Name: Chocolate Chip Zucchini Brownies
Prep time: 15 min
Cook time: PT-487961H53M23S
Total time: 45 min
Cuisine: American
Ingredients: 1 cup grated zucchini; 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 3/4 cup granulated sugar; 1/4 cup brown sugar; 2 large eggs; 1 tsp vanilla extract; 1 tsp baking powder; 1/2 cup semi-sweet chocolate chips

Why You’ll Love This Recipe

I really enjoy how these brownies give me the best of both worlds—decadent dessert vibes and a hidden serving of veggies. The zucchini practically disappears into the batter, but it leaves behind a soft, moist texture that I find irresistible. Plus, the addition of chocolate chips gives each bite a melty surprise. Whether I’m baking for myself, friends, or family, this recipe is always a crowd-pleaser.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

grated zucchini
all-purpose flour
unsweetened cocoa powder
granulated sugar
brown sugar
large eggs
vanilla extract
baking powder
semi-sweet chocolate chips

Directions

I preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
I grate the zucchini and let it sit in a colander for a few minutes to remove some excess moisture.
In one bowl, I whisk together the flour, cocoa powder, baking powder, granulated sugar, brown sugar, and a pinch of salt.
In another bowl, I beat the eggs and mix in the vanilla extract and grated zucchini until everything is well blended.
I slowly add the wet ingredients to the dry mixture, stirring until just combined.
I fold in the semi-sweet chocolate chips, making sure they’re evenly distributed.
I pour the batter into the prepared pan and bake for 25–30 minutes, until a toothpick inserted in the center comes out with moist crumbs.
I let the brownies cool slightly before slicing into squares.

Servings and timing

This recipe makes approximately 16 servings. It takes about 15 minutes to prepare and 25–30 minutes to bake, for a total time of 45 minutes.

Variations

Sometimes I swap the chocolate chips for white chocolate or peanut butter chips for a different flavor profile. If I want a nuttier version, I toss in a handful of chopped walnuts or pecans. For an extra indulgent touch, I stir in a spoonful of espresso powder to boost the chocolate flavor even more. I’ve also tried replacing half the flour with whole wheat flour for a heartier texture.

Storage/Reheating

I store the brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. If I make a big batch, I freeze individual portions wrapped in plastic wrap and store them in a freezer-safe bag for up to 2 months. When I want to reheat, I microwave a brownie for 15–20 seconds or let it thaw at room temperature.

FAQs

Do I need to peel the zucchini first?

No, I leave the skin on. It softens during baking and blends right in without affecting the texture or taste.

Can I use a different size pan?

Yes, I’ve used a 9×9-inch pan for slightly thinner brownies or doubled the recipe for a 9×13-inch pan. I just adjust the baking time as needed.

Will I taste the zucchini?

Not at all. The zucchini adds moisture but doesn’t change the chocolatey flavor, which is what makes these brownies such a hit.

Can I make them dairy-free?

Yes, I use dairy-free chocolate chips and make sure the sugars and other ingredients are vegan-friendly. The rest of the recipe is already dairy-free.

How do I know when they’re done baking?

I check with a toothpick—it should come out with a few moist crumbs, but not wet batter. Overbaking will dry them out, so I keep a close eye toward the end.

Conclusion

These Chocolate Chip Zucchini Brownies are one of my favorite treats to bake. They’re incredibly easy, wonderfully moist, and full of rich chocolate flavor. The zucchini keeps them soft without overpowering the taste, and the chocolate chips add the perfect touch of decadence. Whether I’m baking for a special occasion or just need a midweek pick-me-up, these brownies always hit the spot.