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Zucchini Brownies

Rich, fudgy chocolate brownies are made with shredded zucchini for extra moisture and tenderness. These easy brownies are deeply chocolatey, simple to mix by hand, and a great way to use fresh summer zucchini.
Print Recipe
Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings: 9 servings
Course: Baked Goods, Brownies, Chocolate Dessert, Dessert, Summer
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 2 cups shredded zucchini do not squeeze dry
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 2 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips reserve a small handful for topping if desired

Method
 

  1. Preheat the oven to 350°F and grease an 8x8-inch baking pan, or line it with parchment paper.
  2. Shred the zucchini using the large holes of a box grater. Do not peel.
  3. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  4. In a large bowl, stir together the vegetable oil, granulated sugar, and vanilla extract until glossy and thick.
  5. Add the dry ingredients to the wet ingredients and stir. The mixture may look dry at first.
  6. Fold in the shredded zucchini and continue stirring until the zucchini releases moisture and the batter comes together.
  7. Fold in the semi-sweet chocolate chips, reserving a small handful for the top if desired.
  8. Spread the batter evenly into the prepared pan.
  9. Sprinkle reserved chocolate chips on top, if using.
  10. Bake for 25–32 minutes, until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs.
  11. Let the brownies cool in the pan before slicing.

Notes

Do not squeeze the zucchini dry; its moisture helps create the fudgy texture. For cleaner squares, cool completely before cutting.