Double Chocolate Zucchini Brownies

Double Zucchini BrowniesMy granny always had so much leftover zucchini in her garden, it was a challenge to use it all. I invented this recipe when she gifted me a huge bag of zucchini one summer fresh from her garden. Zucchini is very high in water and fiber content. It’s the perfect way to moisten brownies without adding extra fat and get extra fiber in your diet.

First published in 2007, this recipe – along with my recipe for Zucchini Bread – is consistently among the most downloaded ones here on!

Make 12, 1.5 ounce brownies

Double Chocolate Zucchini Brownies

Rating: 51

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 1 pan of brownies (12 brownies)

Serving Size: 1 brownie

Calories per serving: 211 calories

Fat per serving: 9 g fat (3 g saturated),

Double Chocolate Zucchini Brownies


  • Non-stick cooking spray
  • 1/2 cup all-purpose flour
  • 1/2 cup white whole wheat or whole wheat pastry flour
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon or pumpkin pie spice
  • 5 ounces 70% cocoa dark chocolate, chopped
  • 1 1/2 cups shredded zucchini, (about 1 large zucchini)
  • 1 cup granulated sugar
  • 1/4 cup vegetable oil or light olive oil
  • 1 egg
  • 2 teaspoons vanilla extract


  • Preheat oven to 350°F. Coat a 8x8-inch baking pan with cooking spray. Place both types of flour in a large bowl along with the cocoa powder, baking soda, salt, and ground cinnamon or pumpkin pie spice. Whisk and set aside.
  • Place chocolate in an ovenproof dish and place in the oven, 5 to 6 minutes until just melted. Or place chocolate in a glass dish and microwave (30 seconds to 1 minute) until melted. Set out on the counter top to cool slightly.
  • In a large bowl, whisk the zucchini, sugar, oil, egg, vanilla and melted chocolate until well blended. Using a wooden spoon, stir in the flour mixture until just incorporated, the mixture should be thick and fudgy. Spread evenly into the prepared pan.
  • Bake for 30 to 35 minutes, until toothpick comes out clean when inserted in the center of the pan. Cool completely in the pan and cut into squares. Store in an air-tight container for up to 3 days.

Nutritional Stats Per Serving (1 brownie): 211 calories. 2 g protein, 35 g carbohydrates, 9 g fat (3 g saturated), 0.3 mg cholesterol, 2 g fiber, 115 mg sodium.

Weight Watchers® Points Plus: 6


  1. My boss just gave me a giant zucchini from his garden. This posting is perfect timing! I’m going to make them this weekend. Thank you!

  2. Perfect Jill!

    Let me know how it turns out. If you still have *tons* of zucchini left over you can try my zucchini bread too 🙂

  3. Zucchini bread is my favorite…although these brownies do look amazing! Unless you tell them, no one will ever guess these treats are made with zucchini!

  4. Thanks Kathy!

    I bet you have a incredible brownie recipe- do SHARE!

  5. I made the brownies today with oat flour. They turned out with amazing flavor, but I had two issue with them.

    1) They seemed kind of thin for the pan.
    2) They didn’t cut very cleanly.

    Is that typical for this recipe? If not, do you have any suggestions?

  6. Hey Jill,

    Glad you tried the brownies! Mine came out ok, but I’m going to make them again this weekend and I’ll report back 🙂 I’ll change the pan to an 8X8 as well…

    Try dipping a knife in cold water before cutting them or you can place a piece of wax paper inside the pan for easy removal.

    P.S. How is your new treadmill- do you love it?

  7. I am excited to hear your report back. Thanks for the knife and wax paper tips. Those should be handy.

    And yes, I’m loving the new treadmill. Now I have a whole room where I can practice yoga or run on the treadmill. It’s so convenient. No excuses to skip a workout now! 🙂

  8. AMAZING! Thank you!

  9. lynn Dingwall says

    I love your recipes, but would it be possible to get the fat and calorie content in them.

  10. When I was a teenager my friends mom made these and they were so yummy, I cannot wait to try them out on my family!

  11. I know this was posted a long time ago, so I hope I still can get a reponse! I can’t wait to try this recipe, but I just had one question. Do you peel the zucchini first? Thanks!

  12. THANKS!!! Can’t wait to try them!!!

  13. Just wanted to let you know, I made these with spelt flour and agave syrup (reducing the oil in half) and they came out lovely. 🙂

  14. These were absolutely delicious! I had to bake them way longer than 30 minutes though- mine probably took about 42 minutes. Could I have done something wrong or could it just be my oven? Thanks!

  15. Any chance you can post just the basic nutrition on these (cals, carbs, fat, sugar)? They look so good and i want my dieting friends to actually enjoy them 🙂

  16. Do you need to squeeze dry the zucchini before folding it in to the batter?

  17. Suzanne Swift says

    I loved these brownies. They turned out great My whole family liked them too. Even hubby who isn’t a zuchini lover. Actually he would have preferred if i hadn’t told them they were in there Oh well too bad for him .

  18. can you provide a link to your zucchini bread recipe? please & thank you 🙂

  19. I made these tonight wanting to try a different way to use zucchini. Mine baked an extra 10 minutes or so as well. Still turned out good. They are more of a cake brownie to me. I like more of a fudger brownie. My daughter who will not eat zucchini bread because its made with zucchini eats these.( In a whisper voice) No I did not tell her either. Ha!

  20. Can you substitute applesauce for the oil?

  21. These were fabulous! Thank you for the delicious recipe. Have the calories and fat content been posted yet? I looked but didn’t see anything.

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