator...when I have any leftover!
Sandra says
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!
Marjory says
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. 🙂
Laura says
Great recipe! Will definitely make it again! Thanks for sharing!
Marjory says
I'm so glad you liked it! 🙂
rebecca says
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.
Marjory says
Wow! Love your version. Thanks for sharing!
Rannie says
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!!!!
Marjory says
thanks for your comment. I think I was skeptical the first time I used zucchini in a dessert...but, now it is my favorite brownie!
Robyn says
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!
Marjory says
Thanks so much for your feedback. Your changes sounds fabulous and I'm craving some brownies now. 🙂
Maria says
Did you squezzee your zuchinni?
I ma ready to Make them but it doesn't specify
Thanks
Marjory says
Hi! Blot dry, but you don't need to squeeze it dry. Thanks for your question and I hope you enjoyed them!
KC says
These are my new favorite vegan brownie recipe! Thank you!
Marjory says
I'm so glad you liked them!!!
ada says
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.
Marjory says
Congrats on your challenge! Thanks for your comment.
elisa says
hi there,
how can I make this recipe gluten free. thanks
Marjory says
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.
Shandeb says
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 😉
Marjory says
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.
Heidi says
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 😉
Marjory says
Sounds like a delicious way to enjoy zucchini! Thanks so much for your comments!
Danielle says
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.
Marjory says
Thanks for your feedback. Love your ideas for making them even healthier!
Denise says
Has anyone tried feeding the finished results? I was wondering if I could make a few batches, freeze, and enjoy later.
Marjory says
I have not tried freezing these...but, I think it's definitely worth a try!
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.
Marjory says
I'm so glad everyone liked them!
Jasmine says
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?
Marjory says
Hi! It should work out fine with all purpose flour too.
April von says
I just love everyone’s love for great food and for learning to use zucchini in a whole new way ... I grow zucchini and just have so much I do not know what to do with all of them most times except give them away . Thank you all ♥️
Marjory Pilley says
Sounds heavenly! I bet you have some wonderful ways to prepare it!
April von says
I use shredded zucchini in my meatballs ,it makes them incredibly tender and moist ! And guess what moms ... if you have a hard time getting the kids to eat veggies ,this is the best way to hide them .❤️
Marjory Pilley says
Genius! I'm a meatloaf muffin fanatic...I'm going to try it in a version of those!
Shannon says
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.
Marjory says
Thanks for sharing the healthy tips!
Melinda says
I just made these and they are sooooo good!!
Marjory says
Yay! I'm so glad you liked them!
Kat says
Are there any nutrition facts/calorie info for this? Just curious.
Marjory says
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!
Marjory says
Thanks for sharing these great tips!
nini says
Deeelicious , yet nutritious, moist mouthful of heaven!
Thanks for sharing!!!
Cat says
Hehe yummy! 🙂