These Eggless Fudgy Zucchini Brownies are the richest, most decadent eggless brownies you’ll ever try! They’re made in a flash. So simple but SO delicious. The recipe includes step-by-step photos and lots of tips.
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 zucchinis.
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.
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Flour: Standard all-purpose flour works best here, skip the cake flour, bread flour, 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 of your preference.
- Vanilla Extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
- Shredded zucchini: The zucchini will add a lot of moisture to the bread for a wonderful texture. You will need to very lightly blot the zucchini. Do not squeeze the moisture out of the grated zucchini.
- Chocolate chips: You can dark or semi-sweet chocolate chips or chunks.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – In a large bowl, whisk the flour, sugar, cocoa, baking powder, baking soda, and salt. Set aside.
2 – In a small mixing bowl, whisk evaporated milk, vinegar, oil, and vanilla until blended. Add to flour mixture; stir just until moistened. Stir in zucchini and chocolate chip; mix until just combined.
3 – Transfer batter to the prepared baking pan. Bake 25-30 minutes, or until the center of the brownies in the pan no longer jiggles and is just set to the touch. Take them out of the oven.
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Cool completely in the pan on a wire rack before cutting.
Extra Tips
Peeling the zucchini is not necessary.
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 into squares.
Frequently Asked Questions
Yes, fortunately, you can! The key is you have the right combination of ingredients. For example, to make these super Fudgy Zucchini Brownies, I used evaporated milk.
No, at all! They taste just like regular brownies.
Zucchini Brownies taste like regular brownies, and NO one will know they have zucchini inside!
If you don’t have evaporated milk, you can make your own. Check out how to make evaporated milk at home. This recipe to make your own evaporated milk will work well also with soy, rice, oat, or almond milk instead. If evaporated milk is not available and making your own is not an option, you can use regular milk, in that case, I recommend substituting half of the granulated sugar for brown sugar.
Adapt This Recipe for Other Food Allergies
This recipe is egg-free, but you can certainly adapt it to other food allergies.
Gluten-Free: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand. Just be sure to stir the batter longer than normal to help give the baked goods proper structure. Also, gluten-free batters need to rest. So let your batter rest for about 30 minutes, so the flour has time to hydrate and soften before baking it.
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. Soy and oat milk have the best consistency and very neutral flavors, in my opinion. To make your own dairy-free evaporated milk at home, check my How to Make Evaporated Milk post.
Storing & Freezing Instructions
Store
Store cut brownie squares in an airtight container at room temperature; they’re best eaten within 1 to 2 days. It is best to keep the brownies in the fridge in very hot weather and remove them about an hour before you want to eat them.
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.
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…
Eggless Fudgy Zucchini Brownies
Ingredients
- 2 cups (280 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1/2 cup (50 g) unsweetened natural cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (240 ml) evaporated milk (see notes)
- 1 tablespoon (15 ml) apple cider vinegar
- 1/4 cup (60 ml) vegetable or canola oil
- 2 teaspoons (10 ml) pure vanilla extract
- 2 cups (200 g approx) shredded zucchini
- 6 oz (170 g) semi-sweet chocolate chips
Instructions
- Preheat the oven to 350° F (180º C). Line a 13×9-in baking pan with parchment paper and lightly grease with baking spray.
- In a large bowl, whisk the flour, sugar, cocoa, baking powder, baking soda, and salt. Set aside.
- In a small mixing bowl, whisk evaporated milk, vinegar, oil, and vanilla until blended. Add to flour mixture; stir just until moistened. Stir in zucchini and chocolate chip; mix until just combined.
- Transfer batter to prepared baking pan.
- Bake 25-30 minutes, or until the center of the brownies in the pan no longer jiggles and is just set to the touch. If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies. If there is wet batter on the toothpick, they need more time. Take them out of the oven.
- Cool completely in the pan on a wire rack before cutting.
- Peeling the zucchini is not necessary.
- 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 into squares.
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted in June 2019, the post content was edited to add more helpful information, with no change to the recipe in May 2022.
