Zucchini Brownies

Zucchini Brownies
These rich, eggless brownies hide three cups of shredded zucchini. Amanda Rettke
Updated:

When I first made these zucchini brownies in 2012, I declared that I would never need another brownie recipe. That was silly, because you can never have enough brownie recipes, and having a stockpile of really good brownies recipes is essential. But these are simply that good. They happen to not use eggs, should you have an allergy or know someone who is avoiding them.

Prep Time: 10 minutes Cook Time: 25 to 35 minutes
Makes 12 brownies
  • Nonstick spray
  • 1/2 cup (120 ml) vegetable oil
  • 1 1/2 cups (300 grams) granulated sugar
  • 1 tablespoon vanilla extract
  • 2 cups (250 grams) all-purpose flour
  • 1/2 cup (64 grams) unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 3 cups (450 grams) finely shredded zucchini, undrained (from 2 to 3 medium zucchini)
  • 1 1/4 cups (210 grams) semi-sweet chocolate chunks
Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan with nonstick spray and line with parchment paper on the bottom and up the sides for easy brownie removal.

In a large bowl, combine the oil, sugar, and vanilla and stir until fully incorporated. Add the flour, cocoa powder, baking soda, and salt and mix until combined. The batter will be very dry at this point. Fold in the zucchini by hand.

Let the batter rest for 5 minutes. Add the chocolate chunks and stir. The batter should appear more wet. If not, let it rest for 5 more minutes and stir again.

Spread the brownie mixture evenly in the pan and bake for 25 to 35 minutes. The brownies are done when a toothpick inserted into the center comes out with a few crumbs but no wet batter clinging to it.

Let the brownies cool in the pan for about 10 minutes, then cut and serve.

Leftovers can be stored in an airtight container at room temperature for 3 or 4 days.

Note: In this recipe, the zucchini is the main source of moisture, so it should not be drained.
Recipe from “Homestead Recipes: Midwestern Inspirations, Family Favorites, and Pearls of Wisdom From a Sassy Home Cook“ by Amanda Rettke. Copyright 2022 by Amanda Rettke. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.
Rachael Dymski
Rachael Dymski
Author
Rachael Dymski is a writer, author, and mom to three wonderful kids. She lives on a flower farm with her family in Pennsylvania.
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