Zucchini Brownies

4.99 from 137 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, moist, and completely vegan, this zucchini brownie recipe is a delicious, healthy-ish egg-free dessert option! Coming together quickly in just one bowl with a few simple ingredients. These zucchini brownies are a great way to sneak extra veggies into those picky eaters!

Zucchini brownie squares stacked on top of eachother
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Zucchini brownies are a great way to make use of your garden’s bounty in a delicious way. Not only are we adding fresh vegetables to these brownies, but they are also egg-free! These healthy brownies are only 30 minutes away. 

If you’re still flooded with excess zucchini, here are 30 recipes made lighter with zucchini.

“I’m new to cooking and trying to find healthy alternatives to some of my favorite foods. Tonight, I tried your Cauliflower Alfredo recipe with the Zucchini Brownies for dessert. They were amazing!! Thank you for sharing your awesome recipes!!” – Sarah

Recipe at a glance

Cuisine Inspiration: American
Primary Cooking Method: Baking
Dietary Info: Vegan & Egg Free
Key Flavor: Chocolate
Skill Level: Easy


  • Hidden Veggies: Zucchini brownies are a great way to sneak in vegetables without compromising on taste. Raw zucchini is very mild in flavor, letting the chocolate flavors shine.
  • Kid Friendly: Toss some chocolate chips on top, and the kiddos will be hooked; they’ll never even know that zucchini is hidden inside!
  • Gluten Free Option: Easily adapt this recipe to be gluten free by swapping out your AP Flour 1:1 with Gluten Free Flour.
  • Incredibly Moist: Zucchini adds the perfect amount of moisture to these brownies, making them soft and tender.

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!
  • Flour Alternatives: For those with gluten intolerance, swap out the flour for your favorite gluten-free flour. You can also use whole wheat or almond flour for zucchini brownies.
  • Sweetener Options: Instead of using cane sugar as I did here, you can use a liquid sweetener like maple syrup or honey or a low-calorie sugar like stevia or erythritol can be used, but be on the lookout for changes in taste and texture with any option.
  • Nuts & Seeds: Add chopped walnuts or pecans for a crunchy and nutty flavor. For another crunch factor, try adding sunflower or pumpkin seeds.
  • Spices and Flavorings: A pinch of cinnamon or nutmeg can add some warmth and depth to the brownies. On the other hand, pairing the chocolate with a bit of orange extract will help to brighten the flavors.
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

“Salaam Yumna, your zucchini brownies were the bomb and packed in so much flavor. I’m usually a box brownie kinda girl but decided to give these a shot after trying the delicious chocolate zucchini bread. They are amazing. I will definitely make them again. Thank you!” – Nashat

Tips for making the best 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.

What to serve with zucchini brownies

zucchini brownies cut into squares

How to store & reheat zucchini brownies

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.

How long will zucchini brownies last in the fridge?
When stored properly zucchini brownies will last up to 7 days in the fridge.

Can I freeze zucchini 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.

Reheating Zucchini Brownies: The quickest way to reheat brownies is in the microwave. Place them on a microwave-safe plate and heat for about 15 – 20 seconds. To prevent them from drying out, wrap them in a slightly damp paper towel.

Frequently asked questions

Are zucchini brownies fudgy or cakey?

This zucchini brownie is going to have more of a cakey texture than fudgy. Just because they have a cakey texture doesn’t mean they lack moisture. These brownies have a wonderful balance providing them with a moist and tender crumb despite their cake like structure.

Why did my zucchini brownies come out dense?

Dense brownies are likely a result of overmixing the batter. Mix the batter until it’s just come together to avoid this. Excess moisture in the zucchini can also result in dense brownies. Make sure to strain, squeeze or pat dry the zucchini before adding it to your brownie batter.

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!

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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 137 votes
Servings 12
Course Dessert, Snack
Calories 366
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes




  • 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.


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

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Dessert, Snack

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  1. Best brownies ever, I literally make them every week. My kids would devour them in a day if I let them, but they don’t know about the zucchini lol. Thank you for all your recipes and hard work.

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