These Zucchini Brownies are easy delicious brownies perfect for using many zucchini from your garden The recipe takes under 15 minutes to prepare and it’s also egg-free, and dairy-free.
I love making brownies of all kinds with veggies at their heart to make them moister and healthier, like in my Sweet Potato Brownies or Butternut Squash Brownies and today I decided to use the many zucchini from my garden to make brownies.
I’m sharing the full recipe just below, but don’t miss all my ingredient selection tips, step-by-step pictures, and baking tips.
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Zucchini Brownies
These Zucchini Brownies are easy delicious brownies perfect for using many zucchini from your garden. The recipe takes under 15 minutes to prepare and it's also egg-free, and dairy-free.
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Servings: 12 brownie squares
Calories: 161.6 kcal
Ingredients
- 1 ⅓ cups Shredded Zucchini - undrained, packed in the cup (note 1)
- ¼ cup Light Olive Oil - (note 2)
- 1 teaspoon Vanilla Extract
- ¾ cup Sugar - (note 3)
- 1 cup All-Purpose Flour - (note 4)
- ⅓ cup Unsweetened Cocoa Powder - (note 5)
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ⅓ cup Dark Chocolate Chips - (note 6)
Instructions
- Preheat the oven to 350 °F (180 °C). Line a 8-inch baking sheet with parchment paper. Lightly oil with cooking oil spray. Set aside.
- Trim, and finely grate the zucchini using a hand grater or the thinner grating attachment of a food processor. Do not squeeze out the juice of the shredded zucchini, pack in cups to measure what you need for the recipe. Set aside.
- In a large mixing bowl, whisk flour, sugar, baking soda, salt, and cocoa powder until well combined.
- Bring the shredded zucchini above the bowl, squeeze them so they release their juice into the flour mixture, then drop the shredded zucchini into the bowl. This step makes it easier to stir the brownie batter later. Add now the olive oil, vanilla extract, and chocolate chips.
- Use a rubber spatula to stir and press the zucchini into the dry ingredients, as you press they release more juice, wet the dry ingredient, and a thick brownie batter forms. It looks very dry and crumbly at first, keep stirring and pressing, you need the zucchini to wet the dry ingredients and form the batter for the best brownie texture. I like to squeeze the batter by hands (I know it's messy), but if it looks too crumbly it will release the juice from the shredded zucchini, forming the batter nicely.
- If the batter is still too dry and does not come together, add 1-2 tablespoons of water until the batter forms. I never need to add water because my zucchini are very juicy. The batter should be shiny, thick, and dense, not ultra runny and wet.
- Pour the batter into the prepared pan.
- Bake the brownies for 25-28 minutes in the center rack at 350 °F (180 °C) until the top cracks and a toothpick inserted in the center comes out clean.
- Let the brownies cool down for 10 minutes in the pan, then on a cooling rack before slicing.
- If you like, sprinkle a few chocolate chips on top of the warm brownies they melt as they cool down.
Notes
Note 1: You can peel, or unpeel the zucchini, it’s up to you. If you are using ultra-large zucchinis from your garden, they will form many seeds in the center, scrape them out before shredding.
Note 2: Any low flavor oil works, like canola oil or melted plant-based butter, or melted butter if you use dairy in your kitchen (I don’t).
Note 3: White sugar is the best option for brownies that truly crackle on the top. Other options like coconut sugar, and demerara sugar won’t provide the same outcome.
Note 4: The recipe doesn’t work with oat flour or almond flour. I didn’t try all-purpose gluten-free flour and I can’t guarantee it will deliver the same texture and taste. Try my gluten-free zucchini brownies for a gluten-free option using almond flour.
Note 5: Or the same amount of cacao powder.
Note 6: I use 70% dark chocolate bars that I roughly chopped in chunks. But any dark chocolate chips work as well.
Storage: Store the brownies in an airtight container in the fridge for up to 4 days, or freeze in Ziploc bags for up to 1 month. Thaw at room temperature the day before.
