These zucchini brownies are full of rich chocolate taste and one of the best summer desserts to make. Moist, ooey and gooey, no one can ever tell they are made with zucchini!
More zucchini recipes we can’t get enough of include chocolate zucchini bread, banana zucchini muffins and zucchini chocolate chip muffins!
Why I Love This Recipe
- Rich and chocolaty. A rich fudgy homemade brownie made with zucchini needs 2 kinds of chocolate! This recipes uses both cocoa powder and chocolate chips.
- Moist and easy. Zucchini adds moisture which makes these soft, tender and gooey plus the entire batch of chocolate chip zucchini brownies is ready to serve in 1 hour!
Recipe Ingredients
Substitutions and Variations
- You can swap the semi-sweet chocolate chips for peanut butter chocolate chips, white chocolate chips, or even dark chocolate chips.
- Use whole wheat flour instead of all-purpose flour. It adds a bit more robust flavor to the zucchini brownies and creates a slightly different texture. I typically use 1-2 Tablespoons less flour when using wheat.
- To make these completely dairy-free, use dairy-free chocolate chips.
- For extra crunch, toss in some chopped walnuts.
- If you like a frosting on your zucchini brownies, get creative! Try a marshmallow frosting, vanilla frosting, peanut butter frosting, or cream cheese frosting.
How to Make Zucchini Brownies
In the bowl of a stand mixer, use the paddle attachment to mix the sugar, oil, and vanilla until combined. You can also use an electric mixer and a large bowl. Either will work at medium speed.
In a separate medium bowl, whisk the flour, cocoa powder, baking soda, and salt until combined. Then you’re going to stir the dry ingredients into the wet until just combined. If it looks crumbly, that’s ok. It’s just waiting for the moisture from the zucchini.
Fold in the shredded zucchini and chocolate chips until the batter is smooth. Pour it into the prepared 9×13 baking dish and spread it evenly across. Sprinkle the extra chocolate chips on top, evenly dispersing them across.
Bake in a preheated 350°F oven for 25-30 minutes until the top is set and the edges start pulling away from the sides. Let it cool for 20 minutes, then slice, serve, and enjoy!
Tips for Baking with Zucchini
- If using larger zucchini, you’ll want to make sure to remove the seeds. They don’t taste very good! Also know that larger zucchini are not as moist, so don’t squeeze!
- To squeeze or not to squeeze. For this recipe, I don’t squeeze out the water in zucchini, but use your judgment based on the size of your zucchini. If you think you need to pat them dry, do so. Just don’t get rid of all the moisture!
- To get clean slices, the best way is to use a plastic knife! Oddly enough, it glides right through without collecting a lot of crumbs with every slice.
- The brownies will continue to set as they cool. The toothpick trick may not work in this case, as there may still be some brownie crumb on it when inserted into the middle.
Storing and Freezing
- Storage: Keep leftover, cooled zucchini brownies in an airtight container for up to 3 days at room temperature.
- Freezing: If you want to freeze them, wrap individual pieces in plastic wrap then store them in a freezer-safe container or freezer bag for up to 3 months. Take out just the pieces you want to thaw and enjoy!
Looking for more fun ways to use zucchini? Try my classic zucchini bread, lemon blueberry zucchini bread, or zucchini fritters.
More Delicious Brownie Recipes
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Zucchini Brownie Recipe
Video
Equipment
Ingredients
- 1 ½ cup granulated sugar
- ½ cup vegetable oil , or avocado oil
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon fine salt
- 2 ½ cups shredded zucchini , undrained
- 1 cup semi-sweet chocolate chips or chunks , plus more for top if desired
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray or lining with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the sugar, oil, and vanilla over medium speed until well combined.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until combined.
- Mix the dry ingredients into the wet ingredients until just combined. It will be crumbly. Once you start stirring in the zucchini, the zucchini itself adds all the moisture needed.
- Then fold in the zucchini and chocolate chips and mix until batter is smooth. Spread the batter in an even layer in the baking dish. Sprinkle a few extra chocolate chips on top.
- Bake 25 to 30 minutes, or until the top is dry and edges have started to pull away from the sides. Let cool 20 minutes.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Bars, Dairy-Free, Desserts, Freezer-Friendly, Kid-Friendly, Snacks, Vegan, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Best brownies I’ve ever made!! They turned out amazing and were so easy to make, thank you!!
Yay! That is success! So glad these brownies turned out so well for you!
these brownies were so gooey and decadent I couldnt have asked for anything more! thank you so much for sharing this amazing recipe!
Yay! That is great to hear! I am so happy that you love these zucchini brownies!
These are the ultimate brownie!! They are chocolatey, gooey, & so moist! All the best parts of a brownie!!