My Favorite Zucchini Brownies
I have tested many brownie recipes because my family loves brownies, and this one is one of my favorites to make during summer when we have plenty of zucchini.
The one ingredient I add to these brownies that is different from most recipes is evaporated milk, which makes them rich and fudgy. I promise… No one will know they have zucchini inside.
If you prefer regular brownies, check out my Ultimate Fudgy Brownies without Eggs recipe.
Eggless Fudgy Zucchini Brownie Recipe Highlights
This Eggless Fudgy Zucchini Brownie recipe makes ooey, gooey, and SUPER fudgy brownies. They are made in a flash. Simple ingredients. So simple but SO delicious. They’re rich and decadent.
So, there you have it. The last and BEST Eggless Fudgy Zucchini Brownies Recipe you will ever need. I’m confident.
Flour: Standard all-purpose flour works best here; skip the cake, bread, and wheat flour. Sugar: Regular white granulated sugar o caster sugar. Unsweetened natural cocoa powder: I like to use unsweetened natural cocoa powder instead of Dutch-processed because it’s more acidic and reacts with baking soda, allowing your baked goods to rise. Baking powder & Baking soda: Make sure they’re not expired or too old. Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Evaporated milk: You don’t have evaporated milk? No problem!! Check out my post about How to Make Evaporated Milk at home. Vinegar: You can use apple cider vinegar or white vinegar. Oil: Vegetable or canola oil – Or any light-tasting oil you prefer. Vanilla Extract: Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract! Shredded zucchini: The zucchini will add a lot of moisture to the brownies for a wonderful texture. You will need to blot the zucchini very lightly. Do not squeeze the moisture out of the grated zucchini. Chocolate chips: You can use dark or semi-sweet chocolate chips or chunks.
You can use a grater to shred your zucchini or use the “shred” setting on your food processor. Lightly blot the sheered zucchini to remove the extra water. You can half the recipe and bake it in a square baking pan. Let the brownies cool completely in the pan before cutting them into squares. Gluten-Free: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand. Dairy-Free: Use your favorite plant-based milk to make your own evaporated milk. Make sure to use an unflavored, unsweetened variety of non-dairy milk. I think soy and oat milk have the best consistency and very neutral flavors. To make your own dairy-free evaporated milk at home, check my How to Make Evaporated Milk post.
More Recipes You’ll Love!
Eggless Cheesecake Brownies Ultimate Fudgy Brownies without Eggs Best Eggless Brownies (more cakey) Eggless Red Velvet Brownies Eggless Brownie Sticks More recipes…
Freeze
You can freeze the whole pan of uncut brownies well-wrapped in plastic and foil for up to 3 months. If you wish to freeze cut brownies individually, wrap each one in plastic wrap and foil and freeze in airtight containers for up to 1 month. To defrost frozen brownies, remove the pan from the freezer, unwrap it, and leave it at room temperature for about 3 hours. If you defrost a whole tray of uncut brownies, I suggest cutting them when they are still partially frozen.
Recipe Card 📖
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. This recipe was originally published in June 2019 in partnership with Nestle. The recipe remains the same, but more notes, tips, photos, and information were added to the post in August 2023 to make it as helpful as possible!
