Updated March 11, 2025
Quick Summary
Zucchini Brownies are rich, chocolaty, and easy to make. You will never know they are made with zucchini because they are so delicious!
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Everyone is always looking for zucchini recipes during the summer months when the garden zucchini is out of control, myself included.
I love making zucchini salads, zucchini fritters, and of course zucchini bread (classic zucchini bread, chocolate zucchini bread, and lemon zucchini bread), but I also like making dessert with zucchini. Have you ever had chocolate zucchini cake? It’s so good and I also LOVE these Zucchini Brownies.
If you like my One Bowl Brownies, I think you will like this brownie recipe too. The brownies are rich, chocolaty, and I guarantee you won’t know there is zucchini involved.
I love baking with zucchini. You start with a green vegetable and end with a decadent dessert. I kind of feel like a magician because people are always so surprised when they find out zucchini is involved. Zucchini really is a magic ingredient.
When I pull a warm pan of brownies out of the oven everyone always gathers around for a taste because they don’t look like zucchini brownies, they look like a pan of fudgy, chocolaty brownies! They are always blown away because these brownies are perfection! They are so rich and delicious!
Table of Contents
Ingredients
- Granulated Sugar– to sweeten the brownies
- Oil– you can use avocado oil, vegetable oil, or canola oil.
- Flour– use all-purpose flour.
- Cocoa– use unsweetened cocoa powder.
- Zucchini– use a box grater to shred the zucchini. Do not squeeze out the liquid! You need all of the moisture to make sure the brownies are moist!
- Vanilla extract– use pure vanilla extract.
- Salt– to enhance all of the flavors.
- Baking soda– to help the brownies rise.
- Chocolate chips– to stir into the batter AND to sprinkle on top! Bring on the chocolate!
How to Make Zucchini Brownies
- Preheat oven to 350 degrees F. Grease an 9×13-inch metal baking pan with cooking spray, set aside.
- In a stand mixer, combine sugar, oil, and flour, combine until mixture resembles wet sand. It will be dry looking and that is ok.
- While mixing, on low, add cocoa, shredded zucchini, vanilla extract, salt and baking soda. Mix until well combined. The mixture will moisten once the zucchini is added. Stir in one cup of the chocolate chips.
- Pour brownie batter into prepared pan and sprinkle with remaining chocolate chips. Bake for 28 to 32 minutes or until a toothpick comes out clean and the brownies are set.
- Cool completely on a wire rack. Cut brownies into squares and serve.
Recipe Tips
- You can use a large or small zucchini, the size doesn’t matter. I know a lot of people like to use overgrown zucchini for baking and that is just fine. Don’t let those big zucchini go to waste.
- Shred the zucchini with a box grater or food processor. I never peel the zucchini.
- I don’t squeeze out the moisture in the zucchini for this recipe. You want the brownies to be moist. If your zucchini is extra watery, you can squeeze it out a little in a paper towel, but don’t get rid of all of the moisture.
- The mixture will look dry when you start and that is ok. It will be just fine after you add in the zucchini. Just be patient:)
- Stir in 1 cup of the chocolate chips into the batter and save ¼ cup for sprinkling on top. The chocolate chips make the brownies even more chocolaty, which is a very good thing!
- This recipe makes a 9×13-inch pan, which makes this brownie recipe a great one to share!
- Pro tip-cut the brownies with a plastic knife after they have cooled. A plastic knife is magic and doesn’t make a lot of crumbs.
How to Store
- Storing: Uncut brownies that are stored in the pan and covered will keep on the counter for up to 3 days. If you cut the brownies, they will dry out faster. Wrap cut brownies in plastic wrap and keep on the counter for 1 to 2 days.
- Freezing: You can freeze the brownies. Wrap brownies tightly in plastic wrap, then wrap again with foil or place in a freezer bag. I like to freeze a pan of brownies or at least a half pan at a time. Freeze the brownies for up to 3 months. When ready to serve, thaw at room temperature before cutting into individual servings.
More Brownie Recipes
- One Bowl Brownies
- Oreo Brownies
- Raspberry Brownies
- Gluten Free Brownies
- Cadbury Egg Brownies
- King Arthur Brownies
Zucchini Brownies
Ingredients
- 1 1/2 cups granulated sugar
- 1/2 cup avocado oil, canola oil, or vegetable oil
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa
- 2 cups shredded zucchini, don’t squeeze out the moisture
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1 1/4 cups semi-sweet chocolate chips, divided
Instructions
- Preheat oven to 350 degrees F. Grease an 9×13 baking pan with cooking spray, set aside.
- In a stand mixer, combine sugar, oil, and flour, combine until mixture resembles wet sand. It will be dry looking and that is ok. While mixing, on low, add cocoa, shredded zucchini, vanilla extract, salt and baking soda. Mix until well combined. The mixture will moisten once the zucchini is added. Stir in one cup of the chocolate chips.
- Pour brownie batter into prepared pan and sprinkle with remaining chocolate chips. Bake for 28-32 minutes or until a toothpick comes out clean and the brownies are set.
- Cool completely on a wire rack. Cut brownies into squares and serve.
Notes
Nutrition
Have you tried this recipe?
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These were really good however the picture is a bit deceiving. Mine turned out to be more like cake. Still good but I was hoping for a fudgy brownie like the picture shows.
This is my go to recipe for brownies. I’ve lost count on how many people have asked me to make these for them and they’re always surprised it has zucchini in it!
Yay!
Can I use half oil and half butter?
That should be fine!
The most delicious brownies, and seriously wouldn’t even know there are veggies in there! Delicious recipe!
Right? Aren’t they so good?
I’ve made this twice. first time as written and second time with an egg and only 200g sugar. I liked the texture better with the additional egg (made it fudgier) and less sugar so I don’t load up the kids. Great way to get some veggies in them!
Great
I added one egg and reduced the salt to 3/4 tsp. The result was definitely cake-like, but not as fluffy or tall as a cake would be. To me it was decent. That said, I brought it to a potluck and 3 people requested the recipe!
Glad the brownies were loved at your potluck!
Can you use a glass pan?
You can, but I prefer metal pans for brownies.