Zucchini Brownies

Zucchini Brownies (Egg-Free & Dairy-Free!)

Okay, okay! I know you all are finished with the zucchini, but I had to slip in one more recipe for now. Maybe next year I won't have such a big supply, but then again - I probably will!

If your garden is STILL overflowing with zucchini (and you’ve already made every stir-fry and fritter under the sun), it’s time to bake them into something truly sweet.
Enter: Zucchini Brownies — rich, chocolatey, fudgy little squares that just so happen to be egg-free, dairy-free, and ready in under 40 minutes.

No, they don’t taste like zucchini. Yes, they taste like actual brownies. And yes, you can totally have them for breakfast… because vegetables.



Zucchini Brownies (Egg-Free & Dairy-Free!)

Ingredients

  • 1 ⅓ cups shredded zucchini (undrained, packed in the cup)

  • ¼ cup oil

  • 1 teaspoon vanilla extract

  • ¾ cup unrefined sugar (or white sugar for crackly tops)

  • 1 cup all-purpose flour (I used GF 1-1)

  • ⅓ cup unsweetened cocoa powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 1/4 cup chocolate chips to top

Instructions

  1. Preheat oven to 350°F (180°C). Line an 8-inch baking pan with parchment paper and lightly spray with oil.

  2. Trim and finely shred 1 ⅓ cups zucchini. Don’t squeeze out the juice — that’s what keeps the brownies moist!

  3. In a large bowl, whisk together 1 cup flour, ¾ cup sugar, ⅓ cup cocoa powder, ½ teaspoon baking soda, and ½ teaspoon salt.

  4. Then add the zucchini to the bowl along with ¼ cup oil, and 1 teaspoon vanilla extract.

  5. Stir with a spatula. At first, it will look dry and crumbly — but keep pressing and folding. The zucchini will release more juice and transform into a thick, shiny brownie batter. (If it still seems too dry, add 1–2 tablespoons of water.)

  6. Spread the batter evenly into the prepared pan.

  7. Bake for 25–28 minutes until the top is crackly and a toothpick comes out clean.

  8. Top with chocolate chips while still warm.

  9. Cool in the pan for 10 minutes, then transfer to a wire rack before slicing into 12 squares.

Storage

  • Store in an airtight container in the fridge for up to 4 days.

  • Freeze in Ziploc bags for up to 1 month. Thaw at room temp before serving.

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