These one bowl Zucchini Brownies are rich, chocolatey, and fudgy. You won’t taste the zucchini at all! And they are eggless!
What I love about baking with zucchini is that it keeps the baked goods super moist and you don’t taste the zucchini at all. This tastes just like regular chocolate cake brownies.
These brownies are not chewy, but they are very fudgy. They are more like a cake-type brownie because of how soft and moist they are. But when you bite in, you’re met with a fudgy texture and intense chocolate flavor which I normally associate more with brownies than with cake.
The key to this recipe working is the shredded zucchini. When using a grater, use one with small holes. While for some dishes I prefer thicker shreds, for this recipe you want very thin shreds. First, the thin shreds will almost disappear into the cake batter once cooked. Second, if you choose to make thinner shreds, you will release a lot more water from the zucchini, which is needed to get the batter to the right consistency. Thicker shreds won’t release as much water and your batter may be too dry.
When you first finish mixing together all the ingredients except the zucchini, you’ll have a sand-like batter.
But once you start stirring in the zucchini, you’ll see the batter become more and more liquidy until by the end, it has the consistency of regular brownie batter.
These brownies really satisfied my chocolate craving and I would bet that most people can’t even tell there is any zucchini inside. This recipe comes together so easily too. I was able to whip up the batter and bake the brownies in under an hour.
You might like my post with 20 brownie recipes, too!
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp. baking soda
- 1/2 tsp salt
- 1/2 cup vegetable or canola oil
- 2 tsp vanilla extract
- 2 1/2 cups finely shredded zucchini
- 1 1/2 cups semi-sweet chocolate chunks
- Preheat oven to 350°F and line a 9x13 inch baking pan with parchment paper.
- In a large bowl add flour, sugar, cocoa powder, baking soda, salt. Whisk until evenly mixed.
- Add in oil, vanilla. Stir until all the batter is just moistened. It should resemble sand.
- Stir in zucchini. The batter will not turn to liquid immediately, but the more you stir and mix, the batter should become more liquidy. Continue stirring until it becomes a thick, liquid batter.
- Stir in 1 cup of chocolate chunks. Spread brownie batter into the prepared pan. Sprinkle remaining chocolate chunks across surface of the batter. Bake for 28-32 minutes. Toothpick insert should have a few crumbs clinging and the batter should no longer be liquid inside. Allow brownies to cool and set before cutting and serving.
- This recipe works best with zucchini that is shredded right before adding it to the batter, as that is when it is the most moist.
- Make sure you finely shred the zucchini. The finer shreds will disappear into the batter when baking. The zucchini will release a lot more moisture when doing finer shreds and all this moisture is needed to wet the batter.
- Do not drain any of the moisture from the zucchini or pat it dry after you’re done shredding. You want to use all of that in your batter.
- To make the brownies more cake-like, you can add ½ cup more shredded zucchini. To make the brownies even more fudgy, you can reduce the zucchini by ½ cup.
- Recipe adapted from I Am Baker
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.