Zucchini Brownies Recipe

Okay, so. You’re about to make brownies. But not just any brownies. These are the kind that make people stop mid-bite and go, “Wait… what’s in these?”

They’re fudgy. Rich. The kind that sticks to your teeth in the best way possible. And yeah, they’ve got zucchini in them. Before you click away—just hear it out.

It sounds weird, sure. Veggie in dessert? But trust this: you won’t taste it. Not one bit. What you *will* taste is deep chocolate, that melt-in-your-mouth texture, and a moistness that most brownies only dream of.

Why Zucchini Works in Brownies?

Let’s be real—most brownie recipes dry out fast. One day they’re perfect, the next they’re like cardboard. But zucchini? It’s like nature’s moisture booster.

And get this—it doesn’t act like a vegetable here. It disappears. Like, full-on magic. The batter swallows it up, and all you’re left with is something that looks and tastes like a bakery-level treat.

Also, no eggs. No butter. Sounds like a disaster, right? But it’s not. Somehow, it all comes together—dense, chewy, and totally satisfying. Vegans? This one’s a win.

Ingredients Needed for the Recipe

• ½ cup (112 g) vegetable oil
• 1 ½ cups (300 g) granulated sugar
• 1 tablespoon vanilla extract
• 2 cups (256 g) all-purpose flour
• ½ cup (64 g) unsweetened cocoa powder
• 1 ½ teaspoons baking soda
• 1 teaspoon kosher salt
• 3 cups finely shredded zucchini – DO NOT DRAIN
• 1 ¼ cups semi-sweet chocolate chunks (or chips, if that’s what you’ve got)

Yeah, 3 cups of zucchini sounds like a lot. Like, salad-level a lot. But it melts into the batter. Promise.

And use the fine side of the grater. Big chunks? Not what you want here. You’re going for invisible, not chunky.

How to Make Zucchini Brownies Recipe?

Prep Your Pan and Oven

First, heat the oven to 350°F. Simple enough.

Now, grab your 9×13 pan. Grease it real well with butter or non-stick spray. Then—this is the pro move—line it with parchment paper. Let the paper hang over the edges a little. Makes it so easy to lift the whole thing out later. Clean, neat, no scraping.

Mix the Wet Ingredients

In a big bowl, pour in the oil, sugar, and vanilla. Stir it all together until it’s smooth and kinda glossy. No fancy mixer needed—just a spoon or spatula works.

It’ll look like wet sand at first, then come together. That’s normal. Keep going.

Add the Dry Stuff

Now dump in the flour, cocoa powder, baking soda, and salt. Mix it in slowly. Don’t rush.

And hey—this part? The batter will feel dry. Like, *really* dry. Don’t panic. That’s supposed to happen. It’s not a mistake. Just keep stirring until there are no streaks of flour.

Fold in the Zucchini

Here’s where the magic starts. Add the shredded zucchini—3 full cups, don’t drain it—and fold it in by hand.

At first, it’ll look like you’ve ruined everything. Too much? Too watery? Nope. Let it sit. Just five minutes. Walk away. Come back.

Stir again. See how the batter changed? It’s wetter now. Looser. The zucchini gave up all that moisture and made the batter come alive.

Throw in the Chocolate

Now, the fun part. Chocolate chunks. Fold them in gently. Save a few to sprinkle on top—makes it look fancy.

If you’re using chips instead of chunks, go for 1 ½ cups. They’re smaller, so you can fit more in.

And listen—if you wanna go wild, swap in peanut butter chips or white chocolate. Or skip ’em altogether. These brownies still slap.

Bake Until Just Done

Spread the batter into the pan. Smooth the top. Pop it in the oven for 25 to 35 minutes.

Don’t overbake. Seriously. Pull them out when a toothpick comes out with a few crumbs, not wet batter. They’ll firm up as they cool.

Overbaked zucchini brownies? Sad. Dry. Not what we want. We want fudgy. We want gooey. We want “can I have another?”

Tips

Let them cool completely before cutting. I know, I know—hard to wait. But if you slice them warm, they’ll crumble. Wait. It’s worth it.

Store them in an airtight container on the counter for up to 4 days. Or freeze them. Yeah, freeze!

Wrap each brownie in plastic, then toss them in a freezer bag. They’ll last 2–3 months. Thaw overnight in the fridge or just sit on the counter for a few hours. Still moist. Still amazing.

