Zucchini Brownies not only taste AMAZING, but they sneak in an extra serving of vegetables! Shredded zucchini is stirred into a flour, sugar, and cocoa mixture, then baked in the oven. This ooey, gooey, rich, delicious dessert is the best way to have your brownie and eat it too.

Chocolatey Zucchini Brownies Recipe

The reason zucchini brownies are such an incredible combination is two-fold:

  1. You get to sneak in an extra serving of vegetables… in a BROWNIE!
  2. The zucchini makes these bite-sized morsels EXTRA rich, moist, and decadent!

Whether you have tons of zucchini squash from your summer garden or simply want to change up your brownie game, this recipe is a must-make!

It’s surprisingly easy to pull together. You start with shredded zucchini. There’s no need to wring it out; the extra liquid from the squash adds the perfect amount of moisture to the brownies. 

Add it to a fairly traditional brownie mix with flour, sugar, eggs, and cocoa.

Then fold in some milk or dark chocolate chips to make them extra chocolatey. These fudgey brownies are so decadent, you’ll forget they’re full of veggies!

If you’ve been around, you know I’m always on the hunt for healthy dessert recipes, and let me tell you: these are the BEST zucchini brownies I’ve ever had.

Zucchini, flour, sugar, butter, cocoa powder, and chocolate chips are the ingredients for this recipe.

Ingredients

The simple ingredients you need to make these healthy zucchini brownies include:

  • Butter. For the best results, use melted salted butter. You can sub in vegetable oil or unsalted butter if needed.
  • Sugar. Both brown sugar and white sugar are needed for a balance of flavor and texture.
  • Flour. Depending on your dietary needs, you can choose either all-purpose flour or a gluten-free 1-to-1 blend. Don’t dump it all in at once; it’s added at different times.
  • Cocoa powder. Regular cocoa powder is added to give these brownies a rich, chocolate flavor.
  • Zucchini. What are zucchini brownies without zucchini?! You need 2½ cups of zucchini that’s been shredded. Do NOT drain it, and measure after you shred. Whether you have your own zucchini plant or just have extra zucchini from the grocery store, pay attention to the size. Large zucchini are more fibrous and the texture is grittier.
  • Chocolate chips. I love using mini chocolate chips, but any size will work. You can opt for milk, semi-sweet, or a combination of both.

How to Make Zucchini Brownies

Below you’ll find the steps to follow to make these easy zucchini brownies:

Prep the Zucchini

First, preheat the oven to 350℉.

Then, use a grater or a food processor to shred the zucchini.

Unlike other recipes, you do NOT need to wring the excess moisture out of the shredded zucchini. In fact, this liquid is the main source of moisture and helps ensure the brownies are super gooey and delicious. Set the zucchini in a small bowl to the side.

Measure the zucchini after you shred it to be sure you have the right amount.

Make the Base

Stir together the melted butter or oil with the vanilla extract and both kinds of sugar in a large mixing bowl.

Then, add the dry ingredients. Combine 1 cup of the flour (save the rest for a little later), cocoa powder, baking soda, cinnamon, and salt.

Use a spatula or large spoon to stir the ingredients. The batter will be pretty thick, but that’s okay.

Add the Zucchini and Chocolate Chips

Carefully fold the shredded zucchini into the brownie batter. Then, let everything sit for about 5 minutes. This time allows the zucchini to release some of the moisture.

As the batter thins out, stir in the remaining flour along with the chocolate chips. Stir everything until it’s combined. Let it sit for about 4 or 5 more minutes. The batter should be quite easy to work with after this second rest.

Bake the Brownies

Spray a 9×13″ baking dish with non-stick cooking spray. Be sure to coat it REALLY well, focusing on the corners, otherwise these brownies will stick. You can also line it with parchment paper.

Spread the batter into the pan and place it in the preheated oven.

Bake for 30 to 35 minutes. The edges should start to pull away from the edge of the pan and a toothpick should come out clean or with dry crumbs when stuck in the middle.

Be sure to let the brownies cool to room temperature before slicing in or they’ll fall apart.

Meal Prep and Storage

  • How to prep ahead of time: You can make this entire dish a day or two before you need it.
  • How to store: Store any uneaten brownies in an airtight container at room temperature for up to 3 to 4 days. Or, keep in the fridge for up to 1 week.
  • How to freeze: Wrap individual servings of brownies in wax paper or plastic wrap and then place them in a freezer safe bag or storage container. Zucchini brownies will freeze for up to 3-6 months.
  • How to reheat:  If you want to warm up the brownies, pop one in the microwave for 20-30 seconds. You can also use the toaster oven for a few minutes.

Are zucchini brownies healthy?

In general, chocolate zucchini brownies are healthier than traditional brownies. While there are added veggies, there is still sugar in the recipe so they should be enjoyed in moderation.

Can you taste zucchini in brownies?

Amazingly, you really can’t taste zucchini in these brownies! This recipe just might become your favorite summer dessert.

Chocolate zucchini brownies are easy, healthy, full of rich, chocolate flavor.

