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
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- 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
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).
- 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. Take them out of the oven.
- 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
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.
- Eggless Cheesecake Brownies
- Best Eggless Brownies
- Eggless Red Velvet Brownies
- Eggless Brownie Sticks
- More recipes…
Nutrition
The Ultimate Guide to Eggless Baking!
Includes more than 70 easy-to-make recipes along with full-color photos, detailed instructions, and helpful tips for spectacular results.
Order Now!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.
RECOMMENDED EQUIPMENT
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- Kitchen Scale
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- Glass Mixing Bowl Set
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- Silicone Spatula
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- Rectangular Baking Pan
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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.
