Name: Zucchini Brownies Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: ½ cup (112 g) vegetable oil; 1 ½ cups (300 g) granulated sugar; 1 tablespoon vanilla extract; 2 cups (256 g) all-purpose flour; ½ cup (64 g) unsweetened cocoa powder; 1 ½ teaspoon baking soda; 1 teaspoon kosher salt; 3 cups finely shredded zucchini (DO NOT DRAIN); 1 ¼ cups semi-sweet chocolate chunks

Jump to Recipe· 3.9 from 24 reviews

If you’re searching for a delightful way to sneak some veggies into your dessert, this Zucchini Brownies Recipe is a total game changer. These brownies deliver all the rich, fudgy chocolate goodness you crave, with the added bonus of moist zucchini that keeps every bite irresistibly tender. It’s a fantastic treat that surprises and satisfies, perfect for family gatherings or whenever you crave that perfect sweet fix with a twist.

Ingredients You’ll Need

The image shows thick square pieces of dark brown chocolate brownies arranged in rows on a white marbled surface. Each brownie has a slightly shiny, cracked top layer that looks crisp, while the inside looks moist and dense with tiny bits of chocolate visible. The brownies have clear edges, and there are small crumbs scattered around the base, adding texture. One brownie in the center is pulled slightly forward, showing a detailed look of the soft, chewy inside. Photo taken with an iphone --ar 4:5 --v 7

This recipe relies on a handful of straightforward ingredients that play a big role in the final flavor, texture, and color. Each component is thoughtfully chosen to balance the moistness from zucchini with the deep chocolate punch you expect from brownies.

½ cup (112 g) vegetable oil: Keeps the brownies moist and tender without overpowering other flavors.
1 ½ cups (300 g) granulated sugar: Sweetens the batter and helps create that chewy texture.
1 tablespoon vanilla extract: Adds aroma and enhances the chocolate flavor subtly.
2 cups (256 g) all-purpose flour: The backbone that supports the structure of these brownies.
½ cup (64 g) unsweetened cocoa powder: Brings the rich, chocolaty depth that makes these brownies irresistible.
1 ½ teaspoon baking soda: Helps the brownies rise slightly for a perfect crumb.
1 teaspoon kosher salt: Balances sweetness and intensifies the chocolate notes.
3 cups finely shredded zucchini (DO NOT DRAIN): Adds moisture and a subtle freshness without a green veggie taste.
1 ¼ cups semi-sweet chocolate chunks: Little pockets of melty, gooey chocolate throughout every bite.

How to Make Zucchini Brownies Recipe

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F and preparing a 9×13 pan. Grease it with butter or a baking spray, then line with parchment paper making sure it comes up the sides. This trick ensures your browned brownies lift out effortlessly once baked.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the vegetable oil, granulated sugar, and vanilla extract until well combined. This forms the luscious base for your batter and guarantees sweet richness throughout.

Step 3: Combine the Dry Ingredients

Next, add the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt to your wet mixture. Stir everything together until just combined. At this stage, the batter will look quite dry, which is completely normal.

Step 4: Fold in the Shredded Zucchini

Gently fold in the freshly shredded zucchini by hand. Let the batter rest for about 5 minutes to allow the moisture from zucchini to mellow and integrate with the batter’s texture.

Step 5: Add the Chocolate Chunks

Sprinkle in the semi-sweet chocolate chunks and stir gently once more. The batter should become visibly wetter and more cohesive. If it still feels dry, give it another 5 minutes’ rest, then stir again before baking.

Step 6: Bake to Perfection

Pour the brownie batter evenly into your prepared pan. Bake for 25 to 35 minutes, checking doneness with a toothpick inserted in the center. When the toothpick comes out with moist crumbs but no wet batter, your zucchini brownies are ready.

How to Serve Zucchini Brownies Recipe

Nine pieces of dark brown brownies are placed close together on a white marbled surface. Each square piece shows a slightly rough and shiny top layer with a rich crumb texture. Scattered on top are small, lighter brown chocolate chunks embedded within the surface, adding variation to the smoothness. The edges of the brownies are clean and straight, showing a dense and moist interior just beneath the crackly top. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle a light dusting of powdered sugar or a handful of extra chocolate chunks on top just before serving to amplify the visual appeal and chocolatey experience. A dollop of whipped cream or a scoop of vanilla ice cream is also spectacular.

Side Dishes

Zucchini brownies shine on their own but pairing them with fresh berries or a tangy raspberry coulis can beautifully contrast their rich flavor and add a pop of brightness to your dessert plate.

Creative Ways to Present

For a fun twist, cut the brownies into small bite-sized squares and serve them on decorative skewers with alternating layers of marshmallows or strawberries. Alternatively, sandwich two brownies with peanut butter or cream cheese frosting for a decadent treat.

Make Ahead and Storage

Storing Leftovers

Keep any leftover zucchini brownies in an airtight container at room temperature for up to three days to maintain their moist texture. For longer freshness, refrigeration works well but may slightly firm up the texture.

Freezing

These brownies freeze beautifully! Wrap individual portions tightly in plastic wrap and place them in a freezer-safe bag. They’ll keep well for up to three months and thaw quickly at room temperature when you’re ready to indulge.

Reheating

To bring back that freshly-baked warmth, heat individual brownie pieces in the microwave for about 15 seconds or pop them in a preheated oven at 300°F for 5-7 minutes. It’s the perfect way to revive gooey chocolate moments.

FAQs

Do I need to peel the zucchini for this Zucchini Brownies Recipe?

No need to peel your zucchini. The skin adds to the texture and color without imparting a strong veggie flavor, keeping the brownies moist and pleasantly tender.

Can I substitute zucchini with other vegetables?

Zucchini works best in this recipe due to its mild taste and high moisture content. You might try shredded carrots or pumpkin, but expect differences in texture and flavor.

Why do the brownies need to rest before baking?

Resting lets the shredded zucchini release moisture and hydrate the dry ingredients. This step ensures a fudgy, cohesive batter that bakes into perfectly moist brownies.

Can I use a different type of chocolate instead of semi-sweet chunks?

Absolutely! Feel free to experiment with dark chocolate, milk chocolate, or even white chocolate chunks to suit your taste preferences and add variety.

How can I make the brownies more fudgy?

For extra fudginess, consider slightly reducing the flour by a couple of tablespoons or adding an extra tablespoon of vegetable oil. Just be cautious not to make the batter too wet.

Final Thoughts

This Zucchini Brownies Recipe is a treasure trove of flavor and texture that brilliantly disguises veggies inside a beloved dessert classic. Whether you’re a zucchini skeptic or a chocolate lover, these brownies are sure to become a firm favorite. I wholeheartedly encourage you to try this recipe and watch how these irresistible bites become an instant hit with everyone you share them with.