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Zucchini Brownies Recipe
If you’ve ever wished your rich, fudgy chocolate brownies could be just a little bit healthier (without tasting “healthy”), this Zucchini Brownies Recipe is your new secret weapon.
What Makes This Zucchini Brownies Recipe So Special
These zucchini brownies are everything you want in a pan of homemade brownies: deep chocolate flavor, a crackly top, and a moist, fudgy center. And yes, they’re made with a whole lot of shredded zucchini—though you’d never know it from the taste.
What I love most about this zucchini dessert is that it quietly sneaks in vegetables while still feeling like a full-on treat. No one at your table needs to know they’re eating vegetable brownies unless you want to tell them. The zucchini melts right into the batter, adding moisture and structure, not flavor. That’s why these stay so soft and tender for days.
I started baking these chocolate zucchini brownies when my kids were young and I was trying to keep the cookie jar full without leaning on boxed mixes all the time. These days, they’re the brownies my grown kids still request when they come home, especially in late summer when the garden is overflowing with zucchini the size of baseball bats.
You can dress this zucchini chocolate dessert up or down. Sprinkle the top with extra chocolate chips for gooey, bakery-style brownies, or dust with a little cocoa and powdered sugar for a more grown-up look. Either way, you’ll get rich chocolate brownies that rival anything from a box—just with a little more goodness tucked inside.
Nutritionally, they’re still brownies (we’re not pretending these are salad), but using zucchini adds moisture so you can skip large amounts of butter or oil. I typically cut the sugar a bit compared with classic recipes too, because the chocolate and cocoa carry so much flavor.
And honestly? These easy zucchini brownies are a great way to use that one last zucchini on the counter that’s starting to look a little tired. Shred it, stir it in, and you’ve got a pan of fudgy zucchini brownies that will disappear faster than you can say “Who wants dessert?”
Why You’ll Love This Zucchini Brownies Recipe
- Packed with zucchini, but tastes like classic chocolate brownies—no “vegetable” flavor.
- Extra moist and fudgy, thanks to the zucchini and cocoa combo.
- No mixer needed—just a bowl, a whisk, and a baking pan.
- Uses basic pantry ingredients you probably already have at home.
- Naturally nut-free as written, with easy tweaks for gluten-free or dairy-free friends.
- Stays soft for days, so it’s perfect for lunch boxes and make-ahead snacks.
- Great way to use up garden zucchini or those farmers’ market deals.
- Easy to double for potlucks, bake sales, or family gatherings.
- Simple enough for beginner bakers, but tasty enough to impress picky chocolate lovers.
Ingredients for the Best Zucchini Brownies
Let’s walk through what you’ll need for these homemade brownies and how to pick each ingredient so they turn out rich, chocolatey, and moist every time.
For the zucchini brownie batter
-
1 ½ cups (about 200 g) all-purpose flour
Use regular all-purpose flour. If you want to make these gluten-free, use a good 1:1 gluten-free baking blend with xanthan gum. -
½ cup (45 g) unsweetened cocoa powder
Natural cocoa works well; Dutch-process gives a slightly deeper, more “bakery” chocolate flavor. Use what you like and what you have. -
1 teaspoon baking soda
This helps the brownies rise and stay tender. -
½ teaspoon fine sea salt
Don’t skip the salt—it balances the sweetness and makes the chocolate taste richer. -
1 cup (200 g) granulated sugar
You can reduce this to ¾ cup for a less-sweet, darker chocolate brownie if you prefer. -
½ cup (100 g) packed light brown sugar
Adds a hint of caramel flavor and extra moisture for that rich, fudgy texture. -
½ cup (120 ml) neutral oil
Canola, vegetable, or light olive oil all work. Oil keeps the brownies soft even when chilled. -
2 large eggs, room temperature
Room temp eggs mix more evenly and help the batter come together smoothly. -
2 teaspoons pure vanilla extract
Vanilla rounds out the chocolate flavor. Use real vanilla if you can—it matters in chocolate desserts. -
2 cups (about 260 g) finely shredded zucchini, lightly packed
No need to peel; the skin is tender and adds tiny green flecks. Gently blot with a paper towel if it’s extremely wet, but don’t squeeze it dry—you want that moisture. -
¾ cup (130 g) semi-sweet chocolate chips
Stir some into the batter for extra rich chocolate brownies. You can use dark chocolate chips or chunks if you like a more intense flavor.
Optional topping
- ¼–½ cup extra chocolate chips for sprinkling on top
- Flaky sea salt for finishing (optional, but lovely if you enjoy that salty-sweet contrast)
Ingredient tips & simple swaps
- Zucchini: Smaller to medium zucchini are ideal; they’re less seedy and have thinner skins. If you’re using a big garden zucchini, scoop out any large seeds before shredding.
