Chocolate Zucchini Brownies

WANT TO SAVE THIS RECIPE?

Rich, fudgy, and delightfully sneaky, these Chocolate Zucchini Brownies are the treat you never knew you needed. They come out of the oven with a crackly top, deeply moist center, and flecks of green zucchini that melt seamlessly into the batter. Whether you’re trying to sneak veggies into your kids’ desserts or looking to use up that summer zucchini surplus, these brownies are your answer.

Don’t be fooled by the healthy ingredient twist—these brownies are indulgent in all the best ways. With their intense cocoa flavor, gooey texture, and bakery-style finish, they rival any classic brownie. Plus, the zucchini keeps them incredibly moist without the need for extra fat. Best part? No one can even tell there’s a vegetable inside!

---

Preparation Phase & Tools to Use

Getting these brownies just right starts with the right prep and tools:

• Box grater or food processor: You’ll need finely shredded zucchini for this recipe. A standard box grater works beautifully, but a food processor can make the process faster if you’re baking a big batch.
• Mixing bowls: Use one for dry ingredients and another for wet. Keeping them separate ensures you don’t overmix, which can make brownies tough.
• Rubber spatula: Great for gently folding the wet and dry ingredients together without overworking the batter.
• 9×13-inch baking pan: This size gives you perfectly thick brownies with just the right bake time. Make sure to line it with parchment paper or grease it well for easy removal.
• Wire rack: Letting your brownies cool on a wire rack prevents sogginess and ensures they firm up just right before slicing.

Having these tools on hand sets you up for success—because even a great recipe needs the right equipment to shine.

---

Ingredients for the Chocolate Zucchini Brownies

Each ingredient in this brownie recipe plays an essential role in crafting that rich, fudgy texture and deep chocolate flavor:

• Zucchini: The star of the show. It adds moisture and keeps the brownies soft without making them taste like vegetables. Shred it finely so it disappears into the batter.
• All-purpose flour: Forms the structure of the brownie. You want just enough to hold things together without making it cakey.
• Unsweetened cocoa powder: Brings that bold chocolate depth. Use high-quality cocoa for best results.
• Granulated sugar: Adds sweetness and helps with the crackly top.
• Brown sugar: Adds moisture and a hint of caramel-like flavor.
• Eggs: Bind everything together and add richness.
• Vegetable oil: Provides fat and a smooth texture without overpowering flavor.
• Vanilla extract: Boosts all the chocolatey goodness.
• Baking soda & salt: The soda helps the brownies rise slightly, while the salt enhances all the flavors.
• Optional: chocolate chips or chunks: For extra gooey pockets of melted chocolate in every bite.

---

How To Make the Chocolate Zucchini Brownies

Step 1: Preheat and Prep the Pan

Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper. This prevents sticking and ensures easy removal after baking.

Step 2: Shred the Zucchini

Wash and trim the ends off your zucchini. Using a box grater or food processor, finely shred enough to yield about 2 cups. There’s no need to peel it, but be sure to blot excess moisture with a paper towel.

Step 3: Mix Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this aside.

Step 4: Combine Wet Ingredients

In another bowl, beat the eggs, granulated sugar, and brown sugar until light and fluffy. Add in the oil and vanilla extract, and mix until smooth.

Step 5: Fold in the Zucchini

Gently stir the shredded zucchini into the wet mixture. The batter will seem thick at first but will loosen as the zucchini releases moisture.

Step 6: Mix Wet and Dry Together

Add the dry mixture to the wet ingredients in batches. Use a rubber spatula to fold until just combined. If using, stir in chocolate chips or chunks now.

Step 7: Bake to Perfection

Spread the batter evenly in your prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Step 8: Cool and Slice

Let the brownies cool in the pan for at least 15 minutes before transferring to a wire rack. Once fully cooled, slice into squares and enjoy!

---

How to Serve and Store Chocolate Zucchini Brownies

Once your brownies are baked and cooled, they’re ready to steal the show. Serve them slightly warm with a scoop of vanilla ice cream for a dessert that feels restaurant-worthy. For an extra indulgent touch, drizzle a little chocolate sauce or dust with powdered sugar before serving.

These brownies are equally delicious at room temperature, making them perfect for lunchboxes, bake sales, or a quick afternoon snack. They also pair beautifully with a hot cup of coffee or cold glass of milk.

For storing, keep them in an airtight container at room temperature for up to 3 days. If you’d like them to last longer, refrigerate for up to a week. You can also freeze individual squares—just wrap them in plastic wrap and place in a zip-top bag. Defrost at room temp or warm briefly in the microwave.

---

Frequently Asked Questions

Can you taste the zucchini in these brownies?

Not at all! The zucchini melts right into the batter and simply adds moisture. It’s practically undetectable in taste and texture.

Should I peel the zucchini first?

No need to peel it. The skin is thin and softens during baking, plus it adds a little color and nutrition.

Can I make this recipe gluten-free?

Absolutely. Just substitute a good quality 1:1 gluten-free flour blend. Make sure it contains xanthan gum for structure.

What’s the best way to shred the zucchini?

A standard box grater works great, but a food processor with a shredding attachment can save time if you’re making a double batch.

Can I reduce the sugar?

You can reduce the sugar slightly, but keep in mind it affects both sweetness and texture. A 1/4 cup reduction should still yield good results.

Why do my brownies turn out cakey instead of fudgy?

Overmixing or overbaking is usually the culprit. Be gentle when combining and keep a close eye on the baking time.

---

Want More Brownie Ideas with a Twist?

If you’re loving these Chocolate Zucchini Brownies, you’ll probably enjoy these other creative and irresistible bakes from Life With Olivia:

• Brownie Mix Cookies Recipe – Perfect for a quick treat using pantry staples.
• Strawberry Crunch Pound Cake – For a fruity, crunchy twist on classic cake.
• Paula Deen’s 5-Minute Fudge – If you need a rich fix fast.
• Apple Enchiladas – Warm spiced apples in a handheld dessert.
• Pineapple Coconut Dream Cake – A dreamy tropical twist.

And if you’re still craving more, head over to my Pinterest board where I share my daily dessert inspirations!

Save This Recipe for Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you toss in extra chocolate chips? Maybe a swirl of peanut butter on top?

I love seeing how everyone personalizes their brownies. Questions or tips? Drop them below—we’re all in this delicious mess together.

---

Print

WANT TO SAVE THIS RECIPE?