You won't taste the zucchini in this easy zucchini brownies recipe. It melts into the rich chocolate batter, making them amazingly gooey and moist.
As soon as I finish writing this post, I’m heading to the kitchen and making more of these zucchini brownies. It’s impossible for me to sit here, looking at photos of their glossy tops and gooey, chocolatey middles and NOT start to crave them. Tell me they’re tempting you too?
The really fun thing about this zucchini brownies recipe is that even though is has 2 WHOLE CUPS of zucchini inside it, the zucchini is almost undetectable. It melts into the rich chocolate batter, giving the brownies an amazing moist and gooey texture. I’ll admit that they’re slightly cakier than the average homemade brownie, but overall, I think they’re just as good. The next time you have a craving for something super-chocolatey and delicious, give them a try. They’re guaranteed to satisfy your sweet tooth!
Zucchini Brownie Recipe Ingredients
Here’s what you’ll need to make these zucchini brownies:
- Zucchini, of course! You’ll shred it on the large holes of a box grater. Don’t press or squeeze out any of the moisture. We want all of it to go into the brownies!
- Ground flaxseed and water – They act as a binder in the recipe, making the brownies nice and dense.
- All-purpose flour – Spoon and level it to avoid packing too much into your measuring cup.
- Granulated sugar – For sweetness.
- Cocoa powder – It adds rich, chocolatey flavor.
- Melted coconut oil – For moisture and richness.
- Baking powder – It helps the brownies rise.
- Vanilla extract – For warm depth of flavor.
- Chocolate chips – I like to use dark chocolate chips to intensify the brownies’ chocolate flavor, but milk or semisweet chocolate chips will work here too.
- And sea salt – You’ll mix fine sea salt into the batter. Top the brownies with flaky sea salt to make the chocolate flavor pop!
Find the complete recipe with measurements below.
How to Make Zucchini Brownies
These zucchini brownies are super simple to make! Here’s how you’ll do it:
First, make the flax egg. Stir together the flaxseed and water in a small bowl. Set them aside for 5 minutes to thicken.
Then, combine the dry ingredients. Whisk together the flour, sugar, cocoa powder, baking powder, and salt in a medium mixing bowl.
Next, mix together the wet ingredients. In a large bowl, whisk together the coconut oil, flaxseed mixture, and vanilla.
Beat vigorously to incorporate the flax with the other ingredients.
Stir in the zucchini.
Then, combine the wet and dry ingredients. Add the dry ingredients to the zucchini mixture and stir to incorporate them. The batter will feel very dry – that’s ok! Do your best to mix the ingredients together, then let the batter rest for 1 minute.
The zucchini will release moisture into the mixture, making it easier to combine. After 1 minute, stir again, and the batter will be smooth, thick, and fudgy.
Stir just until no dry areas remain. Fold in the chocolate chips.
It’s time to bake! Transfer the batter to an 8×8-inch baking dish lined with parchment paper. Use a spatula to smooth the top, and then sprinkle on some more chocolate chips. Yum!
Bake at 325°F until the brownies are set in the middle, 45 to 50 minutes. A toothpick inserted in the center should come out clean.
Allow to cool in the pan for at least an hour. Slice and enjoy!
Best Zucchini Brownies Tips
- Mix together the batter in two phases. Because much of the moisture in this recipe comes from the zucchini, the batter will be very dry when you first mix it together. Stir it together as best you can, and then let it rest for 1 minute. This time gives the zucchini a chance to release some of its moisture into the batter. After a minute, you should be able to combine the batter with no trouble. Don’t be tempted to stir continuously instead of taking the minute to let the batter rest. If you do, you’ll overmix it, making the brownies tough.
- Expect the brownie batter to be thick. It’ll be spreadable, but not pourable. Don’t worry – it’s supposed to be thick!
- Let them cool in the pan for at least an hour. Like regular fudgy brownies, these zucchini brownies NEED time to set up after they come out of the oven. As they cool, they become moister, gooier, and more cohesive. Slice them too early, and they’ll crumble.
More Easy Baking Recipes
If you love these zucchini brownies, try one of these baked goods next:
- Chocolate Zucchini Bread
- Best Zucchini Bread
- Zucchini Muffins
- Chocolate Zucchini Cake
- Healthy Banana Bread
- Best Peanut Butter Cookies
- Vegan Chocolate Chip Cookies
- Or any of these 25 Super Fun Baking Recipes!
