Zucchini Brownies 🍫🥒 are the BEST soft and fudgy chocolate brownies with the rich texture of chocolate cake. This EASY one bowl recipe requires no mixer and is filled and topped with mini chocolate chips for even more chocolate flavor. You cannot taste the zucchini at all, promise!
Easy Zucchini Brownies Recipe
- These easy chocolate zucchini brownies are a great way to use up extra zucchini from the garden or farmers market, especially when you’re craving something rich and chocolatey.
- The texture is more like a dense, fudgy chocolate cake than a classic chewy brownie, with mini chocolate chips mixed into the batter and sprinkled on top for extra chocolate flavor.
- They’re made without eggs or butter, using oil, zucchini, and baking soda to keep them soft, moist, and a little fluffy.
- Everything comes together in one bowl with no mixer needed, making them as easy as they are chocolatey.
Ingredients in Zucchini Brownies
To make these fudgy and rich easy zucchini cocoa brownies, you’ll the follow common and easy-to-find ingredients including the following:
- Sugar, cocoa powder, and vanilla: Granulated sugar sweetens the brownies, while unsweetened cocoa powder gives them their rich chocolate flavor. I used classic Hershey’s Unsweetened cocoa powder, but any unsweetened cocoa powder you like should work; Dutch-processed isn’t necessary.
- Oil: Vegetable or canola oil keeps these brownies soft and moist. You could probably use melted butter instead, but I prefer oil in brownies, muffins, and cakes because it usually creates a softer texture.
- Dry ingredients: All-purpose flour, baking soda, and salt give the brownies structure and help them bake up soft and a little fluffy.
- Zucchini: Coarsely grated zucchini adds moisture and softness to the brownies without making them taste like zucchini. About 2 medium zucchini should do the trick.
- Mini chocolate chips: Mini chocolate chips are mixed into the batter and sprinkled on top for extra chocolate flavor. I strongly recommend mini chips because they distribute more evenly, are less likely to sink, and look prettier on top than full-size chocolate chips.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Zucchini Brownies
Zucchini cocoa brownies are such an easy dessert recipe that takes advantage of summer’s bounty of zucchini. It’s a one bowl, no mixer recipe – the best kind!
- In a large mixing bowl, whisk together the sugar, cocoa, oil, and vanilla.
- Add the flour, baking soda, salt, and fold with a spatula to combine all the ingredients. The batter is very sandy and dry, which is normal.
- Grate the zucchini with a box grater, do NOT wring it out, and add 3 cups of it to the chocolate sandy mixture.
- Let the batter rest so the zucchini can release its moisture and create a thick, fudgy texture. Stir in the mini chocolate chips.
- Spread the batter into a baking pan and bake until the brownies are set.
Essential Tip for Brownie Batter
If there is one singular yet absolutely essential recipe tip that I can provide it’s that you need to be patient and WAIT when you’re mixing the batter up after you’ve added the grated zucchini.
You need to wait about 20 minutes AFTER you’ve added the grated zucchini into the chocolate batter and have initially stirred it in.
This is because the zucchini will release its natural moisture and water into the batter, and you need this water because the “batter” at this point is very sandy and crumbly and desperately needs the moisture from the zucchini.
Every 5 minutes or so, give it a stir, and you’ll notice that the zucchini keeps releasing a bit more water, bit by bit. And then after 20 minutes the batter will still be very thick and fudge-like, but not sandy and you can spread it out into your baking pan and bake it.
Zucchini Brownies
Equipment
Ingredients
- 1 ¼ to 1 ½ cups granulated sugar
- ½ cup unsweetened cocoa powder
- ½ cup vegetable or canola oil
- 2 to 3 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 3 cups coarsely grated zucchini, from about 2 medium zucchini
- 10 ounce bag mini chocolate chips, divided
Instructions
- Preheat oven to 350, optionally line a 9×13-inch pan with foil for easier cleanup, spray generously with cooking spray; set aside.
- To a large mixing bowl, add the sugar, cocoa powder, oil, vanilla, and whisk vigorously to combine.
- Add the flour, baking soda, salt (Tip – do not omit the salt, it helps the zucchini release water which is instrumental), and mix with a rubber spatula, turning and folding, and repeating. Note – The batter is extremely dry and crumbly at this point which is normal, do not worry; set bowl aside.
