Fudgy Zucchini Brownies: The Ultimate Moist, Vegan, and Decadent Chocolate Treat
Prepare to be amazed by these incredibly fudgy zucchini brownies! Boasting a rich, chocolate-speckled exterior and an exceptionally moist, dense brownie base, these treats owe their luxurious texture to the secret ingredient: fresh zucchini. Forget dry, crumbly brownies; this recipe delivers a decadent experience with a hidden boost of vegetables, making them a surprisingly smart indulgence for any chocolate lover.
Why This Zucchini Brownie Recipe is a Must-Try
While zucchini bread, and even chocolate zucchini bread, are popular ways to use up an abundance of summer squash, zucchini brownies offer a truly unique and equally delightful experience. If you haven’t yet ventured into the world of zucchini brownies, you are definitely missing out! This recipe delivers everything you seek in a classic brownie: deep chocolate flavor, an irresistibly fudgy texture, and rich indulgence. The ingenious addition of grated zucchini works wonders by providing a substantial amount of moisture to the brownies, ensuring they remain tender and never dry, all without imparting any discernible vegetable flavor. It’s a masterful way to add nutritional value while enhancing the dessert’s overall quality.
Beyond their incredible taste and texture, these zucchini brownies are also incredibly versatile. This particular recipe is crafted to be both eggless and butter-free, making it a fantastic vegan-friendly option that doesn’t compromise on flavor or richness. This also means you can feel a little bit better about reaching for “just one more piece” from the pan, knowing you’re sneaking in a serving of vegetables with every delicious bite. It’s a win-win for both your taste buds and your well-being!
Key Ingredients for Decadent Zucchini Brownies
Crafting the perfect batch of fudgy zucchini brownies requires a blend of standard pantry staples and, of course, our star vegetable. Below, you’ll find a general overview of the components. For precise measurements, detailed quantities, and comprehensive instructions, please refer to the printable recipe card available at the very end of this post.
Ingredient Spotlight & Expert Substitution Tips
Understanding the role of each ingredient can significantly impact the success of your zucchini brownies. Here’s a closer look at some key components and suggestions for substitutions to help you achieve the best results.
ZUCCHINI: The quality of your zucchini directly influences the moisture content of your brownies. We highly recommend using small to medium-sized zucchini for this recipe. These younger squash varieties contain a higher moisture percentage, which is crucial for achieving that signature fudgy texture. Overly large or mature zucchini tend to be drier and can lead to less optimal results. For those with a garden bounty of extra-large zucchini, consider using them in savory dishes instead, such as our delightful mini zucchini pizzas or savory zucchini fritters. When shredding, aim for a fine grate; avoid squeezing out any liquid from the shredded zucchini, as this moisture is what keeps the brownies so incredibly soft and moist.
CHOCOLATE: For an intensely rich chocolate experience, we’ve used two (4-ounce) bars of high-quality baking chocolate, finely chopped. Chopped chocolate melts more evenly and creates pockets of luscious, gooey chocolate throughout the brownies, contributing to their decadent texture. Alternatively, you can certainly use chocolate chips. However, there’s a slight difference to consider: If you, like us, adore a truly chocolatey brownie with substantial melty pockets, opt for chopped baking chocolate or jumbo chocolate chips. If you prefer a more subtle chocolate distribution, or a less intensely rich bite, mini chocolate chips work perfectly, scattering smaller bursts of chocolate throughout the batter.
VEGETABLE OIL: This recipe calls for vegetable oil instead of butter, contributing to the brownies’ incredible moisture and making them vegan-friendly. Any neutral-flavored oil like canola or sunflower oil would also work well here. The oil helps create a tender crumb and a rich, moist texture that butter often provides, without the dairy.
FLOUR: All-purpose flour provides the necessary structure for these brownies. For those looking for gluten-free options, a 1:1 gluten-free baking blend designed for baking may work, though results can vary, so ensure it contains xanthan gum for structure.
COCOA POWDER: Unsweetened baking cocoa is essential for the deep chocolate flavor. Dutch-processed cocoa powder can be used for an even darker color and slightly milder chocolate taste, but natural unsweetened cocoa also works wonderfully. Ensure it’s good quality for the best flavor profile.
BAKING SODA & KOSHER SALT: Baking soda acts as our leavening agent, reacting with acidic components (like cocoa or any slight acidity in the zucchini) to help the brownies rise just enough to be tender, not cakey. Kosher salt balances the sweetness and enhances all the other flavors, especially the chocolate, making it taste richer and more complex.
