Fudgy Zucchini 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.

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?!

You might also love these Barleycup Mocha Brownies.

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

Zucchini Courgette Brownies with Pecans (vegan)

Try these unbelievably moist, rich, fudgy and delicious Courgette Brownies! It's an easy 1-bowl zucchini brownie recipe. Vegan, eggless and dairy free.

5 from 14 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 16

207 kcal

Author: Kate Hackworthy | Veggie Desserts

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.

Nutrition Information

Calories: 207kcal Carbohydrates: 30g Protein: 3g Fat: 10g Saturated Fat: 7g Cholesterol: 1mg Sodium: 194mg Potassium: 140mg Fiber: 2g Sugar: 15g Vitamin A: 40IU Vitamin C: 3.5mg Calcium: 12mg Iron: 1.5mg

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts!

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.