- Using a the coarsest blade of a large box grater, grate the zucchini. Slice off the "eye" end, grab the other end like a handle, and grate. Tip – Do NOT wring out the zucchini.
- Add 3 cups to the sandy batter and use your rubber spatula to fold, flip, and turn it in. Tip – Measure the zucchini loosely piled in the measuring cup and not packed in.
- Wait for about 20 minutes to allow the zucchini to release its natural moisture into the batter. Every 5 minutes or so, flip and turn the batter with your rubber spatula and you'll notice the batter getting more fudge-like and less sandy as time passes. Note – If for some reason your batter is still very sandy and isn't fudgy, you may need to add water. Add between 1 to 4 tablespoons, as necessary to get it to a thick and fudgy consistency. It really should not be necessary, but use your judgment and add water if you truly think you need to.
- After about 20 minutes and the batter is thick, fudge-like and spreadable, add 1 cup of the mini chocolate chips and stir to incorporate; reserve the remainder.
- Turn the batter out into your prepared pan. It's very thick and dense and a little tricky to spread, but do your best to finesse it with your rubber spatula.
- Evenly sprinkle the remaining mini chocolate chips from the bag, about 2/3 to 3/4 cup, over the top of the batter.
- Bake for about 30 minutes, or until brownies are set in the center, and a toothpick inserted in the center comes out clean, or with a few moist crumbs but no batter. Start checking at 25 minutes. Tips – Rotate your pan once midway through baking to ensure even cooking. Bake for as long as is necessary so that your brownies are set and done. Because all zucchini, moisture levels, baking pans, climates, ovens, etc. vary, baking times will vary as well so bake as is necessary and use my timeline as only an estimate.
- Allow brownies to cool in the pan for about 30 to 60 minutes, or as necessary, until you can slice and serve. Extra brownies will keep airtight at room temp for up to 5 days or in the freezer for up to 4 months.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Recipe FAQs
You’ll need about two average-sized zucchini for this recipe.
This is the 64,000 question that inquiring minds want to know, isn’t it? The answer is no, you cannot taste the zucchini. Not even a little bit. There is no hint of zucchini or vegetable-like flavor. The grated zucchini strands with their green and white flesh totally disappear during the baking process and you cannot even see green flecks in these cake-like zucchini brownies.
I use 1 1/4 cups granulated sugar. Some recipes call for 1 1/2 cups. I think you could go down as low as 1 cup and still be fine.
It’s potential (although not likely) that after 20 minutes of waiting and folding the grated zucchini into the batter that it simply isn’t helping the batter to moisten sufficiently and you’ve still got lots of white clumps of flour and an unsightly mish-mash of ingredients that just aren’t combining. If that happens, you can add 1 to 4 tablespoons of water, one tablespoon at a time, until your batter is sufficiently moist to fold with your spatula or stir with a spoon to get it to a fudge-like state that you can spread into your baking pan.
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I have to admit -I tried this thinking there was no way it could turn out well without eggs. WOW! Was I wrong! .I’ve used dozens of zucchini treat recipes over the years, but this is the best chocolate fudge cookie/muffin/cake recipe ever! Moist, but not mushy. And so packed with chocolate flavor!
Thanks for the 5 star review, Mary, and I love when I can make a believer out of a doubter! I love hearing that this is the best zucchini chocolate recipe you’ve ever tried!
We had so much zucchini last summer that I grated a bunch up and froze it in 2 and 3 cup portions. It works great for these brownies too!
Thanks for the 5 star review, Deb, and I’m glad this worked with your frozen grated zucchini! This is GREAT to know – thanks for sharing this very handy tip!
These brownies are amazing!! With an abundance of zucchini, I make lots of zucchini bread, so I was excited to try these brownies! They are thick and cake-like, while still being moist and fudgy!! They are definitely a new go-to favorite!! I used coconut oil and mini chocolate chips.
Thanks for the 5 star review, Ellie, and I am glad you love the brownies and they’re your new go-to favorite!
What about the baking soda? It’s on the recipe list but I don’t read where to add it.
In step 3 in the directions with the flour and salt.
And between the zucchini and the chocolate (which comes from a plant, so is totally a vegetable!), these brownies are practically a salad!
🙏🏻 Yes indeed! I love the way you think! I remind myself that every time I reach for one more :)