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Fudgy Zucchini Brownies

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Fudgy Zucchini Brownies are deliciously rich in flavor and texture and, surprisingly, a little healthier too. Easy to make with equally simple pantry ingredients, fresh zucchini, and chocolate chips. Drizzled with melted chocolate and they become rather decadent!

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It’s an “oh-my, this is incredible” kind of brownie that I’m loving! It’s rich; it’s decadent; it’s fudgy… it serves a crowd (or family) and is divinely chocolaty.

Everything we love in a brownie… and a bit more!

Top view of zucchini brownie squares drizzled with melted chocolate

What to Love About Zucchini Brownies

  • Made with a bowl, spoon (or spatula) and a whisk
  • Surprisingly delicious and rich
  • Simple ingredients you likely have on hand

And… they bake in less than 30 minutes. All you need is a 9 by 13-inch baking pan. And a little patience so they can cool. That might be the hardest thing about this brownie recipe… patience!

I will admit that I came to zucchini chocolate love later in life… I was in high school when I sampled my first-ever Chocolate Zucchini Cake. I’d never experienced combining zucchini (a vegetable!) with chocolate. Zucchini cakes and breads? Absolutely! But zucchini and chocolate? Not sure.

Had I known what was in that cake, I likely would have skipped it. But one bite in, and I was hooked.

So, for those unsure about zucchini and chocolate, believe me, it’s so incredibly delicious. Now, you will find all kinds of sweet treats featuring this oh-so-yummy combination. Still on the fence? Try Zucchini Chocolate Chip Cookies!

Top view of Zucchini Brownie ingredients on a parchment paper background.

Ingredients in Zucchini Brownies

Specific ingredient measurements are in the recipe card at the bottom of this post, but here is a quick overview of what you will need:

  • Cooking oil: use your favorite oil, like vegetable or melted coconut oil.
  • Granulated sugar for sweetness
  • Vanilla extract for flavor
  • All-purpose flour: (I have not yet tested this recipe using alternate flours)
  • Unsweetened cocoa powder: I love a Dutch process cocoa powder, but use what you have
  • Baking soda for leavening plus salt: I used fine sea salt
  • Shredded zucchini: Depending on the size of your squash, it should be about 1 medium-sized zucchini
  • Chocolate chips: or chocolate chunks. I used dark chocolate for its rich color and delicious flavor.

How to Make Zucchini Brownies

Step-by-step recipe instructions are in the recipe card at the bottom of this post.

  1. Preheat the oven to 350°F and line a 9×13-inch baking pan with parchment paper or greased foil.
  2. Combine the oil, sugar, and vanilla extract; stir to thoroughly combine. Add the flour, cocoa powder, baking soda, and salt and stir. The batter will be dry.
  3. Fold in grated zucchini by hand and let the batter sit for 5 minutes. Fold in the chocolate chips and stir again. If needed, let the batter sit for another 5 minutes and stir again.
  4. Spread batter evenly into the prepared baking dish.
  5. Bake for 25 to 30 minutes or until the top springs back lightly when pressed.

Tips for Making Zucchini Brownies

  • Let the brownie batter rest: It’s important to allow the brownie batter to sit for at least 5 minutes before spreading into the baking pan. This allows the zucchini to begin releasing some of its moisture.
  • Batter will seem dry: As you’ve noticed, no eggs are in this recipe (which is great for those with food allergies!). As the brownies bake, the zucchini will release the perfect amount of moisture to create a deliciously rich and fudgy dessert. 
  • Line the baking pan with parchment: It’s important to line the baking pan with parchment or foil or to spray generously with baking spray. The brownies will stick to the bottom of the pan otherwise.
  • Don’t overbake the brownies: Bake the brownies for 25 to 30 minutes. If the brownies spring back after lightly pressing the center, they are done! It’s better to underbake these brownies than to overbake them slightly!
  • Smooth the batter before baking: Use an offset spatula or knife to smooth the batter in the baking pan before baking.
Side view of stacked Zucchini Brownies with melted chocolate drizzle on a wood cutting board

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Fudgy Zucchini Brownies

Fudgy Zucchini Brownies are decadently deliciously rich and, surprisingly, a little healthier too. Easy to make with pantry ingredients!
5 from 5 votes
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 24 servings


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


  • Preheat the oven to 350°F and line a 9×13-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.



What to know about this recipe: The batter may seem dry, almost like a stiff cookie dough. Add a touch of water, beginning with 1 tablespoon and adding up to 3 tablespoons. Don’t worry if it seems dry because the shredded zucchini releases moisture as the brownies bake delivering a deliciously rich and fudgy dessert. 


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

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Dessert
Cuisine: American
Keyword: zucchini brownies

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