- Sugar: Coconut sugar can replace the brown sugar for a slightly deeper, less refined sweetness.
- Oil: If you prefer, you can use half oil and half melted butter for a subtle buttery note without losing the moisture.
- Chocolate chips: Use dairy-free chocolate chips if you want these to be dairy-free; the base recipe itself has no butter or milk.
Step-by-Step Directions
These baked brownies come together quickly. Let me walk you through the process so you know exactly what to look for at each step.
-
Preheat and prep your pan
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line it with parchment paper, leaving some overhang on the sides so you can lift the brownies out later. This makes cutting cleaner and easier. -
Shred the zucchini
Wash and dry your zucchini. Using the fine side of a box grater, shred enough to make about 2 cups, lightly packed. If it looks very watery, gently blot the pile with a clean kitchen towel or paper towels, but don’t ring it out—some moisture is key for moist brownies. -
Mix the dry ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Make sure there are no clumps of cocoa; breaking them up now keeps the batter smooth later. -
Whisk the wet ingredients and sugars
In a large mixing bowl, whisk the granulated sugar, brown sugar, and oil until well combined and glossy. Add the eggs and vanilla, then whisk again until the mixture is thickened slightly and looks smooth. -
Add the zucchini
Stir the shredded zucchini into the sugar-egg mixture. It’ll look a little odd at this point—that’s okay. The batter may seem loose or “chunky” from the veggies, but it will all come together once you add the dry ingredients. -
Combine wet and dry
Add the flour-cocoa mixture to the zucchini bowl. Use a spatula or wooden spoon to gently fold everything together. The mixture may seem thick and even a bit dry at first, but as you stir, the moisture from the zucchini releases and the batter loosens up. Keep stirring just until no streaks of flour remain. -
Fold in the chocolate chips
Gently fold in ¾ cup chocolate chips. Try not to overmix here—just a few strokes to distribute them evenly. Overmixing can make brownies tough. -
Spread the batter and add topping
Scrape the batter into your prepared pan and spread it into an even layer. The batter will be thick; that’s good. Smooth the top with the back of a spoon or spatula. Sprinkle with extra chocolate chips if using. If you like, keep the chips away from the very edges so they don’t burn. -
Bake the brownies
Bake on the middle rack for 25–32 minutes, depending on your oven. Start checking at 25 minutes. The brownies are done when the edges look set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). If your toothpick has melted chocolate on it, test another spot so you can tell if the batter itself is baked. -
Cool completely (yes, really!)
Let the pan cool on a wire rack for at least 30–45 minutes. These zucchini brownies slice much better once they’ve had time to set. If you like very clean slices, you can chill the pan in the fridge for 30 minutes after it reaches room temperature. -
Slice and serve
Lift the brownies from the pan using the parchment overhang, if you lined it. Cut into 16–24 squares, depending on how generous you feel. Sprinkle with a pinch of flaky sea salt if you’re into that fancy bakery vibe. Enjoy at room temperature for the best fudgy texture.
Servings & Timing
- Yield: 16 large brownies or up to 24 smaller brownies
- Prep Time: About 20 minutes (including shredding the zucchini)
- Bake Time: 25–32 minutes
- Cooling Time: 30–45 minutes (hands-off, but worth it)
- Total Time: Around 1 hour 15 minutes, with most of that just waiting while your kitchen smells like chocolate heaven
If you’re baking for a party and want to batch this Zucchini Brownies Recipe, you can bake two pans at once—just rotate them halfway through for even browning.
Variation Ideas
Once you’ve made the base recipe, it’s fun to play around. Here are some twists on these fudgy zucchini brownies:
- Double Chocolate Espresso Zucchini Brownies – Add 1–2 teaspoons instant espresso powder to the dry ingredients for a deeper, more grown-up chocolate flavor.
- Gluten-Free Zucchini Brownies – Use a 1:1 gluten-free baking flour blend; let the batter sit for 5 minutes before baking so it hydrates a bit.
- Dairy-Free Zucchini Cocoa Brownies – Choose dairy-free chocolate chips and use neutral oil only; the rest of the ingredients are already dairy-free.
- Nutty Chocolate Zucchini Recipe – Fold in ½–¾ cup chopped walnuts or pecans with the chocolate chips for crunch.
- Peanut Butter Swirl Zucchini Brownies – Warm ⅓ cup peanut butter until runny, drizzle over the batter in the pan, and swirl with a knife before baking.
- “Healthier” Zucchini Dessert Version – Use ¾ cup sugar plus ¼–⅓ cup maple syrup instead of the full sugar amount, and choose dark chocolate chips for less sweetness.
