Name: Best Chocolate Zucchini Brownies (Vegan)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 18
Cuisine: American
Ingredients: 1/2 cup (109 grams) olive oil; 1 cup (180 grams) coconut sugar (or brown sugar); 1/2 cup granulated sugar (50 grams); 2 tsp. vanilla extract; 1/2 cup (50 grams) unsweetened cocoa powder; 1 + 1/2 tsp. baking soda; 1 tsp. salt; 1/2 tsp. ground cinnamon; 2 cups (240 grams) unbleached, all-purpose flour; 2 cups (350 grams) packed zucchini - minced (about 2 or 3 small zucchini); 1/2 cup (80 grams) mini semi-sweet chocolate chips; powdered sugar, for dusting

Jump to Recipe

If you love chocolate, then try Best Chocolate Zucchini Brownies! They are vegan, dairy-free, nut-free, and loaded with fiber. These brownies are made with chocolate cocoa, mini chocolate chips, and zucchini, and have the ultimate melt-in-your-mouth texture.

3 square brownies on top of once another on a white plate.

Chocolate Zucchini Brownies…

These Chocolate Zucchini Brownies are so good, that everyone will go nuts over them. Loaded with chocolate flavor, these are super moist and delish! Plus, the zucchini is completely hidden! If you are looking for more healthy treats, don’t miss our Lemon Zucchini Poppy Seed Muffins and our No-Bake Carrot Cake Bites.

For more chocolate zucchini recipes, be sure to try some of these goodies:

Why use zucchini in brownies?

Zucchini is a great way to add moisture and nutrients to baked goods, especially these brownies. Serve these “healthier” brownies as a snack or as dessert. Pop them into your kid’s lunch boxes as a special treat. These chocolate zucchini brownies are the BEST! Everyone will love them – you’ll see…

What makes these the BEST chocolate brownies?

super moist and melt-in-your-mouth with every bite.
loaded in nutrients.
loaded with zucchini, containing 2 cups.
no one will ever notice the zucchini in them.
they are vegan, nut-free, and dairy-free.
amazingly decadent chocolate flavor!

How To Make Them?

For this recipe, you will need one mixing bowl, a large wooden spoon to stir the mixture, and a spatula to spread the mixture in your baking pan. Also, we used our favorite Farberware Non-Stick Baking Pan, to bake them.

Ingredients Needed: (with affiliate links)

fresh zucchini (about 2 medium or 3 small ones) – minced or shredded.
unbleached all-purpose flour or (Caputo “O” Chef’s Flour)
coconut sugar – or you can use light brown sugar in its place.
granulated sugar – you will need some sugar, only 1/2 cup.
Olive oil or vegetable oil – choose either one is for this recipe.
unsweetened cocoa powder
pure vanilla extract
baking soda
salt
ground cinnamon
mini semi-sweet chocolate chips
powdered sugar,

How To Choose the Best Zucchini?

When shopping for fresh zucchini at the market, keep these tips in mind:

Size: We prefer medium-sized and even small-sized zucchini for this recipe. These are often more flavorful, and tender compared to the larger ones.

Color: Look for bright or dark green zucchini, and skins without blemishes.

Weight: The zucchini should feel light in weight, rather than heavy. If they feel heavy, usually that means they will contain more seeds, and you don’t want those.

Firmness: When fresh, they are nice and firm to the touch. Never buy them if they are soft and flimsy.

Helpful Tip: Peak season for zucchini is typically during early to late summer. But you will find them all year long. And, you’ll want to use them within a few days after purchase.

A baking sheet pan with brownies cut into pieces and square shapes.

Let’s Make These Brownies!

4-Easy-To-Follow Steps to making this easy recipe. (*Full recipe card, plus our VIDEO below!)

1. First: Preheat your oven to 350 degrees F (180C). Spray your 13 x 9 (or 12 x 9) baking pan with cooking spray, and dust with flour on all 4 sides. Or use parchment paper for easy clean-up.

