Try these unbelievably moist, rich, fudgy and delicious (courgette) Zucchini Brownies! It’s an easy 1-bowl recipe that’s vegan, eggless and dairy-free.
Courgette Brownies
Hello, brownies! Hello vegan, vegetable-filled, quick and easy brownies! *waves and wipes crumbs from chin*.
These brownies have that traditional chewy texture, crunch of nuts, ooze of melted chocolate and are absolutely FILLED with grated courgette (zucchini to my North American friends).
I swear, you will never need another courgette recipe again. Heck, I’d go so far as to say you’ll never need another brownie recipe again. This one ticks allll the boxes.
Why is this the most incredible recipe? It’s…
Rich
Fudgy
Chewy
Moist
Oozy
Gooey
Chocolatey
Quick
Easy
1-bowl
It’s also vegan. But not in a ‘making do’ vegan way. More that this recipe just doesn’t need any eggs or dairy.
This post was originally published on 4th Sept 2014. Updated with new photos, text and tweaked recipe on 14 August 2019.
Reader Testimonials for this Zucchini Brownie Recipe
⭐⭐⭐⭐⭐ “I just made these…oh my goodness!! Sooo tasty! My new fave brownies. Thanks for the recipe!” – Melissa
⭐⭐⭐⭐⭐ “Everything you need in a brownie… They are so good, so easy!” – Patricia
⭐⭐⭐⭐⭐ “I have found the perfect zucchini brownie !! These are super moist and melt in your mouth good. Thanks for all the wonderful tips !!” – Debbie
⭐⭐⭐⭐⭐ ” I baked these up today. This recipe was wonderful!” – Pattie
Zucchini Brownies
You say courgette, I say zucchini. Let’s call the whole thing off (I’m not sure I actually know that song). Whether you call these zucchini brownies or courgette brownies, I know you know what I mean – that prolific green summer squash that seems to grow in abundance this time of year. It’s great in many dishes, but I adore it in these brownies.
I’m obviously a huge fan of putting vegetables in desserts. That’s the reason I started this blog and wrote my cookbook, Veggie Desserts + Cakes (afflink).
I’m intrigued by how you can make cakes and desserts a bit healthier by adding veggies. They add a great colour (like in my Apple Kale Cake), and can often replace a bit of sugar, or fat or just add loads of moisture.
Be sure to also try my Lemon Courgette Cake, Courgette Fritters, Courgette Soup, Courgette Muffins and Courgette Pancakes! Can you tell that I LOVE cooking and baking with courgettes?!
Tips and Tricks
- Don’t squeeze the moisture out of the grated courgette (zucchini). It will give the batter a lovely moistness.
- You can mix all of it by hand, but if you use an electric mixer at the beginning, be sure to mix the courgette in by hand.
- Don’t over-bake the brownies. You want to take them out of the oven when the edges are set, but the centre is still soft. Over-baking will result in cake-like brownies.
- Older, large courgettes or marrows (overgrown courgette/zucchini) tend to be much drier. You can still use them in this recipe, but you’ll need to add a few tablespoons of water at the end. See the recipe card for more info.
- You can use either the coarse or fine grater. Both work well, but go for finer if you really want hidden veg. Coarser will be very slightly visible in the brownies.
- These are vegan, eggless and dairy free brownies.
- Make them gluten free courgette brownies by using your favourite gluten free flour.
- Don’t like pecans? Leave them out or swap to walnuts or other nuts.
- Delicious topped with vegan vanilla ice cream.
How to make Courgette Brownies
This is a super easy 1-bowl brownie recipe – with courgette (zucchini) and pecans! They’re so fudgy and delicious.
Here’s a step by step photo tutorial.
Scroll down to the recipe card for the full recipe.
1. Add the oil, sugar, and vanilla to a large mixing bowl and beat until combined and sandy. You can do this by hand or with an electric mixer.
