Zucchini Brownies are rich, chocolaty, and a favorite summer dessert! You will never know they are made with zucchini!
Zucchini Recipes
Everyone is always looking for zucchini recipes during the summer months when zucchini is out of control, myself included. Our good friends gave us a zucchini the size of a baseball bat from their garden. I am trying to come up with creative ways to use our humongous zucchini. I love making my favorite zucchini breads, chocolate and lemon, but I wanted to try something new. Last night, we needed a dessert to take to a party, so I made chocolate chip zucchini brownies. Yes, dessert is always needed, especially when zucchini brownies are involved. They are SO good and one of my favorite summer desserts.
Magic Zucchini Brownies
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. Zucchini makes these brownies extra special.
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! Everyone lines up for a taste! They are always blown away because these brownies are perfection! They are so rich and delicious!
A few tips for making zucchini brownies:
- 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 cheese 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 1/4 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.
If you are still looking for ways to use up your garden zucchini, give these chocolate chip zucchini brownies a try! They are a favorite at our house!
Make sure you check out our favorite zucchini recipes here!
If you like these zucchini brownies, you might also like:
- Our Favorite Brownies
- Zucchini Cookies with Chocolate Chips and Dried Cranberries
- Chocolate Fudge Zucchini Cookies
- Zucchini Coconut Chocolate Chip Cookies
- Chocolate Zucchini Cupcakes
- Salted Caramel Pretzel Brownies
Dessert
Chocolate Chip Zucchini Brownies
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Total Time
- 40 minutes
- Cuisine
- American
- Servings
- 18
Ingredients
- 1 1/2 cups granulated sugar
- 1/2 cup 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 9x13 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.
Keyword
zucchini brownies
Just a tip, you can totally substitute unsweetened apple sauce for the oil, you’ll never know the difference . Just as moist & yummy , less fat and more vitamins
Absolutely delish.
Not difficult to make
I made this recipe today and must say they turned out very good. I have a son and daughter in law with food restrictions so finding recipes that they can eat can be tough. This is one that they can enjoy and will become a family favorite. Thank you.
I want to try these ..but dont like Chocolate chips..don’t know how it’s going to work but I’m going to try white chocolate chips..Cocoa is fine ..just not chocolate except white
I made them without the chocolate chips and they were divine! I may add nuts next time because I like nuts in my brownies.
Glad you enjoyed them! Nuts would be good too!
I made these Chocolate Chip Zucchini Brownies today, they are yummy.
Just made these last night and they are amazing! Brownies are my favorite dessert and these are perfect.
very good will defently make again
These are the moistest brownies I have ever made! They were a huge hit. I peeled the zucchini so that the picky eaters would not recognize it. They ate them and asked for more!
Yay! Glad they were a hit!
do I need to refrigerate the brownies,?
No, but if your house is really hot/humid, you can put them in the fridge.
Love this recipe. Have made several times . Moist and delicious. Most importantly, no one thought there was healthy zucchini in them. I find that if the zucchini is watery, I’ll squeeze some of the liquid out but save it. If it seems dry will add a little of the liquid until desired consistency. I also bake the brownies in my cast iron pan. Thank you for an easy and delicious treat!
I had the same issue as some other readers – the batter was crumbly and would not have poured into the pan so I assed abou 1/3 cup of water which turned it into a wonderful batter (of course I taste-tested)! The issue must have been that my zucchini wasn’t moist enough, but adding the water did the trick. They are baking now, thanks for a great idea.
*added* water, not assed. How embarrassing!
Mine was very dry like sand, I read the reviews until I saw yours and added the water they are must better now and are baking! Thanks for your review 🙂
Just made two batches of these gorgeous brownies – one as a Thank You and the other for weekend company. I couldn’t resist and took a small piece – amazing- so good. Thank you for a great, easy to make brownie recipe. I was worried at first that my zucchini was dry but I just mixed the batter a little longer and everything incorporated well and turned out perfectly.
