Best Chocolate Zucchini Brownies (+Video)

If you love chocolate, and prefer something healthy, then try these Best Chocolate Zucchini Brownies! They are loaded with chocolate cocoa, mini chocolate chips, and zucchini, and have the ultimate melt-in-your-mouth texture. Best of all, they’re vegan, dairy-free, nut-free, and loaded with fiber.


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

Chocolate Zucchini Brownies…

These Chocolate Zucchini Brownies are so good, everyone will go nuts over them. Loaded with chocolate flavor, these are super moist, and delish! Plus, the zucchini is completely hidden! For more chocolate zucchini recipes, try our Death by Chocolate Zucchini Muffins, Triple Chocolate Zucchini Bread, and Mint Chocolate Chip Zucchini Brownies. And for more healthy treats, don’t miss our Lemon Zucchini Poppy Seed Muffins and our No-Bake Carrot Cake Bites.

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.

But these chocolate zucchini brownies are the BEST!

Everyone will love them – you’ll see…

Four brownies on sheet of wax paper.

What makes these the BEST chocolate zucchini brownies?

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

Best Chocolate Zucchini Brownies by

How To Make These Healthy Brownies?

There are 3-easy-to-follow steps to making these brownies! (*Full recipe card, plus video below!)

Ingredients for Best Chocolate Zucchini Brownies (with affiliate links):

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

Directions to Make Zucchini Brownies:

1. First: you will need one mixing bowl, and a large wooden spoon to stir the mixture. 2. Next: Then 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

3. Measure the first 8 ingredients, and stir them to combine. Then stir in the flour, and stir the flour until it is completely combined with the cocoa. Final step, is to add stir in the zucchini (the mixture will be very thick and dry). Set the bowl aside. Then WAIT at least 5 minutes. Allow the zucchini to do “its magic!

4. Final Step: Add the “mini” chocolate chips and stir the mixture until well combined. Transfer to your prepared baking pan and bake.

QUICK NOTE: The batter will seem to be very thick. And the appearance will be speckled with bits of green and yellow zucchini. But it will spread to a very thin layer, 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!)

Baking Notes and Tips…

  • Do not add more or less than 2 cups of minced zucchini, or they will not turn out well.
  • The mixture for these brownies will first appear to be very dry. But once you stir in the zucchini, and let it rest for 5 minutes, the zucchini “will work its magic” giving enough moisture for you to stir the mixture.
  • Plus, it best to use the back of a wooden spoon or spatula to help spread the batter evenly in the baking pan.
  • Do not over bake. When you smell the chocolate coming 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!
  • They must be 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.

Questions & Answers about Zucchini…

1. Can we taste the zucchini? Not at all.  In fact, 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.  Then give them a good rinse.

3. Should we “Shred” or “Mince” zucchini? Most recipes require shredding zucchini, using a traditional grater. Besides, 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 zucchini into tiny, minced pieces. It works much faster, 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 extra moisture for this recipe.

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.

Changing the Flour and Sugar…

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.

  • 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.

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.

Best Chocolate Zucchini Brownies by

More Healthier Treats You’ll Love!

Yield: 18 brownies

Best Chocolate Zucchini Brownies

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

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

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • 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


  1. Preheat OVEN to Bake at 350 degrees F (180 C). Rearrange your oven racks so that one is in the center of the oven.
  2. 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.
  3. 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.
  4. 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.
  5. Add in the flour gradually, 1 cup at a time, and keep blending, until the mixture darkens in color as it absorbs the flour and blends completely.
  6. 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!
  7. 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.
  8. Finally, fold in the mini chocolate chips and blend again until well corporate. The mixture will be very thick.
  9. 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.
  10. BAKE for 22 to 26 minutes, until when lightly touched in the center and brownies spring back or check with a toothpick inserted and it comes out clean. Remove from oven and allow to cool completely on your counter or a wire rack before cutting.
  11. Yields: 18 servings


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:


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

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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Happy and Healthy Baking!   🙂

xo anna and liz

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  1. I made these zucchini brownies tonight for the first time and they came out so delicious with so much flavor and tasty! My roomates loved them!!

    1. Thank you Lily! Welcome to our blog, it’s so nice to meet you! So glad you enjoyed these brownies- we love this recipe and make them often. Have a great weekend! 🙂