Zucchini Brownies Recipe
Moist, fudgy, and loaded with rich chocolate flavor, this Zucchini Brownies Recipe gives you classic homemade brownies with a sneaky veggie twist that no one will guess.
If you’ve got a couple of extra zucchini sitting on the counter (or hiding in the crisper drawer), this is one of my favorite ways to turn them into something the whole family will actually get excited about. These zucchini brownies are dense, chocolaty, and taste like a bakery-style chocolate zucchini dessert—but they’re also a little lighter and more wholesome than your average box mix.
I started making vegetable brownies back when my kids were little and wouldn’t touch anything green. You know what? They still don’t notice the zucchini. The shredded zucchini melts into the batter, adding moisture and tenderness without tasting like vegetables at all. So whether you’re trying to eat a bit healthier, use up garden zucchini, or just want a new chocolate zucchini recipe to add to your rotation, this one’s for you.
Why You’ll Love This Zucchini Brownies Recipe
- Ultra fudgy texture – The zucchini keeps these chocolate brownies dense, moist, and almost gooey in the center.
- Sneaky veggie boost – You’re getting a vegetable brownies dessert that still tastes like a rich chocolate treat.
- No weird flavors – You truly can’t taste the zucchini; all you notice is cocoa and chocolate.
- Simple ingredients – Everything comes from a basic pantry: cocoa powder, flour, sugar, oil, and zucchini.
- No squeezing the zucchini – You use the natural moisture from the zucchini instead of milk or extra liquid.
- Healthier than boxed brownies – Less fat than many classic recipes, plus fiber and moisture from the zucchini.
- Easy to customize – Turn them into nutty brownies, gluten-friendly brownies, or extra-dark fudgy zucchini brownies with a few tweaks.
- Great for make-ahead – These baked brownies taste even better the next day and freeze very well.
- Kid- and crowd-approved – Bring them to potlucks, school parties, or backyard barbecues and watch them disappear.
Ingredients
Here’s everything you need to make this Zucchini Brownies Recipe. I’ll add a few notes so you know exactly what works best.
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1 ½ cups (about 200 g) finely shredded zucchini, packed but not squeezed
- Use small to medium zucchini—they’re sweeter and have fewer seeds. No need to peel; the green flecks mostly vanish once baked.
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1 cup (200 g) granulated sugar
- Classic white sugar gives that shiny brownie top. You can swap up to ¼ cup with brown sugar for deeper flavor.
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½ cup (120 ml) neutral oil
- Canola, vegetable, or light olive oil all work. Oil keeps these moist brownies soft even after a day or two.
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2 teaspoons vanilla extract
- Real vanilla adds warmth; I like the Kirkland or Nielsen-Massey brands, but use what you have.
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1 cup (125 g) all-purpose flour
- Regular all-purpose works great. For a gluten-free version, use a 1:1 gluten-free baking blend that includes xanthan gum.
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½ cup (45 g) unsweetened cocoa powder
- Use natural or Dutch-process; Dutch will make richer chocolate brownies with a deeper color.
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1 teaspoon baking soda
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½ teaspoon fine sea salt
- Salt wakes up the chocolate flavor—don’t skip it.
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½ teaspoon instant espresso powder (optional)
- This doesn’t make them taste like coffee; it just intensifies the chocolate.
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½ cup (90 g) semi-sweet chocolate chips or chunks
- For extra fudgy zucchini brownies, I like Ghirardelli or Guittard chips; mini chips melt especially well.
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¼ cup (30 g) chopped walnuts or pecans (optional)
- Nuts add crunch and balance all that sweet, rich chocolate.
A quick note on the zucchini: If it’s very wet and you see liquid pooling at the bottom of the bowl after grating, just stir the liquid in. We’re counting on that moisture instead of milk.
Directions
You’ll be pleasantly surprised how easy these homemade brownies are. No mixer needed—just a bowl, a whisk, and a spatula.