Nutrition
Serving: 1square | Calories: 161.6kcal | Carbohydrates: 25.1g | Protein: 2.1g | Fat: 6.6g | Saturated Fat: 2.3g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3.4g | Cholesterol: 0.05mg | Sodium: 149.9mg | Potassium: 115.9mg | Fiber: 1.5g | Sugar: 14.6g | Vitamin A: 28.1IU | Vitamin B12: 0.01µg | Vitamin C: 2.5mg | Calcium: 22.2mg | Iron: 1mg | Magnesium: 18.5mg | Phosphorus: 40.3mg | Zinc: 0.5mg
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
You only need a handful of wholesome ingredients to make these brownies. Here’s how to pick them.
- Shredded Zucchini – It brings moisture, natural sweetness, and fiber to the brownies while contributing a light, cake-like texture. The undrained juice is essential to make the batter moist, so avoid squeezing it out. If zucchini isn’t available, yellow squash offers a similar consistency, but don’t replace it with dried vegetables.
- Light Olive Oil – This provides healthy fat and moisture without overpowering the zucchini flavor. You can also use a neutral oil like canola or melted plant-based butter. Avoid using strongly flavored oils that might mask the brownie’s subtle taste.
- Vanilla Extract – For more sweet flavors. You can also use almond extract for a different twist.
- Sugar – Sugar is essential for sweetness and to create the classic crackly top on the brownies. You can use coconut or demerara sugar but it will change the texture, so stick with white sugar if you want that perfect finish.
- All-Purpose Flour – I designed the recipe specifically for this all-purpose flour. It won’t work well with oat or almond flour. For a gluten-free version, it might work with an all-purpose gluten-free blend, but I haven’t tried.
- Unsweetened Cocoa Powder – It brings a rich, deep chocolate flavor that is key to a classic brownie (as long as you use good-quality cocoa). Cacao powder can be used in the same measure, but make sure it’s unsweetened to keep the balance.
- Baking Soda – This works with the acidity from the zucchini juice to gently leaven the batter.
- Dark Chocolate – You can use dark chocolate chips or dark chocolate bars. It adds texture and an extra dose of decadence. Stick with high-quality dark chocolate chips to maintain the dairy-free profile.
How to Make Zucchini Brownies
This recipe is really easy to whip up, here’s how in pictures.
Shred the zucchini, measure it, and squeeze the juice in the mixing bowl. Add the other wet ingredients.
Combine the dry ingredients in another bowl and gently incorporate the liquid ingredients.
Pour the batter into a square pan and bake the brownies for 25-28 minutes in the center rack at 350 °F (180 °C).
Let the brownies cool down for 10 minutes before slicing.
Carine’s Baking Tips
Let me share a few more tips for perfect zucchini brownies.
- Use the Juice: When grating your zucchini, let the juice fall into the bowl. That liquid is key to forming a moist, cohesive batter and will activate the baking soda.
- Press and Stir: Use a rubber spatula—or even your hands—to press the zucchini into the dry mix. This helps release more juice gradually and ensures even hydration.
- Be Patient Before Adding Water: The batter may initially seem crumbly. Allow time for the zucchini juice to do its work before adding a tablespoon or two of water.
- Don’t Overmix: Stir gently until the ingredients just come together. Overmixing can lead to a tougher texture.
- Texture Check: The batter should be thick, shiny, and dense. If it’s still dry after thorough mixing, add a tiny bit of water—but only as needed.
- Extra Chocolate Touch: For an added burst of decadence, sprinkle a few extra dark chocolate chips on top of the warm batter before baking.
- Even Baking: Ensure your baking sheet is properly lined and lightly oiled so the brownies bake evenly and release easily.
- Cool Completely: Allow the brownies to cool in the pan for about 10 minutes, then transfer them to a cooling rack. This rest time helps firm up the texture for clean slicing.
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