Description
These are the best zucchini brownies—moist, fudgy, and packed with rich chocolate flavor. A sneaky veggie treat no one will believe has zucchini inside.
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
Instructions
Preheat oven to 350°F (175°C). Grease or line an 8×8-inch or 9×9-inch baking pan with parchment paper.
In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, mix together granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth.
Fold in the grated zucchini.
Gradually stir in the dry ingredients until just combined.
Fold in chocolate chips (and nuts, if using).
Spread batter evenly into the prepared pan and sprinkle with additional chocolate chips.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
Let cool completely in the pan before slicing.
Notes
Do not peel the zucchini — the skin blends right in.
The zucchini naturally adds moisture, so no need to squeeze it dry.
Add 1 tsp of espresso powder for deeper chocolate flavor.
Store in an airtight container at room temperature for 3 days or refrigerate for up to a week.
Can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