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Prep the pan and oven
Preheat your oven to 350°F (175°C). Grease an 8×8-inch metal or glass baking pan and line it with parchment paper, leaving a little overhang for easy removal. Lightly grease the parchment too. -
Shred the zucchini
Wash and dry your zucchini. Using the small holes on a box grater, finely shred until you have 1 ½ cups packed. Don’t peel it. Don’t squeeze the liquid out—its moisture is what makes these brownies so soft and fudgy. -
Mix the wet ingredients (plus sugar)
In a large mixing bowl, whisk together the sugar, oil, and vanilla until the mixture looks a bit creamy and glossy. Stir in the shredded zucchini. It may look a little loose and strange—that’s okay. -
Whisk the dry ingredients
In a separate bowl, combine flour, cocoa powder, baking soda, salt, and espresso powder (if using). Whisk until there are no visible streaks of cocoa or flour. This keeps you from overmixing later and helps avoid dry pockets. -
Bring the batter together
Add the dry ingredients to the zucchini mixture. Fold gently with a spatula until you don’t see any dry flour. The batter will look thick and maybe a bit dry at first—keep folding. After a minute or two, the zucchini releases more moisture and it turns into a thick, fudgy batter. -
Add chocolate chips and nuts
Fold in the chocolate chips and nuts (if using), reserving a small handful of chips for sprinkling on top. This gives you those pretty melted chocolate pools and that “bakery brownie” look. -
Spread and smooth the batter
Scrape the batter into your prepared pan. It may be thick; just nudge it into the corners with a spatula. Sprinkle the remaining chocolate chips on top. -
Bake
Bake for 25–32 minutes, depending on your oven and pan. Start checking at 25 minutes. Insert a toothpick into the center—some moist crumbs and a bit of melted chocolate are perfect, but you don’t want wet batter clinging. -
Cool for clean slices
Let the brownies cool in the pan on a wire rack for at least 30–45 minutes. For the neatest squares, chill them in the fridge for another 30 minutes before cutting. Use the parchment overhang to lift and slice into 16 squares. -
Serve and enjoy
Serve as-is, dusted with a little powdered sugar, or warm with a scoop of vanilla ice cream. No one will guess they’re eating a zucchini baking recipe—they’ll just ask for seconds.
Servings & Timing
- Yield: About 16 small brownies or 9 large brownies
- Prep Time: 15–20 minutes (including shredding the zucchini)
- Bake Time: 25–32 minutes
- Cooling Time: 30–60 minutes (longer if you chill for very clean cuts)
- Total Time: Around 1 hour 15 minutes, mostly hands-off
If you’re making these for a party, I suggest baking them a few hours ahead so they’ve cooled and set. They cut more cleanly and taste even more chocolaty after resting.
Variations
Once you’ve made this Zucchini Brownies Recipe once, it’s easy to play around with flavors and textures.
- Double Chocolate Zucchini Brownies – Stir in an extra ¼ cup chocolate chips and drizzle melted dark chocolate over the cooled brownies.
- Gluten-Free Zucchini Brownies – Use a cup-for-cup gluten-free flour blend and check a minute or two early, as gluten-free brownies can dry quickly.
- Dairy-Free Brownies – Use dairy-free chocolate chips and a neutral plant oil; everything else is already dairy-free.
- Nut-Free Treat – Leave out the nuts entirely or use seeds like pumpkin or sunflower for crunch.
- Peanut Butter Swirl – Drop spoonfuls of warmed peanut butter on top of the batter and swirl gently with a knife before baking.
- Espresso Lovers’ Brownies – Add a full teaspoon of espresso powder and top with a tiny sprinkle of flaky salt after baking for a “bakery case” feel.
Storage & Reheating
One of my favorite things about these fudgy zucchini brownies is how well they keep.
- Room temperature: Store brownies in an airtight container at room temp for 2–3 days. Place parchment between layers so they don’t stick.
- Refrigerator: For slightly firmer, extra-fudgy brownies, store in the fridge for up to 5–6 days. Let them sit at room temp for 10–15 minutes before serving for the best texture.
- Freezer: Wrap individual brownies in plastic wrap, then place in a freezer bag or airtight container. Freeze for up to 3 months.
- Thawing & reheating: Thaw at room temp for about 30 minutes, or gently warm in the microwave for 10–15 seconds. A slightly warm zucchini chocolate dessert with a scoop of ice cream is hard to beat.
If you like to meal prep snacks, bake a double batch in a 9×13-inch pan, freeze half, and you’ve got homemade brownies ready for busy weeks.
Notes
- Don’t squeeze the zucchini: A lot of zucchini baking recipes tell you to ring the zucchini out like a dishcloth. Not this one. The natural moisture is part of what creates that moist, dense brownie texture.
- Grating size matters: Use the small holes on your grater for a smoother batter. Larger shreds can show up in the finished brownies and may release moisture unevenly.
- Metal vs. glass pans: Metal pans usually bake a bit faster and can give you cleaner edges; glass may need an extra 2–3 minutes. Just keep an eye and trust your toothpick.
- Oven quirks: Every oven has its own personality. If your oven runs hot, start checking at 22 minutes. If your baked goods usually take longer, don’t be shy about giving these brownies a few extra minutes.
- Resting improves flavor: Just like stew tastes better the next day, chocolate desserts often do too. The cocoa flavor deepens as the brownies sit, so don’t worry if you’re making them ahead.
- Serving for a crowd: Cut the brownies small—like a 4×4 grid in an 8×8 pan—for potlucks. People often come back for a second piece, and smaller squares help them feel “less guilty,” even though we both know they’ll probably have two.
