Looking for a decadent, fudgy treat with a healthy twist? This zucchini brownies recipe is the perfect solution! They’re free of oil, butter, and eggs, naturally sweetened, and packed with hidden veggies to make a chocolate-loaded indulgence you can feel good about.

I have a soft spot for zucchini-infused desserts. Whether it’s in Zucchini Chocolate Chip Muffins or Chocolate Chip Zucchini Bread, I love how this versatile vegetable melts into batters, adding moisture, a tender texture, and a subtle earthy sweetness I can’t get enough of. These brownies are no exception. Rich, fudgy, and packed with intense chocolate flavor, they’re guaranteed to become a new favorite. Thanks to the natural moisture from zucchini and applesauce, they have the perfect, melt-in-your-mouth texture with pockets of gooey, melty chocolate throughout.
Plus, I love that these brownies are completely oil-free, butter-free, and egg-free. And they’re naturally sweetened! AND they’re an awesome way to sneak veggies into your family’s diet without anyone noticing. Even the pickiest eaters won’t suspect the hidden zucchini in every bite. Delicious, secretly nutritious, and irresistibly chocolatey…what more could you want in a dessert?
You’d Never Guess There’s Zucchini in These Brownies
Stop what you’re doing right now! You have to try this zucchini brownies recipe. Here’s why:
- Great texture. These brownies are so moist and perfectly fudgy, thanks to the zucchini and applesauce. And those melty little pockets of chocolate throughout? Amazing!
- BIG chocolate flavor. Rich, intensely chocolatey, and ever so indulgent, these brownies are a chocolate lover’s dream!
- A parent’s dream. Free of oil, butter, and eggs, these naturally sweetened fudgy squares of goodness are the perfect way to sneak extra nutrition into your family’s diet (and avoid common allergens). Even picky eaters won’t notice that they’re getting a nice dose of zucchini in every bite.

What You’ll Need
No oil, no eggs, no butter, and still wildly delicious. Here’s what you’ll need to make this zucchini brownies recipe (see the recipe card below for precise measurements):
- Finely grated zucchini – Opt for small-medium zucchini for the best flavor and texture.
- Bananas – The bananas should be nice and ripe (almost overripe) with lots of brown spots and some yellow.
- Applesauce – Make sure it’s unsweetened! Otherwise, your brownies will be far too sweet. The applesauce takes the place of eggs in this recipe as a binder (it works so well!).
- Raw honey – Raw honey has the best flavor, in my opinion. If you can’t find any, maple syrup or traditional honey will also work.
- Vanilla extract – To add a little extra warmth and depth to the flavor profile.
- Cocoa powder – I like Dutch-processed cocoa powder, but you could use natural unsweetened cocoa powder instead for a bolder chocolate flavor.
- Baking soda – To give the brownies the perfect rise.
- Salt – To balance the sweetness of the dessert a bit.
- Semi-sweet chocolate chips – You could use dark chocolate or milk chocolate instead (chips or chunks). White chocolate would be fun, too!
- White whole wheat flour – If you’d like to use a 1:1 gluten-free flour instead, you can.
How to Make Chocolate Zucchini Brownies
These brownies are so easy to throw together! Here’s a quick look at how it’s done. Scroll on down to the recipe card below for more thorough instructions.
- Prep. Preheat the oven to 350°F and grease and flour a 9×13-inch glass baking pan.


- Make the batter. Mash the bananas in a large bowl and mix in the honey and applesauce, followed by the vanilla and cocoa powder. Mix in the baking soda, salt, and zucchini, followed by the chocolate chips and flour.
- Bake. Spread the brownie batter into the pan and bake for 25 minutes.

