Listen, I know what you’re thinking: zucchini in a chocolate dessert? Trust me, these **Zucchini Chocolate Brownies** are the absolute best! For ages, I struggled to get that perfect, deeply fudgy texture that doesn’t dry out after a day. I finally cracked the code by sneaking in fresh zucchini.
When I say these are moist, I mean melt-in-your-mouth fudgy. You absolutely cannot taste the vegetable—it just disappears, leaving behind incredible moisture that keeps them chewy for days. It took me about five batches to get the ratio just right so the zucchini flavor stayed completely hidden, but wow, are they worth the effort!
Why You Will Love These Zucchini Chocolate Brownies
- They are unbelievably moist, thanks to that little bit of hidden green goodness.
- Seriously fudgy texture—we nailed the perfect brownie center!
- Honestly, they are so quick to throw together; you’ll have them in the oven in under 15 minutes.
- You get a tiny sneaky veggie serving, which makes serving them to picky eaters way easier.
I’ve linked out to my friend Jane’s take on them over at The Best Zucchini Brownies if you want a second opinion on how amazing these are!
Essential Ingredients for Perfect Zucchini Chocolate Brownies
When you look at the list for these chocolate brownies, you’ll see the magic hiding in plain sight. We use standard pantry items, but the additions—especially that zucchini—are what make them spectacular.
Make sure you have all your ingredients measured out before you even think about turning on the oven. I always have my shredded zucchini sitting in a sieve, ready to be squeezed dry, right next to my mixing bowls.
These are what you need:
- One cup of all-purpose flour, nothing fancy required here.
- One-half cup of unsweetened cocoa powder—use a good quality one for deep chocolate flavor!
- One teaspoon of baking powder and one-half teaspoon of salt to balance everything out.
- One cup of granulated sugar and one-half cup of packed light brown sugar; don’t skip the brown sugar, it adds chewiness!
- One-half cup of unsalted butter, melted until it’s smooth and ready to mix.
- Two large eggs and one teaspoon of pure vanilla extract for that classic warmth.
- The star: One cup of shredded zucchini, which you must have squeezed bone-dry!
- And finally, a wonderful one-half cup of chocolate chips for extra gooey moments.
You certainly don’t need a million special items, but getting that zucchini moisture under control is the main thing. Check out this irresistible chocolate chip zucchini brownies guide for some pairing ideas once you’ve baked yours!
Equipment Needed for Your Zucchini Chocolate Brownies
You don’t need a huge arsenal of fancy gadgets for these incredible chocolate brownies, thankfully! I like keeping things simple, just like my mom taught me. But you do need the right tools to make sure the texture comes out perfectly fudgy instead of cakey.
Here’s the shortlist of what you absolutely must have on hand:
- An 8×8 inch baking pan. This size is crucial for getting that nice, dense, thick brownie layer.
- A medium bowl for dry ingredients and a large bowl for mixing the butter and sugars.
- A reliable whisk to bring the dry ingredients together, and maybe a sturdy rubber spatula for folding later.
- Two large eggs need to be easily beaten in, so make sure your large bowl is big enough!
- You will definitely need a box grater for shaving down the zucchini.
- And finally, something absorbent—think paper towels or a clean kitchen cloth—to squeeze all that moisture out of the grated zucchini. Don’t skip that squeezing step!
Step-by-Step Instructions for Making Zucchini Chocolate Brownies
Alright, grab your apron! Making these Zucchini Chocolate Brownies is less like a complicated baking project and more like assembling something wonderfully decadent. The main thing I want you to remember—and I mean this—is to stop mixing the moment the flour disappears. Nothing ruins a fudgy brownie faster than overmixing!
Before we start, make sure you check out the technique tips I put together over at Fudgy Zucchini Brownies: 1 Clever Veggie Secret; it really helps set the stage for success.
Preparation and Dry Ingredient Mixing
First off, let’s get the oven nice and toasty! Preheat that baby to 350 degrees F (175 degrees C). Next, you need to treat your 8×8 inch baking pan right. Make sure you grease it well and then dust it with a little flour so nothing sticks when the brownies are done. Honestly, a little extra prep here saves so much heartbreak later!