Can you freeze zucchini brownies?

Yes! You can easily freeze zucchini brownies. For the best results, wrap individual portions in wax paper and place in a freezer-safe bag for up to 3 to 6 months.

Can I add zucchini to brownie mix?

You can add shredded zucchini to a boxed or bagged brownie mix. Start with a cup and increase the amount of zucchini from there.

Dietary Modifications

The recipe you’ll find below is already vegetarian as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:

  • Gluten-free: Use gluten-free 1-to-1 blend and ensure the chocolate chips are gluten-free.
  • Dairy-free: Stick with vegetable or coconut oil for the butter and use dairy-free chocolate chips.

Expert Tips and Tricks

  • Pay attention. Only add a cup of flour at first, save the rest for later. Let the batter rest for a few minutes before adding in the remainder of the flour. This allows the moisture to release from the zucchini.
  • Save some work. Don’t wring these out, the extra liquid makes for rich and moist brownies.
  • Let it cool. Be sure the brownies have time to come to room temperature before slicing into them or they’ll fall apart.
  • A la mode. These are delicious with a scoop of vanilla ice cream.
  • Double up. Make extra and freeze individual portions so you can enjoy these brownies anytime.

Other Chocolate Recipes

It’s hard to resist the intoxicating taste and smell of chocolate! Try any of these sweet treats next.

If you loved these healthy brownies, you have to try Chocolate Zucchini Bread or Paleo Brownies!

Chocolate Chip Pecan Pie or Gluten-Free Texas Sheet Cake might be the perfect dessert.

If you’re looking for breakfast or a snack, try Double Chocolate Banana MuffinsChocolate Chia Seed Pudding, or Paleo Chocolate Crepes.

More Zucchini Recipes

In the summer, there is NO shortage of fresh zucchini. Thankfully, there are so many ways to use up this versatile veggie. These are some of my favorite zucchini recipes.

Zucchini FrittersBaked Zucchini Fries, and Air Fryer Zucchini Fries are so delicious.

For an easy side, try Sautéed Zucchini and Yellow Squash or Zucchini and Squash Casserole.

You can also make a main dish with zucchini. Try Taco Zucchini Boats or Zucchini Lasagna.

Try out Zucchini Banana Bread for breakfast, too.

Check out this collection of zucchini recipes, as well.

Tap stars to rate!

5 from 5 votes

Zucchini Brownies Recipe

Zucchini Brownies not only taste AMAZING, but they sneak in an extra serving of vegetables! Shredded zucchini is stirred into a flour, sugar, and cocoa mixture, then baked in the oven.
Yield 16 brownies
Prep 20 minutes
Cook 30 minutes
Total 50 minutes
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Ingredients 

  • ½ cup butter salted, melted, or vegetable oil
  • 2 tsp. vanilla extract
  • 1 cup white sugar
  • ½ cup brown sugar
  • 2 cups flour all purpose or gluten-free 1-to-1 blend, divided
  • ½ cup cocoa powder regular
  • 1 ½ tsp. baking soda
  • ½ tsp. cinnamon optional
  • ½ tsp. salt
  • 2 ½ cups zucchini shredded, do NOT drain
  • 1 cup mini chocolate chips milk or semi-sweet

Instructions 

  • Preheat the oven to 350 degrees.
  • Combine the melted butter or oil with the vanilla and sugars in a large bowl.
  • Add in 1 cup of flour, the cocoa powder, baking soda, cinnamon, and salt. Mix until well combined. (The batter will be pretty thick at this point.)
  • Fold in the shredded zucchini and let sit for 5 minutes. The batter should start to thin out. Once it does, add in the remaining flour and chocolate chips, mix until well combined, and let rest for another 4-5 minutes. After this time, the batter should be easy to mix.
  • Spread the brownie batter into a 9×13-inch baking dish that has been sprayed liberally with non-stick cooking spray. Bake in the preheated oven for 30-35 minutes, or until the edges start to pull away from the pan and a toothpick when inserted in comes out with crumbs.
  • Let cool to room temperature before slicing in.
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

5 from 5 votes

Video

Notes

Meal Prep and Storage

  • How to prep ahead of time: You can make this entire dish a day or two before you need it.
  • How to store: Store any uneaten brownies in an airtight container at room temperature for up to 3 to 4 days. Or, keep in the fridge for up to 1 week.
  • How to freeze: Wrap individual servings of brownies in wax paper or plastic wrap and then place them in a freezer safe bag or storage container. Zucchini brownies will freeze for up to 3-6 months.
  • How to reheat:  If you want to warm up the brownies, pop one in the microwave for 20-30 seconds. You can also use the toaster oven for a few minutes.

Nutrition

Calories: 193kcal, Carbohydrates: 40g, Protein: 3g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.2g, Trans Fat: 0.02g, Cholesterol: 2mg, Sodium: 198mg, Potassium: 102mg, Fiber: 3g, Sugar: 27g, Vitamin A: 66IU, Vitamin C: 4mg, Calcium: 37mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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