Looking for the ultimate zucchini brownie recipe that’s rich, decadent, and secretly packed with veggies? These fudgy zucchini brownies are the perfect blend of indulgence and nutrition. Made with moist shredded zucchini, melty chocolate chips, and a hint of cocoa, they’re a crowd-pleasing dessert for any occasion. Whether you’re looking for a healthy dessert recipe, a way to use up extra zucchini, or simply the best chocolate zucchini brownies, this recipe ticks all the boxes. Bonus: It’s easy to make and can be adapted to be gluten-free or dairy-free.

With these easy zucchini brownies, you’ll enjoy the rich chocolate flavor and fudgy texture while sneaking in a serving of vegetables. Perfect for parties, bake sales, or an after-dinner treat, these brownies will quickly become a family favorite. Moist, chocolatey, and irresistible—this is the ultimate zucchini dessert!
These Zucchini Brownies are the ultimate indulgence—rich, chocolatey, and incredibly moist thanks to the hidden zucchini! This recipe combines melted chocolate, cocoa powder, and shredded zucchini to create the perfect balance of fudgy and tender texture. Whether you’re looking to sneak some veggies into your dessert or create a decadent treat for a special occasion, these brownies are a crowd-pleaser.
Ingredients
- 1/2 lb unsalted butter, cut into pieces
- 16 oz semisweet chocolate chips (2 1/2 cups), divided
- 3 large eggs
- 1 1/2 cups granulated sugar
- 2 Tbsp light olive oil (or vegetable oil)
- 1 Tbsp vanilla extract
- 1 1/2 cups all-purpose flour (or gluten-free flour), measured correctly
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 2 cups shredded zucchini (do not drain; from 1 medium or 1/2 lb zucchini)
Instructions
- Prepare the Oven and Pan
Preheat your oven to 350°F. Butter a 9×13-inch metal baking pan and line it with parchment paper, leaving some overhang for easy removal. - Melt Chocolate and Butter
In a medium saucepan over medium-low heat, melt 2 cups of chocolate chips and butter, whisking constantly. Do not allow the mixture to boil. Once smooth, remove from heat and let cool for 15 minutes. - Combine Dry Ingredients
In a small mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. - Mix Wet Ingredients
In a large mixing bowl, whisk together the eggs, sugar, oil, and vanilla until smooth. Gradually whisk in the cooled chocolate mixture until well blended. - Combine Wet and Dry Mixtures
Add the dry ingredients to the wet mixture, stirring until just combined. - Incorporate Zucchini
Fold in the shredded zucchini until evenly distributed. - Assemble and Bake
Pour the batter into the prepared baking pan, smoothing the top with a spatula. Sprinkle the remaining 1/2 cup of chocolate chips evenly over the batter. Bake in the preheated oven for 35–40 minutes:- For fudgy brownies, bake 35–37 minutes (a toothpick inserted should come out mostly clean).
- For firm brownies, bake closer to 40 minutes (toothpick should come out clean).
- Cool and Serve
Allow the brownies to cool in the pan until almost at room temperature. Use the parchment paper to lift the brownies out of the pan, then cut into bars.
Tips
- Measuring Flour Correctly: Scoop the flour into the measuring cup and level it off with a knife to avoid packing too much.
- Don’t Skip the Parchment: This ensures easy removal of brownies from the pan.
- Zucchini Prep: Do not drain the zucchini; the natural moisture contributes to the fudgy texture.

Variations and Substitutions
- Gluten-Free Option: Use a 1:1 gluten-free flour substitute.
- Dairy-Free: Swap butter with coconut oil and use dairy-free chocolate chips.
- Add-Ins: Stir in chopped nuts, dried fruit, or even peanut butter chips for extra flavor.
FAQs
Can I taste the zucchini in these brownies?
No, the zucchini blends seamlessly into the batter, providing moisture without any noticeable flavor.
How should I store zucchini brownies?
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I freeze these brownies?
Yes, wrap individual brownies in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
Serving Suggestions
- Enjoy warm with a scoop of vanilla ice cream.
- Dust with powdered sugar for an elegant touch.
- Serve with fresh berries for a balanced dessert.
Why You’ll Love This Recipe
- Healthy Twist: Hidden zucchini adds moisture and nutrients without compromising on taste.
- Rich and Decadent: The melted chocolate and cocoa powder create an intensely chocolatey flavor.
- Perfect Texture: These brownies are fudgy in the center and slightly firm on the edges.
- Versatile and Easy: Simple ingredients and adaptable to dietary needs!
Indulge in these irresistible Zucchini Brownies, and watch them disappear in no time! Perfect for chocolate lovers and veggie skeptics alike.
Zucchini Brownies Recipe
24
servings15
minutes40
minutesIngredients
1/2 lb unsalted butter, cut into pieces
16 oz semisweet chocolate chips (2 1/2 cups), divided
3 large eggs
1 1/2 cups granulated sugar
2 Tbsp light olive oil (or vegetable oil)
1 Tbsp vanilla extract
1 1/2 cups all-purpose flour (or gluten-free flour), measured correctly
1/3 cup unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp fine sea salt
2 cups shredded zucchini (do not drain; from 1 medium or 1/2 lb zucchini)
Directions
- Prepare the Oven and Pan
- Preheat your oven to 350°F. Butter a 9×13-inch metal baking pan and line it with parchment paper, leaving some overhang for easy removal.
- Melt Chocolate and Butter
- In a medium saucepan over medium-low heat, melt 2 cups of chocolate chips and butter, whisking constantly. Do not allow the mixture to boil. Once smooth, remove from heat and let cool for 15 minutes.
- Combine Dry Ingredients
- In a small mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Mix Wet Ingredients
- In a large mixing bowl, whisk together the eggs, sugar, oil, and vanilla until smooth. Gradually whisk in the cooled chocolate mixture until well blended.
- Combine Wet and Dry Mixtures
- Add the dry ingredients to the wet mixture, stirring until just combined.
- Incorporate Zucchini
- Fold in the shredded zucchini until evenly distributed.
- Assemble and Bake
- Pour the batter into the prepared baking pan, smoothing the top with a spatula. Sprinkle the remaining 1/2 cup of chocolate chips evenly over the batter. Bake in the preheated oven for 35–40 minutes:
- For fudgy brownies, bake 35–37 minutes (a toothpick inserted should come out mostly clean).
- For firm brownies, bake closer to 40 minutes (toothpick should come out clean).
- Cool and Serve
- Allow the brownies to cool in the pan until almost at room temperature. Use the parchment paper to lift the brownies out of the pan, then cut into bars.

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