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Zucchini Brownies

Zucchini brownies with a fudgy, ultra-moist crumb and a shiny, crinkled top crust. Grated zucchini is squeezed dry and folded into deep chocolate batter for hidden veggie brownies that bake up dense, not cakey.
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Prep Time 15 minutes
Cook Time 28 minutes
cooling 20 minutes
Total Time 1 hour 3 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
Wet ingredients
  • 1.5 cup granulated sugar
  • 0.5 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 cup zucchini, grated and squeezed dry
Chocolate & add-ins
  • 1 cup semi-sweet chocolate chips (divided)
  • 0.5 cup chopped walnuts (optional)

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F and grease a 9x13 baking pan with a thin, even coating so the brownies release cleanly.
  2. Whisk all-purpose flour, unsweetened cocoa powder, baking soda, and salt together in a bowl until the mixture is uniform in color.
Mix the batter
  1. Beat granulated sugar, vegetable oil, eggs, and vanilla extract until smooth and slightly fluffy, scraping the bowl once to keep the batter consistent.
  2. Stir in zucchini, grated and squeezed dry; the batter will look thin because the zucchini releases moisture as it disperses.
  3. Fold the dry ingredients into the wet ingredients just until no streaks remain, then fold in half the semi-sweet chocolate chips.
Bake
  1. Spread the batter into the greased pan and scatter the remaining semi-sweet chocolate chips over the top for visible pools of chocolate as they bake.
  2. Bake for 25–28 minutes, until a toothpick comes out with moist crumbs (not wet) and the surface looks set—do not overbake.
Cool & cut
  1. Cool the brownies for 20 minutes before cutting into squares so the fudgy center firms up and the shiny crust stays intact.

Notes

For the most dense, fudgy texture, squeeze the grated zucchini very dry before measuring—too much moisture can make the brownies cake-like. Store covered at room temperature for up to 3 days or in the refrigerator for up to 6 days; freeze baked squares up to 2 months. For a dairy-free option, use dairy-free semi-sweet chocolate chips if needed (the rest of the recipe stays the same).