Description
These rich and fudgy zucchini brownies are the ultimate eggless dessert. Made with shredded zucchini for natural moisture, they’re vegan-friendly, chocolatey, and incredibly satisfying—no one will guess there’s a veggie inside!
Ingredients
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1/2 cup (120 ml) vegetable oil
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1 1/2 cups (300 g) granulated sugar
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1 tbsp (15 ml) vanilla extract
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2 cups (256 g) all-purpose flour
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1/2 cup (64 g) unsweetened cocoa powder
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1 1/2 tsp baking soda
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1 tsp kosher salt
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3 cups finely shredded zucchini (do not drain)
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1 1/4 cups (155 g) semi-sweet chocolate chunks (or dairy-free for vegan)
Instructions
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Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan.
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In a large bowl, whisk oil, sugar, and vanilla until smooth.
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Add flour, cocoa, baking soda, and salt. Stir until combined (batter will be dry).
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Fold in zucchini and let rest 5 minutes to release moisture.
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Add chocolate chunks and stir again. Let sit another 5 minutes if needed.
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Spread batter evenly in the prepared pan.
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Bake 25–35 minutes, until a toothpick comes out with moist crumbs.
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Cool completely before slicing into 12 squares.
Notes
Do not drain or squeeze zucchini—its moisture is essential.
Use high-quality cocoa powder for deeper flavor.
For a fully vegan version, use dairy-free chocolate.
Batter may look dry at first—let it rest to hydrate.
Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American