Chocolate Zucchini Brownies are a delightful way to sneak some veggies into dessert without sacrificing rich, chocolatey flavor. With moist, fudgy texture thanks to shredded zucchini, these brownies turn traditional baking on its head—lightened yet irresistibly decadent. The batter’s unique behavior (quite dry at first!) adds a fun baking twist, and the result is a batch of fudgy squares that taste like indulgent treats but feel a little healthier. Perfect for summer zucchini harvests or anytime you want a sneaky veggie dessert, these brownies are easy to make and impossible to resist.
Why You’ll Love This Recipe
Chocolate Zucchini Brownies are a magical balance of rich desserts and hidden nutrition.
- Zucchini brings natural moisture and fiber to the mix, helping balance the sweetness.
- No one will suspect there’s a veggie inside—only baking pros might notice.
- The recipe is straightforward and forgiving, great for beginners and pros alike.
- You get decadent flavor with a bit of veggie boost—your sweet tooth and health goals both win.
Ingredients
For the Brownies:
- ½ cup vegetable oil
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder (dark/regular)
- 1½ teaspoons baking soda
- 1 teaspoon kosher salt
- 2½ cups finely shredded zucchini
For the Frosting:
- ¼ cup unsalted butter, melted
- 5 tablespoons unsweetened cocoa powder
- 2 cups powdered sugar
- 6 tablespoons heavy whipping cream
- ½ teaspoon vanilla extract
Step-by-Step: How to Make Recipe Name
- Preheat oven to 350°F (175°C) and line a 13×9-inch baking dish with parchment paper; set aside.
- In a large bowl, whisk together the vegetable oil, granulated sugar, light brown sugar, and vanilla until well combined.
- In a separate bowl, mix flour, cocoa powder, baking soda, and salt. Stir flour mixture into the sugar/oil mixture until well blended—the batter will be very dry.
- Gently fold in the shredded zucchini. Depending on its moisture, the batter may still look dry. Let it rest for 10 minutes to allow the zucchini to hydrate and soften the mix.
- Once rested, transfer the batter to your prepared baking dish and spread it out evenly.
- Bake for 25–30 minutes, checking that a toothpick inserted comes out with moist crumbs but no uncooked batter.
- Take the brownies out of the oven and allow them to cool fully before adding frosting.
- To make frosting, whisk melted butter and cocoa together until smooth. Add powdered sugar, heavy cream, and vanilla; whisk until silky. Adjust thickness with a splash more cream if needed.
- Spread frosting evenly over cooled brownies. Slice into bars and enjoy!
Helpful Tips
- Allow the batter to rest for 10 minutes: This gives the zucchini time to release moisture, resulting in softer, fudgier brownies.
- Use a plastic knife to cut: Cool brownies won’t crumble—plastic knives make the cleanest cuts.
- Avoid draining zucchini: The moisture is essential for texture and fudginess.
- Test with a toothpick: Look for moist crumbs, not wet batter.
- Add-ins: Stir in chocolate chips or walnuts for extra texture and flavor.
Substitutions And Variations
- Oil swap: Try coconut oil or melted butter for flavor variation.
- Sweetener adjustments: Use all brown sugar or reduce sugar slightly for less sweetness.
- Frosting twist: Skip frosting for a lighter version or swap in cream cheese frosting for tang.
- Add-ins: Mix in nuts, chocolate chips, or swirl in peanut butter for a fun twist.
- Diet tweaks: Use whole-wheat flour or part oat flour to boost fiber (may change texture slightly).
Storage Instructions
- Room temperature: Store covered at room temp for up to 4–5 days.
- Plastic wrap tip: Covers and plastic knife cuts keep them neat.
- Freezing: Wrap individual or pan slices tightly and freeze up to 3 months. Thaw before serving.
Nutritional Information
Nutrient content varies by recipe, but here are some comparable benchmarks:
- One estimate: 236 calories, 11 g fat, 33 g carbohydrates, 3 g protein per ~74 g serving.
- Another source (different version): 248 calories, 11 g fat, 34 g carbs, 2 g protein.
