Wondering what to do with all the zucchini you grew in your garden this year? Fudgy chocolate zucchini brownies are the obvious answer if you have a sweet tooth! This easy chocolate zucchini brownie recipe is quick to make, and will be a huge hit with everyone in the family!
These gluten free fudgy chocolate zucchini brownies are quick to make and relatively healthy compared to other brownie recipes. I mean, it has a vegetable in it so it must be healthy, right?
But don’t let the vegetable part fool you. These brownies are fudgy, chocolatey goodness that makes it hard to eat just each one!
Fudgy Chocolate Zucchini Brownies Recipe
You can use zucchini fresh from your garden for this recipe (either green zucchini or yellow zucchini will work), or you can buy fresh zucchini from the store. If your garden-grown zucchini is large, it will be seedy inside. Don’t worry, you can still use it to make these chocolate zucchini brownies. Just be sure to use only the outer parts of the zucchini, and discard the seedy core.
Total Time – 20 minutes
Yields – 24 chocolate brownie squares
- 9×13 glass baking dish
- Mixing bowl
- Spoon (for stirring)
- Parchment paper
- Fine cheese grater
- Measuring cups
- Measuring spoons
- Spatula (for scrapping the batter into the pan and spreading icing)
- Plastic knife
Fudgy Chocolate Zucchini Brownies Ingredients
- 1/2 cup shredded zucchini (use the fine side of a cheese grater!)
- 1/3 cup greek-style yogurt
- 1 cup + 2 tbsp water
- 2 tsp pure vanilla extract
- 3 tbsp flaxseed meal
- 1/2 cup + 2 tbsp vegetable oil
- 3/4 cup cocoa powder
- 1 cup coconut flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3/4 cup + 2 tbsp brown sugar
- 1/2 cup chopped dark chocolate chocolate chips (optional)
How To Make Fudgy Chocolate Zucchini Brownies
Step 1: Preheat the oven and prepare baking dish – Preheat your oven to 350 F and line a 9×13 glass baking dish with parchment paper. These brownies are fudgy and will stick easily to the side of the dish if you skipped this step. Don’t skip it!
Step 2: Mix wet ingredients together – Use a fine cheese grater to shred the zucchini directly into the stand mixer. Then, add the greek yogurt, water, vanilla, flaxseed meal, and veggie oil in with the zucchini. Whisk well and let sit at 5-10 minutes. It will be mostly liquid – that’s what you want! The zucchini needs time to soak up all of the other flavors to make your brownie amazingly delicious.
Step 3: Mix dry ingredients separately – In a separate mixing bowl, combine the cocoa powder, coconut flour, salt, baking soda, brown sugar, and the dark chocolate chocolate chips. Stir well! The chocolate chips add a bit of a crunch to the brownie, so if you don’t love a crunch in your brownie – leave them out. As you are mixing, you’ll the coconut smell from the flour will be strong, but you can’t taste coconut in the brownie once it’s cooked.
Step 4: Mix wet and dry ingredients together – After the 5-10 minutes of letting your liquid mixture sit, pour it into the cocoa mixture, stirring just until well mixed. The batter will be thick and sticky and oh-so-chocolatey! It should look more like cookie batter than brownie or cake batter. If so – you are well on your way to making the PERFECT fudgy chocolate zucchini brownies!
Step 5: Spread batter into baking dish – Pour the gooey batter into the baking dish on top of the parchment paper. It will be a giant chocolate blob – you need to help it spread in the pan with a spoon or spatula. Press down firmly until the brownie batter evenly covers the pan (more parchment paper can help here to push down the batter). These brownies tend to be a bit crumbly, so compressing them helps to hold them together. Plus, it’s kind of fun to smoosh it down!
Step 6: Bake the brownies – Bake 19-20 minutes then remove from the oven. Do you smell the delicious chocolatey goodness yet?!?!
Step 7: Pat brownies firmly – Once the timer goes off, do not use the toothpick test to check your brownies for doneness! These will NOT come out clean – and that’s OK. Instead, pat your zucchini brownies firmly with a spatula or another sheet of parchment paper. This will help them hold together a bit better once you are ready to eat them.
Step 8: Let them cool – Let your chocolate zucchini brownies cool. This is by far the hardest part. Your eyes can see the brownies, your nose can smell them, but your taste buds still have to wait. Sorry, guys!
Step 9: Cut brownies with plastic knife – Cut into 24 squares with a plastic knife (so they don’t crumble). If you want to be a little greedy (which is understandable), cut them into 12 squares for bigger servings.
Step 10: Refrigerate brownies for better flavor – Now, you can eat your fudgy chocolate zucchini brownies at this stage…BUT trust me when I say they are better after refrigerating them and allowing the flavors have more time to marinate together! Stick them in the fridge for at least a couple of hours, preferably overnight. OR, eat one now, and then one later. No judgment here.
Step 11: Add your favorite frosting (optional) – You can eat these brownies as-is and they are delicious, but if you want to take them up a notch, add your favorite frosting. I added a simple buttercream to mine: 1 softened stick of butter, ½ tbsp vanilla, 1.5 cups powdered sugar, 2 tbsp heavy cream.
These yummy chocolate zucchini brownies are so amazing it’s hard to not finish the whole pan myself. I absolutely love that I can take something unhealthy and make them slightly healthier by using zucchini. Plus it’s a great way to use up extra zucchini from the garden!
More Garden Fresh Recipes
- How to Make Zucchini Spaghetti Noodles
- 15 Ways to Use Zucchini From the Garden
- How To Make Homemade Sun Dried Cherry Tomatoes
- How To Make Crushed Red Pepper Flakes
Share your tips for making chocolate zucchini brownies, or your favorite zucchini brownie recipe in the comments section below!