These ultra rich and fudgy dark chocolate zucchini brownies taste so much like regular chocolate brownies that you’d absolutely never guess there’s an entire cup of zucchini packed into the recipe!
If you’ve never tried making zucchini brownies, they are a must try.
The zucchini allows you to add moisture and softness without all the extra fat, cutting back on the oil and calories while secretly packing the brownies with nutrition at the same time.
Brownies that are healthy and don’t taste healthy?? It’s the BEST of both worlds!
Also be sure to make these Black Bean Brownies
No flax seeds
The brownies go really well with almond milk or with this Whipped Coffee Recipe.
Vegan zucchini brownie ingredients
The recipe is made up of traditional brownie ingredients, including cocoa powder, flour, sugar, and optional mini chocolate chips.
Vitamin packed zucchini stands in for much of the oil, adding extra moisture and nutrition without all the fat and calories. Or make them oil free by using almond butter.
If you prefer sugar free brownies with almond flour, try the keto brownies listed below.
These can be plain or frosted with Chocolate Cream Cheese Frosting.
More Zucchini Recipes
How to make zucchini brownies
Start by gathering the brownie ingredients and shredding the zucchini (see below).
Preheat the oven to 350 F. Line an 8×8 pan with parchment paper, or grease the bottom and sides of the pan. Set aside.
Combine the dry ingredients in a large mixing bowl, and stir very well. Add wet ingredients, including the zucchini, and stir to form a batter.
Smooth the brownie batter into the prepared pan, and bake on the oven’s center rack. For ultra fudgy brownies, my favorite trick is to remove the underdone brownies after 15 minutes, let them cool, then refrigerate overnight so they firm up without being overcooked or cakey. If you’re in a rush or do prefer cake-like brownies instead of fudge-like ones, bake for 20 minutes or until fully cooked.
The brownies (like many baked goods) are much sweeter and richer the next day, with a better brownie texture. So let them sit a day before serving… if you can wait!
How to shred zucchini:
The recipe calls for one cup of zucchini, which is about one or two zucchini, depending on the size. I usually buy three just to be on the safe side, and because leftovers can always be used up in this Coconut Curry Recipe.
The easiest way to shred a zucchini is not with a grater, but with a food processor. Chop the vegetable into medium pieces, then pulse until finely grated, stopping a few times to scrape down the sides of the machine if needed.
Measure out the one cup after processing, not before. While some recipes tell you to do so, I didn’t bother to blot out excess moisture here.
Above – watch the zucchini fudge brownie recipe video
The recipe was adapted from my Vegan Brownies.
- 3/4 cup white or spelt flour (for keto, try these Keto Brownies)
- 1/2 cup sugar, unrefined if desired
- 1/3 cup additional sugar OR erythritol
- 1/2 cup unsweetened cocoa powder
- 3 tbsp dutch cocoa powder
- 1 cup finely shredded zucchini (160g) (see above for how to shred zucchini)
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup mini chocolate chips, optional
- 1/4 cup oil, or 1/3 cup softened almond butter
- 1/4 cup water
- Preheat oven to 350 F. Line an 8×8 pan with parchment, or grease well, and set aside. In a large bowl, stir dry ingredients very well, then add remaining ingredients to form a batter. Smooth into the pan. Bake on the center rack – I like to bake 15 minutes and then refrigerate overnight so they firm up while remaining fudgy. If you’re in a rush, bake 20 minutes or until fully cooked. The brownies are sweeter and richer the day after they are made, IF you can wait!