If someone had told me years ago that I’d be head-over-heels for brownies made with zucchini, I would’ve raised a very skeptical eyebrow. But let me tell you—these fudgy zucchini brownies are a total game changer. Rich, moist, chocolatey, and with that gorgeous crackly top we all chase in a good brownie, they hit every mark and sneak in a veggie boost without anyone suspecting a thing.

This recipe has become a go-to in our kitchen whenever I’ve got a few stray zucchinis sitting in the fridge, or when I want to make something that feels just a tiny bit more wholesome (because hey, zucchini is a veggie, right?). Whether you’re baking for kids, a crowd, or just yourself (no judgment here), these brownies always get rave reviews—often with a shocked, “Wait, these have zucchini in them?!”

So if you’re looking for a way to use up that summer zucchini haul, or just want a brownie that checks every fudgy box without being overly heavy, this one’s for you. Let’s dive in.

Ingredients You’ll Need:

1 cup all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
½ cup granulated sugar
¼ cup packed light brown sugar
½ cup unsalted butter, melted
1 large egg
1 teaspoon pure vanilla extract
1 cup finely shredded zucchini, excess moisture squeezed out
⅓ cup semisweet chocolate chips (optional, but so good)

STEP-BY-STEP INSTRUCTIONS

Step 1: Preheat and Prep the Pan

First things first—get that oven going at 350°F (175°C). While it’s heating, line an 8×8-inch baking pan with parchment paper. I like to leave a bit of overhang on two sides so I can lift the brownies out easily once they’re cooled. Trust me, this trick makes slicing and serving a breeze!

Step 2: Mix the Dry Ingredients

Grab a medium mixing bowl and whisk together the following:

1 cup all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon salt

Whisk until everything is evenly combined and there are no little clumps of cocoa. This step ensures a smooth, lump-free batter later on.

Step 3: Whisk the Wet Ingredients

In a separate bowl, combine:

½ cup granulated sugar
¼ cup packed light brown sugar
½ cup melted unsalted butter
1 large egg
1 teaspoon vanilla extract

Whisk until the mixture is smooth and glossy. That shine means the sugars have dissolved nicely into the butter and egg, which helps give the brownies that signature chewy texture we all love.

Step 4: Combine Wet and Dry

Now, pour the wet ingredients into the bowl of dry ingredients. Stir gently with a spatula or wooden spoon just until you don’t see any streaks of flour left. Don’t overmix here—we’re going for tender and fudgy, not dense and tough.

Step 5: Fold in the Zucchini (and Chips, If You Want)

This is where the magic happens. Take 1 cup of finely shredded zucchini, and make sure you’ve squeezed out as much excess moisture as possible. I usually use a clean kitchen towel or paper towels to wring it out. Then fold the zucchini into your brownie batter.

If you’re adding chocolate chips, now’s the time to toss in about ⅓ cup. You can fold them in completely or lightly swirl them on top for a bit of melted chocolate throughout.

Welcome to Part 2—this is where your kitchen starts to smell like a bakery, and you get closer to sinking your teeth into the fudgiest, richest zucchini brownies ever. If you’ve followed the first few steps, you’re already halfway to chocolatey bliss. Now let’s finish strong with the baking process and some bonus tips to help you tweak this recipe just the way you like it.

Step 6: Transfer the Batter to the Pan

Once your batter is fully mixed (but not overworked), pour it into your prepared 8×8-inch pan. Use a rubber spatula to gently smooth the top so it’s evenly spread—this helps the brownies bake up with a nice, level top.

If you reserved some chocolate chips earlier, sprinkle them on top now for a little extra melt-in-your-mouth magic.

Step 7: Bake Until Just Set

Place the pan in your preheated 350°F oven and bake for 25 to 30 minutes. You’ll know they’re ready when the surface looks set and slightly crackly, and a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter).

Here’s a little tip: if your oven tends to run hot or cold, start checking around the 23-minute mark. Every oven is a bit different, and overbaking will turn these brownies more cakey than fudgy.

Step 8: Cool Completely

Once baked, transfer the pan to a wire rack and let the brownies cool completely in the pan. I know it’s tempting to dive in right away, but cooling helps them set up and makes them much easier to slice cleanly. The parchment paper lining will make it super easy to lift them out once they’ve cooled.

