Zucchini brownies are the ultimate way to sneak vegetables into dessert while keeping things decadent and delicious! These fudgy, moist brownies are loaded with shredded zucchini that keeps them incredibly tender without any veggie taste whatsoever. The best part? Nobody will ever guess there’s zucchini hiding in there, making them perfect for picky eaters and health-conscious bakers alike.
I’ve been making zucchini brownies for years, and I can honestly say they’re just as good—if not better—than traditional brownies. The zucchini adds moisture and a subtle earthiness that actually enhances the chocolate flavor rather than detracting from it. Plus, they’re naturally lower in fat than conventional brownies since you’re replacing some of the oil with nutrient-dense zucchini.
What I love most about this recipe is how foolproof it is. Whether you’re a seasoned baker or just starting out, you’ll have perfect brownies every single time. The key is not overmixing the batter and using quality chocolate. I always opt for dark chocolate because it pairs beautifully with the zucchini and creates that fudgy texture we’re all craving.
These brownies are wonderful served warm with a scoop of vanilla ice cream, or enjoy them at room temperature with a cold glass of milk. They also freeze beautifully, so you can make a batch ahead and have homemade brownies on hand whenever dessert cravings strike. Whether you’re meal prepping for the week or bringing them to a potluck, everyone will be asking for the recipe!
If you love sneaking vegetables into your baking, you might also enjoy our Best Heavy Cream Alfredo Sauce Recipe for savory dishes, or check out this Bon Appétit guide to baking for more inspiration. For chocolate lovers, Serious Eats has excellent chocolate resources that will help you choose the perfect chocolate for your brownies. You might also want to explore Delicious Heavy Cream Pasta Recipe for more comfort food ideas, and don’t miss New York Times Cooking for advanced baking techniques. Finally, for more vegetable-forward recipes, check out our Easy Chicken Alfredo Recipe for weeknight inspiration.
Ingredients
- 2 cups shredded zucchini (about 2 medium zucchini)
- 1 teaspoon salt (for zucchini)
- 1/2 cup (115g) unsalted butter
- 4 ounces dark chocolate, chopped (60% cacao or higher)
- 1/2 cup (50g) unsweetened cocoa powder
- 3/4 cup (150g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 3/4 cup (90g) all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (85g) dark chocolate chips (optional)
- 1/2 cup (50g) chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×9 inch square baking pan with parchment paper, allowing the paper to hang over two sides for easy removal. Set aside.
- Shred your zucchini using a box grater or food processor. Place the shredded zucchini in a fine-mesh strainer set over a bowl and sprinkle with 1 teaspoon of salt. Let it sit for 5 minutes, then press down gently with a clean kitchen towel to remove excess moisture. This step is crucial—removing the water prevents soggy brownies.
- Melt the butter and chopped dark chocolate together in a heatproof bowl set over a pot of simmering water (double boiler method), stirring frequently until completely smooth and melted. Alternatively, you can microwave them together in 30-second intervals, stirring between each interval, until melted. Remove from heat and let cool for 2-3 minutes.
- Whisk together the cocoa powder, granulated sugar, and brown sugar in a large mixing bowl. Make sure there are no lumps in the cocoa powder.
- Pour the melted chocolate-butter mixture into the sugar mixture and stir until well combined. Let cool for 1 minute.
- Add the eggs one at a time to the chocolate mixture, stirring well after each addition. Then stir in the vanilla extract until fully incorporated.
- In a separate small bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure to break up any clumps.
- Gently fold the dry ingredients into the wet ingredients using a spatula or wooden spoon. Stir until just combined—do not overmix. Overmixing can lead to tough brownies.
- Fold in the pressed zucchini until evenly distributed throughout the batter. If using chocolate chips and nuts, fold them in now as well.
- Pour the batter into your prepared baking pan and smooth the top with a spatula. Make sure the batter is spread evenly.
- Bake for 28-32 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs. The brownies should be set on the edges but still slightly jiggly in the very center.
- Remove from the oven and let cool in the pan for 15 minutes. This cooling time is important—it allows the brownies to set properly and become easier to cut.
- Use the parchment paper overhang to lift the entire brownie block out of the pan and transfer to a cutting board. Let cool completely before cutting into squares.
- Cut into 12-16 squares depending on your preferred size. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Pro Tips
o Moisture Removal: This is the most critical step for success. Don’t skip pressing the zucchini! Excess moisture is the enemy of good brownies and will result in a dense, soggy texture.
o Chocolate Quality Matters: Use good quality chocolate with at least 60% cacao content. This ensures rich, deep chocolate flavor that complements the zucchini beautifully. Avoid chocolate chips if possible—chopped chocolate melts more smoothly.
o Room Temperature Eggs: Cold eggs won’t incorporate as smoothly into the batter, which can lead to lumps. Take your eggs out of the fridge 30 minutes before baking.
o Don’t Overmix: Once you add the dry ingredients, fold gently and stop as soon as you don’t see streaks of flour. Overmixing develops gluten, which creates tough, cake-like brownies instead of fudgy ones.
o Baking Time: Brownies continue to cook slightly as they cool. Removing them when the center is still slightly jiggly ensures you’ll have fudgy brownies rather than cakey ones. Every oven is different, so start checking at 28 minutes.
o Pan Size: If you don’t have a 9×9 inch pan, you can use an 8×8 inch pan for thicker brownies (add 2-3 minutes to baking time) or a 9×13 inch pan for thinner brownies (reduce baking time by 2-3 minutes).
o Make-Ahead: You can prepare the dry ingredients the night before. Just whisk them together and store in an airtight container. This makes baking day even quicker!
o Freezing Instructions: Cool completely, cut into squares, and freeze in a single layer on a baking sheet for 2 hours. Transfer to a freezer-safe bag or container. They’ll keep for up to 3 months and thaw in about 30 minutes at room temperature.
o Flavor Additions: Add 1/2 teaspoon of espresso powder to deepen the chocolate flavor, or a pinch of cayenne pepper for subtle heat. Some people love adding a teaspoon of cinnamon for warmth.
o Nut Preferences: Walnuts add a slightly bitter, earthy flavor, while pecans are milder and sweeter. You can also use chopped almonds or skip nuts entirely if you prefer.
o Dairy-Free Option: Substitute butter with dairy-free butter, and use vegan chocolate. The brownies will have the same fudgy texture and delicious flavor.