Vegan Zucchini Brownies

I’ve been experimenting with hidden vegetables in brownies for a few months now. I’ve tried them in my fall-inspired Vegan Pumpkin Brownies, and my viral Healthy Sweet Potato Brownies which got hundreds of thousands of views on Instagram. Clearly I’m not the only one who loves a good fudgy brownie!

This recipe is a bit different to the other two though, as it is closer in texture to a regular brownie, as it uses all purpose flour (the pumpkin and sweet potato versions are made with almond flour, so gluten-free and very fudgy). I wanted to make a recipe with a hidden vegetable that was indistinguishable from a regular brownie, and I think this one does the job perfectly. It’s fudgy, but still chewy with that classic glossy top. The zucchini helps keep them moist for longer, but it’s also unnoticeable. I am confident nobody will guess what your hidden secret ingredient is!

Why You’ll Love This Recipe

Minimal cleanup – everything mixes together in one bowl, which means more time eating and less time washing dishes.
A texture that’s not too fudgy, not too cakey – you would never know these are made with zucchini!
Freezer-friendly, so you can stash a few away for those “need chocolate now” moments.

Ingredients

Here’s your shopping list, or jump to the recipe card for the exact measurements:

Zucchini
Granulated sugar
Neutral oil (like canola, sunflower, or vegetable)
Vanilla extract
Cocoa powder (regular, not Dutch-processed)
All-purpose flour
Baking soda
Salt
Chopped chocolate or chocolate chips

Glass bowls with flour, sugar, cocoa powder, chopped chocolate, oil, salt, baking soda, vanilla, and a whole zucchini.

Equipment

You need a blender to make these Vegan Zucchini Brownies as we are going to puree the zucchini so it’s unnoticeable in the batter. In a pinch, you can very finely grate the zucchini, and chop it so it is minced and as fine as possible.

Instructions

Once you’ve pureed the zucchini, everything comes together in one bowl – you can see from the photos below it is very easy. Scroll down to the recipe card at the very bottom of this post for the detailed instructions.

Step One: Puree the zucchini in a blender until smooth.

Zucchini puree in a bowl topped with granulated sugar.

Step Two: Whisk zucchini puree and sugar until the sugar starts to dissolve.

Cocoa powder added to the wet mixture in a glass bowl.

Step Three: Add oil and vanilla, then whisk in cocoa powder until smooth.

Thick chocolate brownie batter in a glass bowl.

Step Four: Stir in flour, salt, and baking soda until combined, then fold in chopped chocolate.

Unbaked brownie batter spread in a parchment-lined square pan.

Step Five: Pour into pan, tap out air bubbles.

Baked brownie slab cooling in a parchment-lined pan on a wire rack.

Step Six: Bake until set, then cool completely before cutting.

Cut brownies on a wooden board with chocolate pieces.

Storage

The great thing about adding a veggie to your brownies is that they don’t dry out as quickly. You’ll notice these stay fudgy for longer than regular brownies, but, like all baked goods, they will still taste their best on day one.

If it’s cool, you can keep them in an airtight container or cling film on the kitchen counter for up to 3 days. If it’s warm-ish weather, keep them in the fridge for up to 5 days wrapped in cling film.

For longer storage, freeze in a single layer, then transfer to a freezer-safe bag. They’ll keep frozen for about a month.

Expert Tips

Dissolving the sugar in the zucchini puree before adding other ingredients helps create that shiny brownie top.

Close-up of fudgy brownie squares with melted chocolate pieces.

FAQ

Can I use Dutch-processed cocoa powder?

Technically yes, but it will give the brownies a slightly more bitter flavor. I recommend sticking with regular cocoa powder for the best balance. Sally’s Baking Addiction has an excellent overview of different cocoa powders.

Do they taste like zucchini?

Not at all. The zucchini adds moisture but is masked by the chocolate flavor. Most people would never guess it’s in there.

Can I make them oil-free?

I haven’t tested it, but as a general baking rule, you can swap oil for unsweetened applesauce in the same amount. If you test it out, let me know how it turns out.

More Zucchini Baked Goods Recipes

If you have zucchini to use up, you should definitely try some of my other tasty treats! My Chocolate Banana Zucchini Muffins are chocolatey but better-for-you with less sugar than a bakery muffin. My Vegan Chocolate Zucchini Bread is another rich chocolate-y option, or try my Vegan Zucchini Muffins for something lighter, they have just a little pinch of cinnamon and vanilla.

Just looking at those gooey brownies makes me want to make another batch as I write this!! I hope you love them to – let me know what you think in the comments section below by leaving a star rating and/or review. You’re also always welcome to tag me on social media – I’m most active on Instagram and my handle is @glowdiaries___. Happy baking!