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Chocolate Zucchini Brownies

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These moist and fudgy chocolate zucchini brownies are the perfect way to sneak vegetables into dessert. Packed with rich chocolate flavor, no one will guess they contain zucchini, which adds incredible moisture without any vegetable taste. They're simple to make with basic pantry ingredients.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 24 brownies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup vegetable oil or melted coconut oil
  • 1.5 cups granulated sugar
  • 2 large eggs at room temperature
  • 2 teaspoons non-alcoholic vanilla extract
  • 1.5 cups all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1.5 teaspoons baking soda
  • 0.5 teaspoon salt
  • 2 cups zucchini finely grated, peeled or unpeeled
  • 0.5 cup unsweetened almond milk

Equipment

  • 9x13 inch baking pan
  • Parchment paper
  • Large mixing bowls
  • Whisk
  • Grater

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan and line with parchment paper.
  2. In a large bowl, whisk together the oil, sugar, eggs, and vanilla extract until smooth and well-blended.
  3. In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt.
  4. Gradually add the dry mixture to the wet ingredients, alternating with almond milk, mixing until just combined.
  5. Gently fold in the grated zucchini until evenly distributed throughout the batter.
  6. Pour the batter into the prepared pan, spreading it evenly into the corners.
  7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Notes

You can leave the zucchini unpeeled for pretty green flecks in the brownies. For vegan brownies, substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). The oil can be replaced with applesauce for a lower-fat version, though the texture will be cakier. For gluten-free brownies, use a 1:1 gluten-free flour blend. Regular milk or other plant-based milk can be used instead of almond milk.

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