Name: Fudgy Chocolate Zucchini Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 large zucchini (to yield 2 cups of loosely packed shreds); 1/2 cup canola oil (or olive oil); 3/4 cup sugar; 3/4 cups Stevia Blend (total sweetener should equal 1 AND 1/4 cup sugar); 2 teaspoons vanilla extract; 2 cups white whole wheat flour (whole wheat pastry flour or unbleached all-purpose flour); 1/2 cup cocoa powder (unsweetened); 1 1/2 teaspoons baking soda; 1 teaspoon salt

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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.

Stack of three fudgy zucchini brownies separated by parchment paper on a butcher block table top.

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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!

Jump to:

Ingredient Notes
Tips for Grating Zucchini
Directions with Pictures
Top Tips
Storage
More Zucchini Recipes to Love
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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.

Grated zucchini in the base of a food processor.

Directions with Pictures

Follow these steps to make moist and fudgy zucchini brownies:

Zucchini being grated with the large holes of a box grater.

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.

Sugar, oil, and vanilla extra combined in a bowl.

Step 2. Combine sweetener, oil, and vanilla extract in a bowl. It will be crumbly.

Spoon holding creamed wet and dry ingredients for zucchini brownies.

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.

Close up of the zucchini batter once the grated zucchini has been added.

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.

Uncooked zucchini brownies in a glass baking dish.

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.

Cooked zucchini brownies in a glass baking dish on top of a wire rack.

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.

A single fudgy zucchini brownie on a plate with another partially shown behind it.

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

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