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.
The zucchini melts right into the batter, adding incredible moisture and tenderness without changing the flavor. The result? A decadent brownie with that crackly top we all love — but lighter, sneaky-nutritious, and completely irresistible.
Why You’ll Love This Recipe
- Super moist and fudgy texture
- Deep, chocolate-forward flavor
- Zucchini stays invisible — kids won’t even notice!
- Lower in fat (thanks to natural zucchini moisture)
- Easy to make vegan or gluten-free
- The best way to use up summer zucchini
Ingredients (Makes 9–12 brownies)
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
Prep & Bake Time
- Prep: 15 minutes
- Bake: 30–35 minutes
- Cooling: 15 minutes
- Total: ~1 hour
Step-by-Step Instructions
- Preheat & Prep
Heat oven to 350°F (175°C). Grease or line an 8×8 or 9×9 inch pan with parchment paper. - Grate the Zucchini
- Use the fine side of a box grater.
- No need to peel — the skin adds color and nutrients.
- Lightly blot with paper towel to remove excess moisture (don’t squeeze dry).
- Mix the Wet Ingredients
In a large bowl, whisk together oil, sugar, and vanilla. Stir in the grated zucchini. - Combine Dry Ingredients
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. - Add the Goodies
Fold in chocolate chips and/or nuts if using. - Bake
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. - Cool & Slice
Let brownies cool completely in the pan before cutting. For extra decadence, sprinkle with flaky sea salt while still warm.
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.
- Freezer: Wrap individually and freeze up to 3 months. Thaw at room temp.
Variations
- Double Chocolate: Stir in ¾ cup melted dark chocolate to the batter.
- Mocha Brownies: Add 1 tbsp espresso powder for a coffee kick.
- Peanut Butter Swirl: Dollop peanut butter on top before baking and swirl with a knife.
FAQs
Can I taste the zucchini?
Not at all — it just makes them moist.
Do I need to peel it?
Nope. The skin blends right in.
Why are my brownies dry?
Likely over-baked. Also, don’t blot all the moisture from the zucchini.
Can I make them gluten-free?
Yes! Use a 1:1 gluten-free flour blend.
Nutritional Perks of Zucchini
- Adds moisture without extra fat
- Rich in vitamin C, potassium, and antioxidants
- Provides fiber for a bit of balance in this indulgent treat
Chocolate + veggies = the sneakiest (and most delicious) win-win.
✨ These Zucchini Brownies prove that dessert can be rich, fudgy, and a little wholesome too. Perfect for potlucks, after-school treats, or late-night cravings — and nobody has to know the secret ingredient!
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.
Ingredients
Method
- Preheat & Prep
- Heat oven to 350°F (175°C). Grease or line an 8×8 or 9×9 inch pan with parchment paper.
- Grate the Zucchini
- Use the fine side of a box grater.
- No need to peel — the skin adds color and nutrients.
- Lightly blot with paper towel to remove excess moisture (don’t squeeze dry).
- Mix the Wet Ingredients
- In a large bowl, whisk together oil, sugar, and vanilla. Stir in the grated zucchini.
- Combine Dry Ingredients
- 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.
- Add the Goodies
- Fold in chocolate chips and/or nuts if using.
- Bake
- 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.
- Cool & Slice
- 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.
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