Grab your medium bowl and whisk together your flour, cocoa powder, baking powder, and salt. Whisking seems unnecessary, but trust me, it evens everything out so you don’t get pockets of baking powder later.
Combining Wet Ingredients and Batter Assembly
In your large bowl, that’s where the richness happens. Whisk the granulated sugar and the brown sugar right into that melted butter until everything looks nicely married. Then, beat in your eggs one at a time, making sure each one is totally incorporated before adding the next. A splash of vanilla extract goes in here too. Now, slowly add your dry mix to the wet. Mix it gently until you just don’t see streaks of flour anymore. Stop right there! Seriously, stop mixing.
Finally, the fun part: gently fold in that shredded, squeezed-dry zucchini and your chocolate chips. You want to distribute them evenly, but keep the batter light. They should fold in easily without you needing to mix aggressively.
Baking and Cooling the Zucchini Chocolate Brownies
Spoon that beautiful batter into your prepared pan and smooth the top gently. Now, pop it into the hot oven and let it bake for about 25 to 30 minutes. You aren’t aiming for a clean toothpick test like you would for cake. No, no. When you insert a toothpick near the center, you want to see moist crumbs sticking to it. That means fudgy perfection in the middle!
This next part is non-negotiable for clean squares: you absolutely must let these brownies cool completely in the pan. I know it’s hard waiting when they smell this good, but they set up as they cool. If you cut them warm, they’ll just turn into a chocolate mess!
Expert Tips for the Best Zucchini Chocolate Brownies
Making these zucchini chocolate brownies is easy, but a few little tricks will take them from good to absolutely unforgettable. My biggest, non-negotiable tip is about the preparation of that zucchini. You have to squeeze out as much water as humanly possible before it even sees the batter! Seriously, wrap it in a towel and wring it out like you mean it—otherwise, you just end up with wet chocolate soup.
Also, for the ultimate fudgy texture, don’t be afraid to underbake them just a tiny bit. Remember that toothpick test? You want moist crumbs, not clean; this means they’ll be gooey when set. Trust me on this one. For an extra layer of richness that really makes the chocolate shine, I always splurge on a Dutch-processed cocoa powder. It makes a subtle but wonderful difference in depth of flavor. If you’re looking for more inspiration on keeping these gooey, check out Indulge in Moist and Rich Zucchini Brownies!
Storing and Reheating Your Zucchini Chocolate Brownies
Okay, so you managed to keep your hands off them long enough for them to cool completely—congratulations! Now we need to store these incredible brownies so they stay just as moist and fudgy as they were coming out of the oven. Good news: these are actually fantastic keepers.
You should keep your cooled Zucchini Chocolate Brownies stored in an airtight container right there on your counter at room temperature. They really don’t need the fridge, and honestly, chilling them can sometimes make them a little too hard. They stay great for several days this way, and because of all that moisture from the zucchini and sugars, they are often even better on day two!
Now, let’s talk about those inevitable mornings when you just need an instant chocolate fix. If, by some miracle, they start feeling just a touch firmer than you prefer—maybe day three or four—reviving them is super quick. Just grab one square, place it on a small plate, and zap it in the microwave for about 10 to 12 seconds. That quick blast of heat melts those chocolate chips right back into gooey puddles and brings that lovely moisture right back to the surface. Instantaneous gratification, folks!
Serving Suggestions for Zucchini Chocolate Brownies
Even though these Zucchini Chocolate Brownies are pretty spectacular all on their own—I mean, truly decadent—sometimes you just need to elevate the experience, right? Presentation matters, even if the ultimate destination is your mouth five seconds later!
Because they are so intensely chocolatey and wonderfully rich, I tend to lean towards toppings or sides that offer a nice contrast in both temperature and texture. I experimented with so many things while perfecting this recipe. For instance, I tried topping them with pecans, and while that was tasty, I felt it fought with the subtle zucchini goodness. So, I stuck to the classics that always win.
For the simplest, most elegant finish—especially if you’re making these for company—just dust the cooled brownies with a super light layer of powdered sugar. It’s pretty, it looks professional, and it adds just a tiny hint of extra sweetness without overpowering the dark chocolate. It’s my go-to move when I’m in a hurry.
