Chocolate Zucchini Brownies

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 Roll Ups
• Crispy Healthy Air Fryer Zucchini Fries
• Cheese Zucchini Ravioli with Roasted Tomato
• Shaved Zucchini Asparagus Salad with Lemon Vinaigrette
• Easy Chicken Enchilada Zucchini Boats