How to Store and Reheat Zucchini Brownies
These moist brownies keep beautifully, which makes them great for planning ahead.
- Room temperature: Store cut brownies in an airtight container at room temp for 2–3 days. Place a piece of parchment or wax paper between layers so they don’t stick together.
- Refrigerator: For longer storage, keep them in the fridge for up to 5–6 days. They’ll firm up slightly when chilled but stay fudgy. Let them sit at room temp for 10–15 minutes before serving for the best texture.
- Freezer: Freeze the brownies in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. They’ll keep well for up to 3 months. Label the container so you don’t forget what that mysterious chocolate block is.
Reheating & thawing
- From fridge: You can enjoy them cold, but for that gooey, freshly-baked feel, warm a brownie in the microwave for 10–15 seconds.
- From freezer: Thaw at room temperature for about 30 minutes or in the fridge overnight. A quick 10-second zap in the microwave brings them right back to life.
Make-ahead tips
- Bake the pan the day before a party, let it cool completely, and keep it covered at room temperature. Slice just before serving.
- For school lunches or work snacks, wrap individual brownies in plastic wrap and freeze; toss one into a lunchbox in the morning and it’ll be thawed by noon.
Recipe Notes from My Kitchen
After testing this Zucchini Brownies Recipe more times than I’ll admit, here are the small things that make a big difference:
- Don’t squeeze the zucchini dry. A gentle blot is fine if it’s extremely wet, but if you squeeze out all the moisture, the brownies turn more cakey than fudgy. The natural water in zucchini is what gives these their incredible texture.
- Pay attention to pan size. A 9×13-inch pan gives nice, medium-thick brownies. Use a smaller 9×9-inch pan only if you’re okay with adding some extra bake time and getting thicker squares.
- Watch for carryover baking. The brownies will keep setting as they cool. If you bake them until totally firm in the oven, they’ll be overdone once cool. Look for that “few moist crumbs” toothpick test.
- Use good cocoa. Since cocoa is such a star here, a decent-quality cocoa powder really lifts the final flavor. It doesn’t need to be fancy, but avoid the very cheapest brands if you can.
- Kids’ trick: If you’re worried about kids (or partners) spotting green flecks, peel the zucchini before shredding. It’s not necessary for texture, but it keeps the brownies looking more “classic.”
- Resting time helps. If you can wait until the next day, these chocolate zucchini brownies actually taste even better after a night wrapped and resting—the flavors settle and the texture becomes extra fudgy.
You know what? These are also wonderful cut into tiny squares and served on a dessert platter with fresh berries and maybe a dollop of whipped cream. No one guesses there’s a vegetable in the mix.
Zucchini Brownies Recipe FAQs
Can you taste the zucchini in these brownies?
No. The zucchini adds moisture and structure, but the brownies taste like rich, classic chocolate brownies. Most people won’t know it’s there unless you tell them.
Do I need to peel the zucchini first?
No, peeling isn’t required. The skin is tender and almost disappears once baked. Peel it only if you want to hide the green flecks.
How finely should I shred the zucchini?
Use the fine holes on a box grater or the small shredding disc on a food processor. Smaller shreds blend better into the batter and give a smoother, more uniform texture.
What if my batter looks too dry before baking?
Give it a minute of gentle stirring. As you mix, the zucchini releases more moisture and the batter will loosen up. If it’s still very dry and crumbly, add 1–2 tablespoons of milk or water and stir again.
Can I make these zucchini brownies gluten-free?
Yes. Use a 1:1 gluten-free flour blend designed for baking. I’ve had good results with King Arthur Measure for Measure and Bob’s Red Mill 1:1 blends.
Can I use frozen shredded zucchini?
You can, but thaw it first and gently press out some of the extra liquid. Frozen zucchini tends to be wetter, so add it a little at a time until the batter looks thick but spreadable.
Why did my brownies turn out cakey instead of fudgy?
They were likely baked a bit too long or the zucchini was squeezed too dry. For fudgy zucchini brownies, keep some moisture in the zucchini and pull them from the oven when a toothpick still shows a few moist crumbs.
Can I cut the sugar for a “healthier” version?
Yes. You can reduce the granulated sugar by about ¼–⅓ cup without hurting the texture too much, especially if you keep the brown sugar. Just know they’ll be a bit less sweet and more like a dark chocolate treat.
Final Thoughts
This Zucchini Brownies Recipe is one of those keeper recipes I come back to year after year—especially when summer zucchini is piled high on the counter and everyone’s in the mood for something chocolatey. You get all the joy of rich chocolate brownies, with a little extra goodness baked inside.
If you make these zucchini brownies, I’d love to hear how they turned out for you—tell me in the comments how your family liked them, and if you tried any fun variations. And if you’re in a zucchini mood, look around my site for my chocolate chip zucchini bread and savory zucchini fritters next; once you start baking with zucchini, it’s hard to stop.
