Zucchini Brownies

These Zucchini Brownies are my favorite way to sneak vegetables into a rich, chocolatey dessert without anyone noticing. They’re unbelievably moist, fudgy, and packed with deep cocoa flavor—and thanks to the zucchini, they stay soft and tender for days. No one ever believes there are veggies in them, but I know they make all the difference.

Why You’ll Love This Recipe

I love how these brownies deliver everything I expect from a classic fudgy brownie while being secretly packed with goodness. The zucchini adds moisture and a soft texture without any noticeable flavor, making them perfect for picky eaters. They’re easy to mix up in one bowl and come out perfect every time—dense, rich, and chocolatey.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Shredded zucchini (with moisture, not squeezed out)

• All-purpose flour

• Unsweetened cocoa powder

• Baking soda

• Salt

• Granulated sugar

• Vegetable oil (or melted coconut oil)

• Vanilla extract

• Optional: chocolate chips or chopped nuts for mix-ins or topping

Directions

1. I preheat the oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper.

2. In a large mixing bowl, I whisk together the flour, cocoa powder, baking soda, and salt.

3. I stir in the sugar, oil, and vanilla until combined—it will look dry at first.

4. I fold in the shredded zucchini. As I mix, the moisture from the zucchini blends in and the batter thickens.

5. If I’m using chocolate chips or nuts, I fold them in at this point.

6. I spread the batter evenly into the prepared pan.

7. I bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

8. I let the brownies cool completely in the pan before slicing.

Servings and timing

This recipe makes 9 large or 16 small brownies.
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: 40 minutes

Variations

Sometimes I swirl in peanut butter or Nutella before baking for an extra treat. I’ve also added espresso powder to enhance the chocolate flavor or used whole wheat flour for a bit more nutrition. For an extra fudgy texture, I mix in melted dark chocolate along with the oil.

Storage/reheating

I store these brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. They stay moist and soft thanks to the zucchini. For longer storage, I freeze them individually wrapped and thaw them as needed. I microwave a slice for 10–15 seconds to bring back that fresh-baked feel.

FAQs

Can I taste the zucchini?

No, the zucchini blends in completely. It just adds moisture and texture—you won’t taste it at all.

Should I squeeze the water out of the zucchini?

No, I keep the moisture in. That’s what gives the brownies their rich, soft texture.

Can I make these gluten-free?

Yes, I use a 1:1 gluten-free flour blend with great results. Just make sure all other ingredients are gluten-free too.

Can I reduce the sugar?

Yes, I sometimes cut the sugar by ¼ cup without a major change in texture. Just know they’ll be slightly less sweet.

Can I add frosting?

Definitely. I’ve topped them with chocolate ganache, cream cheese frosting, or even just a dusting of powdered sugar. They’re also amazing plain.

Conclusion

Zucchini Brownies are the ultimate feel-good dessert—rich, fudgy, and secretly packed with veggies. They’re easy to make, kid-approved, and the kind of treat I never feel bad about enjoying. Whether I bake them for a snack, dessert, or even breakfast (yes, I’ve done it), they always disappear fast.