Mastering the Art of Zucchini Brownies: Step-by-Step Guide
These step-by-step photos and instructions are here to help you visualize how to make this delicious recipe from start to finish. For the complete printable version of this recipe, including all precise measurements and detailed instructions, simply Jump to Recipe at the bottom of this page.
- Prepare Your Pan and Preheat Oven: Begin by preheating your oven to 350°F (175°C). Line a standard 13×9 baking pan with parchment paper, making sure to leave an overhang on the sides. These extended pieces will serve as convenient handles later, allowing you to easily lift the cooled brownies out of the pan. For better adherence, you can lightly grease the pan before placing the parchment.
- Combine Wet Ingredients: In a large mixing bowl, preferably of a stand mixer, combine the vegetable oil, granulated sugar, and vanilla extract. Beat these ingredients together at medium speed until a moist, sandy crumb mixture forms. This initial step ensures the sugar is well-incorporated and begins to dissolve, contributing to the smooth texture of the final brownie.
- Mix Dry Ingredients: In a separate medium bowl, add your dry ingredients: the all-purpose flour, unsweetened cocoa powder, baking soda, and Kosher salt. Whisk them together thoroughly until all ingredients are evenly distributed. This prevents pockets of baking soda or salt in your finished brownies. Once combined, gradually add this dry mixture to your wet oil and sugar mixture. Beat on low speed until just combined and a fine, dry crumbly mixture forms. Do not overmix. At this stage, the mixture will appear quite dry, which is perfectly normal as the zucchini’s moisture will be added next.
- Incorporate Zucchini and Rest: Now for the magic ingredient! Using a rubber spatula, gently fold in the shredded zucchini until it is completely combined with the dry mixture. Continue folding until the mixture appears moistened. This may take a moment, but be patient. Once combined, allow the batter to rest for 5-10 minutes. During this crucial resting period, the zucchini will naturally release its liquid, transforming the dry mixture into a smooth, luscious brownie batter right before your eyes. This step is key to the brownies’ incredible moisture.
- Add Chocolate and Spread: Stir the first cup (5.5 ounces) of chopped baking chocolate directly into the now-moistened brownie batter. Gently fold it in to ensure an even distribution of chocolatey goodness throughout. Scrape the entire batter into your prepared 13×9 pan and use the spatula to spread it out into an even layer, ensuring consistent thickness for uniform baking.
- Optional Chocolate Topping: For an extra touch of chocolate decadence, if desired, sprinkle the remaining 1/2 cup (2.5 ounces) of chopped baking chocolate over the top of the brownie batter. This creates beautiful chocolate puddles on the surface as the brownies bake.
- Bake to Perfection: Place the pan in the preheated oven and bake for approximately 25-35 minutes. The baking time can vary slightly depending on your oven. To test for doneness, insert a toothpick into the center of the brownies. It should come out fairly clean; a few moist crumbs clinging to the toothpick are ideal for fudgy brownies, but it should not be wet with raw batter. Avoid overbaking, as this can lead to dry brownies.
- Cool Completely and Serve: Once baked, remove the pan from the oven and transfer it to a wire rack to cool completely. This cooling step is crucial for the brownies to set properly and achieve their ultimate fudgy texture. Once fully cooled, use the parchment paper handles to carefully lift the entire slab of brownies out of the pan. You can then slice them into desired squares and enjoy!
Frequently Asked Questions & Expert Tips for Zucchini Brownies
To maintain their freshness and fudginess, store the cooled zucchini brownies at room temperature in an airtight container for up to 3 days. For extended storage, transfer the brownies to an airtight container and refrigerate them for 5-7 days. Always ensure they are completely cooled before storing to prevent condensation, which can make them soggy.
Absolutely! Zucchini brownies freeze exceptionally well, and the moisture from the zucchini helps them retain their rich and fudgy texture even after thawing. To freeze, allow the brownies to cool completely before slicing them into individual squares. Wrap each brownie tightly in plastic wrap, then place them in a large freezer-safe zip-top bag or an airtight container. They can be stored in the freezer for up to 3 months. When ready to enjoy, simply thaw the unwrapped brownies at room temperature for a few hours.