Pro Tips for the Best Texture and Flavor

Don’t skip squeezing the zucchini: Zucchini adds tons of moisture, but if you don’t wring out the extra liquid, your batter can turn out too wet and throw off the texture. A quick press in a paper towel or clean dish towel is all it takes.
Use quality cocoa powder: Since the chocolate flavor is front and center, a rich unsweetened cocoa (like Dutch-process or a good natural cocoa) will really make these brownies shine.
For extra fudgy brownies: Want to really lean into the richness? Try swapping 2 tablespoons of flour for extra cocoa powder (as noted in the recipe) and reduce the baking powder to ⅛ teaspoon. It gives a more dense, melt-in-your-mouth texture.
Add-ins and flavor boosts:
- Nuts: Chopped walnuts or pecans add crunch and contrast beautifully with the soft texture.
- Cinnamon: A pinch (about ½ teaspoon) gives a subtle warmth and really enhances the chocolate and zucchini pairing.
- Espresso powder: Just ¼ teaspoon intensifies the chocolate flavor without adding a coffee taste.

Storage Tips

Once cooled and sliced, store your zucchini brownies in an airtight container at room temperature for up to 3 days. They actually get better after a few hours as the flavors settle. For longer storage, you can freeze them—wrap each piece individually in plastic wrap and place in a freezer-safe bag. Just thaw on the counter when you’re ready to enjoy.

You’ve followed the steps, filled your kitchen with the warm scent of baking chocolate, and hopefully taken a few bites of these deliciously fudgy zucchini brownies by now. Before we wrap things up, I wanted to answer a few questions that tend to pop up every time I share this recipe with friends and readers. So if you’re wondering about swaps, storing, or just how the zucchini works its magic, keep reading!

FREQUENTLY ASKED QUESTIONS

1. Can you taste the zucchini in these brownies?

Not at all! The zucchini completely disappears into the batter. What it does do is add moisture, which gives you that perfect soft and fudgy texture without any hint of vegetable flavor.

2. Do I really need to squeeze the zucchini before adding it?

Yes, definitely. Zucchini holds a surprising amount of water, and if you don’t squeeze it out, your batter can become too wet, leading to underbaked or soggy brownies. Just wrap the shredded zucchini in a clean towel or paper towels and press out as much moisture as you can.

3. Can I make these brownies gluten-free?

Absolutely! Just substitute the all-purpose flour with a 1:1 gluten-free baking blend. Look for one that includes xanthan gum or add about ¼ teaspoon yourself to help with structure.

4. Can I make this recipe vegan?

You can! Use a plant-based butter substitute, swap the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water), and make sure your chocolate chips are dairy-free. The texture might be slightly different, but still delicious.

5. How do I know when the brownies are done baking?

Look for a set top with a few cracks, and insert a toothpick into the center. It should come out with a few moist crumbs, but not wet batter. They’ll continue to set as they cool, so don’t wait until the toothpick comes out completely dry or they’ll end up too cakey.

6. Can I freeze zucchini brownies?

Yes, they freeze beautifully. Let them cool completely, then wrap each brownie in plastic wrap and place them in a zip-top freezer bag. They’ll keep for up to 2 months. Just thaw at room temperature when ready to eat.

7. Can I double the recipe?

You sure can. Just double the ingredients and use a 9×13-inch baking dish. You might need to add 5–10 extra minutes to the bake time—keep an eye on them and use the toothpick test to check for doneness.

Final Thoughts: Why You’ll Keep Coming Back to This Recipe

Zucchini brownies might sound like a stretch the first time you hear about them—but after one bite, most people are totally converted. What I love most is how easy and forgiving this recipe is. It’s a one-bowl wonder that uses pantry staples and one seasonal veggie, and yet the results are good enough to rival any bakery brownie.

Whether you’re trying to sneak some vegetables into your kiddo’s dessert (guilty), use up that overflowing garden zucchini, or just want a brownie with a little twist, this recipe checks every box. Moist, chocolatey, simple to make, and easy to customize—what more could you ask for?

BEST ZUCCHINI BROWNIES