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.
My Favorite Zucchini Brownies
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 zucchini.
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, bread, 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 you prefer.
- Vanilla Extract: Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract!
- Shredded zucchini: The zucchini will add a lot of moisture to the brownies for a wonderful texture. You will need to blot the zucchini very lightly. Do not squeeze the moisture out of the grated zucchini.
- Chocolate chips: You can use dark or semi-sweet chocolate chips or chunks.
Step By Step Recipe Photo Tutorial
- Mix Dry Ingredients
Whisk the flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl. Set aside.
- Whisk Wet Ingredients
Whisk evaporated milk, vinegar, oil, and vanilla in a mixing bowl until blended.
- Combine Dry and Wet
Add the wet ingredients mixture to the flour mixture; stir just until moistened.
- Add Zucchini
Stir in zucchini and chocolate chip; mix until just combined.
Transfer the batter to the prepared baking pan. Bake at 350° F (180º C) for 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. 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 them into squares.
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.
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. I think soy and oat milk have the best consistency and very neutral flavors. To make your own dairy-free evaporated milk at home, check my How to Make Evaporated Milk post.
Storing & Freezing Instructions
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.
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.
Frequently Asked Questions
Yes, fortunately, you can! The key is you have the right combination of ingredients. For example, I used evaporated milk to make these super Fudgy Zucchini Brownies.
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 also work well with soy, rice, oat, or almond milk. 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.
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…
Recipe Card 📖
Eggless Fudgy Zucchini Brownies
- 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
- 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.
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.
This recipe was originally published in June 2019 in partnership with Nestle. The recipe remains the same, but more notes, tips, photos, and information were added to the post in August 2023 to make it as helpful as possible!