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    Home » Recipes » Vegan Desserts

    Fudgy Zucchini Brownies

    Published: Aug 14, 2019 · Modified: May 26, 2020 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    Pinnable image for vegan brownies with zucchini courgette
    Pinnable image for zucchini brownies recipe
    Pinnable image for Courgette Brownies

    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.

    Overhead shot of cut zucchini brownie recipe with pecans and courgettes beside them

    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

    Side view of a courgette brownie on baking paper in front of a mug of coffee

    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?!

    You might also love these Barleycup Mocha Brownies.

    Close up of cut zucchini brownies with a zucchini in the front

    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. 

     

    Close up of a vegan courgette brownie recipe with others in the background

    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.
    How to make courgette brownie 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). 

    How to make zucchini brownie recipe
    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!

    Overhead photo of courgette brownies cut on baking paper with pecans

    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

    Follow me on Instagram * Twitter * Facebook * Pinterest * Youtube

     

    Overhead shot of cut zucchini brownie recipe with pecans and courgettes beside them

    Zucchini Courgette Brownies with Pecans (vegan)

    Kate Hackworthy | Veggie Desserts
    Try these unbelievably moist, rich, fudgy and delicious Courgette Brownies! It's an easy 1-bowl zucchini brownie recipe. Vegan, eggless and dairy free.
    4.95 from 20 votes
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    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Dessert
    Cuisine American
    Servings 16
    Calories 207 kcal

    Equipment

    • mixing bowl
    • 9" x 13" baking pan
    • Grater

    Ingredients
     

    • ½ cup (110ml) vegetable oil
    • 1 cup (250g) granulated sugar
    • 2 teaspoon vanilla extract
    • 2 cups (250g) all-purpose (plain) flour
    • ½ cup (65g) unsweetened cocoa powder
    • 1 ½ teaspoon baking soda
    • ½ teaspoon salt
    • 2 ½ cups (325g) finely shredded zucchini (don’t squeeze or drain
    • ½ 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.

    Video

    Notes

    • 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.

    Nutrition

    Calories: 207kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 7gCholesterol: 1mgSodium: 194mgPotassium: 140mgFiber: 2gSugar: 15gVitamin A: 40IUVitamin C: 3.5mgCalcium: 12mgIron: 1.5mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

    More Vegan Dessert Recipes

    • Vegan Rice Pudding
    • Vegan Tofu Chocolate Mousse
    • Vegan Banana Muffins
    • The Best Vegan Vanilla Cake
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    Reader Interactions

    Comments

    1. Valerie Cameron

      September 05, 2022 at 3:30 am

      5 stars
      By accident I found this recipe when I googled "what can I make with too much zucchini" I'm not vegan but have a granddaughter who is. I made 2 batches - one for the freezer and one to take to the cottage for 'a snack'. The 'snack' became breakfast. Everyone LOVED these and were shocked when I told them what the ingredients were. It's so easy to put together and your family will love them! I even fooled my husband.
      I do have one question - I'm still trying to use up zucchini, and have reverted to grating the equivalent of 3 cups and freezing it individually, for later use. Will I need to drain the zucchini once it thaws and/or should I be adding more grated zucchini in the bag so I have the right amount for this recipe? Thanks again for this easy, delicious recipe!

      Reply
    2. Angel

      July 23, 2022 at 5:26 am

      5 stars
      10/10! Best brownies ever!I've made these twice already.

      First time- I didnt fully read the recipe, when they were super dry I was concerned. I went back to the recipe, it said to add the zucchini & wait 5 minutes. After the 5 minutes they were the perfect consistency. I added roasted peacans & walnuts. They came out perfect!

      Second time- My batter was too moist, they were not the right texture when the oven timer went off. I put them back in the oven. After quite a while in the oven, they finally reached the right texture. They were soft, lightly crispy, fudgy, fluffy and decadent.

      I say all this to say, you cannot ruin this recipe. It's perfect! If your batter is too moist, keep them in longer until they come out how you want them too.

      I was searching for a "healthy brownie," I had no idea these were vegan until after I started making them. Perfect for vegans & non vegans! I will never go back to boxed brownies!

      Reply
    3. Jane

      September 05, 2020 at 10:45 am

      5 stars
      Gorgeous brownies and such a great recepie to use with children helping! We are dairy free (not by choice) and these are perfect for us, and the veg makes them seem so healthy!

      Reply
    4. KatP

      October 11, 2019 at 9:13 pm

      5 stars
      Lovely brownies ... are they suitable
      For freezing?

      Reply
    5. Kelly Anthony

      August 14, 2019 at 9:12 pm

      5 stars
      What a great vegan alternative to a classic favorite loved by all. These look like the perfect combination of chewy and crunch.

      Reply
    6. Lauren Vaval

      August 14, 2019 at 8:07 pm

      5 stars
      I love how you can sneak zucchini into desserts! These brownies are amazing!

      Reply
    7. Stephanie Muzzall

      August 07, 2019 at 5:48 pm

      5 stars
      I just made these in cupcake cases for easy portioning at work. They're great! Thank you. I got 18.

      Reply
    8. Debbie

      July 11, 2019 at 8:58 pm

      5 stars
      I have found the perfect zucchini brownie !! These are super moist and melt in your mouth good. Thanks for all the wonderful tips !!

