Zucchini Brownies
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Every time I bake these Zucchini Brownies, I’m reminded that eggs aren’t the only way to get fudgy brownies with bold chocolate flavor. The zucchini adds just enough moisture to keep them soft and rich, and you won’t even notice it’s zucchini; one simple step in adding the zucchini is where the magic happens!
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This brownie recipe is one I love serving at family dinners or casual gatherings because it feels special and is always a crowd-pleaser. It’s make-ahead-friendly, stores well on the counter, in the fridge, or in the freezer, and still delivers every single time. It’s the kind of treat that’s so good you’ll want to share with your friends on a game day or enjoy secretly by yourself.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Zucchini Brownies with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Follow my easy steps and you’ll see just how simple it is to bake a batch of brownies that turn out perfectly fudgy every single time.
Prepare the Pan and Oven
Preheat your oven to 350°F (180°C). Lightly grease an 8×8-inch baking pan, then line it with parchment paper, leaving a bit of overhang on the sides, so you can lift the brownies out in one piece after baking.
I like using this nonstick square baking pan because it bakes evenly and has heat-resistant silicone grips on both sides, which is exactly what I need for safe handling. For parchment, I use this unbleached parchment paper as it doesn’t curl or tear easily.
Mix the Wet Ingredients
In a large mixing bowl, whisk together the vegetable oil, sugar, and vanilla until the mixture looks smooth and glossy. This step helps the sugar dissolve and gives you a good base for the rest of the batter.
I use this glass mixing bowl so I can see the batter come together easily, and this silicone whisk, as it makes blending the wet ingredients quick without scratching the bowl.
Add the Dry Ingredients
Stir in the flour, cocoa powder, baking soda, and salt. The mixture will look thick and a little dry, which is exactly what you want at this point because it will still become moist once you add the zucchini.
A wooden spoon with a long handle like this makes it easier to reach the bottom of the bowl and mixing thick batter more comfortable than a metal tool.
Incorporate the Zucchini
Fold in the shredded zucchini and let the batter rest for around 5 minutes. The zucchini will then release moisture, softening the mixture without the need for extra liquid; that’s why it’s okay if the consistency is a bit dry in the earlier step.
This box grater is a great time-saver when I need to shred the zucchini or other veggies like this, and it comes with a clear detachable container, which catches the grated bits and keeps my counter clean.
Add the Chocolate Chunks
Now, stir in the chocolate chunks, and if the batter still seems too dry, let it rest for another 5 minutes before giving it a final mix. This makes sure every bite has bits of melted chocolate. A flexible silicone spatula helps fold in the chunks evenly without overmixing.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Bake Until Set
Spread the batter evenly in the prepared pan, smoothing out the top so it bakes well and comes out with a nice, uniform texture. A small offset spatula like this one works well for leveling the surface.
Bake in the preheated oven for 25 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no raw batter, if you want them to stay fudgy. This bamboo toothpick is handy for checking doneness without leaving big holes.
Cool Before Slicing
Leave the brownies in the pan until they’re completely cool, then lift them out using the parchment overhang and cut into even squares. Make sure they’re cooled first, as cutting too soon can make them crumble instead of holding a neat shape.
I always reach for my chef’s knife here as its razor-sharp blade gives me clean, even slices of brownies every time; this is basically my all-around and go-to knife for different cutting tasks.
Serve, Share, and Enjoy
Serve them as they are, or dress them up with a scoop of ice cream, a drizzle of chocolate sauce, or even a homemade chocolate frosting. Most importantly, enjoy!
If you’re taking them to a picnic or a gathering, pack them in a hard-sided container where they won’t get squished or dry out. Then, slide the container into an insulated carrier tote so the brownies stay cool and intact throughout the drive.
If you’re gifting them, use a sturdy dessert gift box like this so they arrive looking as good as they taste.
Equipment
Ingredients
- ½ cup vegetable oil
- 1½ cups granulated sugar
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 3 cups finely shredded zucchini
- 1¼ cups semi-sweet chocolate chunks
Video
Instructions
- Preheat your oven to 350°F (180°C). Grease a 8×8-inch baking pan and line it with parchment paper.
