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Zucchini brownie square on a plate with fork cutting into one
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5 from 27 votes

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!
Course Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12
Calories 366kcal
Author Yumna Jawad


  • 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 9x13 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