- 2 tablespoons ground flaxseed
- 5 tablespoons water
- 1¼ cups all-purpose flour, spooned and leveled
- 1 cup granulated sugar
- ⅔ cup cocoa powder, sifted
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup melted coconut oil
- 1 teaspoon vanilla extract
- 2 cups grated zucchini, don’t drain or squeeze
- ½ cup dark chocolate chips, plus more for topping
- Flaky sea salt, optional, for sprinkling
- Preheat the oven to 325°F. Grease an 8x8-inch baking dish and line it with parchment paper.
- In a small bowl, stir together the flaxseed and water and set aside for 5 minutes to thicken.
- In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
- In a large bowl, whisk together the coconut oil, vanilla, and flaxseed mixture. Stir in the zucchini.
- Add the dry ingredients to the zucchini mixture and stir to combine as best you can. Let rest for 1 minute and stir again. The mixture will be thick and dry at first, but it will become smoother and wetter as the zucchini releases moisture into the batter. Stir until there are no dry areas remaining, then fold in the chocolate chips.
- Pour the batter into the prepared pan and use a spatula to smooth the top. Sprinkle with more chocolate chips and flaky sea salt, if using. Bake for 45 to 50 minutes, or until the brownies are set in the middle and a toothpick inserted into the center comes out clean.
- Let cool for at least an hour before slicing.
Hello and thank you for all the delicious recipes you share with us. I wanted to ask; I have grated zucchini in my freezer which has not been squezzed or strained. Do you think I could use it in this recipe?
Hi, we haven’t tried these with frozen zucchini, but I think it’ll work. Just be careful not to drain the liquid or squeeze it – the liquid is necessary for the batter to come together.
Sugar alternatives? Silan? Maple? Honey? Anybody try them?
I’m a pretty experienced cook, and honestly i was very disappointed with the way they came out. I’m not vegan but keep an eye out for healthy choices. I think i would double the chocolate; but mine were dry.
Welcome input for improved results
Hi Kathryn, Thanks for your comment. We haven’t had an issue with dryness with these brownies in the past, we generally find them to be super moist! In the future, you could bake them for a few minutes less (all ovens are different!) and/or make sure to spoon and level your flour to avoid packing it into your measuring cups. Otherwise, if the batter isn’t coming together even after it’s rested, you could loosen it with a teaspoon of water at a time. Hope this helps!
Absolute hit. Use dark chocolate chips if you don’t want it that sweet, but want a rich cocoa flavor. I also replaced the flax egg with 2 actual eggs because that’s what i had on hand. Next time i might try it with actual butter because that’s what i normally have on hand as well.
I’m so glad you enjoyed them!
I love everything about this except the coconut oil, which we are avoiding due to a low-cholesterol diet. Can I swap in something else? Vegetable/canola/avocado oil?
Hi Lara, butter is the closest sub. I haven’t tried it with the other oils, but they should work fine.
I made these last night and they are unbelievably good! You can’t even see the slivers of zucchini in them once baked, they just magically disappear. Thank you for this recipe!
I’m so glad you loved them!
I’m not gonna lie, I was a bit worried when I spread the “paste” in the pan, but they turned out great! Everyone loved them!!!
Can make syrup replace the sugar and egg the flax?
What are the nutritional facts?
I’m sorry, we don’t post them, but you can plug the ingredients into a site like my fitness pal.
Hello! I just made these and they are gorgeous! As a matter of fact, I plan to make a second batch tomorrow (thanks to a giant zucchini!) which I will freeze.
I found that a scant amount of sugar made them sweet enough and I baked mine for only 30 minutes and they were done to perfection – just a smidge fudgy. Thanks for an easy, great tasting brownie recipe!!
Hi Rose, I’m so glad you loved them!
Hi Rose… How much sugar did you use? And did you make that oil the same or did you cut that down as well?
Hi Mrs. E. I think I worded that inaccurately. What I should have said was that I used a scant amount of the sugar indicated in the recipe. In other words, I used a little less than a cup. And I used the amount of oil called for in the recipe, I didn’t adjust that at all. They really were delicious!
I’m out of flax…could applesauce – or even eggs – be used in place of the flax egg? If so, how much?
These are incredible!!! I used cane sugar instead of white granulated sugar and they are sooo yummy!!!!! I highly recommend baking them! – Sara
I’m so glad you loved them!
Is there a way to make these gluten free?
Swap out the AP flour for the same amount of Bob’s Red Mill I to I GF flour!
Hi Kirsten, a GF blend like Bob’s might work. We haven’t tested it though.
I would love to make these brownies. All ingredients are great but I’m pre-diabetic and cutting back my sugars. What can I substitute for the sugar please?
From one Rosemary to another, hi! Have you tried using monkfruit as a sugar substitute? Or perhaps xylitol? I’m afraid my knowledge is limited in terms of your condition, so perhaps these options are not for you, but I thought I’d pass along the suggestion just in case you CAN use them.