Moist, chocolatey, and packed with hidden veggies, this zucchini brownies recipe is easy to make and perfect for sharing.

Scale

½ cup salted butter, melted (or vegetable oil)

2 teaspoons vanilla extract

1 cup granulated sugar

½ cup brown sugar

2 cups all-purpose flour (or gluten-free 1-to-1 baking blend), divided

½ cup unsweetened cocoa powder

1½ teaspoons baking soda

½ teaspoon cinnamon (optional)

½ teaspoon salt

2½ cups shredded zucchini, un-drained

1 cup mini chocolate chips (milk or semi-sweet)

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Preheat the Oven – Set your oven to 350°F (175°C) and generously coat a 9×13-inch baking dish with non-stick cooking spray.
Mix Wet Ingredients – In a large mixing bowl, whisk together melted butter (or oil), vanilla extract, granulated sugar, and brown sugar until smooth.
Add Dry Ingredients – Stir in 1 cup of flour, cocoa powder, baking soda, cinnamon (if using), and salt. Expect the batter to be thick at this stage.
Incorporate Zucchini – Fold in shredded zucchini and let the mixture rest for 5 minutes to allow moisture to release, naturally thinning the batter.
Final Mix – Add the remaining flour and mini chocolate chips, stirring until fully combined. Rest again for 4–5 minutes to ensure even mixing.
Bake – Pour the batter evenly into the prepared baking dish. Bake for 30–35 minutes, or until the edges gently pull away from the sides and a toothpick inserted in the center comes out with soft, moist crumbs.
Cool & Slice – Let brownies cool completely before cutting into squares for best texture.

Do not drain the zucchini—its moisture is key to the fudgy texture.

Check for doneness starting at 28 minutes, as ovens vary.

Freeze brownies for up to 6 months; reheat before serving for fresh-baked flavor.