Why is it so fun to put zucchini in desserts? These Fudgy Zucchini Brownies are a must-make this summer. This recipe doesn’t even call for eggs and mixes up with just a bowl and a fork. Yeah, baby! You know I’ve got your back when it comes to easy no-fuss desserts. If you have a garden that’s pouring out zucchini right now, or will be in a month or two, don’t forget to use my post on How to Freeze Zucchini for Baking to preserve it for later in the year.
Have you ever had a zucchini brownie? Sometimes zucchini brownies can taste more cake-like than brownie-like. It’s tricky to get the fudgy-ness when you’re adding all the moisture from the zucchini. This recipe retains fudgy-ness by leaving out the eggs and adding in chocolate chips. Leaving out eggs also makes this an awesome dessert to make for vegan friends. Just make sure your chocolate chips are vegan.
One more thing: don’t be alarmed with how dry the mixture will seem before you add in the zucchini…the zucchini will let off just the right amount of moisture to bring it all together. If you are using frozen zucchini, let it thaw first. When it thaws it will let off moisture, do not drain it, add it all in.
You can leave these brownies plain or you can top them with powdered sugar or even chocolate fudge frosting when they are nice and cooled after baking. I can’t wait for you to try them. While they aren’t a traditional brownie, you will love this seasonal take on such a classic treat!
Zucchini Recipes You’ll Love:
- The Best Zucchini Bread
- Million Dollar Zucchini Skillet
- Chocolate Zucchini Muffins
- Sautéed Zucchini and Yellow Squash with Garlic and Parmesan
- Chocolate Zucchini Sheet Cake
- Zucchini Taco Skillet
Step by Step Pictures for How to Make Fudgy Zucchini Brownies
Frequently asked questions about how to make Fudgy Zucchini Brownies
Can I use frozen zucchini in place of fresh zucchini?
Yes, you can use frozen zucchini in place of fresh. The trickiest thing about using frozen zucchini is that 2 cups of frozen/thawed zucchini looks a lot smaller then 2 cups of fresh grated zucchini. If you want to use frozen you need to know how much it was when it was fresh. I freeze zucchini in 2 cup portions for this purpose.
Also, frozen zucchini lets off a lot of moisture. For this recipe, you want to add all of that in with the thawed zucchini.
Do I need to drain the zucchini?
No, do not drain the zucchini whether it is fresh or frozen/thawed out. Leave the moisture there.
Are these brownies Vegan?
Yes, if you use vegan chocolate chips this recipe is completely vegan.
I’ve never made a brownie recipe without eggs before, is this really going to work?
Ha! Yes, it will work, I promise. The extra moisture from the zucchini paired with the leavening agents in this recipe will be all the leavening these brownies need, no need for eggs. Adding an egg would make them more cake-like in this case.
Can I add nuts?
Yes, if you like nuts in your brownies, go for it. Walnuts or pecans would be the two best choices to pair with the flavor in these brownies.
What should I do if the zucchini isn’t mixing in very well?
This recipe is pretty unique in the fact that even with almost everything mixed in, the “batter” will look very dry. You can see this in the step by step pictures above. When you add the zucchini and start mixing it in, the moisture from the zucchini will start bringing the “batter” together better. This takes some time though. I like to mix it as good as I can, and then let it sit for a few minutes. When I come back to it after a few minutes, it mixes together much better, and then you can add the chocolate chips.
- ½ cup vegetable oil
- 1½ cups granulated sugar
- 2 tsp vanilla
- 2 cups all-purpose flour
- ⅓ cup cocoa powder
- 1½ tsp baking soda
- 1 tsp salt
- 2 cups finely grated zucchini
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees, prepare a 9x13 baking dish with cooking spray or line with parchment and set aside.
- In a medium sized bowl, use a fork to stir together the oil, granulated sugar, and vanilla.
- In a small bowl combine the flour, cocoa powder, baking soda and salt. Mix well and add to the oil/ sugar mixture.
- Use your fork to mix it completely. It will look crumbly and dry.
- Add the finely grated zucchini and mix it together as best as you can. It will take a few minutes for the zucchini to give off enough moisture for the "batter" to start coming together. You can let it sit for a few minutes if you get tired of stirring.
- Once the batter has come together, you can add the chocolate chips and pour the batter into the prepared 9x13 pan.
- Bake at 350 degrees for 28-32 minutes or until a toothpick inserted in the middle comes out clean.
- You can leave as is or you can let them cool and top with chocolate frosting or sprinkle with powdered sugar.