These fudgy zucchini brownies are the best way to use up a summer garden's worth of zucchini without anyone at the table guessing there's a vegetable involved. Shredded zucchini gets folded right into a rich, fudgy brownie batter, adding moisture and a tender, almost gooey texture without adding any noticeable flavor of its own. This is one of the easiest zucchini dessert recipes to make when zucchini season hits and you need somewhere to put all of it — no need to squeeze it bone-dry or hide it in a loaf; it works its magic quietly, right in the batter. If you've been searching for a healthy-ish way to bake with zucchini that still tastes like an indulgent chocolate dessert, this fudgy zucchini brownie recipe is exactly that.
Why you'll love this recipe
- ✓A sneaky way to use up extra zucchini without anyone noticing it's in there.
- ✓Shredded zucchini keeps the brownies extra moist for days, longer than regular brownies.
- ✓No need to squeeze the zucchini dry first — just shred and fold it in.
Prep
15 min
Cook
35 min
Total
50 min
Yield
16 brownies
Ingredients
- 1 1/2 cups shredded zucchini, not squeezed dry
- 1/2 cup vegetable oil or melted butter
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup chocolate chips, divided
Instructions
- 1Preheat the oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
- 2In a large bowl, whisk together the oil, sugar, egg, and vanilla until smooth.
- 3Stir the shredded zucchini into the wet ingredients.
- 4Sift in the flour, cocoa powder, baking soda, and salt, and stir just until combined.
- 5Fold in half of the chocolate chips, then pour the batter into the prepared pan and sprinkle the remaining chocolate chips on top.
- 6Bake for 30-35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
- 7Cool completely in the pan before slicing into squares.
Notes & Tips
- Don't squeeze the moisture out of the zucchini — it's what keeps these brownies extra fudgy.
- Use the small holes on a box grater for the finest shred, so the zucchini blends into the batter without long strands.
- Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.
Frequently Asked Questions
Can you taste the zucchini in zucchini brownies?
No — shredded zucchini has a very mild flavor that disappears completely once baked into a rich chocolate batter, leaving only added moisture behind.
Do I need to peel the zucchini first?
No, the skin is thin and softens completely during baking, so there's no need to peel it — just wash and shred.
Should I squeeze the water out of shredded zucchini for brownies?
No, unlike some zucchini bread recipes, this one relies on that extra moisture to keep the brownies fudgy, so there's no need to drain or squeeze it first.
How do I store zucchini brownies?
Store in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to a week due to the added moisture from the zucchini.
Can I freeze zucchini brownies?
Yes — wrap individual squares tightly and freeze for up to 3 months. Thaw at room temperature before serving.
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