Zucchini Brownies
Ingredients
- 1 1/2 cups all-purpose flour about 200 g; use a 1:1 gluten-free baking blend with xanthan gum for gluten-free
- 1/2 cup unsweetened cocoa powder about 45 g; natural or Dutch-process both work
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup granulated sugar about 200 g; can reduce to 3/4 cup for less sweetness
- 1/2 cup light brown sugar about 100 g, packed; coconut sugar can replace brown sugar
- 1/2 cup neutral oil about 120 ml; such as canola, vegetable, or light olive oil
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 2 cups zucchini about 260 g finely shredded, lightly packed; no need to peel; gently blot only if extremely wet
- 3/4 cup semi-sweet chocolate chips about 130 g; or dark chocolate chips or chunks
- 1/4–1/2 cup extra chocolate chips for sprinkling on top, optional
- flaky sea salt for finishing, optional
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line it with parchment paper, leaving some overhang on the sides for easy lifting and cutting.
- Wash and dry the zucchini. Using the fine side of a box grater (or a fine shredding disc in a food processor), shred enough zucchini to make about 2 cups, lightly packed. If the shreds look extremely wet, gently blot them with a clean kitchen towel or paper towels, but do not squeeze them dry—you want the natural moisture for fudgy brownies.
- In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and fine sea salt. Break up any cocoa clumps so the mixture is smooth and even.1 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon fine sea salt
- In a large mixing bowl, whisk the granulated sugar, light brown sugar, and neutral oil until well combined and glossy. Add the eggs and vanilla extract, then whisk again until the mixture is smooth and slightly thickened.1 cup granulated sugar, 1/2 cup light brown sugar, 1/2 cup neutral oil, 2 large eggs, 2 teaspoons pure vanilla extract
- Stir the shredded zucchini into the sugar-egg mixture until evenly distributed. The mixture may look loose or chunky from the zucchini at this stage; that’s normal.2 cups zucchini
- Add the dry ingredient mixture to the bowl with the zucchini mixture. Using a spatula or wooden spoon, gently fold everything together. The batter may seem thick and a bit dry at first, but as you stir, the zucchini will release moisture and the batter will loosen. Mix just until no streaks of dry flour remain.
- Gently fold in 3/4 cup semi-sweet chocolate chips, taking care not to overmix so the brownies stay tender.3/4 cup semi-sweet chocolate chips
- Scrape the thick batter into the prepared 9×13-inch pan and spread it into an even layer, smoothing the top with a spatula or the back of a spoon. Sprinkle with the extra chocolate chips, if using, keeping them slightly away from the very edges to prevent burning.1/4–1/2 cup extra chocolate chips
- Bake on the middle rack for 25–32 minutes. Start checking at 25 minutes. The brownies are done when the edges look set and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. If the toothpick hits a melted chocolate chip, test a different spot.
- Place the pan on a wire rack and let the brownies cool for at least 30–45 minutes so they can set. For extra-clean slices, let them come to room temperature, then chill in the refrigerator for about 30 minutes before cutting.
- If you used parchment, lift the cooled brownies out of the pan using the overhang. Slice into 16 large squares or up to 24 smaller ones. Sprinkle lightly with flaky sea salt, if desired, and serve at room temperature for the best fudgy texture.flaky sea salt
Notes
Timing: About 20 minutes prep, 25–32 minutes bake time, and 30–45 minutes cooling, for a total of around 1 hour 15 minutes.
Storage: Store in an airtight container at room temperature for 2–3 days, or in the refrigerator for up to 5–6 days. For longer storage, freeze in a single layer until solid, then transfer to a freezer-safe container for up to 3 months.
Reheating: From the fridge, enjoy cold or microwave individual brownies for 10–15 seconds for a freshly-baked feel. From the freezer, thaw at room temperature for about 30 minutes or in the fridge overnight; a quick 10-second microwave warm-up improves texture.
Tips: Do not squeeze the zucchini completely dry or the brownies will be more cakey than fudgy. Use a 9×13-inch pan for medium-thick brownies; a smaller pan will require more bake time and yield thicker bars. Pull the brownies from the oven when a toothpick shows a few moist crumbs, as they will continue to set while cooling.
Variations: Add 1–2 teaspoons instant espresso powder to the dry ingredients for a deeper chocolate flavor. Use a 1:1 gluten-free flour blend to make them gluten-free. Use dairy-free chocolate chips and oil only for dairy-free. Fold in 1/2–3/4 cup chopped nuts with the chocolate chips for crunch, or swirl 1/3 cup warmed peanut butter over the batter before baking for a peanut butter swirl version.
