Name: Zucchini Brownies
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup granulated sugar; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 2 cups shredded zucchini (excess moisture squeezed out); 1/2 cup chopped walnuts (optional); 1/2 cup chocolate chips (optional)

Why You’ll Love This Recipe

I like how easy it is to whip up a batch of these brownies with pantry staples and a few fresh zucchinis. They’re naturally moist thanks to the zucchini, which eliminates the need for lots of butter or extra eggs. I also enjoy how flexible the recipe is—I can add chocolate chips or nuts, or leave them out for a simpler bite. It’s a clever way to use up extra zucchini from the garden and still satisfy my chocolate cravings.

Ingredients

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

all-purpose flour
unsweetened cocoa powder
baking soda
salt
granulated sugar
vegetable oil
vanilla extract
shredded zucchini (with excess moisture squeezed out)
chopped walnuts (optional)
chocolate chips (optional)

Directions

I start by preheating my oven to 350°F (175°C) and greasing a 9×13-inch baking dish or lining it with parchment paper.
In a medium bowl, I whisk together the flour, cocoa powder, baking soda, and salt.
In a separate large bowl, I mix the sugar, vegetable oil, and vanilla extract until smooth.
I then combine the dry mixture with the wet ingredients. The batter looks thick at this stage, which is perfectly fine.
I fold in the shredded zucchini, which softens everything up.
If I’m using them, I gently stir in the chopped walnuts and chocolate chips.
I spread the batter evenly in the prepared pan.
I bake it for 30–35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
I let the brownies cool completely in the pan before slicing them into squares.

Servings and timing

This recipe yields about 24 brownies. It takes around 15 minutes to prepare and 35 minutes to bake, for a total time of 50 minutes.

Variations

Sometimes I swap the walnuts for pecans or leave out the nuts entirely. For a more intense chocolate flavor, I add a teaspoon of espresso powder to the dry mix. If I want a more cake-like texture, I add an egg to the batter. And for a vegan version, I use dairy-free chocolate chips and check that all my other ingredients are plant-based.

Storage/Reheating

I store these brownies in an airtight container at room temperature for up to 3 days. If I keep them in the fridge, they last up to a week. For longer storage, I freeze them—just wrap individual pieces in plastic wrap and store them in a freezer-safe bag for up to 2 months. To reheat, I let them thaw at room temperature or warm them in the microwave for 15–20 seconds.

FAQs

How do I make sure the zucchini doesn’t make the brownies soggy?

I always squeeze out the excess moisture from the shredded zucchini using a clean kitchen towel or paper towels. This keeps the batter thick and prevents sogginess.

Can I make these brownies gluten-free?

Yes, I swap the all-purpose flour for a 1:1 gluten-free baking flour blend. I make sure it includes xanthan gum for the best texture.

Do I need to peel the zucchini?

No, I don’t peel the zucchini. The skin softens during baking and blends in perfectly with the batter.

Can I add frosting on top?

Absolutely. If I want an extra indulgent treat, I spread a layer of chocolate ganache or cream cheese frosting once the brownies have cooled.

How can I tell when the brownies are done?

I check with a toothpick—if it comes out with a few moist crumbs but not raw batter, they’re ready. Overbaking will dry them out, so I keep a close eye near the end of the baking time.

Conclusion

These zucchini brownies are everything I love in a dessert—fudgy, rich, and easy to make. Whether I’m trying to use up extra zucchini or just craving something chocolatey, this recipe always hits the mark. It’s one of those go-to treats I can rely on to satisfy any sweet tooth while adding a sneaky touch of veggie goodness.