No, surprisingly not! The zucchini is grated very finely and its flavor is completely masked by the rich cocoa and chocolate. Its primary role is to add an incredible amount of moisture and tenderness to the brownies, ensuring they are fudgy without being oily. It’s a fantastic way to sneak in some extra vegetables, especially for picky eaters!
For the best texture in your brownies, use the fine-grating side of a box grater or a food processor with a shredding disc. The finer the shred, the more seamlessly the zucchini disappears into the batter, leaving no noticeable texture or chunks. Remember, do not squeeze out the excess moisture; that liquid is essential for the brownie’s fudginess.
Certainly! These brownies are a great canvas for additional flavors. Feel free to stir in a handful of chopped nuts like walnuts or pecans, dried cranberries, or even a sprinkle of espresso powder to deepen the chocolate flavor. Just be mindful not to overcrowd the batter to maintain its perfect texture.
Delightful Serving Suggestions for Zucchini Brownies
These fudgy zucchini brownies are fantastic on their own, whether enjoyed warmed slightly or at room temperature. For a classic pairing, serve them with a tall glass of cold milk – the perfect complement to rich chocolate. If you’re seeking an even more decadent dessert experience, a scoop of creamy vanilla bean ice cream melting over a warm brownie is absolutely divine. A dollop of fresh whipped cream or a dusting of unsweetened cocoa powder also adds an elegant touch. They’re wonderful for potlucks, parties, or simply as a comforting treat during zucchini season. Enjoy every chocolatey bite!
Explore More Delicious Zucchini Recipes
Zucchini is an incredibly versatile vegetable, perfect for both sweet and savory dishes. If you find yourself with an abundance of zucchini, or simply want to discover new ways to enjoy this healthy ingredient, check out some of our other fantastic recipes:
- Fried Zucchini: Crispy on the outside, tender on the inside, these make a wonderful appetizer or side dish.
- Air Fryer Zucchini Fries: A healthier twist on a classic, these “fries” are seasoned and cooked to perfection in your air fryer.
- Shortcut Zucchini Muffins: Quick and easy to make, these moist muffins are perfect for breakfast or a snack, packing a healthy punch.
- Lemon Blueberry Zucchini Bread: A bright and flavorful quick bread that combines the tartness of lemon and blueberries with the subtle moisture of zucchini.
I absolutely love sharing my passion for baking and cooking with all of you! To make sure you never miss a new delicious recipe, I offer a convenient newsletter delivered straight to your inbox every time a new post goes live. Simply subscribe here and start receiving your free daily recipes to inspire your kitchen adventures!
Zucchini Brownies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Course:
Dessert
Cuisine:
American
Vegan
24
squares
50
minutes
201
Amanda Davis
Ingredients
-
4
ounces
vegetable oil
1/2 cup, 100g -
12
ounces
granulated sugar
1 1/2 cups, 340g -
2
teaspoons
vanilla extract
.32 ounce, 9g -
11
ounces
all purpose flour
2 1/4 cups, 312g -
2
ounces
unsweetened baking cocoa
1/2 cup + 2 Tablespoons. 57g -
1 ½
teaspoons
baking soda
.3 ounces, 9g -
1
teaspoon
Kosher salt
.25 ounces, 7g -
16
ounces
shredded zucchini
packed and undrained. 2 1/2 cups, 455g -
5.5
ounces
chopped baking chocolate
1 cup, 140g -
2.5
ounces
chopped baking chocolate
optional for the top. A scant 1/2 cup or 70g
Things You’ll Need
-
13×9 baking pan -
Electric mixer -
Rubber spatula -
Parchment paper
Before You Begin
- Accuracy with Measured Ingredients: For consistent and successful results, we highly recommend weighing your ingredients using a kitchen scale. This method ensures accuracy, especially with flour and sugar, which can vary significantly when measured by volume (cups). While zucchini moisture content can vary slightly, precise weighing of other ingredients gives you the best chance for brownies identical to ours. Remember that the 16 ounces of shredded zucchini is measured *after* trimming and shredding, so purchasing a pound (16 oz) of whole zucchini will yield slightly less than required.
- Chocolate Choice Matters: The type and size of chocolate you use can greatly influence the texture and chocolate intensity of your brownies. For an intensely rich, almost molten chocolate experience, use finely chopped baking chocolate or large jumbo chocolate chips. These melt beautifully and create luscious pockets throughout. If you prefer a more subtle chocolate flavor and distribution, or smaller bursts of chocolate in each bite, mini chocolate chips are an excellent choice.
