Fudgy Zucchini Brownies Recipe
These fudgy zucchini brownies are rich, chocolaty, and soft in the center with a simple melted chocolate drizzle. Made with shredded fresh zucchini, cocoa powder, and chocolate chips, they're an easy summer brownie recipe for using garden zucchini in the most delicious way.
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The zucchini melts into the brownie batter as it bakes, adding moisture without a vegetable flavor. The result is a pan of chocolate zucchini brownies that are dense, tender, and wonderfully fudgy.
Zucchini brownies are chocolate brownies made with shredded fresh zucchini. The zucchini adds moisture to the batter and helps create a soft, fudgy texture, but it disappears into the chocolate flavor as the brownies bake. For best results, grate the zucchini, do not squeeze it dry, and let the batter rest for 5 to 10 minutes before baking.
What to Love About This Zucchini Brownies Recipe
- Rich, fudgy chocolate flavor
- A delicious way to use summer zucchini
- Made with simple pantry ingredients
- No mixer needed - just a bowl, spoon, or spatula, and a whisk
- Bakes in a 9x13-inch pan, making it perfect for sharing
- The shredded zucchini disappears into the brownies
These are the kind of brownies that make people ask for the recipe before they know there's zucchini inside. And if you're still unsure about pairing zucchini and chocolate, this is the recipe that just might change your mind.
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, and I had no idea zucchini was tucked inside. Had I known, I probably would have skipped it - but one bite, and I was completely convinced.
If you're still unsure about zucchini and chocolate, these brownies are a delicious place to start. Or try my Spiced Zucchini Cake with Cream Cheese Frosting, Double Chocolate Zucchini Muffins, or Zucchini Chocolate Chip Cookies - all reader-favorite ways to bake with summer zucchini.
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Why Zucchini Makes Brownies So Fudgy
Fresh zucchini is naturally full of moisture, which makes it a wonderful ingredient for baking. In this recipe, the shredded zucchini releases moisture into the brownie batter as it rests and bakes, helping create a soft, fudgy texture.
The batter may look dry at first, but don't worry. After the zucchini is folded in and allowed to rest for a few minutes, it begins to loosen and come together. That resting step is the secret to these rich, chocolatey zucchini brownies.
That's why zucchini works so beautifully in sweet baking, from these fudgy brownies to classic Favorite Zucchini Bread and my Healthy Zucchini Bread made with natural sweeteners.
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 a neutral oil, such as vegetable oil, or melted coconut oil.
- Granulated sugar: Adds sweetness and helps create that classic brownie texture.
- Vanilla extract: Rounds out the chocolate flavor.
- All-purpose flour: Gives the brownies structure. I have not yet tested this recipe with alternative flours.
- Unsweetened cocoa powder: Adds deep chocolate flavor. Dutch-process cocoa gives a darker, richer color, but use what you have.
- Baking soda and salt: For lift and flavor balance. I like using fine sea salt.
- Shredded zucchini: About 1 medium zucchini, shredded on a box grater. There is no need to peel it.
- Chocolate chips or chocolate chunks: I love dark chocolate here for its rich flavor, but semi-sweet chocolate also works beautifully.
How to Make Zucchini Brownies
Step-by-step zucchini brownie recipe instructions are in the recipe card at the bottom of this post.
- Preheat the oven to 350°F and line a 9x13-inch baking pan with parchment paper or greased foil.
- Stir the oil, sugar, and vanilla until combined. Add the flour, cocoa powder, baking soda, and salt and stir. The mixture will look dry at this point.
- Fold in the grated zucchini by hand, then let the batter rest for 5 minutes.
- Stir again and fold in the chocolate chips. If needed, let the batter rest for another 5 minutes and stir once more.
- Spread batter evenly into the prepared baking dish.
- Bake for 25 to 30 minutes or until the top springs back lightly when pressed.
Tips for Making Zucchini Brownies
- Do not squeeze the zucchini dry: The moisture from the zucchini is what helps make these brownies fudgy.
- Let the batter rest: The batter will seem dry at first. Letting it rest gives the zucchini time to release moisture and bring the batter together.
- Grate the zucchini finely or medium-fine: Smaller shreds blend into the brownies more easily.
- Smooth the batter before baking: Use an offset spatula or knife to spread the batter evenly in the pan.
- Do not overbake: Bake just until the top springs back lightly when pressed. Slightly underbaking is better than overbaking if you want fudgy brownies.
- Let the brownies cool before slicing: This helps the texture set and makes cleaner squares.
Recipe FAQs
No, the zucchini does not make these brownies taste like vegetables. It melts into the batter as the brownies bake, adding moisture while the cocoa powder and chocolate chips give them a rich chocolate flavor.
No. There is no need to peel zucchini before adding it to brownies. The peel is soft and blends into the batter after baking.
For this recipe, do not squeeze the zucchini dry. The moisture from the zucchini helps hydrate the batter and creates the soft, fudgy texture.
This zucchini brownie batter is supposed to look dry before the zucchini has time to release its moisture. Fold in the shredded zucchini, let the batter rest for 5 to 10 minutes, then stir again before spreading it into the pan.
Store zucchini brownies in an airtight container at room temperature for up to 2 days, or refrigerate for longer storage. For the best texture, let chilled brownies sit at room temperature for a few minutes before serving. To freeze, let cool completely, wrap the brownies tightly, and freeze for up to 2 months. Thaw at room temperature before serving.
Fudgy Zucchini Brownies
Equipment
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
- 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.
- Zucchini: Do not squeeze the shredded zucchini dry; its moisture helps create the fudgy texture.
- Serving: For clean slices, let the brownies cool completely before cutting.
- Tip: Avoid overbaking. The brownies are done when the top springs back lightly when pressed.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
More Zucchini Desserts to Try
If you have extra summer zucchini to bake with, try my Spiced Zucchini Cake, Double Chocolate Zucchini Muffins, Zucchini Chocolate Chip Cookies, Favorite Zucchini Bread, or this naturally sweetened Healthy Zucchini Bread. They're some of our favorite ways to turn garden zucchini into something sweet.
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These brownies look wonderful!
Will they freeze well?
I always look forward to your recipes, keep them coming.
Thank you, Bonnie! You made my day 😍. Yes— the brownies freeze very well! Once cool, wrap well or store in an airtight container. They will keep for 2-3 months!
I made these without reading all the way thru first, so I put zucchini in a towel and got some of water out of zucchini. I will make these again and not wring the zucchini out. They did turn out great though
Hi Char! I'm so happy you enjoyed the zucchini brownies! It's on my baking list this week too.
Hi im Dee, I see in your instructions, u don't wring the zucchini? Is that to give them moisture as they bake? N let rest maybe 10min. Instead of 5? I want to make these. So my kids can eat veggies. Trick 😉lol...I've also made beet Brownies. Very delish too
Hi Dee -- I prefer not to wring the zucchini because it adds needed moisture for the baking process. I let it rest to set for 5-10 minutes. AND -- I was also one of those moms who hid veggies in almost everything. I was thrilled when my 2 year old decided he loved pumpkin bars (he didn't know they also contained carrots and zucchini too)!
Delicious! These brownies are sweet, chewy, and deliciously chocolate chippy. Moist and fantastic!