Chocolate Zucchini Brownies are so chocolaty and fudgy, you would never guess they’re filled with zucchini! Plus they are made with whole wheat flour and can be made vegan. These are quite possibly, the best brownies ever!
The other night I shredded zucchini to make Chocolate Zucchini Bread again. It was so chocolaty and good, I just couldn’t resist! But then I opened my iPad and saw a zucchini brownie recipe that I had been researching. Brownies are always tasty, plus this recipe looked quick and easy. Why not try something new? Considering how delicious chocolate and zucchini are together, I had no doubt Chocolate Zucchini Brownies would be good. Now, they weren’t just good,…
These were quite possibly the best brownies I have ever had! Plus they took about 10 minutes to mix together. These brownies contain no eggs or butter, yet they taste rich and fudgy, with a deep chocolate flavor, no hint of zucchini and just the right amount of sweetness. I added some chocolate chips to the batter and sprinkled some on top, which added a little extra something special. If you want to make these vegan, simply omit the chocolate chips, use non-dairy chocolate chips or use walnuts in place of the chocolate chips.
- 2 cups whole wheat pastry flour (or all-purpose flour)
- ½ cup unsweetened cocoa powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- ½ cup canola oil
- 1½ cups granulated sugar
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini, squeeze out excess moisture
- ½ cup semi-sweet chocolate chips, divided (use dairy free for vegan)
- Preheat oven to 350* F.
- In a medium bowl, whisk the flour, cocoa, baking soda and salt.
- Put oil, sugar and vanilla in a separate large bowl, and beat on medium for about 2 minutes, until combined.
- Add flour to sugar mixture and stir until almost combined. Then add zucchini and continue mixing to combine. Stir in ¼ cup chocolate chips. [Note: It is normal for the batter to be stiff and/or dry. Just keep mixing.]
- Spread batter into prepared baking pan. Sprinkle remaining ¼ cup of chocolate chips over the top.
- Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with some crumbs clinging to it. [Note: They key to fudgy brownies is to not over bake.] Move pan to a wire rack to cool completely.
I am very excited to be working with OXO in support of their Cookies for Kids Cancer campaign. For every blog post made as part of this program, OXO is donating $100 to Cookies for Kids Cancer, up to $100,000 total. Cookies for Kid’s Cancer is a non-profit dedicated to raising funds for pediatric cancer research. I am proud to be sharing this recipe and to bake a difference with #OxoGoodBrownie.
You can baked a difference too! For every specially marked item sold, OXO will donate 25 cents in support of pediatric cancer research as part of its $100,000* pledge to Cookies for Kids’ Cancer. Here are the OXO baking products that will be stickered http://bit.ly/
In 2013, OXO will donate up to $100,000 to Cookies for Kids’ Cancer through specially marked baking tools, bake sale matches and other fundraising efforts. Cookies for Kids’ Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Your donations are tax deductible to the fullest extent allowable by law. 100% of proceeds raised by Cookies for Kids’ Cancer fund pediatric cancer research.
Want to make a healthy brownie but don’t have any zucchini? Try Chocolate Banana Brownies! These also can be made vegan.
Disclaimer: I received baking products from OXO, but was not compensated in any way for this post. As always, all opinions are my own.
These brownies look soooo amazing, cannot believe they’re made with zucchini!
They look delicious bit they are NOT gluten free. Recipe calls for whole wheat flour. They ARE egg and butter free.
Hi Sue, yes, these are not gluten free. They can be made vegan (provided you use dairy free chocolate chips or simply omit them). If you’re looking for gluten free brownies, may I suggest checking out these black bean brownies.
I baked these tonight and they were so good!!
i can say that nobody can resist on those brownies, but nobody, on those crunchy, fudgy and creamy brownies, they’re so killin’ delicious 🙂
Just made these using coconut oil instead of canola and they were moist and delicious! Thank you for the recipe!
Hi, I noticed someone used coconut oil instead of canola – do u think that changes the flavour much?
Hi Jo, I don’t think it would change the flavour much at all. I think it would be great in this recipe! Let me know if you try it! 🙂
Does this basically have to be made with a stand mixer? Because when I did this by hand, the batter was very dry – not just stiff, but outright “I see a lot of flour that isn’t mixing in” dry. And that’s even without squeezing the zucchini. I ended up adding water to the batter just to get it to the point that I didn’t feel I’d end up with some chunks of zucchini brownie and flour. Fingers crossed. My husband will eat anything, thankfully, so even if we end up with zucchini brownie pudding, he won’t complain. 😉
Hi Erin, I hope it turned out for you. These are so tasty! The batter is definitely on the stiffer side, but I also did it by hand without a mixer. It’s quite an arm workout! Let me know how it goes 🙂
It did turn out to be more like a zucchini brownie pudding, but that didn’t bother either of us. The flavor was still there, for sure, and we both really enjoyed them. I’ll give my arm a harder workout next time. 🙂
Plus, anything to get my husband to eat a vegetable that isn’t fried, haha 🙂
I, too, was doubtful about how the ingredients were combining, but had faith in the directions. After a vigorous workout by hand it all came together and was wonderful.