FAQs
Can you taste the zucchini in these brownies?
No—you’ll mostly taste rich chocolate. The zucchini blends in and just adds moisture and softness.
Do I need to peel the zucchini first?
No peeling needed. The skin is thin and tender, and the little green flecks mostly disappear as they bake.
What if my batter looks too dry?
Give it a minute. Keep folding and let the batter rest for 2–3 minutes; the zucchini will release more moisture. If it still seems crumbly, add 1–2 tablespoons of water or milk and stir again.
Can I make this recipe in a 9×13-inch pan?
Yes, but you’ll want to double the ingredients for a full, thick pan of brownies, or bake a thinner layer and start checking around 18–20 minutes.
How do I know when my zucchini brownies are done?
Look for set edges and a center that doesn’t jiggle. A toothpick inserted in the middle should come out with moist crumbs but not wet batter—some melted chocolate on the toothpick is okay.
Can I cut back on the sugar?
You can reduce the sugar to about ¾ cup without hurting the texture too much, though the brownies will be less sweet and the top may not be as shiny.
Is this Zucchini Brownies Recipe healthy?
They’re still a dessert, but they’re lighter than many classic brownies, with added moisture and fiber from the zucchini and less butter than many rich chocolate brownies.
Can I use frozen shredded zucchini?
Yes, but thaw it first and gently press out some of the extra liquid; frozen zucchini tends to be much wetter than fresh. Add back a tablespoon or two of that liquid if the batter seems dry.
Conclusion
This Zucchini Brownies Recipe brings together the best of both worlds: rich chocolate brownies that taste indulgent and a clever way to bake with extra vegetables. They’re easy enough for a weeknight, special enough for company, and flexible enough to tweak for your family’s tastes.
If you try these zucchini brownies, let me know how they turn out—leave a comment, share your favorite variation, or tell me if your picky eaters spotted the veggie. And if you’re as hooked on chocolate zucchini recipes as I am, you might want to explore other zucchini desserts or quick breads next time you’ve got a garden haul on your counter.
Zucchini Brownies
Ingredients
- 1 1/2 cups zucchini finely shredded, about 200 g, packed but not squeezed
- 1 cup granulated sugar about 200 g
- 1/2 cup neutral oil such as canola, vegetable, or light olive oil (120 ml)
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour about 125 g
- 1/2 cup unsweetened cocoa powder about 45 g; natural or Dutch-process
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon instant espresso powder optional; enhances chocolate flavor
- 1/2 cup semi-sweet chocolate chips or chunks about 90 g, plus extra for sprinkling on top if desired
- 1/4 cup chopped walnuts or pecans about 30 g, optional
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8x8-inch metal or glass baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the parchment as well.
- Wash and dry the zucchini. Using the small holes of a box grater, finely shred until you have 1 1/2 cups packed (about 200 g). Do not peel or squeeze out the liquid—the natural moisture helps create a fudgy texture.1 1/2 cups zucchini
- In a large mixing bowl, whisk together the granulated sugar, neutral oil, and vanilla extract until the mixture looks creamy and glossy. Stir in the shredded zucchini; the mixture will look loose, which is expected.1 1/2 cups zucchini, 1 cup granulated sugar, 1/2 cup neutral oil, 2 teaspoons vanilla extract
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, and instant espresso powder (if using) until well combined and no streaks of cocoa or flour remain.1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon fine sea salt, 1/2 teaspoon instant espresso powder
- Add the dry ingredients to the zucchini mixture. Fold gently with a spatula until no dry flour remains. The batter may seem thick and slightly dry at first; keep folding for 1–2 minutes so the zucchini can release more moisture, forming a thick, fudgy batter.
- Fold in the chocolate chips and chopped nuts (if using), reserving a small handful of chocolate chips to sprinkle on top of the batter if desired.1/2 cup semi-sweet chocolate chips or chunks, 1/4 cup chopped walnuts or pecans
- Scrape the thick batter into the prepared baking pan. Use a spatula to spread it evenly into the corners and smooth the top. Sprinkle any reserved chocolate chips over the surface.
- Bake in the preheated oven for 25–32 minutes. Begin checking at 25 minutes. The edges should look set, and a toothpick inserted in the center should come out with moist crumbs but no wet batter (melted chocolate on the toothpick is fine).
- Place the pan on a wire rack and let the brownies cool for at least 30–45 minutes. For the cleanest slices, chill the pan in the refrigerator for an additional 30 minutes. Use the parchment overhang to lift the slab out of the pan and cut into 16 squares.
- Serve the brownies as they are, dusted with powdered sugar, or slightly warmed with a scoop of vanilla ice cream.