2. Next: Mince or shred the zucchini and measure ONLY 2 cups packed! Place zucchini into a small bowl, and set it aside.

A mini chopper with zucchini, and the other with minced zucchini. by 2sistersrecipes.com

3. Measure the first 8 ingredients, and stir them to combine. Stir in the flour, until it is completely combined with the cocoa. Then add the zucchini, and stir until well combined (the mixture will be very thick and dry). Now, set the bowl aside, and WAIT at least 5 minutes! …Allow the zucchini to do “its magic!“ (The zucchini will give enough moisture to stir the batter).

4. After 5 Minutes: Add the “mini”chocolate chips and stir the mixture again until well combined. The mixture will be soft and moist at this point.

5. Transfer the brownie batter to your prepared baking pan. Use a spatula to transfer to your prepared baking pan and spread it evenly on the bottom of the pan.

QUICK NOTE: The batter will seem to be very thick. And the appearance will be speckled with bits of green and yellow zucchini. Plus, the batter will give a very “thin layer” when its transferred to the pan, and before it bakes,…and that’s ok. (see my notes below)

Spreading the brownie batter in a baking pan with a purple spatula.

WATCH VIDEO: How to make these Best Chocolate Zucchini Brownies? (1-minute!)

Notes & Helpful Tips for Success:

MEASURE EXACTLY: Do not add more or less than 2 cups of minced zucchini, or they will not turn out well.
ALLOW THE BATTER TO REST: The mixture for these brownies will first appear to be very dry. But once you stir in the zucchini, let it rest for 5 minutes, and allow the zucchini “to work its magic” giving enough moisture to stir the mixture.
USE A SPATULA TO SPREAD: It is best to use the back of a wooden spoon or spatula to help spread the batter evenly in the baking pan.
DO NOT OVERBAKE: When you smell the “chocolate aroma” from the oven, that is an indication that the brownies are almost ready. Check on them. You can lightly press down in the center, to see if it springs back – then it’s ready!
COOL BEFORE CUTTING: Allow the sheet pan to cool completely before cutting them into smaller squares- like brownies. If the brownies are too warm, they will fall apart, and you will have a mess.

FAQ’s about this recipe:

1. Can we taste the zucchini? Not at all. The additional chocolate chips added to them make these brownies so incredibly decadent – they are unsurpassed!

2. Should we scrape the skins off of the zucchini? If the zucchini are not organic, they may come too gritty and sandy from the farmer’s market. Therefore, I prefer to lightly scrape the skins off the zucchini, using a knife (see in the video). Then give them a good rinse.

3. What does “packed” mean? When measuring the minced zucchini, and placing it in the dry measuring cup, use the back of your spoon to press down firmly, and to level it at the top, to measure 1 cup correctly.

4. Should we “Shred” or “Mince” zucchini? Most recipes require shredding zucchini, using a traditional grater. But it takes more effort and it is very time-consuming. So why not go the easier route, and use a mini chopper to mince in seconds?

*PRO TIP! I prefer to use my mini chopper and pulse zucchini into tiny, minced pieces. It works much faster, and easier!

5. Do we need to squeeze excess water from the zucchini? I never do. No need to squeeze anything, or drain the zucchini. We need the “extra moisture” for this recipe.

6. Does the size of the zucchini matter? Yes, the smaller size of zucchini contains more moisture than the larger ones, so they are better when making these brownies.

Substitutions:

1. Can we make them gluten-free? Keep in mind, not all GF flours are the same. And, while some may work, others will fail. We have tried this recipe using oat flour, and again with coconut flour, to which both did not work. I have not tried this recipe with an all-purpose gluten-free flour … but if you do and it was successful? Please tell us, it will benefit bakers who are looking for GF options.

2. Can we use a different sugar if we don’t have coconut sugar? Yes, replace the coconut sugar with an equal amount of dark or light brown sugar.

3. What can we substitute for 1/2 cup of granulated sugar? You can use honey, applesauce, or maple syrup. Keep in mind, that the texture may slightly turn out differently.

