If you’re craving a rich dessert that feels indulgent but sneaks in something wholesome, these Chocolate Zucchini Brownies are exactly what you need. Made with finely shredded zucchini, they bake up incredibly moist and fudgy without tasting “vegetable-forward” at all. This is the kind of dessert that disappears fast—no one will ever guess there’s zucchini inside.
Why You’ll Love These Chocolate Zucchini Brownies
These brownies strike the perfect balance between deep chocolate flavor and soft, melt-in-your-mouth texture. The zucchini blends seamlessly into the batter, adding moisture without changing the taste. They’re easy to make with pantry staples, perfect for using up extra zucchini, and ideal for family gatherings, bake sales, or weeknight treats.
Whether you’re baking for picky eaters or simply want a better-for-you dessert option, these brownies deliver comfort and decadence in every bite.
Ingredients You’ll Need
- 2 cups finely shredded zucchini (patted dry)
- 1½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup chocolate chips or chunks (optional)
How to Make Chocolate Zucchini Brownies (Step-by-Step)
Step 1: Prepare the Pan
Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper for easy removal.
Step 2: Shred the Zucchini
Finely shred the zucchini using a box grater or food processor. Lightly pat with a paper towel to remove excess moisture—this helps prevent soggy brownies.
Step 3: Mix the Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined.
Step 4: Beat the Wet Ingredients
In a separate bowl, beat the eggs with both sugars until light and smooth. Add the vegetable oil and vanilla extract, mixing well.
Step 5: Add the Zucchini
Stir the shredded zucchini into the wet mixture. The batter will look thick at first but will loosen as the zucchini releases moisture.
Step 6: Combine and Bake
Gently fold the dry ingredients into the wet mixture using a spatula. Avoid overmixing. Stir in chocolate chips if using. Spread the batter evenly in the prepared pan and bake for 30–35 minutes, until a toothpick comes out with a few moist crumbs.
Step 7: Cool and Slice
Let the brownies cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Print
Easy Chocolate Zucchini Brownies That Are Ultra Fudgy
- Total Time: 50 minutes
- Yield: 20 brownies 1x
- Diet: Vegetarian
Description
These rich, fudgy Chocolate Zucchini Brownies are secretly packed with shredded zucchini for extra moisture—without compromising that deep chocolate flavor. Easy to make and perfect for sneaking in veggies, this dessert is indulgent, moist, and impossible to resist.
Ingredients
2 cups finely shredded zucchini
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup chocolate chips or chunks (optional)
Instructions
1. Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.
2. Finely shred zucchini using a box grater or food processor. Pat with a paper towel to remove excess moisture.
3. In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
4. In a separate bowl, beat eggs, granulated sugar, and brown sugar until light. Add oil and vanilla extract, mixing until smooth.
5. Stir shredded zucchini into the wet mixture. It will seem thick at first but loosens as the zucchini releases moisture.
6. Fold dry ingredients into wet using a rubber spatula. Do not overmix. Stir in chocolate chips or chunks if using.
7. Pour batter into prepared pan and spread evenly. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
8. Cool in pan for 15 minutes. Transfer to a wire rack and let cool completely before slicing into squares.
Notes
Pat the shredded zucchini lightly—don’t squeeze it completely dry or the brownies may lose moisture.
For extra fudgy brownies, bake closer to 30 minutes and cool fully before slicing.
Chocolate chips are optional but add an extra-rich finish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg
Tips & Variations
- Extra Fudgy: Slightly underbake for a gooey center
- Healthier Swap: Use half coconut sugar for a deeper flavor
- Gluten-Free: Substitute with a 1:1 gluten-free flour blend
- Dairy-Free: Use dairy-free chocolate chips
- Nutty Crunch: Add chopped walnuts or pecans if desired
Serving Ideas & Storage
Serve these brownies slightly warm with a scoop of vanilla ice cream or dusted with powdered sugar. They’re also perfect on their own with a glass of milk.
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. These brownies also freeze beautifully for up to 2 months.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~210 |
| Protein | 3g |
| Carbohydrates | 28g |
| Fat | 10g |
| Fiber | 2g |
| Sodium | 180mg |
Final Thoughts
These Chocolate Zucchini Brownies prove that comfort desserts can be both indulgent and clever. Moist, chocolatey, and incredibly satisfying, they’re the perfect way to enjoy zucchini in a way everyone will love. Bake a batch once, and this recipe is sure to become a repeat favorite.