- In a large bowl, whisk together the vegetable oil, sugar, and vanilla until well combined.½ cup vegetable oil, 1½ cups granulated sugar, 1 tablespoon vanilla extract
- Stir in the flour, cocoa powder, baking soda, and salt. The batter will be thick and dry at this stage.2 cups all-purpose flour, ½ cup unsweetened cocoa powder, 1½ teaspoons baking soda, 1 teaspoon salt
- Fold in the shredded zucchini. Let the batter sit for 5 minutes so the moisture from the zucchini can soften the mixture.3 cups finely shredded zucchini
- Stir in the chocolate chunks. If the batter still seems too dry, let it rest for another 5 minutes and stir again until moistened.1¼ cups semi-sweet chocolate chunks
- Spread the batter evenly into the prepared pan. Bake for 25 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (but no wet batter).
- Let the brownies cool in the pan before slicing. Enjoy!
Notes
- Line the pan properly: Grease first, then add parchment paper so the brownies lift out easily without sticking. A quick spritz from this baking spray makes it extra stress-free to release the brownies after baking.
- Switch up the fat for flavor or texture: Replace vegetable oil with melted butter for richer flavor, canola or neutral oil to keep taste mild, or olive oil for a fruity note that pairs well with dark chocolate.
- Go gluten-free with almond flour: Replace all-purpose flour with almond flour for a gluten-free version, knowing it will make the brownies softer and slightly more crumbly.
- Sweeten naturally for a twist: Swap part of the granulated sugar with maple syrup, honey, agave, or another liquid sweetener for subtle flavor changes and extra moisture.
- Expect a thick batter: Don’t be tempted to add extra liquid before the zucchini has a chance to do its job. Once added, give it a few minutes in the batter so it can release enough moisture to soften everything.
- Swirl in peanut butter: Mix the peanut butter evenly into the batter for a nutty taste, or swirl it in before baking for creamy pockets and a decorative marbled pattern if you like.
- Choose quality chocolate: If you want a bolder, richer flavor, swap cocoa for cacao powder; it’s a bit more intense with a hint of natural bitterness. For chocolate chunks, use a high-quality one, but dark chocolate chips work just as fine if that’s what you’ve got.
- Add nuts for texture: Fold in chopped peanuts or almonds along with the chocolate chunks for extra crunch, or sprinkle them on top before baking for a toasty finish.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Recipe Notes and Expert Tips
I’ve made these brownies more times than I can count, and these tips help them turn out perfectly every single time.
- Line the pan properly: Grease first, then add parchment paper so the brownies lift out easily without sticking. A quick spritz from this baking spray makes it extra stress-free to release the brownies after baking.
- Switch up the fat for flavor or texture: Replace vegetable oil with melted butter for richer flavor, canola or neutral oil to keep taste mild, or olive oil for a fruity note that pairs well with dark chocolate.
- Go gluten-free with almond flour: Replace all-purpose flour with almond flour for a gluten-free version, knowing it will make the brownies softer and slightly more crumbly.
- Sweeten naturally for a twist: Swap part of the granulated sugar with maple syrup, honey, agave, or another liquid sweetener for subtle flavor changes and extra moisture.
- Expect a thick batter: Don’t be tempted to add extra liquid before the zucchini has a chance to do its job. Once added, give it a few minutes in the batter so it can release enough moisture to soften everything.
- Swirl in peanut butter: Mix the peanut butter evenly into the batter for a nutty taste, or swirl it in before baking for creamy pockets and a decorative marbled pattern if you like.
- Choose quality chocolate: If you want a bolder, richer flavor, swap cocoa for cacao powder; it’s a bit more intense with a hint of natural bitterness. For chocolate chunks, use a high-quality one, but dark chocolate chips work just as fine if that’s what you’ve got.
- Add nuts for texture: Fold in chopped peanuts or almonds along with the chocolate chunks for extra crunch, or sprinkle them on top before baking for a toasty finish.
How to Store Leftovers
Once cooled, store your brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 to 7 days if you prefer them chilled. I love using this stackable glass container as it keeps the brownies tightly covered and moist.
If you want to make a batch ahead, you can freeze them; wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag for up to 3 months. This BPA-free wrap clings well, keeping the brownies sealed, while this freezer bag truly protects them from freezer burn.
Let them thaw at room temperature or overnight in the refrigerator before serving so they’re soft and fudgy again.
What to Serve With Zucchini Brownies
These brownies are fantastic on their own, but they also make a great dessert with a slice of cake, a scoop of vanilla or tiramisu ice cream, a drizzle of warm chocolate sauce, or a swirl of whipped cream.
If you’re serving them at a gathering, fresh berries on the side add a nice burst of freshness to balance the richness.
More Easy Recipes for You to Try at Home
I’ve got plenty of other quick, crowd-pleasing desserts you can whip up whenever you’re in the mood for something sweet.
