Eggless Fudgy Zucchini Brownies

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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

Eggless Fudgy Zucchini Brownie Recipe

I have tested many brownie recipes because my family loves brownies, and this one is the one creates the fudgiest and richest brownies ever!

This Eggless Fudgy Zucchini Brownie Recipe makes ooey, gooey, and SUPER fudgy brownies. I promise… NO one will know they have zucchini inside.

The one ingredient I add to these brownies that is different from most recipes is evaporated milk, which makes them rich and fudgy. 

They are made in a flash. So simple but SO delicious. These are the richest, most decadent homemade Eggless Fudgy Zucchini Brownies you’ll ever try.

So, there you have it. The last and BEST Eggless Fudgy Zucchini Brownies Recipe you will ever need. I’m confident.

INGREDIENTS YOU’LL NEED

• All-purpose flour
• Granulated sugar
• Unsweetened natural cocoa powder
• Baking powder
• Baking soda
• Salt
• Evaporated milk
• Apple cider vinegar
• Vegetable or canola oil
• Pure vanilla extract
• Shredded zucchini
• Semi-sweet chocolate chips

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 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.
4. Cool completely in the pan on a wire rack before cutting.

FREQUENTLY ASKED QUESTIONS

Can you make Zucchini Brownies without eggs?

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.

Can you taste the zucchini in Zucchini Brownies?

No, at all! They taste just like regular brownies.

What do Zucchini Brownies taste like?

Zucchini Brownies taste like regular brownies, and NO one will know they have zucchini inside!

STORING & FREEZING INSTRUCTIONS

How to store Zucchini Brownies

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.

How to Freeze Zucchini Brownies

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
• Best Eggless Brownies
• Eggless Red Velvet Brownies
• Eggless Brownie Sticks
• More recipes…

Eggless Fudgy Zucchini Brownies

Oriana Romero

These Eggless Fudgy Zucchini Brownies are the richest, most decadent eggless brownies you'll ever try! Super easy to make and NO one will know they have zucchini inside.

4.5 from 4 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Servings 12 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
• 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 shredded zucchini (200 g approx)
• 6 oz (170 g) semi-sweet chocolate chips

Instructions

 

• Preheat 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.

Oriana’s Notes

 

EVAPORATED MILK: If you don’t have evaporated milk, you can make your own. Check out how to make evaporated milk at home. This recipe will work well also with soy, rice, oat, or almond milk instead. You can also use dairy-free chocolate chips.

 

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 tin from the freezer, unwrap it and leave it at room temperature for 2-3 hours. If you defrost a whole tray of uncut brownies, I suggest cutting them when they are still partially frozen.

 

LOOKING FOR MORE EGGLESS BROWNIE RECIPES?

• Eggless Cheesecake Brownies
• Best Eggless Brownies
• Eggless Red Velvet Brownies
• Eggless Brownie Sticks
• More recipes…

 

★ Did you make this recipe? Don’t forget to give it a star rating below!

 

Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition

Calories: 369kcalCarbohydrates: 62gProtein: 5gFat: 12gSaturated Fat: 8gCholesterol: 7mgSodium: 313mgPotassium: 310mgFiber: 3gSugar: 41gVitamin A: 100IUVitamin C: 4.1mgCalcium: 90mgIron: 2.5mg

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Course Dessert

Cuisine American

Calories 369

Keyword brownies eggfree Eggless fudgy zucchini

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Originally posted in June 2019, post content edited to add more helpful information, no change to the recipe in July  2021.