Amazing. My son said it was the best thing he’s ever eaten. A few bites in I told them they were zucchini brownies and they didn’t care.
Yay! Great to hear!
I just got this recipe from a friend last week, and I have got nothing but rave reviews on these. I am taking them to two family reunions this weekend, but I am sure they will be a hit there as well. I did however, decrease the sugar by 1/4 cup, and I also peeled the zucchini and removed the seeds, since some people don’t care to see the green flecks of the peel… Love these….
I love this recipe! I actually am on a restricted diet, so I can’t eat it. However, I love to bake and have made it twice for friends and family. I just entered a plate in the local fair and won first prize! I’m really digging these zucchini recipes. Thanks!
Can you tell me how to adjust this for high altitude? I live in Denver.
Delicious! Big hit with the kids!
This is my favorite brownie recipe! My husband won’t eat anything containing zucchini. Well, up until now! LOL And when I want to make my adult version of this recipe I just add crushed, dried Thai peppers. OMG. Yum.
WOW! These are amazing! I added 1Tsp orange extract in place of one of the vanilla taps and it was an awesome change. Thanks for sharing!! Love these
I made zucchini chocolate brownies gluten free so delicious never tried this recipe
I love this recipe, I’ve made these brownies several times, and it’s a hit at work potlucks. I’ve substituted coconut flour, almond flour, and quinoa flour (sometimes a mix of all three, and even with regular, refined wheat flour). I think the consistency is closest to regular flour when using quinoa flour (although it’s somewhat hard to find and costs a lot more). Also I’ve had to keep it in the oven longer (10-25 minutes longer) when I used flour substitutes.
Always delicious!
These brownies are to die for they are so moist. I made them last week and we loved them. I took some to a friend and left the rest home and my husband couldn’t get over how moist they stayed for a couple days.
They were absolutely the best brownies I ever made and no one knew they had Zucchini in them. I am
Making them again today for a coming home party and can’t wait to hear the reactions of the people.
Thanks again.
I just made these brownies for my mother-in-law’s birthday. They were a hit with my in-laws and my two kids ages 4 and 16 months. The brownies came out moist and the perfect amount of chocolate. I will definitely be making these again! Thanks!
So fudgy and indulgent and moist!!!!! I’m addicted
They are quite addicting:)
These are fudgey brownies and super tasty! I made a batch to share at work and everyone loved them. No eggs or milk made them safe for everyone to enjoy as well!
And there’s no xanthan gum in them? Wow! Another plus.
Just made this recipe this morning. I used 1/2 cup applesauce with a tablespoon of oil in place of the 1/2 cup of oil. They are delicious! Even my husband (who said “did you put zucchini in those brownies???” with a not-so-happy face) loved them!
These are the best brownies! I love the recipe as is! Sometimes I use 1 cup turbinado sugar in place of the granulated sugar and kosher salt. They almost taste like salted caramel brownies! Next time I will try applesauce in place of the oil. But you cannot go wrong with the recipe as is!
I am thrilled you loved the brownies!
Thank you for sharing these amazing brownies. For several years now this is my go-to brownie all summer long when the chickens give up laying eggs, and sneaky zucchini-monsters play hide and seek in the garden. Sometimes I add a little milk or water if the mix looks a bit dry, but generally using the electric beater (try the dough hook) smashes enough liquid out of the zuc. to bind it. I occasionally add berries or nuts or a dollop of peanut butter. They freeze beautifully for packed lunches.
Delicious! I used applesauce because I didn’t have any oil. Will have to make these again since I ate most of this batch!
I made these today and everyone loved them. I squeezed out extra water from the zucchini and I am glad I did as mine turned out very moist like a fudge brownie, not a cake style brownie. I used mini chocolate chips so I probably used more than was required of the regular size which I am sure helped them be more moist but nobody was turning them down. I also didn’t tell them about the zucchini until they ate one and the only response was asking for seconds!
These are delicious but they fell apart when I tried to cut and remove from the pan. I will definitely add eggs next time I make these!