And if you’re feeling fancy? Add a pinch more salt on top before baking. Brings out the chocolate. Little trick.

Oh—and one last thing. If someone says, “These are so moist, what’s your secret?” Just smile. Don’t tell them right away. Let them enjoy the mystery.

Print Recipe

Zucchini Brownies Recipe

Author: Elly Cooking Method: Baking Cuisine: American Courses: Desserts Recipe Keys: E eggless baking F fudgy chocolate dessert H hidden vegetable recipe Z zucchini brownies

Difficulty: easy Prep Time 15 mins Cook Time 30 mins Rest Time 10 mins Total Time 55 mins

Cooking Temp: 350  F Servings: 16 Estimated Cost: $ 6 Calories: 220

Best Season: Summer, Fall

Description

If you’ve never added zucchini to your baked goods, drop everything you’re doing and try it now! These Zucchini Brownies are unbelievably moist, rich, and fudgy—a true chocolate lover’s dream. The zucchini adds natural moisture and nutrients without altering the deep chocolate flavor. Perfect for using up summer garden bounty, these brownies are so delicious that no one will ever guess they’re made with vegetables!

Ingredients

Servings

• ½ cup vegetable oil ((112 g))
• 1 ½ cups granulated sugar ((300 g))
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour ((256 g))
• ½ cup unsweetened cocoa powder ((64 g))
• 1 ½ teaspoon baking soda
• 1 teaspoon kosher salt
• 3 cups finely shredded zucchini (DO NOT DRAIN – about 2 medium zucchinis)
• 1 ¼ cups semi-sweet chocolate chunks (or chocolate chips)

Instructions

1. Preheat Oven & Prepare Pan

   Preheat oven to 350°F. Prepare a 9×13-inch pan by greasing with butter or non-stick spray and lining with parchment paper, allowing it to overhang the sides for easy removal.
   Mark as complete

2. Mix Wet Ingredients

   In a large bowl, combine vegetable oil, sugar, and vanilla extract. Mix until fully incorporated and smooth.
   Mark as complete

3. Add Dry Ingredients

   Add flour, cocoa powder, baking soda, and salt to the wet mixture. Stir until combined. The batter will be very dry at this stage.
   Mark as complete

4. Fold in Zucchini

   Fold in the finely shredded zucchini by hand. Let the batter rest for 5 minutes to allow the zucchini to release its moisture into the batter.
   Do not drain the zucchini—it's essential for moisture!
   Mark as complete

5. Add Chocolate Chunks

   Stir in the semi-sweet chocolate chunks. The batter should become more cohesive and moist. If still dry, let it rest another 5 minutes and stir again.
   Reserve a few chunks to sprinkle on top for a bakery-style finish.
   Mark as complete

6. Bake

   Spread the batter evenly into the prepared pan. Bake for 25–35 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
   Avoid overbaking to keep them fudgy.
   Mark as complete

7. Cool & Serve

   Let the brownies cool completely in the pan before slicing. Use the parchment overhang to lift them out for clean cuts.
   For clean edges, chill in the refrigerator for 30 minutes before cutting.
   Mark as complete

Nutrition Facts

Servings 16

Serving Size 1 brownie (1/16 of pan)

---

Amount Per Serving

Calories 220kcal

% Daily Value *

Total Fat 9gg14%

Saturated Fat 3.5gg18%

Trans Fat 0gg

Cholesterol 0mgmg0%

Sodium 210mgmg9%

Potassium 180mgmg6%

Total Carbohydrate 33gg11%

Dietary Fiber 2gg8%

Sugars 20gg

Protein 3gg6%

---

Calcium 3% mg

Iron 12% mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• No eggs or butter needed! These brownies are naturally eggless and use oil for a moist, fudgy texture—great for vegan diets or when ingredients are low.
• One-bowl recipe: Mix everything in a single bowl to minimize cleanup.
• Freezing instructions: Once cooled, wrap individual brownies in plastic wrap and store in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or in the fridge overnight.
• Flavor boost: Add a pinch of cinnamon or espresso powder to enhance the chocolate flavor.
• Storage: Keep in an airtight container at room temperature for up to 4 days.

Keywords: zucchini brownies, chocolate brownies, easy brownie recipe, eggless brownies, vegan-friendly brownies, moist brownies, hidden veggie dessert, zucchini dessert, healthy brownies, one-bowl brownies