These rich, fudgy Zucchini Brownies are the perfect way to use up extra zucchini while satisfying your chocolate cravings. You can’t taste the vegetables; just the gooey chocolate and deep cocoa flavor in every bite.
The zucchini melts right into the batter, keeping the brownies incredibly moist and soft without needing any fancy ingredients. It’s the kind of dessert you can whip up quickly and feel good about sharing (or keeping all to yourself!).
Zucchini Brownies are ideal for late summer when garden zucchini is everywhere and you’re looking for sweet ways to use it up. They’re also perfect for back-to-school treats, potlucks, or casual weekend baking.
My mom tried these and even said that they are the best brownies she has ever had...and that's saying something!
You can bring them to summer BBQs, pack them in lunchboxes, or serve them warm with ice cream for an easy dessert any time of year. These brownies are simple, comforting, and always a hit.
If you loved these, be sure to try my Sourdough Brownies; they’re ultra-rich with tangy depth from discard. You’d also enjoy my Sourdough Zucchini Muffins for a cozy, veggie-packed breakfast option.
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Ingredients
This recipe is made with simple pantry staples and fresh zucchini—nothing complicated or hard to find.
- Butter
- Semi-sweet chocolate chips
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- Cocoa powder
- All-purpose flour
- Salt
- Grated zucchini
- Extra chocolate chips or chunks
See recipe card for quantities.
Instructions
This recipe is easy to follow, with just a few steps and no mixer required.
Step 1: Melt butter and chocolate together then stir in the sugars, vanilla, and eggs.
Step 2: Stir in dry ingredients.
Step 3: Fold in zucchini & chocolate chips.
Step 4: Bake at 350F for 25-30 minutes.
Hint: For accurate results, weigh your ingredients!!
Substitutions
If some of these ingredients don't work for you, try these tried-and-true substitutions! I'm very familiar with dairy-free baking, and these are the ingredients I love to use.
- Butter - Use a non-dairy butter like Country Crock's plant butter. A neutral oil (like coconut oil) would work well here too! I've also had great luck using that brand in frosting.
Variations
Want to make these your own? Try one of these fun twists:
- Double Chocolate Zucchini Brownies: Stir in chocolate chips or chunks for extra gooey goodness.
- Nutty Zucchini Brownies: Add chopped walnuts or pecans for crunch and contrast.
- Frosted Zucchini Brownies: Spread a layer of chocolate ganache or your favorite frosting over the cooled brownies for a bakery-style finish.
- Spiced Zucchini Brownies: Add a pinch of cinnamon or espresso powder to deepen the flavor.
Equipment
- Kitchen Scale
- Stand Mixer
- Large mixing bowl (if not using a stand mixer)
- Large mixing spoon
- Whisk
- Small sauce pan (for melting chocolate and butter)
- 8x8 pan
- Parchment Paper (optional)
- Vegetable grater
Storage
Store leftover brownies in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate them for up to 5 days or freeze for up to 2 months wrapped in plastic wrap and aluminum foil; just thaw in the refrigerator and microwave gently to reheat.
Audrey's tip
You’ll doubt yourself when the batter looks thick—don’t add liquid! The zucchini releases moisture while baking and creates the ultimate chewy, gooey texture.
Related
Looking for other recipes like this? Try these:
Fudgy Zucchini Brownies
Equipment
- Kitchen Scale
- Stand Mixer (optional)
- Large mixing bowl
- Large spoon
- Whisk
- Small sauce pan (for melting chocolate and butter)
- 8x8 pan
- Parchment Paper (optional)
- Vegetable grater
Ingredients
- 113 g unsalted butter ½ cup
- 130 g Semi-sweet chocolate chips ¾ cup
- 150 g Granulated sugar ¾ cup
- 50 g Brown sugar ¼ cup
- 2 Eggs room temperature
- 1 teaspoon Vanilla extract
- 30 g Cocoa powder ⅓ cup
- 80 g All-purpose flour: ⅔ cup
- ½ teaspoon Salt
- 130 g Grated zucchini: 1 cup
- 87 g Extra chocolate chips ½ cup
Instructions
- Prep: Grate zucchini and set aside. I like to use my KitchenAid shredder attachment for this! Preheat your oven to 350F
- Melt & mix: Melt butter and chocolate together (microwave or stovetop is fine). Let cool slightly.113 g unsalted butter, 130 g Semi-sweet chocolate chips, 150 g Granulated sugar, 50 g Brown sugar
- Add eggs & vanilla: Whisk until smooth and glossy.2 Eggs, 1 teaspoon Vanilla extract
- Stir in dry ingredients: Mix in the cocoa powder, flour, and salt. It’ll be thick!30 g Cocoa powder, 80 g All-purpose flour:, ½ teaspoon Salt
- Fold in zucchini & chocolate chips: Stir in zucchini and extra chocolate chips or chunks.130 g Grated zucchini:, 87 g Extra chocolate chips
- Bake: Spread into a greased/lined 8-inch square pan. Bake at 350°F for 25–30 minutes.
- Cool & slice: Let cool before slicing—these are extra fudgy!
Notes
-
You’ll doubt yourself when the batter looks thick—don’t add liquid! The zucchini releases moisture while baking and creates the ultimate chewy, gooey texture.
- Store leftover brownies in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate them for up to 5 days or freeze for up to 2 months—just thaw at room temp or microwave gently to reheat.
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