zucchini brownies | movita beaucoup

You didn’t think I was all out of zucchini, did you? ‘Cuz I’m not. I’ve got another zucchini recipe for you – just in case you’re in the same boat. I’m also feeling the need to tell you that I blanched a pile of diced zucchini and got it into the freezer today – which will add a little extra sumthin’ to our pasta sauces when the snow starts to fly. So, if you’re up to your eyeballs in zucchini, you could do the same. Oh, and not to brag, but there are two and a half dozen zucchini muffins cooling on my kitchen counter right now.

Of all the zucchini recipes I’ve tested this month, these brownies were 2.0’s favourite. And I must say, they were the envy of many a co-worker that week. I’d pull out my little container with a perfectly frosted zucchini brownie, and people would instantly start sniffing about. Now, as a ballet teacher, I’m used to people finding me… pungent, but this was different. This was people sniffing my chocolatey awesomeness. This was people wishing they could have a bite.

zucchini brownies | movita beaucoup

I had my doubts when I started mixing the ingredients for this little ditty together. They didn’t come together easily at first. But the liquid from the zucchini gets in there and brings it all together. It’s not a runny batter (as some brownie batters are). It’s more doughy. So you kind of press it into the pan.

(FYI – 2.0 just walked in with an unidentified berry from a bush and asked if I thought he should eat it. This is why I can’t leave him on his own in the yard. Remember when he ate that plant in the perennial bed? I do…)

. . .

Zucchini Brownies

recipe: allrecipes.com

print and bake

  • 1/2 cup canola oil
  • 1 1/2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups shredded zucchini
  • 1/2 cup chopped walnuts or pecans (optional)

Preheat oven to 350°F. Grease a 9×13 inch baking pan.

In a large bowl, mix together the oil, sugar and vanilla until well blended.

Combine the flour, cocoa, baking soda and salt. Stir the flour mixture into the oil mixture. Fold in the zucchini and walnuts/pecans (if using). When first combining the ingredients, they may seem dry, but as you fold in the zucchini, a doughy mixture will form. Don’t fret. Trust me.

Gently press the dough/batter evenly into the prepared pan. Bake for 25 to 30 minutes, until brownies spring back when gently touched or a cake tester comes out clean(ish).

Top with a dusting of icing sugar or your favourite chocolate frosting.


  1. kydel on September 30, 2011 at 6:01 pm

    Oooh they look soooooo goooood!!! I’ve drooled all over the lappy! Note to self: Buy courgettes!

    • movita on October 1, 2011 at 10:58 pm

      Uh, we call them zucchini, doofus. You Europeans have to make everything sound so snooty…

      • Nik on July 25, 2013 at 3:32 pm

        She was reminding herself to buy what she calls them…Nothing snooty about it.

        • movita beaucoup on July 25, 2013 at 4:01 pm

          Dude, we’re pals – I was TEASING her! Because Europeans are the bomb.

          • Nik on July 25, 2013 at 5:33 pm

            Ohhhh. ok I just was like, but she gave you a compliment. Only this one time am I sorry for being the comment patrol 😛

            • movita beaucoup on July 25, 2013 at 9:30 pm

              Tee hee! Nik, I’d rather have people being TOO NICE on my blog than the alternative (i.e. almost every comment ever written on youtube)!

  2. Savory Simple on September 30, 2011 at 9:06 pm

    They look amazing! I love the photo.

    • movita on October 1, 2011 at 10:58 pm


  3. emmalina73 on October 1, 2011 at 1:25 pm

    I am quite literally salivating looking at those pictures, guess what I’ll be baking first in my new oven? Mmmmmmmmmmm, brownie smell…..

    • movita on October 1, 2011 at 10:59 pm

      Maybe you should break the new wall oven in with a big casserole and then the brownies. Really wow the oven… and your family!

  4. maudiemaudie on October 1, 2011 at 2:44 pm

    Yum, and I just bought some cocoa powder this week. Too bad our zucchini are finished and I’ll have to buy some!
    Please tell 2.0 not to eat unidentified berrys (seriously),if it’s deadly nightshade (belladonna) he could be 6 feet under very quickly!

    • movita on October 1, 2011 at 10:59 pm

      The berry is sitting on the desk in front of me. I wouldn’t let him eat it. He sulked.

  5. Lynne on October 4, 2011 at 2:41 pm

    Last night my son & I were craving brownies. A lightbulb went off: I have a HUGE zucchini in the fridge (now, because of you, I think brownies or chocolate cake whenever I see zucchini… is there something wrong with that?)

    One slight problem – our internet is off until the RCN repair people can come down to see what’s wrong (personally, I’m convinced it was Comcast that did this – mad that we switched service… I mean, they came for their unreturned modem and THEN our RCN internet was OFF – coincidence? I think NOT!)

