Go Back

Zucchini Brownies

Zucchini brownies with fudgy, ultra-moist chocolate batter and an impossibly dense, shiny top crust. Grated zucchini is squeezed dry and hidden completely inside for rich, chocolatey squares with moist crumbs.
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: 290
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
  • 2 zucchini, grated and squeezed dry Squeeze well so the batter stays thick.
Chocolate and mix-ins
  • 1 cup semi-sweet chocolate chips (divided) Use half in the batter and half on top.
  • 0.5 cup chopped walnuts (optional) Fold in if using for extra crunch.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the pan
  1. Preheat your oven to 350°F and grease a 9x13 baking pan for easy release.
Mix the dry ingredients
  1. Whisk the all-purpose flour, unsweetened cocoa powder, baking soda, and salt together until the cocoa is evenly distributed.
Mix the wet ingredients
  1. Beat the granulated sugar, vegetable oil, eggs, and vanilla extract until smooth and slightly fluffy.
Add zucchini
  1. Stir in the grated and squeezed-dry zucchini; the batter will look thin at first as the zucchini releases moisture, but it will come together as you mix.
Combine and add chocolate
  1. Fold the dry ingredients into the wet just until combined, then fold in half of the chocolate chips.
Bake
  1. Spread the batter into the prepared pan and scatter the remaining chocolate chips over the top.
Bake until just set
  1. Bake for 25–28 minutes at 350°F until a toothpick comes out with moist crumbs (not wet), and do not overbake to keep the center fudgy.
Cool and cut
  1. Cool for 20 minutes before cutting into squares so the shiny top crust sets and the brownies hold their shape.

Notes

For the fudgiest texture, don’t overbake—look for moist crumbs on a toothpick and a glossy, slightly crinkled top. Store covered in the fridge up to 5 days; freeze baked brownies up to 2 months. For a dairy-free option, use dairy-free semi-sweet chocolate chips (walnuts and zucchini are already dairy-free).