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Zucchini Brownies

Zucchini brownies with a fudgy, ultra-moist crumb and a shiny, crackly top crust. Grated zucchini is squeezed dry and hidden completely inside deep chocolate batter for chocolate zucchini brownies that stay moist.
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Prep Time 15 minutes
Cook Time 28 minutes
cooling 20 minutes
Total Time 1 hour 3 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
Wet ingredients
  • 1.5 cup granulated sugar
  • 0.5 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 cup zucchini, grated and squeezed dry
Chocolate and optional add-ins
  • 1 cup semi-sweet chocolate chips (divided)
  • 0.5 cup chopped walnuts (optional) Optional

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x13 baking pan.
  2. Line up ingredients so you can mix the batter without overworking it.
Mix the dry ingredients
  1. Whisk all-purpose flour, unsweetened cocoa powder, baking soda, and salt together in a bowl until evenly combined.
Mix the wet ingredients
  1. Beat granulated sugar, vegetable oil, eggs, and vanilla extract together until smooth and slightly fluffy.
  2. Stir in grated squeezed zucchini; the batter will look thin because the zucchini releases moisture.
Combine and add chocolate
  1. Fold the dry ingredients into the wet until just combined, then fold in half the chocolate chips.
  2. Spread the batter into the prepared pan and scatter the remaining chocolate chips over the top.
Bake and cool
  1. Bake for 25–28 minutes at 350°F until a toothpick comes out with moist crumbs (not wet); do not overbake for fudgy zucchini brownies.
  2. Cool for 20 minutes before cutting into squares so the dense, shiny top sets.

Notes

For the most fudgy zucchini brownies, squeeze the grated zucchini very dry—this prevents a wet center while keeping the texture moist. Store covered in the fridge up to 4 days; freeze baked and cooled brownies for up to 2 months. For a lower-sugar option, replace part of the granulated sugar with an equal-measure baking sugar blend and expect a slightly softer set.