Tips and Variation Ideas
Want to make the best zucchini brownies possible? Pay attention to these tips and tricks, and you’ll be on your way (I threw in some fun variations too):
- A note on zucchini. If zucchini isn’t grated finely enough, it can yield a stringy texture in the final baked good. So, use a finer grater. If you only have access to a coarse grater, you can chop the grated zucchini into smaller pieces.
- Measure the flour carefully. When measuring the flour, use a food scale or spoon the flour into the measuring cup/s until it heaps over the sides. Then level it off with the back of a knife. This will help ensure you get the proper amount.
- Don’t over-mix. Once you add the flour to the batter, mix just until everything is combined and no more. Mixing past this point can cause the glutens in the flour to overdevelop, resulting in tough, over-dense brownies.
- Don’t overbake. Check on the brownies a few minutes before the baking time is up. If a toothpick inserted into the center comes out almost clean with a couple of crumbs, you’re good to go! If it comes out gooey, bake for another few minutes and check again.
- A nutty twist. If you like a little crunch in your brownies, fold some chopped walnuts or pecans into the batter.
- A hint of cinnamon. I will sometimes add a dash of cinnamon to this zucchini brownie batter. I LOVE the way the warm, earthy notes of the cinnamon pair with the chocolate (and the zucchini).
- White chocolate. Rather than using chocolate chips, consider white chocolate! I like buying a bar and chopping it into chunks before folding it into the batter.
How to Store
- Countertop. Once the brownies have fully cooled, seal them in an airtight container (I like using parchment paper to separate any layers) and store them at room temperature for up to 5 days.
- Freezer. Seal the fully cooled zucchini brownies in a freezer-safe airtight container (separate any layers with a sheet of parchment paper) and store them in the freezer. They will keep for up to 3 months. Allow the brownies to thaw at room temperature when you’re ready to enjoy.
I don’t suggest storing these brownies in the fridge. It will give them a longer life (when compared to storing them at room temperature), but they will dry out.

More Ways to Use Zucchini
It’s summer! And that means it’s time to grab as much zucchini as possible and start making some magic. Here are a few more favorites you’ve got to try:

Zucchini Brownies Recipe
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 18 brownies 1x
- Category: Dessert, Vegetarian, Easy Healthy Recipes, Kid Friendly
- Method: Oven
- Cuisine: American
Description
Looking for a decadent, fudgy treat with a healthy twist? These zucchini brownies are the perfect solution! They’re free of oil, butter, and eggs, naturally sweetened, and packed with hidden veggies.
Ingredients
- 2 cups of finely grated zucchini
- 2 bananas, mashed
- 1/2 cup of applesauce (unsweetened)
- 3/4 cup raw honey
- 2 tsp. of vanilla extract
- 1/2 cup cocoa powder
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup semi-sweet chocolate chips
- 2 cups White Whole Wheat Flour
Instructions
- Preheat oven to 350º. Grease and flour a 9×13 inch glass baking pan.
- Grate Zucchini. Set aside.
- Mash up bananas in a large bowl and combine with honey and applesauce. Stir together until incorporated.
- Add in vanilla extract and cocoa powder (I used dutch processed because I like it better).
- Then add in baking soda, salt, and grated zucchini. Stir well.
- Lastly add in the semi-sweet chocolate chips and White Whole Wheat Flour. Stir until fully incorporated.
- Spread brownie batter out in greased pan.
- Bake for 25 minutes.
Notes
(adapted from SparkRecipes.com)
Nutrition
- Serving Size: 1 brownie
- Calories: 145
- Sugar: 17 g
- Sodium: 107 mg
- Fat: 2 g
- Carbohydrates: 31 g
- Fiber: 4 g
- Protein: 3 g
48 comments on “Chocolate Zucchini Brownies”
Can I halve this recipe and bake in an 8×8 square pan? Thank you!
Yes you definitely can.
These are wonderful. So…….I have a meeting 7 days away AND the last of the zucchini are coming out of the garden. Can I freeze the brownies after they are made so they are fresher. Using frozen zucchini changes the recipe texture even if I really squeeze the zucchini dry.
Agreed. I’m sure you could, although I’ve never frozen brownies before.
will these freeze well
Hi Nancy! I have never tried freezing them before.
My sister made these and passed the recipe on to me. She loved them.
Can I freeze these? I have a lot of zucchini now, and our church bazaar is 6 weeks away.
Yes you could definitely freeze them. So glad you liked them.
Could I cut this recipe in half and bake it in an 8×8 pan? Thank you!
yes, you could definitely do that.
Break me off a PIECEEEE!
Amen to that!
I love, love, love chocolate and zucchini together – it’s such a delicious combo! Plus, it’s always a bonus when you get a serving of veggies for dessert and you don’t even know it 👌🏼
Right! To eat chocolate and get your veggies is totally the way to go!
Fun! What a great idea to incorporate zucchini in. Looks delish!
Thanks Crystal! The zucchini makes these brownies … it’s sooo good!
These look terrific! Great texture and I love that you’ve crammed in an entire two cups of finely shredded zucchini!
right! got your veggies for the day!
These get a double “A” in my book! Love that your mom called her bread, “friendship bread” — so sweet! These look amazing, and I’ve been craving brownies a lot lately! Nice
haha.. thanks Patricia, I’ll take it! 🙂
I love baking with zucchini. I made zucchini brownies a few years ago, need to try your version next time! It has been far too long!
They are delicious Erin, they aren’t overly sweet … it’s perfect!
I LOVE the idea of these brownies!! Healthy and full of great chocolate flavor 🙂
Full of chocolate flavor is totally the way to go!
These were a hit in our house!
Awesome! Glad to hear it Chris!
I love this and I am so making it!!
Thanks Lyuba.. its awesome and has a cake-like texture to it! 🙂
Krista, this is lovely. It would be great if you linked it to Food on Friday: Zucchini. The showcases from this Food on Friday have not yet been selected. This link will take you to my home page where you will find a sidebar with links to all the different Food on Fridays. So that I know you have linked and can be sure to pin to the board I have for each one, please do leave a short comment. Cheers
Thanks for stopping by Carole, I just headed over and entered into your Food on Friday showcase. 🙂
Krista,
Thanks for popping over and linking in. I have signed up to follow you with my new friend Bloglovin’ It would be great if you followed Carole’s chatter, too. Cheers
no problem, thanks for the invite. following you now too.
OMG TOTALLY making these!!!! YUMMM!! They look rich and decadent but no oil or eggs?! I am so excited! Plus I love zucchini! Thanks so much for sharing this! Following you now and am so hoping to be bloggy buddies!!
Hugs!
Jen @ Yummy. Healthy. Easy.
haha.. I know thats what I thought when I saw them and they so live up to what they look like. They are awesome! LOVE new bloggy buddies!! 🙂
These sound amazing!! Definitely going on my to-do list! Thanks so much for partying with us at Time to Sparkle Tuesday : )
xoxo Liz
It really is so stinking good, the bananas and zucchini make it so moist! 🙂
Ok, these look so good. I love your site right back! 😉 I love finding new blog friends!
haha.. Thanks Meg! Your so sweet. I love finding new blog friends too! 🙂
OMG…these sound amazing! They must be super moist! I must give them a try!!
Thank goodness for pinterest! 🙂 Its where I found the recipe, and I am so in love. They are so moist, you will love them! Thanks for stopping by Holly!
Best way to sneak in Veggies! Thanks for sharing on Show Me Your Plaid Monday’s!!!
Totally agree!
Hi!
Stopped by from the Marvoulous Mondays link party.These look so good! I’ve been wanting to bake with zucchini and chocolate together and I have yet to try it. What was the texture like for the zucchini once it was baked in?
Pinned it and hopefully I’ll remember to try these soon!
~~
Kristy @ 3peppers-recipes.com
It turned out great, almost the same texture as Zucchini bread but with the bananas it made the brownies more “fudge” like. The zucchini’s give it great taste! Hope you like it. 🙂 Thanks for stopping by Kristy!
Hey Krista, wow, I’ve done a zucchini cake, but never thought about brownies! Awesome! I used to make zucchini cake for kids when they were little and they never knew! 🙂 Thanks for sharing the recipe….have the best weekend!
Way to be sneaky Cindy… I am definitely going to do that with Cason as he grows up. If you can’t taste it… why not.. Your a wise women my dear! I hope you have a great weekend too!
Oh, my friend, these here are VERY blog-worthy…and I’m betting everything you make and bake is amazing! You bring me a plate of this rich chocolate goodness…and I’ll trade you for the fries!
haha… thanks Gloria. I am SO down for that deal!