      Reply
    9. SHANIKA

      August 14, 2018 at 8:38 pm

      5 stars
      I love how moist and rich these brownies are! Adding zucchini definitely makes it super fudgy and delicious!

      Reply
    10. Sarah

      April 10, 2018 at 8:07 pm

      5 stars
      Just made these and they're fantastic, thank you for the recipe!

      Reply
    11. Patty

      July 23, 2017 at 8:16 pm

      5 stars
      I baked these up today. This recipe was wonderful!

      Reply
    12. Erika

      August 07, 2015 at 2:16 pm

      5 stars
      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. 🙂

      Reply
    13. Kavey Eats

      March 18, 2015 at 9:34 am

      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!

      Reply
    14. fabfood4all

      March 17, 2015 at 9:04 pm

      Another winner of a cake/brownie - best the courgette keeps things nice and moist and the pecans will be dee-licious:-)

      Reply
    15. Lucy

      January 06, 2015 at 3:03 pm

      5 stars
      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.

      Reply
      • Kate Hackworthy

        January 11, 2015 at 10:59 am

        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!

        Reply
    16. kellie anderson

      September 12, 2014 at 1:20 pm

      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

      Reply
      • Kate Hackworthy

        September 15, 2014 at 9:11 pm

        ooooh black bean frosting sounds fab. I'll have to try it!

        Reply
    17. Nazima

      September 08, 2014 at 9:04 pm

      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!

      Reply
      • Kate Hackworthy

        September 10, 2014 at 7:56 pm

        Thanks Nazima. Don't give up on courgette!

        Reply
    18. laura_howtocook

      September 08, 2014 at 11:12 am

      I love using courgettes in sweet bakes, especially when they are in season as they always come at once and need using up!

      Reply
      • Kate Hackworthy

        September 10, 2014 at 7:55 pm

        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!

        Reply
    19. Katie Bryson (@cookingkt)

      September 08, 2014 at 10:36 am

      Wow totally impressed with the look of these... vegan baking is clearly not dull!

      Reply
      • Kate Hackworthy

        September 10, 2014 at 7:54 pm

        I've really gotten into vegan baking lately - even though I'm not vegan!

        Reply
    20. Helene @Croque-Maman

      September 08, 2014 at 10:19 am

      One great recipe to add to my "recipes to try" list! Thank you for the lovely mention 🙂

      Reply
      • Kate Hackworthy

        September 10, 2014 at 7:54 pm

        I hope you get a chance to try them, Helene!

        Reply
    21. PassTheKnife

      September 08, 2014 at 2:16 am

      These look delicious and nutritious! This are on the list to try, along with black bean brownies!

      Reply
      • Kate Hackworthy

        September 10, 2014 at 7:53 pm

        Oooh, I've not blogged about black bean brownies, but I've made them before and they're great.

        Reply
    22. Jac -Tinned Tomatoes (@tinnedtoms)

      September 07, 2014 at 8:58 pm

      Oh my they do look good. I bet Graham would love these. Thank you for linking to me and the kind words 🙂

      Reply
      • Kate Hackworthy

        September 10, 2014 at 7:52 pm

        You're so welcome, I love your blog and it's plethora of veggie and vegan recipes. 🙂

        Reply
        • Jac -Tinned Tomatoes (@tinnedtoms)

          September 12, 2014 at 2:50 pm

          Thanks Kate. what a kind thing to say x

          Reply
          • Kate Hackworthy

            September 15, 2014 at 9:09 pm

            Thanks for creating an amazing blog space! 🙂

            Reply
    23. Kavey

      September 07, 2014 at 8:49 pm

      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!

      Reply
      • Kate Hackworthy

        September 10, 2014 at 7:52 pm

        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.

        Reply
    24. Becca @ Amuse Your Bouche

      September 05, 2014 at 11:23 am

      These look gorgeous, can't believe they're vegan! Thanks for the mention and your very kind words 🙂

      Reply
      • Kate Hackworthy

        September 10, 2014 at 7:50 pm

        Thanks for creating such a great, healthy blog, Becca!

        Reply
    25. Keep Calm and Fanny On

      September 04, 2014 at 9:19 pm

      I like to call them zucchini too, it just sounds more upbeat than 'courgette' and I love them! 😉 These look upbeat too!

      Reply
      • Kate Hackworthy

        September 10, 2014 at 7:49 pm

        Ha, you'll make me say 'zucchini' in song while clicking my fingers!

        Reply
    26. Deena Kakaya

      September 04, 2014 at 9:05 pm

      they look super moist and ultra inviting K X

      Reply
      • Kate Hackworthy

        September 10, 2014 at 7:48 pm

        Thanks, Deena. They're really nice and you don't miss the eggs. x

        Reply
      • Caroline Spencer

        August 23, 2019 at 2:00 pm

        5 stars
        These look gorgeous. I’m off to buy the ingredients! Can you freeze them?

        Reply

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    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

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    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

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    Popular recipes

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    • Easy Naan Bread Recipe (yeast-free)
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    Healthy Recipes

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    • Easy Healthy Cabbage Soup
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    My cookbook

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    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

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