Chocolate Zucchini Brownies I’m literally obsessed with this fudgy recipe

Ever wondered how to sneak veggies into dessert without anyone noticing? These Chocolate Zucchini Brownies are the answer to that genius hack. I’m literally obsessed with this fudgy recipe that combines rich chocolate flavor with moist zucchini for a treat that feels indulgent but has a secret healthy twist.

With a perfect balance of gooey texture and deep cocoa goodness, Chocolate Zucchini Brownies are quickly becoming a kitchen favorite for cozy nights or anytime you crave something special.

Why I Can’t Stop Making These Cookies

• Super fudgy texture that rivals classic brownies, thanks to the zucchini moisture
• A delicious way to add veggies to dessert without compromising on flavor
• Pantry-friendly ingredients you likely already have on hand
• Kid-friendly recipe that even picky eaters love
• Perfect for spring and summer when zucchini is in season and fresh

What Type of Zucchini Should I Use?

For the best results, use fresh, firm zucchini that is medium-sized. Smaller zucchinis tend to be less watery and have a sweeter, tender flavor, which works beautifully in brownies. If you’re using frozen zucchini, thaw it completely and squeeze out as much moisture as possible before adding to the batter. This prevents the brownies from becoming too wet or dense. Avoid dried zucchini or zucchini powders, as they won’t provide the same moisture or texture.

Options for Ingredient Alternatives

• Butter can be swapped for coconut oil; chill the dough for about 30 minutes if using coconut oil to prevent spreading
• Use semi-sweet, dark, or even milk chocolate chips for different levels of chocolate richness
• Substitute whole milk with plant-based options like almond, oat, or soy milk to keep it dairy-free
• Vanilla extract can be replaced with almond or peppermint extract for a flavor twist
• Fresh blueberries or raspberries can be added for a fruity surprise, or use dried cranberries if fresh fruit isn’t available

The Biggest Challenges While Baking

• Folding zucchini and chocolate chips in last, and gently, keeps the batter light and prevents clumping
• Using room temperature butter helps achieve the right batter consistency and texture
• Avoid overmixing once the flour is added to prevent tough brownies; mix just until combined
• If the dough feels too dry, add milk 1 tablespoon at a time to reach the perfect consistency
• Chilling the dough for 30 minutes before baking helps control spreading and deepens flavor

Storage & Freezing Instructions

Store these brownies in an airtight container at room temperature for up to 3 days. For longer freshness, refrigeration extends their life up to 1 week. To freeze, layer brownies between parchment paper inside a freezer-safe container or bag and freeze for up to 3 months. Thaw at room temperature before serving. You can also freeze the unbaked dough by forming it into a log wrapped tightly in plastic wrap; freeze, then thaw overnight in the fridge before slicing and baking.

Estimated Nutrition

The entire batch of brownies contains roughly:

• Calories: 1400-1600
• Fat: 80-90 grams
• Carbohydrates: 180-200 grams
• Protein: 15-20 grams
  Per serving (assuming 12 brownies):
• Calories: 115-135
• Fat: 7-8 grams
• Carbohydrates: 15-17 grams
• Protein: 1.5-2 grams
  These estimates vary depending on ingredient substitutions and portion sizes.

Ingredients

• 1 cup granulated sugar (200 g)
• 1/2 cup unsalted butter, softened (115 g)
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 3/4 cup all-purpose flour (90 g)
• 1/2 cup unsweetened cocoa powder (50 g)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup finely shredded zucchini, squeezed dry (120 g)
• 1/2 cup semi-sweet chocolate chips (90 g)
• 2 Tbsp milk, only if dough is dry (optional)

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving some overhang to lift the brownies out later.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2–3 minutes.
3. Beat in the eggs, one at a time, then mix in the vanilla extract until combined.
4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
5. Gradually fold the dry ingredients into the wet mixture just until combined; avoid overmixing.
6. Gently fold in the shredded zucchini and chocolate chips last, being careful not to break up the chips or overwork the batter. If the batter feels stiff or too dry, stir in milk 1 tablespoon at a time until just smooth.
7. Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted near the center comes out with moist crumbs but no raw batter. Let cool completely before slicing into 12 squares.

Tips, Variations & Serving Ideas

• Stir in chopped nuts like walnuts or pecans for extra crunch
• Sprinkle flaky sea salt on top before baking for a salty-sweet finish
• Serve warm with a scoop of vanilla ice cream or whipped cream for dessert
• Underbake by 2-3 minutes for gooier, fudgier brownies
• Use dark chocolate chunks instead of chips for pockets of melted chocolate
• Wrap leftover brownies individually and freeze for grab-and-go snacks
• Add a teaspoon of instant espresso powder to intensify the chocolate flavor

FAQs

Can I use yellow squash instead of zucchini?
Yes, yellow squash works similarly as it has a comparable texture and moisture level.

Do I have to peel the zucchini?
No, the skin is tender and adds extra nutrients; just make sure it’s finely shredded.

Can I make this recipe vegan?
You can substitute eggs with flax eggs and use plant-based butter and milk alternatives.

Why are my brownies dry?
Overbaking or using zucchini with too little moisture can cause dryness; try chilling the dough and baking for less time next time.

Save This for Later (Pinterest)

If you’re obsessed with fudgy, sneaky-veg desserts as much as I am, be sure to save this Chocolate Zucchini Brownies recipe on Pinterest. You’ll thank yourself the next time a chocolate craving hits!