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Three chocolate zucchini brownies stacked on parchment paper on a wooden board, drizzled with chocolate sauce, with a mug and pitcher in the background.
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Fudgy Zucchini Brownies

These fudgy zucchini brownies are rich, chocolaty, and easy to make with shredded fresh zucchini, cocoa powder, and chocolate chips. The zucchini melts into the batter as it bakes, creating soft, moist brownies with deep chocolate flavor.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 24 servings
Calories: 150kcal
Author: Stephanie Wilson

Ingredients

  • ½ cup cooking oil (like vegetable, melted coconut oil, or your favorite)
  • 1 ½ cups granulated sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 ½ teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 2 ½ cups shredded zucchini about 2 medium zucchini
  • 1 ½ cups chocolate chips I prefer dark chocolate chunks

Instructions

  • Preheat the oven to 350°F and line a 9x13-inch baking pan with parchment paper or greased foil.
  • In a large bowl, combine oil, sugar, and vanilla extract. Mix until fully combined. Then stir in flour, cocoa powder, baking soda, and salt. The batter will be very dry.
  • Fold in grated zucchini by hand and let the batter rest for 5 minutes. Stir in the chocolate chips (reserve a handful for sprinkling on top). The batter will have more moisture now but if not, let it rest for another 5 minutes and stir again.
  • Spread the batter into the prepared pan and bake for 25 to 30 minutes, or until the top springs back lightly when pressed. Be careful not to overbake as you want the brownies "fudgy" and delicious. Drizzle with melted chocolate if desired.

Notes

  1. Texture: The batter will look dry before the zucchini releases its moisture. Let it rest for 5 to 10 minutes, then stir again before spreading it into the pan.
  2. Zucchini: Do not squeeze the shredded zucchini dry; its moisture helps create the fudgy texture.
  3. Serving: For clean slices, let the brownies cool completely before cutting.
  4. Tip: Avoid overbaking. The brownies are done when the top springs back lightly when pressed.

Nutrition

Calories: 150kcal | Carbohydrates: 21g | Protein: 1g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 147mg | Potassium: 101mg | Fiber: 1g | Sugar: 19g | Vitamin A: 31IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 0.3mg