Overhead shot of cut zucchini brownie recipe with pecans and courgettes beside them
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5 from 14 votes

Zucchini Courgette Brownies with Pecans (vegan)

Try these unbelievably moist, rich, fudgy and delicious Courgette Brownies! It's an easy 1-bowl zucchini brownie recipe. Vegan, eggless and dairy free.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 16
Calories: 207kcal
Author: Kate Hackworthy | Veggie Desserts



  • 1/2 cup (110ml) vegetable oil
  • 1 cup (250g) granulated sugar
  • 2 tsp vanilla extract
  • 2 cups (250g) all-purpose (plain) flour
  • 1/2 cup (65g) unsweetened cocoa powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 1/2 cups (325g) finely shredded zucchini (don’t squeeze or drain
  • 1/2 cup (100g) semi-sweet chocolate chips or chopped dark chocolate
  • ½ cup (55g) pecans, roughly chopped (optional)


  • Preheat oven to 350°F and line a 9x13 " (23x33cm) pan with baking paper (or grease with cooking spray).
  • Add the oil, sugar, and vanilla to a large mixing bowl and beat (by hand or with an electric mixer) until combined and sandy.
  • Stir in the flour, cocoa powder, baking soda, and salt. The mixture will be thick and quite dry, but don’t panic, the courgette/zucchini will moisten it.
  • Gently stir in the shredded zucchini (courgette). Do not use an electric mixer for this part.
  • Set the mixture aside for 5 minutes to rest and let the courgette’s juices release into the batter.
  • Gently fold in the chocolate chips and pecans.
  • Note: Older zucchinis are drier, so at this stage check the batter and if it is still very thick, then gently stir in a little water (up to 3 tbsp, one tablespoon at a time), or leave the mixture to rest for a few more minutes.
  • Pour the batter into the pan and spread evenly to the edges. Cook for 25 minutes or until the edges are set and the centre is still a little bit wobbly and soft.
  • Allow the courgette brownies to cool completely in the tray before cutting into squares.



  • Don't squeeze the moisture out of the grated courgette (zucchini). It will give the batter a lovely moistness.
  • You can mix all of it by hand, but if you use an electric mixer at the beginning, be sure to mix the courgette in by hand.
  • Don't overbake the brownies. You want to take them out of the oven when the edges are set, but the centre is still soft. Overbaking will result in cake-like brownies.
  • Older, large courgettes or marrows (overgrown courgette/zucchini) tend to be much drier. You can still use them in this recipe, but you'll need to add a few tablespoons of water at the end. See the recipe card for more info.
  • You can use either the coarse or fine grater. Both work well, but go for finer if you really want hidden veg. Coarser will be very slightly visible in the brownies.
  • These are vegan, eggless and dairy free brownies.
  • Make them gluten free courgette brownies by using your favourite gluten free flour.
  • Don't like pecans? Leave them out or swap to walnuts or other nuts.


Calories: 207kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 1mg | Sodium: 194mg | Potassium: 140mg | Fiber: 2g | Sugar: 15g | Vitamin A: 40IU | Vitamin C: 3.5mg | Calcium: 12mg | Iron: 1.5mg