Go Back

Zucchini Brownies (Moist, Fudgy & Chocolatey!)

If you’ve ever had a garden bursting with zucchini, you know the challenge: what do I do with it all? Here’s the sweetest answer — Zucchini Brownies. Rich, fudgy, and deeply chocolatey, these brownies are so good no one will ever guess they’re packed with veggies.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 34 minutes
Ingredients Method Notes

Ingredients
  

  • Dry Ingredients:
  • 1 cup all-purpose flour or gluten-free 1:1 blend
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • Wet Ingredients:
  • ½ cup vegetable oil or melted coconut oil
  • 1 cup granulated sugar or coconut sugar
  • 1 ½ tsp vanilla extract
  • 2 cups grated zucchini unpeeled, packed
  • Optional Add-ins:
  • ½ cup chocolate chips semi-sweet or dark
  • ½ cup chopped walnuts or pecans
  • Flaky sea salt for topping

Method
 

  1. Preheat & Prep
  2. Heat oven to 350°F (175°C). Grease or line an 8×8 or 9×9 inch pan with parchment paper.
  3. Grate the Zucchini
  4. Use the fine side of a box grater.
  5. No need to peel — the skin adds color and nutrients.
  6. Lightly blot with paper towel to remove excess moisture (don’t squeeze dry).
  7. Mix the Wet Ingredients
  8. In a large bowl, whisk together oil, sugar, and vanilla. Stir in the grated zucchini.
  9. Combine Dry Ingredients
  10. In another bowl, whisk flour, cocoa powder, baking soda, and salt. Add to the zucchini mixture, stirring until just combined. Batter will be thick — that’s normal.
  11. Add the Goodies
  12. Fold in chocolate chips and/or nuts if using.
  13. Bake
  14. Spread batter evenly in the prepared pan. Bake 30–35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  15. Cool & Slice
  16. Let brownies cool completely in the pan before cutting. For extra decadence, sprinkle with flaky sea salt while still warm.

Notes

Tips for Success
Finely grate zucchini so it disappears into the batter.
Don’t over-mix — it keeps brownies tender.
Let them cool fully before slicing for clean edges.
For cakier brownies: reduce oil slightly or add an extra egg.
Serving Ideas
Classic: Enjoy plain with a cold glass of milk.
A la mode: Warm brownie + vanilla ice cream = heaven.
Frosted: Spread with chocolate ganache for extra indulgence.
Fresh twist: Serve with raspberries or strawberries.
Storage & Freezing
Room temp: Airtight container, up to 3 days.
Fridge: Lasts 5–6 days.