I love sneaking vegetables into my desserts, and these fudgy zucchini brownies are my go-to treat when I crave chocolate but want a little extra moisture and nutrition.

Short Description

I’ve combined shredded zucchini with rich cocoa and dark chocolate chips to create ultra-moist, chewy brownies that taste indulgent yet pack a sneaky veggie boost. They’re perfect for snack time or a weekend bake.

Why You’ll Love This Recipe

I adore how the zucchini keeps the brownies incredibly fudgy without altering the chocolate flavor. I can easily whip up the batter in one bowl, and the result is a tray of squares that stay soft for days. Whether I’m feeding kids, guests, or just satisfying my own craving, these brownies always disappear fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
½ cup granulated sugar
½ cup packed brown sugar
2 large eggs, room temperature
½ cup vegetable oil (or melted coconut oil)
1 teaspoon pure vanilla extract
1 cup finely shredded zucchini, squeezed to remove excess moisture
½ cup dark chocolate chips (plus extra for sprinkling on top)

Directions

I preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
I whisk together the flour, cocoa powder, baking powder, and salt in a mixing bowl.
In a separate bowl, I beat the granulated sugar, brown sugar, eggs, oil, and vanilla until smooth.
I gently fold the dry ingredients into the wet ingredients until just combined, then stir in the zucchini and chocolate chips.
I pour the batter into the prepared pan, smooth the top, and sprinkle a few extra chocolate chips.
I bake for 25–30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
I let the brownies cool completely in the pan on a wire rack before lifting them out and cutting into squares.

Servings and Timing

Servings: 9 large brownies
Prep Time: 15 minutes
Bake Time: 25–30 minutes
Total Time: 40–45 minutes

Variations

Gluten-Free: Substitute a 1:1 gluten-free flour blend for the all-purpose flour.
Vegan: Use flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water) and replace eggs; swap honey or maple syrup for sugars.
Nutty Twist: Fold in ½ cup chopped walnuts or pecans for added crunch.
Peanut Butter Swirl: Drop dollops of peanut butter on top of the batter and swirl with a knife before baking.
Spiced: Add ½ teaspoon ground cinnamon or a pinch of cayenne for warmth and depth.

Storage/Reheating

I store leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, I freeze them in a sealed freezer bag for up to 2 months—thaw at room temperature. To warm, I zap a brownie in the microwave for 10–15 seconds or pop it in a preheated 300°F oven for 5 minutes.

FAQs

What does the zucchini do in the brownies?

I use zucchini to add moisture and a bit of nutrition without altering the rich chocolate flavor. It keeps the brownies fudgy and tender.

Do I need to peel the zucchini before shredding?

I usually leave the skin on for color and nutrients, as the shreds blend right into the batter and won’t affect texture.

Can I use yellow squash instead of zucchini?

Absolutely. I’ve swapped in equal amounts of yellow squash and achieved equally delicious results.

How do I avoid soggy brownies?

I squeeze out excess moisture from the shredded zucchini using a clean kitchen towel or paper towels. That way, the batter isn’t too wet.

Can I make these into muffins?

Yes—I fill a lined muffin tin with the batter about two-thirds full and bake at 350°F for 18–20 minutes, or until a toothpick comes out with moist crumbs.

Conclusion

I’m always amazed at how these brownies deliver deep chocolate flavor along with a secret veggie boost. They’re easy enough for a weeknight bake yet special enough to serve at brunches or potlucks. I hope you’ll enjoy indulging in these fudgy zucchini brownies as much as I do!