Chocolate Chip Zucchini Brownies

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Zucchini Brownies are rich, chocolaty, and a favorite summer dessert! You will never know they are made with zucchini! 

Zucchini Brownies

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.

Zucchini Brownie Recipe

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:

Easy Zucchini Brownies with chocolate chips

Chocolate Chip Zucchini Brownies

Rich and fudgy brownies made with zucchini, but you will never know it. They are SO good!
4.83 from 29 votes
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes


  • 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


  1. Preheat oven to 350 degrees F. Grease an 9x13 baking pan with cooking spray, set aside.
  2. 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.
  3. 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.
  4. Cool completely on a wire rack. Cut brownies into squares and serve.
Nutrition Facts
Chocolate Chip Zucchini Brownies
Amount Per Serving
Calories 248 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g15%
Sodium 223mg9%
Potassium 139mg4%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 21g23%
Protein 2g4%
Vitamin A 35IU1%
Vitamin C 2.5mg3%
Calcium 14mg1%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

zucchini brownies

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

    1. Sure does. I just made them. The zucchini has a ton of liquid in them, so it made it into a perfect batter. 

  1. Hi Maria,

    Probably a silly question but should I wring the water out of the zucchini first or no?
    Thanks so much!!

  2. Hi,
    Came across your recipe after seeing something similar on Pinterest. I just made these and followed the directions exactly, including the 8×11 pan size. The edges cooked nicely, but the majority of the pan did not cook, even though I left it in an extra 10 minutes. I’m not at a high altitude or anything like that.. Any ideas on this? I wonder if I used a 9×13 pan and they were thinner if they would cook better..? Also, I drizzled some melted chocolate and sprinkled the walnuts on the top. The batter I got was moist, not crumbly like in some other comments. It was more like a cookie dough. They taste great, even if I do have to eat them with a spoon!

  3. Thank you for the great recipe it turned out great! I’m a newbie to vegan cooking and thought this was a great recipe for a bbq last weekend. My friends and family loved it. Everyone wanted the recipe and was schocked to find out their was no egg or cow’s milk. I did add cloves, allspice and nutmeg but that’s how I make my homemade chococlate, chocolate chip zucchini cake. Thanks again I’ll be on the look out for more great recipes to try.

  4. Glad they freeze great! Put them in the freezer before I saw your answer. I have got another batch in the oven today, but using a bigger pan and hand stirred. I used a 9×13 the first time around and they turned out as thick as cake…but still delicious. My brownies seem to always turn out like cake.

  5. Baked these up this afternoon. Used 1/4 C. applesauce and 1/4 C. oil and stirred it all by hand. Needed to bake for about 45 minutes. Delicious, moist, thick and fudgey!

  6. I just made and used 2 tbsp coconut oil and pear fruit cup for oil replacement- I also used raw sugar ;2/3 cup & 1/8 cup agave syrup — very moist and just right on sweetness – my hubby said to keep this recipe ! Awesome brownie recipe

  7. THESE are literally my favorite brownie recipe ever. Ever since I got this recipe, they have been my go-to brownies. These are sooo moist and delicious and you don’t even notice the zucchini! They’re the BEST!

  8. What are the nutrition facts for this recipe. I am using and need to know the Calories, Total Fat, Carbohydrates and Protein.

  9. Just from experience—this recipe could use the addition of 1/2 cup of almond milk! Other than that—it’s GREAT and literally my favorite brownie recipe ever!!!!

  10. I added 2 eggs to the recipe as the dough was very dry and not pourable. The brownies were more cake like , but very good.

  11. I made these this evening and they are wonderful! The zucchini can’t be tasted, but it made them so fudgy and perfect. I used coconut oil in place of the canola oil.

  12. I made these tonight, and the flavor was delicious! I will put the dough into a 9×13 next time because the brownies came out too gooey in the center even though I had already baked them longer than stated.

  13. These turned out much more like cake for me than brownies. They were good — they just weren’t brownie-ish. Full disclosure, though, I only used 1c of sugar (1.5 just seemed like so much), I used plain greek yogurt for most of the oil, and I added an egg — I just couldn’t get the batter to come together without it (it was dry and crumbly).

  14. I’ve been following your blog and making a lot of your recipes – and loving them! – but I’m totally blown away by these brownies! I just made them and WHOA. They are seriously the best things EVER! I didn’t put any chocolate chips in because I didn’t have any and no worries – I didn’t miss them! WOW chocolate heaven! Thank you!

  15. Fabulous!! My, oh my!!! Thank you for sharing this recipe treasure!! I will say that this recipe works in a 9×9 pan if you add several minutes more to oven time. And I used dark Dutch processed cocoa which totally obliterated any visual hint of zucchini. The dark chocolate goodness was out of this world! Slather a chocolate buttercream on top and store in the fridge. It’s da bomb!! Recipe-find of summer 2014!

  16. I don’t see any comments of the recipe being made. This is one of my pet peeves, I’m making it now just to see, I’m not vegan but have a good friend who is. Would have been nice if it said Vegan in the topic. More when they come out of the oven thanks

  17. These brownies are so good that I WILL NEVER make brownies from a box again. So easy, so delicious….and they freeze incredibly well.

  18. I realize this is an older post, but I just made this recipe and am wondering about the lack of egg in the recipe. Is that correct? Mine never really set. The flavor is good, but the texture is a little odd.

  19. 5 stars
    Made these today using the recipe almost to a t but used gluten free flour and a pan that was 12 1/2 by 7 1/2 (because that’s the closest I had).  They turned out to be perfect fudgey brownies, like brownies should be. Thank you, for sure I’ll use this again and again.

  20. We made your recipe for zucchini brownies but there was definitely something wrong. We had to add eggs and milk otherwise it was a crumbly mess. Did you leave something out of your recipe?

  21. I followed the recipe, but they isn’t enough moisture, it’s just a dry mixture wven with the zuchinni…….did I miss something? 

    1. I made these brownies twice in the last week and I promise they work. The mixture does look dry when you are mixing it, but that is ok. The zucchini will moisten the brownies up. Did you bake them? Also, don’t squeeze out the moisture in the zucchini before adding it.

  22. I made these tonight for my family. The only switch I made was to use whole wheat white flour instead of white flour. They were amazing! I can’t believe there were no eggs in it.

  23. 5 stars
    I made these last night, they are so delicious, chocolates and fudgey goodness. I used gluten free flour turned out great. Thanks for all the wonderful recipes!!! 

  24. 5 stars
    This recipe is delicious. I substituted Trader Joe’s White Whole Wheat Flour for the white flour. The brownies are moist and fudgy. Everyone loves them – even the people who say they don’t like zucchini!

  25. Hello!
    I’m keen to try these brownies, but don’t have a 9×13 inch pan. (And I can’t really justify getting a new one right now.)
    Does anyone recommend halving the batter and using a 6×10 or 9×9 inch pan and adjusting the cooking time instead?

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