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Chocolate Zucchini Brownies

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.

A stack of zucchini brownies. One has a bite taken out of it.
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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.
Overhead image of 3 zucchini brownies on a wire rack.

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.
Chocolate chip zucchini brownies on a wire rack. One has a bite taken out of it.

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.

Chocolate chip zucchini brownies on a wire rack.

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:

Print
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A stack of zucchini brownies. One has a bite taken out of it.

Zucchini Brownies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Krista
  • 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

Scale
  • 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

  1. Preheat oven to 350º. Grease and flour a 9×13 inch glass baking pan.
  2. Grate Zucchini. Set aside.
  3. Mash up bananas in a large bowl and combine with honey and applesauce. Stir together until incorporated.
  4. Add in vanilla extract and cocoa powder (I used dutch processed because I like it better).
  5. Then add in baking soda, salt, and grated zucchini. Stir well.
  6. Lastly add in the semi-sweet chocolate chips and White Whole Wheat Flour. Stir until fully incorporated.
  7. Spread brownie batter out in greased pan.
  8. Bake for 25 minutes.

Notes

(adapted from SparkRecipes.com)

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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

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48 comments on “Chocolate Zucchini Brownies”

  1. Avatar photo
    Nancy Nordick

    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.

  2. Avatar photo
    Nancy Nordick

    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.

  3. Avatar photo
    Sharon @ What The Fork Food Blog

    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 👌🏼

  4. Avatar photo
    Kimberly @ The Daring Gourmet

    These look terrific! Great texture and I love that you’ve crammed in an entire two cups of finely shredded zucchini!

  5. Avatar photo
    Patricia @ Grab a Plate

    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

  6. Avatar photo
    Erin @ Dinners, Dishes, and Desserts

    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!

  7. Avatar photo
    Amanda | The Chunky Chef

    I LOVE the idea of these brownies!! Healthy and full of great chocolate flavor 🙂

  8. 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

    1. Thanks for stopping by Carole, I just headed over and entered into your Food on Friday showcase. 🙂

      1. 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

  9. 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.

    1. 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!! 🙂

  10. These sound amazing!! Definitely going on my to-do list! Thanks so much for partying with us at Time to Sparkle Tuesday : )

    xoxo Liz

  11. Avatar photo
    Meg @BigRedClifford

    Ok, these look so good. I love your site right back! 😉 I love finding new blog friends!

    1. 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!

  12. Avatar photo
    Chandra@The Plaid and Paisley Kitchen

    Best way to sneak in Veggies! Thanks for sharing on Show Me Your Plaid Monday’s!!!

  13. 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

    1. 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!

  14. Avatar photo
    Cindy Eikenberg

    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!

    1. 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!

  15. Avatar photo
    Gloria @ Simply Gloria

    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!