These reflect values for ref‑U.S. recipes; your homemade version may differ slightly, especially with frosting included.
Serving Suggestions
- Warm with a scoop of vanilla ice cream for a cozy dessert.
- Sprinkle with powdered sugar or a touch of cocoa powder for an elegant finishing touch.
- Serve alongside fresh berries or whipped cream for color and contrast.
- Perfect treat for potlucks, bake sales, or lunch boxes—it travels and stores well!
Frequently Asked Questions About Recipe Name
How much zucchini should I use?
Use 2½ cups finely shredded zucchini—do not squeeze or drain it! The moisture is key to keeping brownies fudgy and rich.
The batter looks too dry even after adding zucchini—what do I do?
That’s normal! Let it rest for 10 minutes. The zucchini will release moisture and hydrate the mix. Only then pour into the pan.
Can I make them gluten-free?
Sure! Substitute like-for-like gluten-free flour blends, but texture may vary. Gluten-free batters sometimes result in more cake-like brownies.
Is it safe to eat raw zucchini in the batter?
Yes—zucchini is edible raw and will bake thoroughly. Shredded zucchini adds moisture and texture but bakes into invisibility.
Can I double or halve the recipe?
Yes—just adjust baking time. A larger batch may need a few extra minutes; a smaller one might bake faster. Always check with a toothpick.
How do I store leftover brownies?
Store tightly covered at room temperature for 4–5 days or freeze up to 3 months. Thaw before enjoying.
Conclusion
Thank you for baking along today! I hope you enjoy making—and tasting—these Chocolate Zucchini Brownies as much as I do. They’re a wonderful blend of ease, flavor, and a little veggie boost that makes them feel both indulgent and satisfying. Whether you’re using up a zucchini surplus or just craving fudgy brownies, this recipe delivers warmth, flavor, and a touch of culinary magic. Enjoy every bite, and happy baking to you—you’re now part of a community that loves sneaky, delicious desserts just as much as I do!
Print
Chocolate Zucchini Brownies Recipe
- Total Time: 55 minutes
- Yield: 24 brownies 1x
Description
Chocolate Zucchini Brownies are a moist, fudgy treat made with simple ingredients and a sneaky veggie twist. Perfect for using up extra zucchini and topped with rich chocolate frosting, these brownies are family-approved and freezer-friendly!
Ingredients
Brownies:
½ cup vegetable oil
1 cup granulated sugar
½ cup packed light brown sugar
2 tsp vanilla extract
2 cups all-purpose flour
½ cup unsweetened dark cocoa powder
1½ tsp baking soda
1 tsp kosher salt
2½ cups finely shredded zucchini
Frosting:
¼ cup unsalted butter, melted
5 tbsp unsweetened cocoa powder
2 cups powdered sugar
6 tbsp heavy whipping cream
½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a 13×9-inch baking dish with parchment paper; set aside.
- In a large bowl, whisk together the vegetable oil, granulated sugar, light brown sugar, and vanilla until well combined.
- In a separate bowl, mix flour, cocoa powder, baking soda, and salt. Stir flour mixture into the sugar/oil mixture until well blended—the batter will be very dry.
- Gently fold in the shredded zucchini. Depending on its moisture, the batter may still look dry. Let it rest for 10 minutes to allow the zucchini to hydrate and soften the mix.
- Once rested, transfer the batter to your prepared baking dish and spread it out evenly.
- Bake for 25–30 minutes, checking that a toothpick inserted comes out with moist crumbs but no uncooked batter.
- Take the brownies out of the oven and allow them to cool fully before adding frosting.
- To make frosting, whisk melted butter and cocoa together until smooth. Add powdered sugar, heavy cream, and vanilla; whisk until silky. Adjust thickness with a splash more cream if needed.
- Spread frosting evenly over cooled brownies. Slice into bars and enjoy!
Notes
Let the batter sit for 10 minutes—zucchini moisture helps bind the dry mix. Use a plastic knife for clean cuts. Brownies store well covered for up to 5 days at room temp or 3 months in the freezer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 brownie
- Calories: 236
- Sugar: 24 g
- Carbohydrates: 33 g
- Protein: 3 g