Name: The Best Zucchini Brownies
Prep time: 15 min
Cook time: PT-487985H59M18S
Total time: PT-487985H59M18S
Cuisine: American
Ingredients: 1 cup finely grated zucchini (lightly drained, not squeezed dry); 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 3/4 cup granulated sugar; 1/4 cup brown sugar; 1/2 cup vegetable oil; 2 large eggs; 1 tsp vanilla extract; 3/4 cup semi-sweet chocolate chips (plus extra for topping); Optional: 1/2 cup chopped walnuts or pecans

Why You’ll Love This Recipe

I love how these brownies combine simple ingredients with a clever twist. The grated zucchini melts into the batter, giving it a soft and fudgy texture without needing a lot of butter or oil. I find it’s a great way to use up extra zucchini and still indulge in something sweet. Plus, they’re easy to customize with chocolate chips, nuts, or even a dash of espresso powder for more depth.

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 start by preheating the oven to 350°F (175°C) and greasing 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 liquid.
In a 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, then stir in the vanilla extract and the grated zucchini.
I add the wet mixture to the dry ingredients and stir just until everything is combined.
I fold in the chocolate chips, making sure they’re spread evenly throughout the batter.
I pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
I let the brownies cool slightly before cutting them into squares.

Servings and timing

This recipe yields about 16 brownies. It takes around 15 minutes to prep and 25–30 minutes to bake, for a total time of approximately 45 minutes.

Variations

If I want a more intense chocolate flavor, I add a teaspoon of instant espresso powder to the dry ingredients. I’ve also tried mixing in white chocolate chips or chopped nuts for added texture. For a healthier twist, I sometimes reduce the sugar slightly or swap half the flour for whole wheat flour. And when I’m baking for someone who’s gluten-free, I use a 1:1 gluten-free flour blend.

Storage/Reheating

I store these brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. They freeze beautifully—I wrap them individually and keep them in a freezer bag for up to 2 months. To reheat, I let them thaw at room temperature or warm them for about 15 seconds in the microwave.

FAQs

Can I leave the zucchini undrained?

For this recipe, I let the zucchini sit in a colander to release a bit of excess moisture, but I don’t squeeze it dry. A little moisture helps keep the brownies perfectly fudgy.

Can I double the recipe?

Yes, I double the ingredients and bake them in a 9×13-inch pan. I usually increase the baking time by about 5–10 minutes, checking with a toothpick near the end.

Will the brownies taste like zucchini?

No, the zucchini flavor is completely hidden. It just adds moisture and helps with the texture, making the brownies soft and rich.

How do I make these brownies more decadent?

I stir in extra chocolate chips, swirl in some peanut butter, or top them with a chocolate ganache once cooled. There are lots of ways to level them up.

Can I make these egg-free?

Yes, I’ve replaced the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and still got great results.

Conclusion

These truly are the best zucchini brownies I’ve ever baked. They’re rich, chocolatey, and melt-in-your-mouth moist—with just enough hidden goodness to make me feel a little better about going back for a second piece. Whether I’m baking for a gathering or just treating myself, this recipe never fails.