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These Zucchini Brownies are moist, soft, and ultra chocolatey! The outside is chewy and the inside is super fudgy and rich! You’ll never be able to tell these are made with zucchini!
If you’re looking for a way to use up any leftover zucchini you have laying in your fridge, this Zucchini Brownie Recipe is perfect for you!
These Zucchini Brownies are everything you want in a brownie. They are fudgy, packed with chocolate goodness, incredibly tender, and gooey. There’s a hidden veggie in them that you can’t even taste so these make a great lunch box treat or after-school snack for little ones. 🙂
Zucchini is such a versatile and magical ingredient. You can use them in so many different recipes that are both sweet and savory.
Homemade Brownies are high on my list of favorite desserts. I love this recipe because I love that they are veggie-packed! Make this an extra special dessert by adding a scoop of vanilla or chocolate ice cream on top of a warm brownie to make Homemade Brownie Sundae.
Zucchini: the star ingredient! You’ll need 2 cups of shredded zucchini, about 2-3 zucchini. You don’t want to squeeze out the moisture with this recipe. The moisture makes this Zucchini Brownie recipe soft and tender.
Sugar: you’ll need both granulated sugar and brown sugar. The brown sugar adds a warm, rich, caramel flavor.
Cocoa powder: Another key ingredient. I use unsweetened cocoa powder to add the chocolate flavor.
Egg: Helps binds the ingredients together and adds richness.
Vanilla extract: enhances the flavors of the chocolate.
Chocolate chips: I love using chocolate chips in these brownies! I use semi-sweet chocolate chips but you can also use milk or dark chocolate. The extra chocolate makes these brownies extra chocolatey.
HOW TO MAKE ZUCCHINI BROWNIES
THESE ZUCCHINI BROWNIES ARE
- The perfect summertime treat!
- Super chocolatey, rich, fudgy, and decadent. Everything that defines what a brownie should be.
- A healthier alternative for brownies and nobody will know there’s actually zucchini in them!
- Easy to make and made in one bowl for easy clean-up.
RECIPE TIPS AND VARIATIONS
Top the brownies with chocolate frosting, nuts, or dust with powdered sugar.
If you want extra chocolatey brownies, add more chocolate chips to the batter and sprinkle on top before you bake them.
Cut the brownies into smaller squares to make Brownie Bites.
Be sure to save the moisture in the zucchini, so no need to squeeze any out! The brownies are soft and tender thanks to the moisture.
Shred the zucchini with a cheese grater or food processor and keep the skin on. Shred with a smaller grater blade to get thinner shreds if you want the zucchini to be more hidden.
To make perfect cut-out brownies, use a plastic knife to cut them into squares after they have cooled. It’s like magic! There won’t be as many crumbs and they will make the brownies extra pretty.
LEFTOVERS AND STORAGE
To Store: It’s best to store these Zucchini Brownies in the refrigerator in an airtight container since they contain a lot of moisture. Store for up to one week. Eat straight from the fridge or allow the brownies to sit out for a few minutes.
To Freeze: Store in a airtight container and if you need to layer the brownies place a piece of parchment paper in between each layer. Store for up to 3 months. To thaw, let the brownies thaw in the refrigerator or bring them to room temperature until defrosted.
OTHER CHOCOLATE DESSERT RECIPES
- Homemade Brownies
- Skinny Chocolate Banana Muffins
- Salted Caramel Brownie Pie
- Chocolate Chip Cookie Bars
- Rocky Road Clusters
OTHER ZUCCHINI RECIPES
- Zucchini Boats
- Cheddar Zucchini Waffles
- Zucchini Frittata
- Baked Zucchini Turkey Meatballs
- Parmesan Zucchini Fries
CAN’T GET ENOUGH
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- 1/2 cup canola or vegetable oil
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons vanilla extract
- 1 whole egg
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1 cup semi-sweet chocolate chips
- 2 cups shredded zucchini do not squeeze out the moisture
- Preheat oven to 350 degrees F and spray a 9 x 13-inch pan with nonstick cooking spray or line with parchment paper.
- In a large bowl, whisk together the oil, sugars, vanilla extract, and egg until combined. Stir in the flour, cocoa powder, salt, and chocolate chips just until all of the ingredients are mixed together- do not over-mix.
- Fold in the shredded zucchini and spread evenly into prepared baking pan. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let cool, then slice into squares and enjoy!