Zucchini Brownies


I first made this recipe for a ladies’ night in with Roopa and a few of our other lady-friends, which was a potluck style event. Naturally Roops and I brought desserts, but there was a catch. A couple of the girls can’t do dairy, and a couple can’t do eggs. Hmm… So I was searching around for a dairy and egg free recipe that sounded good, but didn’t have really obscure ingredients. I’m not familiar with vegan baking the way Roopa is, so this was definitely a new experience for me.


When I was recipe browsing, I came across the zucchini brownie recipe and noticed it didn’t contain any milk or butter. Score! I already knew that you can use banana as a substitute for eggs, so I started to Google around for the correct ratio. The site that I looked at warned that using bananas can add a banana flavour (gasp! who knew?), but I didn’t really care because banana chocolate is delicious.


Check out all those mashed bananas! And apple sauce, yum!

Turns out this recipe is seriously delicious. The zucchini adds a lot of moisture, and the chocolate chips add a lot of… chocolate! I was tempted to not add chocolate chips to the batter the first time, but a note from the original recipe suggested that was a bad idea. I stuck with the chocolate chips and have not looked back!

I used a fine grater for the zucchini to avoid weird textures in the final product.

Zucchini Brownies

Adapted from Texanerin’s Chocolate Zucchini Brownie recipe


  • 1 banana
  • 1 tbsp vanilla
  • ¾ cup sugar
  • ¼ cup unsweetened apple sauce
  • 1 cup all purpose flour
  • ½ cup cocoa powder
  • 1 ½ tsp baking soda
  • ¼ tsp salt
  • 2 cups zucchini (300-320 grams; 1 medium-large or 2 small is what I used) 
  • 1 cup semi-sweet chocolate chips
  • ½ cup mini chocolate chips (to sprinkle on the top)


  1. Prepare an 8×8 pan with parchment paper or by greasing it (I used shortening), and preheat the oven to 350 degrees F.
  2. In a large bowl mix together the eggs, vanilla, sugar, and apple sauce. Let sit.
  3. Mash your banana, and prepare the zucchini by peeling and grating it (doing this now will allow the sugar to dissolve in the liquid ingredients).
  4. In a second bowl, mix together the flour, cocoa powder, baking soda, and salt. Whisk to ensure the dry ingredients are evenly incorporated.
  5. Add the dry ingredients to the wet ingredients, and mix until combined. You will have a thick and pasty batter.
  6. Stir in the zucchini using a folding motion, followed by the chocolate chips.
  7. Pour the batter in to the pan. Smooth the top with a spatula then sprinkle the mini chocolate chips on top.
  8. Bake for 35-40 minutes, or until a toothpick comes out clean*.

* The original recipe listed the bake time as 30-35 minutes, but I found that I had to bake mine for closer to the 40-45 minute mark for the toothpick to come out clean. Also note that the toothpick can come out sticky, as long as there isn’t raw batter on it.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s