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These fudgy zucchini brownies are rich, moist, and chocolatey—with a sneaky veggie twist! A perfect way to use up summer zucchini, this easy recipe is kid-approved and made from scratch with simple ingredients. Great for dessert or an indulgent snack!

If you have never baked with zucchini, it is time to change that! It is kind of magic in baked goods because it adds lots of moisture to make things delicious, but the taste and texture just disappear, and you can’t tell it is in there. So it can be a great way to sneak a few veggies into your family.

 

Zucchini Bread and Zucchini Muffins are pretty classic things that everyone uses their extra zucchini in. But there are so many more things you can make! These zucchini brownies will quickly become a family favorite or this Chocolate Zucchini Cake is almost like classic Sheet Cake, but with zucchini.

Rich, chocolate-y, and always delicious. Adding zucchini to chocolate recipes just works. As much as your head doesn’t think it should.

What You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• Brown Sugar
• Vegetable Oil – you can use any neutral flavored oil that you like. You could even use melted butter.
• Vanilla Extract
• All-Purpose Flour
• Cocoa Powder
• Salt
• Baking Soda
• Shredded Zucchini – you do not drain the zucchini, so it what gives the batter moisture.
• Milk
• Chocolate Chips

This recipe was originally post in 2013, and I used coconut sugar and whole wheat flour in them. It was the same amounts, so if you want the swaps you can absolutely go that route!

How To Make Zucchini Brownies

• Shred Zucchini. Shred about 2 cups of zucchini, you can pack it into your measuring cup to measure. Just don’t squeeze out the liquid or get ride of any of the moisture.
• Mix Wet Ingredients. Whisk together brown sugar, oil and vanilla until it is well combined. It will be the texture of wet sand.
• Add Dry Ingredients. Add in the flour, cocoa powder, salt and baking soda and mix to combine. The mixture will be very dry.
• Zucchini. Add in the zucchini and 3 Tablespoons of milk and fold it in by hand. If your mixture is very dry, let it rest for 5 minutes and then continue. If it still very dry add in the remaining 2 Tablespoons of milk.
• Chocolate. Stir in 1/2 of the chocolate chips until evenly incorporated.
• Bake. Spread the batter into a prepared 13×9 inch baking pan. Sprinkle the remaining 1/2 cup of chocolate chips over the top. Bake for 28-32 minutes, until a tester comes out mostly clean. Remove from the oven and let cool completely before slicing.

Recipe Tips & Suggestions

• You will notice there are no eggs in this recipe, that is correct. The zucchini generally provides enough moisture they are not necessary. Depending on how “fresh” your zucchini is, you may need to add a little milk, but a whole egg is not called for in these brownies
• Zucchini brownies are a little different from traditional Fudgy Brownies. Because of all the moisture, they do have a slightly more cake feel to them. But they are definitely not cake.
• Top with Easy Chocolate Frosting for a decadent treat.
• I like to line the pan with parchment paper so you can easily take them out of the pan and slice. Alternatively you can grease and flour the pan well.

Storage

Once the zucchini brownies have cooled you can cover and store in an airtight container for 3-4 days. There do have a lot of moisture in them, so they don’t last quite as long as other desserts without the texture changing.

More Zucchini Recipes

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