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.
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
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! 🙂