2. Stir in the flour, cocoa powder, baking soda, and salt.
3. Add the shredded zucchini (courgette).
4. Gently stir by hand. Do not use an electric mixer for this part.
5. Allow the mixture to rest for 5 minutes. The courgette’s juices will release into the batter. ]
6. Fold in the chocolate chips and pecans.
7. Pour the batter evenly into the pan. Cook for 25 mins or until the edges are set and the centre is still a little bit wobbly and soft.
Scroll down for the full recipe!
Get the Courgette Brownies Recipe
Did you make this recipe? Please let me know how it turned out for you!
Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts. I love seeing your recreations of my vegetarian and vegan recipes and cakes.
Thanks for checking out my recipe! I love hearing from my readers. You all allow me to do what I love and write this UK food blog, sharing vegetarian and vegan recipes, vegetable cake recipes, vegan cake and also easy vegan desserts.
Kate x
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Zucchini Courgette Brownies with Pecans (vegan)
Ingredients
- 1/2 cup (110ml) vegetable oil
- 1 cup (250g) granulated sugar
- 2 tsp vanilla extract
- 2 cups (250g) all-purpose (plain) flour
- 1/2 cup (65g) unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 1/2 cups (325g) finely shredded zucchini (don’t squeeze or drain
- 1/2 cup (100g) semi-sweet chocolate chips or chopped dark chocolate
- ½ cup (55g) pecans, roughly chopped (optional)
Instructions
- Preheat oven to 350°F and line a 9x13 " (23x33cm) pan with baking paper (or grease with cooking spray).
- Add the oil, sugar, and vanilla to a large mixing bowl and beat (by hand or with an electric mixer) until combined and sandy.
- Stir in the flour, cocoa powder, baking soda, and salt. The mixture will be thick and quite dry, but don’t panic, the courgette/zucchini will moisten it.
- Gently stir in the shredded zucchini (courgette). Do not use an electric mixer for this part.
- Set the mixture aside for 5 minutes to rest and let the courgette’s juices release into the batter.
- Gently fold in the chocolate chips and pecans.
- Note: Older zucchinis are drier, so at this stage check the batter and if it is still very thick, then gently stir in a little water (up to 3 tbsp, one tablespoon at a time), or leave the mixture to rest for a few more minutes.
- Pour the batter into the pan and spread evenly to the edges. Cook for 25 minutes or until the edges are set and the centre is still a little bit wobbly and soft.
- Allow the courgette brownies to cool completely in the tray before cutting into squares.
Recipe Tips
- Don't squeeze the moisture out of the grated courgette (zucchini). It will give the batter a lovely moistness.
- You can mix all of it by hand, but if you use an electric mixer at the beginning, be sure to mix the courgette in by hand.
- Don't overbake the brownies. You want to take them out of the oven when the edges are set, but the centre is still soft. Overbaking will result in cake-like brownies.
- Older, large courgettes or marrows (overgrown courgette/zucchini) tend to be much drier. You can still use them in this recipe, but you'll need to add a few tablespoons of water at the end. See the recipe card for more info.
- You can use either the coarse or fine grater. Both work well, but go for finer if you really want hidden veg. Coarser will be very slightly visible in the brownies.
- These are vegan, eggless and dairy free brownies.
- Make them gluten free courgette brownies by using your favourite gluten free flour.
- Don't like pecans? Leave them out or swap to walnuts or other nuts.
KatP
Lovely brownies … are they suitable
For freezing?
Kelly Anthony
What a great vegan alternative to a classic favorite loved by all. These look like the perfect combination of chewy and crunch.
Lauren Vaval
I love how you can sneak zucchini into desserts! These brownies are amazing!
Stephanie Muzzall
I just made these in cupcake cases for easy portioning at work. They’re great! Thank you. I got 18.
Debbie
I have found the perfect zucchini brownie !! These are super moist and melt in your mouth good. Thanks for all the wonderful tips !!
SHANIKA
I love how moist and rich these brownies are! Adding zucchini definitely makes it super fudgy and delicious!
Sarah
Just made these and they’re fantastic, thank you for the recipe!
