Zucchini brownies, How to make eggless zucchini brownie recipe

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Have you ever heard of brownies made with zucchini? I know — it sounds a bit odd at first! That’s exactly what I thought when I saw it on a cooking show years ago. Brownies with vegetables? But once I saw how rich and fudgy they looked, I was hooked. I knew I had to try it someday.

Since then, every time I picked up zucchini from the store, I’d plan to bake brownies… but somehow it always landed in a sabzi or stir-fry instead. Finally, this week, with some leftover zucchini waiting in my fridge, I gave it a shot — and oh, what a good decision that was!

These eggless zucchini brownies turned out incredibly moist, soft, and full of chocolatey goodness. You’d never guess there’s a veggie hidden inside! Zucchini is mild (some say like cucumber, but with a slight bitterness), and when baked, it vanishes into the batter — leaving you with a rich, fudgy texture.

And here’s the best part: no one will even know you used zucchini… unless you tell them!

So if you’re looking for a sneaky, healthy twist on classic brownies — this is your sign. Let’s bake it!

Jump to Recipe

Ingredients Role:

Ingredient	Role / Substitute
All purpose flour (Maida)	Base structure
Cocoa powder	Chocolate flavor
Grated zucchini	Replaces egg, adds moisture
Sugar (granulated)	Sweetness (can reduce slightly)
Oil	Fat for moistness
Vanilla syrup	Flavor enhancer
Water	Loosens batter
Salt	Balances sweetness
Baking soda	Leavening agent

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Zucchini brownies, How to make Eggless zucchini brownie recipe

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: Dessert / SnackCuisine: Fusion / GlobalDifficulty: Easy

Servings

servings

Prep time

minutes

Baking time

minutes

These eggless zucchini brownies are super moist, fudgy, and loaded with hidden veggies. A perfect way to sneak in zucchini and enjoy a rich chocolate treat — no one will guess what’s inside!

Ingredients to make Zucchini brownies

1 cup, 1 All-purpose flour (Maida)
¼ cup, ¼ Unsweetened cocoa powder
1 cup, 1 Grated zucchini
¼ cup, ¼ Oil (any neutral oil like sunflower or canola)
1 teaspoon, 1 Vanilla extract
⅓ cup, ⅓ Water (add only as needed)
Salt – a pinch
¼ teaspoon, ¼ Baking soda
¼ teaspoon, ¼ Baking powder

Directions to make Zucchini brownies

Preheat the Oven
Preheat your oven to 350°F (180°C). Lightly grease or line a small square or loaf pan with parchment paper.
Mix the Wet Ingredients
In a medium bowl, combine sugar and neutral oil. Whisk well until the mixture looks smooth and slightly creamy. Add the vanilla extract and mix again.
Combine the Dry Ingredients
In a separate large bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
Make the Base Batter
Pour the wet mixture into the bowl of dry ingredients. Mix gently using a spatula or whisk. The mixture will look crumbly or like wet sand — this is expected.
Add the Zucchini
Add the grated zucchini and mix until well incorporated. The batter will start to loosen slightly and resemble cookie dough.
Adjust the Consistency
Gradually add water, just enough to form a thick, spreadable batter. You may not need the entire ⅓ cup — stop when the texture is thick but spoonable.
Bake the Brownies
Transfer the batter into the prepared pan. Level the top with a spatula. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
Cool and Slice
Remove the pan from the oven and let it cool on a wire rack. Once completely cooled, cut into squares and serve!

Notes

1 cup = 250ml

Directions to make eggless zucchini brownies with step by step images

Preheat the Oven and Mix the Wet Ingredients
Preheat your oven to 350°F (180°C). In a medium bowl, combine sugar and neutral oil. Whisk well until the mixture looks smooth and slightly creamy. Add the vanilla extract and mix again.
Combine the Dry Ingredients
In a separate large bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
Make the Base Batter
Pour the wet mixture into the bowl of dry ingredients. Mix gently using a spatula or whisk. The mixture will look crumbly or like wet sand — this is expected.
Add the Zucchini and Adjust the Consistency
Add the grated zucchini and mix until well incorporated. The batter will start to loosen slightly and resemble cookie dough. Gradually add water, just enough to form a thick, spreadable batter. You may not need the entire ⅓ cup — stop when the texture is thick but spoonable.
Bake the Brownies
Lightly grease or line a small square or loaf pan with parchment paper. Transfer the batter into the prepared pan. Level the top with a spatula. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
Cool and Slice
Remove the pan from the oven and let it cool on a wire rack. Once completely cooled, cut into squares and serve!