These homemade Zucchini Brownies are incredibly rich, gooey, and moist! They are any chocolate lover's dream and are completely eggless, making them a delicious treat for everyone to enjoy. The batter comes together in one bowl, and it's the perfect recipe to use up any leftover zucchini from the season!
I've got a couple zucchini's left in my garden before summer is over and you know what that means! It's a busy zucchini baking week!
These easy zucchini brownies are the perfect combination of rich chocolate flavor and a soft, fudgy texture. The shredded zucchini adds moisture to every bite, while the cocoa and chocolate chips makes these brownies super indulgent. Don't worry, you can't taste the zucchini at all!
This recipe is also eggless, which I feel like makes these brownies extra fudgy. So whether you have an egg allergy or simply don't have any eggs on hand, don't worry, it won't stop you from baking these!
If you love fudgy brownies and want to add a bit of vegetables in, try this recipe. You'd never guess there is zucchini hiding inside. Let's get to baking!
Step by step instructions
Here is how to make and bake these Zucchini Brownies. You will need an 9×9 square pan lined with parchment paper, three bowls, a spatula, and a whisk.
Step 1 - Prep. Preheat the oven to 350°F/175°C and line and grease a 9×9 inch square pan. Grate the zucchini and set it aside.
Step 2 - Combine dry ingredients. In a large bowl, stir together flour, cocoa powder, baking soda, and salt. Set aside.
Step 3 - Whisk wet ingredients. In another bowl, add the brown sugar, white sugar, and oil. Mix together. Then add in the sour cream and vanilla and mix again. Then whisk in the grated zucchini.
Step 4 - Combine. Mix the dry and wet ingredients together just until a soft brownie batter forms, then mix in the chocolate chips.
Step 5 - Transfer and bake. The brownies bake for 25-30 minutes or until a toothpick inserted in the middle comes out fudgy, but not wet with raw batter. Start checking after 20 minutes.
Allow to cool as the brownies will continue to settle, then slice and enjoy!
FAQ
How do I store these brownies?
Zucchini brownies are best enjoyed fresh within the first 3 days! Keep them stored in an airtight container on the counter or in the fridge for up to 1 week.
Do I have to peel the zucchini?
No! You also don't have to blot it.
Can I use an 8x8 pan?
Yes! But the brownies will bake for probably bake for ~5-10 minutes longer and be taller.
What cocoa powder is best?
I've started using the Rodelle's cocoa powder from Costco and I love it! It is such a high quality Dutch-processed cocoa. Unsweetened cocoa powder like Hershey's also works great!
Do I taste the zucchini?
Not at all! The zucchini makes the brownies moist, but ultimately the cocoa powder overpowers the flavor.
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Zucchini Brownies
Ingredients
- 1 2/3 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder* sifted
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cups white sugar
- 1/2 cup dark brown sugar
- 2 tsp vanilla
- 1/3 cup oil
- 2 cups zucchini shredded, do not blot
- 2 tbsp sour cream room temperature
- 3/4 cups semi-sweet chocolate chips plus more for topping
Instructions
- Preheat the oven to 350°F/176°C and line a baking tray with parchment paper and set aside. Grate the zucchini on the coarse side of your grater (skin on) and don't blot it.2 cups zucchini
- In a bowl, combine flour, cocoa powder, baking soda, and salt. Stir to combine and set aside.1 2/3 cups all-purpose flour, 1/3 cup unsweetened cocoa powder*, 1 tsp baking soda, 1/2 tsp salt
- In another large bowl, whisk together white sugar, brown sugar, and oil.3/4 cups white sugar, 1/2 cup dark brown sugar, 1/3 cup oil
- Add in the sour cream and vanilla and mix together, then whisk in the shredded zucchini.2 tsp vanilla, 2 tbsp sour cream, 2 cups zucchini
- Combine the dry and wet ingredients gently just until a soft brownie batter forms, then stir in the chocolate chips.
- Transfer into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the middle comes out fudgy, but not wet with raw batter. Start checking at about 22 minutes as ovens vary.
- Allow to cool, as the brownies will continue to set in the middle, then slice and enjoy!
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