Patty
I baked these up today. This recipe was wonderful!
Erika
Thanks for the recipe. I made a double portion with stevia and love it. I’m going to quickly freeze half of them so I don’t eat them all up today. 🙂
Kavey Eats
Iceland was amazing, ha, thank you! I really ought to blog more of it, I instagrammed like a crazy lady but only posted twice so far! Gah! 🙂 Loooove courgettes, always good to file away these recipes for when we get our annual glut!
fabfood4all
Another winner of a cake/brownie – best the courgette keeps things nice and moist and the pecans will be dee-licious:-)
Lucy
I found this recipe by chance and made these brownies last Sunday… the most amazingly moist and delicious courgette brownies I have ever eaten. I made them for a tea party with 5 other adults plus children. No one had any idea they had courgettes in them and all commented on how amazing they were. No one could believe it when I told them what the ingredients were… ALL the brownies disappeared 😉 the proof of a truly amazing dish, so thank you Kate.
Kate Hackworthy
I’m so very glad that you all liked them. Thanks for taking the time to come back and post about it – it means a lot!
kellie anderson
I am making these babies this weekend! So easy and love that they use nearly as much courgette as my own beetroot ones do beetroot! A perfect recipe for those courgettes that are piling up. Such gorgeous piccies too, Kate. PS I make a black bean chocolate frosting that would be perfect on these
Kate Hackworthy
ooooh black bean frosting sounds fab. I’ll have to try it!
Nazima
these look lovely. I have not had much luck baking with courgette my cakes have been too dense but your brownies look so inviting. One to try!
Kate Hackworthy
Thanks Nazima. Don’t give up on courgette!
laura_howtocook
I love using courgettes in sweet bakes, especially when they are in season as they always come at once and need using up!
Kate Hackworthy
I’m so un-green fingered that I’m never lucky enough to have a glut of them to use up. But I love it when the market it piled high with them!
Katie Bryson (@cookingkt)
Wow totally impressed with the look of these… vegan baking is clearly not dull!
Kate Hackworthy
I’ve really gotten into vegan baking lately – even though I’m not vegan!
Helene @Croque-Maman
One great recipe to add to my “recipes to try” list! Thank you for the lovely mention 🙂
Kate Hackworthy
I hope you get a chance to try them, Helene!
PassTheKnife
These look delicious and nutritious! This are on the list to try, along with black bean brownies!
Kate Hackworthy
Oooh, I’ve not blogged about black bean brownies, but I’ve made them before and they’re great.
Jac -Tinned Tomatoes (@tinnedtoms)
Oh my they do look good. I bet Graham would love these. Thank you for linking to me and the kind words 🙂
Kate Hackworthy
You’re so welcome, I love your blog and it’s plethora of veggie and vegan recipes. 🙂
Jac -Tinned Tomatoes (@tinnedtoms)
Thanks Kate. what a kind thing to say x
Kate Hackworthy
Thanks for creating an amazing blog space! 🙂
Kavey
Oh marvellous! We tried one courgette cake review but didn’t like it and I’ve been keen to try again! This looks the ticket! And thank you for your kind words!
Kate Hackworthy
I hope you like it, Kavey. I’ve had loads of great courgette cakes so I hope you try again with it. It makes them lovely and moist.
Becca @ Amuse Your Bouche
These look gorgeous, can’t believe they’re vegan! Thanks for the mention and your very kind words 🙂
Kate Hackworthy
Thanks for creating such a great, healthy blog, Becca!
Keep Calm and Fanny On
I like to call them zucchini too, it just sounds more upbeat than ‘courgette’ and I love them! 😉 These look upbeat too!
Kate Hackworthy
Ha, you’ll make me say ‘zucchini’ in song while clicking my fingers!
Deena Kakaya
they look super moist and ultra inviting K X
Kate Hackworthy
Thanks, Deena. They’re really nice and you don’t miss the eggs. x
Caroline Spencer
These look gorgeous. I’m off to buy the ingredients! Can you freeze them?