These are the Best Chocolate Zucchini Brownies out there! Trust me. These brownies are very light, super-moist, loaded with chocolate flavor, and scrumptiously delicious! Even if you don’t care for brownies these days, you will be totally surprised after you take your first bite. We promise.
Best of all, they’re vegan, dairy-free, and nut-free. And, yes this is the brownie recipe you’ll want to keep forever and ever.
We LOVE chocolate. … and zucchini! So what better way to whip up some delicious treats, like these delicious brownies – using fresh zucchini?
Zucchini is a great way to add moisture and nutrients to baked goods and especially to these brownies.
Some of our most popular treats are Death by Chocolate Zucchini Muffins, Lemon Zucchini Poppy Seed Muffins, and Triple Chocolate Zucchini Bread. These are all great recipes and easy to whip up too – so check them out.
Serve these zucchini brownies as a snack, or as dessert. Pop them into your kid’s lunch boxes as a special treat.
They’re SO GOOD, you’ll be so impressed.
“…These brownies are unsurpassed!…”
Everyone will love them – you’ll see…
Why are these the BEST Chocolate Zucchini Brownies?
Once you try this recipe, you too will say “these are the BEST chocolate zucchini brownies ever!” … and for good reasons:
- loaded with cocoa powder and mini chocolate chips.
- super moist and melts-in-your-mouth with every bite.
- amazing, amazing chocolate flavor!
- they are high in nutrients.
- the mixture contains 2 cups of zucchini.
- no one will ever notice the zucchini in them.
- totally vegan, nut-free, and dairy-free.
Similar to our Mint Chocolate Chip Zucchini Brownies, which are also vegan and happen to be one of the best too!
How to Make the Best Chocolate Zucchini Brownies?
No need for any special equipment, only one bowl, and a large wooden spoon will do! Simply mix the ingredients (full recipe card below) and set the mixture aside for 5 minutes to allow the zucchini to do its magic, before baking.
For this recipe, you will need: (with links)
- 2 cups of minced zucchini (about 2 medium or 3 small ones)
- unbleached all-purpose flour or (I used Caputo Chef’s Flour)
- coconut sugar – is a MUST! ..this is what hides the flavor of the zucchini, so don’t leave it out. (see my notes below)
- plus some granulated sugar
- vegetable or canola oil
- unsweetened cocoa powder
- pure vanilla extract
- salt, baking soda, and ground cinnamon
- powdered sugar, for dusting
Questions and Answers…
1. Can we taste the zucchini?
Not at all. You cannot taste the zucchini in this recipe, due to the coconut sugar, so don’t leave it out. In fact, the additional chocolate chips added to them make these brownies so incredibly decadent – they are unsurpassed!
2. Should we scrape off the skins?
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. Then give them a good rinse.
But it’s not necessary.
3. Shred or mince zucchini?
- Most recipes require shredding zucchini, using a traditional grater.
- Using a traditional grater to shred zucchini is fine, but it takes more effort and is very time-consuming. So why not go the easier route?
- Instead, I prefer to use my mini chopper and pulse my zucchini into tiny, minced pieces. It’s so much faster, quicker, and easier.
4. 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 moisture from the zucchini to make these brownies amazingly moist and delicious.
5. Does the size of the zucchini matter?
Yes, the smaller size of zucchini contains more moisture than the large size and is better to use when making these brownies.
6. Can we make them gluten-free?
Keep in mind, not all GF flours are the same. And, while some may work, others will fail.
I 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.
7. Can we use a different sugar if we don’t have coconut sugar?
Yes, replace the coconut sugar with an equal amount of dark brown sugar.
8. 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.
Baking Notes and Tips…
- The mixture for these brownies will first appear to be very dry. But once you stir in the zucchini and let it rest for a few minutes, the zucchini will work its magic, giving enough moisture for you to stir the mixture.
- Keep in mind, that the mixture will be very thick, so use the back of a spoon to help spread the batter in the baking pan.
- 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.
- Allow the brownies to cool before cutting into them, or they will fall apart.
- Then dust with powdered sugar over them.
- Serve at room temperature, but we prefer them chilled.
More Healthier Treats! …try some of these:
- 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
WATCH: How to make these Best Chocolate Zucchini Brownies? (1-minute video)
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
- 1/2 cup (109 grams) vegetable oil
- 1 cup (180 grams) coconut 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
- 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 the bottom and sides of a 9 x 13-inch baking pan, and dust with flour evenly. Set the pan aside.
- Rinse 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, using 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, and keep blending, until the mixture darkens in color as it absorbs the flour and blends completely.
- 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 corporate. The mixture will be very thick.
- Pour the batter into the prepared pan. Use the back of a spatula to help you smooth the batter evenly into the pan.
- BAKE for 24 to 26 minutes, or when lightly touched in the center and brownies springs back. Remove from oven and allow cooling completely on your counter or a wire rack before cutting.
- Yields: 18 servings
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