Zucchini Brownies

5 from 41 votes

These vegan Zucchini Brownies are made without eggs for a wonderfully fudgy treat! Easy and quick to make, they are a great way of sneaking in some veggies!

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Fudgy, indulgent, moist and completely vegan – this zucchini brownies recipe is a delicious egg-free option! The brownies come together in one bowl with a few simple ingredients. They are a great way of sneaking some extra veggies into everyones diet!

Zucchini brownie squares stacked on top of eachother

Ingredients to make zucchini brownies

  • Flour: I use all purpose flour and this gives these brownies a cake-like texture
  • Oil:  I use canola oil in these brownies which has a neutral taste. It helps to make the brownies wonderfully moist and fudgy. You can use any other neutral oil.
  • Sugar: I prefer to use cane sugar which is unrefined and less processed. You can use granulated if that’s what you have.
  • Cocoa powder: Gives these brownies a deep and rich chocolate flavor.
  • Zucchini: Grated zucchini helps to bind the ingredients together so that you don’t need an egg, which makes these brownies vegan friendly. Use a box grater to grate the zucchini.
  • Vanilla extract: I like to add a little vanilla extract to flavor the brownies. Use pure rather than imitation if you can.
  • Baking soda: Baking soda helps the brownies to rise when they bake.
  • Salt: A little salt helps to bring out the sweetness.
  • Bitter-sweet chocolate chips: I like to add in chocolate chips for that extra chocolate hit in each bite!
Ingredients to make the zucchini brownies

How to make zucchini brownies

  1. Whisk together the flour, sugar and oil in a large bowl. It will have a sand-like texture.
  2. Add in the cocoa powder, grated zucchini (with all its liquid), vanilla extract and salt.
  3. Blend until well combined either with an electric mixer or a whisk.
  4. Fold in a cup of chocolate chips through the batter.
Four shots to show how to make the brownie mixture

Pour the mixture into a baking pan, sprinkle with chocolate chips and bake.

The brownie mixture in a baking pan

Cool completely on a wire rack. Cut brownies into squares and serve.

zucchini brownie uncut in a pan

Tips for making zucchini brownies

  1. Don’t worry about peeling the zucchini. You won’t see the zucchini skin when all the ingredients are mixed together and you definitely won’t see them when it’s baked. Plus the skin gives it good fiber which is added health benefits to these zucchini brownies.
  2. Add a couple tablespoons of water if needed. Sometimes if the batter feels crumbly and not pourable, the zucchini may not have had enough moisture. In that case, you can just add some water to the mix. But make sure to mix well before adding any water.
  3. Cut the brownies with a plastic knife after they have cooled. I learned this tip from Maria at Two Peas and Their Pod. She recommends a plastic knife because it doesn’t make a lot of crumbs.
  4. Don’t undercook the brownies. If the brownies are undercooked, the texture will be less than pleasant. They are ready to come out of the oven when an inserted toothpick comes out clean.
zucchini brownies cut into squares

Frequently asked questions

How long do the brownies keep?

Once the brownies have fully cooled and you have cut them, store them in an airtight container. They will keep for 2 to 3 days at room temperature and up to 7 days in the fridge.

Can you freeze the brownies?

These zucchini brownies freeze well, you just have to make sure that they are well wrapped so they don’t get freezer burn. I like to wrap the squares individually in plastic wrap and foil and then place in a freezer bag or container. Thaw them at room temperature or in the fridge overnight.

Can you taste the zucchini?

No! Nobody will ever guess that there are vegetables in these brownies! Zucchini are a bland vegetable and the chocolate flavor is so rich, you won’t even get a hint. If you don’t tell them, they’ll never know!

More Brownie Recipes

I love how quick and easy it is to make a batch of these vegan zucchini brownies, and my kids had no idea they were eating some green veggies! They are so deliciously rich with a perfect fudgy texture, the hardest part is not eating them in one sitting!

If you try this healthy-ish feel good Zucchini Brownies recipe or any other recipe on FeelGoodFoodie, then please come back to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Zucchini Brownies

These vegan Zucchini Brownies are made without eggs for a wonderfully fudgy treat! Easy and quick to make, they are a great way of sneaking in some veggies!
5 from 41 votes
Servings 12
Course Dessert, Snack
Calories 366
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins


  • 2 cups all-purpose flour
  • 1 ½ cups cane sugar
  • ½ cup canola oil
  • ¼ cup cocoa powder
  • 2 cups shredded zucchini
  • 2 teaspoons vanilla extract
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 ¼ cups bitter-sweet chocolate chips divided


  • Preheat oven to 350°F. Grease a 9×13 baking pan with cooking spray.
  • Place the flour, sugar and oil in a large bowl and blend with an electric mixer or whisk. Once the oil and sugar are well incorporated into the flour, add the cocoa powder, shredded zucchini, vanilla extract, baking soda and salt. Continue to blend with the electric mixer until well combined. Fold in one cup of the chocolate chips.
  • Pour brownie batter into prepared baking pan and sprinkle remaining chocolate chips on top. Bake for 28-32 minutes or until a toothpick comes out clean and the brownies pull away from edges of the pan.
  • Cool completely on a wire rack. Cut brownies into squares and serve.



Recipe: This recipe was adopted from Two Peas and Their Pod. I did not make any modifications to her recipe, and it was perfect as is.
Storage: Store any leftovers in an airtight container. They will last about 5-7 days in the fridge.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.


Calories: 366kcal, Carbohydrates: 53g, Protein: 4g, Fat: 16g, Saturated Fat: 6g, Cholesterol: 1mg, Sodium: 353mg, Potassium: 222mg, Fiber: 2g, Sugar: 32g, Vitamin A: 41IU, Vitamin C: 4mg, Calcium: 66mg, Iron: 2mg

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Zucchini brownie square on a plate with fork cutting into one

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  1. Great recipe, thanks! So easy to make and tastes amazing! I didn’t even used mixer just mixed everything well !!!

  2. These were so simple to make and were absolutely delicious. I have a ton of zucchini and this was the perfect way to use up some. Thank you!

  3. So glad I found this recipe. It’s so delicious! You cannot taste the zucchini at all. I had to bake mine for a bit longer, about 42 minutes and I did have to add 1.5 tablespoons of water because my batter was dry at first. The end result is a very moist, fluffy, thick cake brownie.

  4. First time baking brownies with zucchini and the result is amazing!! I have never seen my batter rise so much. I was looking for a more dense and brownie like texture with the crackly tops, but I am definitely not complaining since taste is divine with the crispy tops. A very easy and fast recipe to put together. Thank you!

    1. Yes, it’s almost like a cake texture – very soft and moist. I think I should rename to cake instead, but seriously so yummy!

      1. I cannot thank you enough! I got to share them with our neighbors and they were amazed just as my family was. Cannot wait to make them again!
        If you dont mind me asking, would you know what could make them dense or brownie like more?

        1. So glad to hear it! Instead of using 1/2 cup canola oil, you could use 3/4 cup butter and reduce the flour by 1/4 cup. I’ve never tried that before but I’m thinking that would help!

  5. This is a winner in my book! Kiddos 5 and 3 loved it and they did not even know that it has zucchini. Thanks for sharing.

  6. These look amazing! Can I substitute the all purpose flour with whole wheat flour? It so, do I use the exact same amount?

  7. Very easy to make! I used cacao powder and I had to add about two tablespoons of water to loosen the batter a little. They had the texture of chocolate cake, but still so delicious! Thanks for sharing ❤️

  8. Love love it. This is the third time I make these brownies. My favorite desert and recipe. Thanks for sharing

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