- Parchment Paper Tip: To prevent your parchment paper from shifting while you pour in the batter, lightly spray the bottom of your baking pan with non-stick spray before lining it. Alternatively, use binder clips (chip clips) to secure the parchment to the edges of the pan until the batter is added. Just ensure you remove these clips before placing the pan into the hot oven!
Instructions
-
Preheat oven to 350 F (175 C) and line a 13×9 baking dish with parchment paper, allowing extra to hang over the sides to use as handles.
-
In a large bowl with an electric mixer at medium speed, combine the vegetable oil, granulated sugar, and vanilla extract until a moist crumb mixture forms and the ingredients are well incorporated.4 ounces vegetable oil,
12 ounces granulated sugar,
2 teaspoons vanilla extract -
To a separate medium bowl, add the all-purpose flour, unsweetened cocoa powder, baking soda, and Kosher salt. Whisk these dry ingredients together thoroughly until completely combined. Gradually add this dry mixture to the oil/sugar mixture in the stand mixer. Beat on low speed until all ingredients are completely combined and a fine, dry crumb forms. The mixture will appear very dry at this stage, which is intended.11 ounces all purpose flour,
2 ounces unsweetened baking cocoa,
1 1/2 teaspoons baking soda,
1 teaspoon Kosher salt -
Using a rubber spatula, gently fold in the shredded zucchini until it is completely combined and the entire mixture becomes moistened. Allow the batter to rest for 5-10 minutes. During this resting period, the zucchini will release its natural liquid, transforming the dry mixture into a smooth, thick brownie batter.16 ounces shredded zucchini
-
Stir the first 1 cup (5.5 ounces) of chopped baking chocolate into the batter. Scrape the entire batter into the prepared 13×9 pan and spread it out evenly to ensure consistent baking and a uniform brownie thickness.5.5 ounces chopped baking chocolate
-
If you desire extra chocolate, sprinkle the remaining 1/2 cup (2.5 ounces) of chopped baking chocolate evenly over the top of the batter before baking. This will create delightful melted chocolate pools on the surface.2.5 ounces chopped baking chocolate
-
Bake for 25-35 minutes, or until a wooden toothpick inserted into the center comes out fairly clean. A few moist crumbs are acceptable and indicate a fudgy brownie, but ensure there is no wet batter adhering to the toothpick. Avoid overbaking.
-
Remove the pan from the oven and immediately place it on a wire rack to cool completely. Allowing the brownies to cool fully is essential for them to set properly and achieve their desired fudgy texture. Once cooled, use the parchment paper handles to carefully remove the brownies from the pan, then slice and serve.
Expert Tips & FAQs
- Storage Guidelines: To keep your zucchini brownies tasting their best, store them in an airtight container. At room temperature, they will remain fresh for up to 3 days, maintaining their moist and fudgy texture. For longer enjoyment, store them in the refrigerator for 5-7 days. Always ensure brownies are completely cool before storing to prevent condensation.
- Freezing for Longer Freshness: These brownies are excellent candidates for freezing. Once baked and completely cooled, slice them into individual portions. Wrap each piece tightly in plastic wrap, then place the wrapped brownies into a large freezer-safe zip-top bag or an airtight container. They can be stored in the freezer for up to 3 months. The natural moisture from the zucchini helps preserve their rich and fudgy quality even after freezing. To thaw, simply unwrap the brownies and let them come to room temperature.
- Preventing Dry Brownies: The biggest secret to fudgy brownies is not overbaking! Always keep a close eye on your oven and use the toothpick test. A slightly moist toothpick (with a few crumbs) is perfect; a completely dry one means you’ve likely overbaked them.
- The “No Zucchini Taste” Promise: Rest assured, these brownies will not taste like vegetables. The finely shredded zucchini melts into the batter, leaving behind only its incredible moisture, which is then absorbed by the rich chocolate and cocoa flavors.
Nutrition
Serving:
1
square
|
Calories:
201
cal
|
Carbohydrates:
29
g
|
Protein:
3
g
|
Fat:
10
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.03
g
|
Sodium:
170
mg
|
Potassium:
178
mg
|
Fiber:
3
g
|
Sugar:
15
g
|
Vitamin A:
38
IU
|
Vitamin C:
3
mg
|
Calcium:
18
mg
|
Iron:
3
mg
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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.