If you’re craving something cold (and who isn’t when eating rich chocolate?) you absolutely have to serve these slightly warmed up with a big scoop of high-quality vanilla bean ice cream. The way that cold creaminess hits the warm, fudgy, zucchini-packed chocolate? That’s pure bliss. It’s worth the extra two seconds to microwave that square!
For an afternoon treat when you aren’t going for dessert status, a strong, hot cup of coffee cuts through the richness perfectly. Seriously, the slight bitterness of the coffee just makes the chocolate sing even louder. If you’re looking for other great chocolate bakes, you absolutely must peek at my friend’s recipe for Pecan Pie Brownies—it’s insane comfort food!
Frequently Asked Questions About Zucchini Chocolate Brownies
I get so many questions flooding in about this recipe, and I love hearing from everyone who’s trying to sneak some extra veggies into their dessert rotation! These zucchini brownies are super straightforward, but these few points come up again and again. I’ve gathered the most common ones right here to save you some time!
If you’re interested in other places where you can hide the green stuff, you should definitely check out my recipe for Banana Zucchini Muffins! They are another family favorite.
Do I need to peel the zucchini before shredding?
Nope, absolutely not! And frankly, I wouldn’t recommend it unless you have a really, really old zucchini that’s got thick, unhappy-looking skin. For standard garden zucchini, the skin is totally fine and actually adds a little bit of nice color and texture contrast in the final result. Plus, who wants to waste time peeling when you could be melting chocolate?
Just make sure you wash it really well first, and then shred it just like you’re going to the grocery store for a salad. Remember, moisture control is key, so peeling it is just unnecessary work!
Can I substitute the butter in these Zucchini Chocolate Brownies?
This is a tough one because the melted butter is what gives these brownies that dense, gloriously fudgy quality we are aiming for. When you use melted butter, it coats the cocoa and sugar perfectly, creating that incredible structure when they bake at 350 degrees.
If you absolutely must avoid butter due to allergies or preference, you could probably substitute it with the same amount of melted coconut oil or a neutral-flavored vegetable oil. Just know that you might lose just a tiny bit of that classic rich flavor we love. Oil will keep them moist, but butter gives them that *oomph*. Always try to stick to the real stuff if you can for the ultimate chocolate brownie experience!
Nutritional Snapshot of These Zucchini Chocolate Brownies
I always get asked about what exactly is in these, and while I am definitely a baker, not a nutritionist, I did run the numbers so you know exactly what you’re enjoying! Hiding zucchini in desserts is fantastic for slipping in some extra goodness, but remember that these are still rich, fudgy chocolate brownies loaded with sugar and fat.
The serving size is small—one brownie square—but these are decadent, so that feels about right! Here is the breakdown based on the ingredients listed for these wonderful baked goods. Keep in mind these are just estimates; the actual numbers can shift based on the specific brands of butter or cocoa powder you decide to use. You know how it is when you swap out ingredients; things change!
Here is what you can expect per serving:
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 18g (Yes, that’s a bit high, but look at all that zucchini canceling it out, kidding!)
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Seriously, treat this as a guide, friends. If you use organic grass-fed butter or a lower-sugar chocolate chip, your numbers will vary. The most important thing is that they taste amazing, which they absolutely do!
Print
Zucchini Chocolate Brownies
- Total Time: 45 min
- Yield: 16 brownies 1x
- Diet: Vegetarian
Description
A recipe for rich chocolate brownies made with shredded zucchini for added moisture.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini, squeezed dry
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour an 8×8 inch baking pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, whisk the granulated sugar and brown sugar into the melted butter until combined.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the shredded zucchini and chocolate chips.
- Spread the batter evenly into the prepared baking pan.
- Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached.
- Let the brownies cool completely in the pan before cutting into squares.
Notes
- Squeeze as much liquid as possible from the shredded zucchini before adding it to the batter.
- For fudgier brownies, slightly underbake them.
- Store cooled brownies in an airtight container at room temperature.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 18
- Sodium: 90
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 1
- Protein: 2
- Cholesterol: 30
Keywords: zucchini brownies, chocolate brownies, vegetable brownies, easy dessert, baked goods