Zucchini Brownies

These fudgy zucchini brownies are everything you crave and more, with a chocolate speckled exterior and an incredibly moisture-rich brownie base thanks to fresh zucchini!

Why this recipe works

We’ve all seen zucchini bread, even chocolate zucchini bread for that matter, but if you have yet to try zucchini brownies, then I think you’ve been missing out! They’re everything you want in a classic brownie – rich, fudgy, chocolatey. The zucchini adds a welcome amount of moisture to the brownies without leaving behind any sort of vegetable flavor.

This is an eggless and butter-free recipe, making it vegan-friendly as well. Plus, you can feel just a smidge better about coming back to the pan over and over for just “one more piece” since you’re also getting a little veggie in every bite… Right?

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

ZUCCHINI – Small and medium sized zucchini are best for these brownies. Oversized zucchini don’t have as much moisture in them, and the moisture content is very important in this recipe. If you need ideas for your very large zucchini, male our easy zucchini muffins, or try some of our savory recipes instead like our mini zucchini pizzas or zucchini fritters!

CHOCOLATE – We used two (4-ounce) bars of semi-sweet baking chocolate for this recipe. Chocolate chips can be used in place of the chopped chocolate. A note on chocolate chips vs chopped chocolate. I love a really chocolatey brownie. If you do as well, use the chopped chocolate or jumbo chocolate chips. If you don’t, then mini chocolate chips are actually perfect for this recipe.

How to Make Zucchini Brownies

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 350 F and line a 13×9 baking pan with parchment paper, allowing extra to hang over the sides to use as handles.
2. With a mixer at medium speed, combine the vegetable oil, sugar, and vanilla until moist crumbs form.
3. To a medium bowl, add the flour, cocoa, baking soda, and Kosher salt. Whisk together until thoroughly combined then add to the oil/sugar mixture. Beat on low speed until completely combined and a fine dry crumb is formed. The mixture will be very dry at this stage.
4. Using a rubber spatula, fold in the shredded zucchini until completely combined and mixture is moistened. Allow to rest for 5-10 minutes. During the rest, the zucchini will release its liquid and the mixture will now look like batter.
5. Stir the 1 cup of chopped chocolate into the batter and scrape the batter into the prepared pan. Spread out to an even layer.
6. If using, sprinkle the 1/2 cup chopped chocolate over the top of the batter.
7. Bake for 25-35 minutes, or until a toothpick comes out fairly clean. Crumbs may still stick to the toothpick but it should not be wet.
8. Remove pan from oven and place on wire rack. Allow to cool completely, then use parchment paper handles to remove brownies from the pan.

Frequently Asked Questions & Expert Tips

Store the cooled brownies at room temperature in an air-tight container for up to 3 days. For longer storage, place the brownies in an air-tight container and keep in the refrigerator for 5-7 days.

Absolutely! Allow the brownies to fully cool before slicing and individually wrapping them in plastic wrap. Place the brownies in a large ziptop bag or air-tight container and store in the freezer for up to 3 months. The moisture from the zucchinis helps keep the brownies rich and fudgey even after freezing. Thaw the brownies unwrapped at room temperature.

Serving Suggestions

Serve your zucchini brownies either warmed or at room temperature with a tall glass of cold milk. They’re even better with a scoop of vanilla ice cream if you want something even more decadent. Happy zucchini season!

More Zucchini Recipes

• Fried Zucchini
• Air Fryer Zucchini Fries
• Shortcut Zucchini Muffins
• Lemon Blueberry Zucchini Bread

I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!