Storing and Freezing:

Best to store these brownies in an air-tight container and in the refrigerator to keep them chilled. They will stay fresh longer and for more than 1 week. They freeze well too, and for up to 2 months.

More Healthier Treats You’ll Love!

No-Bake Carrot Cake Bites
Dairy-Free Chocolate Pudding
No-Bake Chocolate Chip Peanut Butter Cookies (Gluten-Free)
Silky Chocolate Cream Pie (No-Bake & Dairy-Free)
Cinnamon Sweet Potato Muffins
Blueberry Lemon Oat Muffins

Your comments help us! If you make these brownies, let us know and leave a comment with a 5-star rating! Your insights and experiences will help our readers and us too! For more delicious recipes, follow us on INSTAGRAM, PINTEREST, & FACEBOOK.

Best Chocolate Zucchini Brownies (Vegan)

Yield: 18 brownies

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Best Chocolate Zucchini Brownies are super moist, loaded with chocolate flavor, and scrumptiously delicious. A perfect little snack for the whole family to enjoy!

Ingredients

1/2 cup (109 grams) olive oil
1 cup (180 grams) coconut sugar (or brown sugar)
1/2 cup granulated sugar (50 grams)
2 tsp. vanilla extract
1/2 cup (50 grams) unsweetened cocoa powder
1 + 1/2 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cinnamon
2 cups (240 grams) unbleached, all-purpose flour
2 cups (350 grams) packed zucchini - minced (about 2 or 3 small zucchini)
1/2 cup (80 grams) mini semi-sweet chocolate chips
powdered sugar, for dusting

Instructions

Preheat OVEN to Bake at 350 degrees F (180 C). Rearrange your oven racks so that one is in the center of the oven.
Spray with cooking spray on the bottom and sides of a 9 x 13-inch (or 12 x 9) baking pan, and dust with flour evenly. Set the pan aside.
Rinse, cut off ends, and lightly scrape the skins off of the zucchini. Chop into chunks and place some into your mini chopper or food processor. Finely chop the zucchini into minced pieces. Measure 2 cups packed and place into a small bowl. Set it aside.
In a large mixing bowl, use a large wooden spoon to blend oil, sugar, vanilla extract, cocoa powder, baking soda, salt, and cinnamon. The mixture will be very wet and lumpy.
Add in the flour gradually, 1 cup at a time. Continue to blending, until the mixture darkens in color as it absorbs the flour and blends completely, Use the wooden spoon to help break up any large balls.
Next, add the zucchini and blend. The mixture will continue to seem very dry and very lumpy. Blend until well incorporated. Set it aside for a few minutes, at least 5 minutes, and let the zucchini do its magic!
After 5 minutes, stir to blend again and the mixture should be moist and very thick. Scrape the bottom and sides of the bowl with a spatula, then blend again.
Finally, fold in the mini chocolate chips and blend again until well incorporated. The mixture will be very moist and thick.
Pour the batter into the prepared pan. Use the back of a spatula or a wooden spoon to help you smooth the batter evenly into the pan.
BAKE for 22 to 26 minutes, until when lightly touched in the center brownies spring back or check with a toothpick inserted and it comes out clean. Remove from oven and allow to cool completely in the pan, and on your counter or a wire rack before cutting.
Yields: 18 servings

Notes

See our Video or Step-by-Step Photos in the post!

Do not overbake. The brownies are baked for about 22 to 25 minutes. They are done when you lightly press down in the middle and it springs back. And, a when a toothpick inserted comes out clean.
Allow the brownies to cool before cutting into them, or they will fall apart.
Best to chill the pan in the fridge, before cutting into pieces.

Nutrition Information:

Yield: 16 to 18 servings Serving Size: 1 brownie
Amount Per Serving: Calories: 155Total Fat: 8.2gSaturated Fat: 2.5gCarbohydrates: 22.5gFiber: 1.4gSugar: 20.1gProtein: .6g

Happy and Healthy Baking! 🙂

thanks for stopping by… xo anna and liz

Welcome! From Anna and Liz

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