    And – because we had no internet, I had no recipe – no way to access Movita’s amazing zucchini brownie recipe.

    But does something like that stop me? Nah.

    Took some cake flour (had no AP left), threw it in a bowl. Dumped in the rest of the sugar I had (not much, as I have been determined to lose weight so I don’t have much in the house – don’t judge me on the brownies!)… threw in both baking powder & baking soda, as I had no idea which to use. Used a good amt of dark cocoa. Dumped in some oil, maybe a bit too much (no butter left), dash of salt & a dash of vanilla. No walnuts – so I added sunflower seeds (yes, these will be HEALTHY brownies).

    And of course, lots of grated zucchini.

    Baked for about 20 min.

    Man – these are good!! Melt in your mouth because of the cake flour, I think.

    Thanks Movita, for the recipe I didn’t use!!

    • movita on October 4, 2011 at 9:57 pm

      Um…. you’re welcome?

      1. Zucchini is best when associated with chocolate.
      2. Cable companies are pure evil.
      3. Good work on winging the recipe. You’re a baking maven!
      4. You should probably keep more sugar in the house. (Just sayin’.)
      5. Here’s hoping you use/don’t use many of my recipes again in the future…

      Thanks for the laugh – a great way to end a long day!

  6. Erinn on July 17, 2013 at 4:32 pm

    I found you recipe in the midst of my own zucchini crisis, and it came out really well!
    I wanted them to be healthy so I added walnuts and skipped the frosting. They taste like moist chocolate cake with no frosting. My husband happens to like un-frosted cake, so that’s a win. I can’t wait to make these for my baby when she’s old enough. 🙂
    Thank you!

  7. Kate on July 29, 2013 at 6:52 pm

    I live in a fantasy land where my vegetable gardens are lush and beautiful and I grow award winning vegetables and for miles around people admire and discuss my passion and talent and wonder how I manage to bake such amazing, wonderful, tasty treats. In real life, I planted zucchini because I figured it was fool proof (it’s not! Silly squash bugs 🙁 ) and now I am wondering why on earth I thought this was a good idea when my husband won’t eat veggies and I’m drowning in these green things that grow so fast I can’t keep with harvesting them and I can’t give them away fast enough.

    Thank goodness you’re saving my fantasies! I have now made these and the chocolate zucchini bread with chocolate chips, and my co-workers are blown away by “my” talent. You’re a zucchini goddess 🙂 I can’t wait to start stalking your other recipes to see just what else I may have to add to my fantasy land ambitions…

  8. […] With all that sugar being requested by that sweet little-face, I suddenly remembered that I had seen recipes for yummy zucchini brownies.  I figured it wouldn’t hurt to add a little veggie-love into his life (well-hidden, of course), and decided to find a recipe to try.  Here is the link where I ended up:  https://movitabeaucoup.com/2011/09/30/zucchini-brownies/ […]

  9. […] recipe I used was based on of this one and it’s pinned on my Pinterest board titled, “Foods to Try.”  I was a little […]

  10. Erin on August 4, 2013 at 5:47 pm

    Making these right now……. sooooo many zucchini…… chips, muffins, breads, roasted…..

  11. Sandra on August 11, 2013 at 2:47 pm

    I’m eating the zucchini brownies right now, and they are amazing! Thank you so much for the delicious recipe. I added some chia seeds and chocolate chips, too. Yum!!

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  14. Nydia Thornton on July 31, 2014 at 1:24 pm

    Ok Leap of faith here… brownies with no eggs? My novice baking experience is showing but I always thought eggs go in everything. lol

  15. Kathy on August 21, 2014 at 8:23 pm

    Got a batch in the oven right now.

  16. Rosalie Feinen on September 15, 2014 at 4:17 pm

    sounds so good and the zucchini makes it healthy. I’m not sure If that’s correct but I’d like to think so.

    • movita beaucoup on September 15, 2014 at 9:22 pm

      I think zucchini cancels out anything that could be considered bad in this recipe. I believe it is some sort of food science. Or MAGIC.

  17. Colleen on June 1, 2015 at 9:49 pm

    These are soooo awesome!! i was a little leery but they taste great. Are they vegan? no eggs?!? They are more cake like but delicious and moist. thanks for the recipe

    • movita beaucoup on June 2, 2015 at 5:48 am

      You are most welcome, Colleen! I’m not vegan, so I hadn’t thought about the… veganness (?!) of this recipe! But you’re right – no dairy, no eggs. Some of my vegan friends are particular about what sort of sugar they use, but I don’t think that would be a problem here. Thanks so much for stopping by!

  18. movita beaucoup on June 2, 2015 at 7:23 am

    Comments on this post are now closed as it was published in September 2011. Happy baking!