Go Back

Zucchini Brownies

Zucchini brownies with an ultra-moist, fudgy crumb and a shiny, crinkled top crust. Grated zucchini is squeezed dry and hidden completely inside deep chocolate batter for a summer zucchini dessert that still bakes up rich and dense.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 28 minutes
cooling 20 minutes
Total Time 1 hour 3 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
Wet ingredients
  • 1.5 cup granulated sugar
  • 0.5 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract
Zucchini and chocolate
  • 2 cup zucchini, grated and squeezed dry
  • 1 cup semi-sweet chocolate chips divided
  • 0.5 cup chopped walnuts optional

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the pan
  1. Preheat oven to 350°F and grease a 9x13 baking pan. Use a thin, even coating so the brownies release cleanly.
Mix dry ingredients
  1. Whisk all-purpose flour, unsweetened cocoa powder, baking soda, and salt together in a bowl. Whisk until the cocoa looks evenly distributed with no clumps.
Mix wet ingredients
  1. Beat granulated sugar, vegetable oil, eggs, and vanilla extract until smooth and slightly fluffy. Stop when the mixture lightens and thickens slightly.
  2. Stir in grated squeezed zucchini—leave the batter looking thin. The batter should loosen because the zucchini releases moisture.
Combine and load the batter
  1. Fold the dry ingredients into the wet ingredients until just combined. Mix only until you no longer see dry streaks to keep the brownies fudgy.
  2. Fold in half of the semi-sweet chocolate chips. The batter will be dense and glossy-looking.
  3. Spread the batter into the greased 9x13 pan and scatter the remaining chocolate chips over the top. Aim for an even layer so the top stays rich.
Bake and cool
  1. Bake at 350°F for 25–28 minutes until a toothpick comes out with moist crumbs (not wet). Do not overbake, since the shiny top crust forms as it sets.
  2. Cool for 20 minutes before cutting into squares. Let the brownies finish setting so the fudgy interior holds together.

Notes

For the most zucchini-hidden texture, squeeze grated zucchini very dry (paper towels are easiest) so you get a dense, fudgy crumb instead of steaminess. Store airtight at room temperature for up to 3 days or refrigerate up to 5 days; freeze baked squares up to 2 months. For a dairy-free swap, use dairy-free semi-sweet chocolate chips and confirm your chips are dairy-free.