Zucchini Brownies for Chocoholics I’m making these for the third time this week

Have you ever wished brownies could sneak some veggies in without anyone noticing? Zucchini Brownies for Chocoholics I’m making these for the third time this week are exactly that kind of magic. Rich, fudgy, and packed with tender zucchini, these brownies satisfy every chocolate craving while sneaking in a little green goodness.

This recipe ticks all the boxes: deep chocolate flavor, moist texture, and plenty of “what’s in these?” questions from happy taste testers. If you love brownies but want to add a twist with a secret vegetable boost, these zucchini brownies for chocoholics will quickly become your go-to treat.

Why I Can’t Stop Making These Cookies

• The zucchini adds moisture without making them soggy, creating a perfectly fudgy texture.
• Rich cocoa combined with a hint of real vanilla makes each bite intensely chocolatey and satisfying.
• Pantry-friendly ingredients mean you usually have everything on hand for an impromptu batch.
• Kids love them as a sneaky way to enjoy veggies, and adults keep coming back for more.
• Perfect for summer when fresh zucchini is at its peak and great any time rolled into your baking routine.

What Type of Zucchini Should I Use?

The freshest zucchini you can find is best young and tender with thin skin and lots of moisture. Smaller zucchinis tend to be less seedy and more flavorful. If using frozen zucchini, thaw it completely, then drain and press gently with paper towels to remove extra water. Too much moisture can make your brownies dense or gummy. Avoid dried zucchini for this recipe, as it won’t provide the needed moisture and soft texture.

Options for Ingredient Alternatives

• Swap butter for coconut oil (solid at room temp) but chill the dough 30 minutes before baking to firm up.
• Use melted coconut oil or neutral oils like grapeseed for a dairy-free version.
• Choose dark, semisweet, or even bittersweet chocolate chips depending on your preferred chocolate intensity.
• Try almond, oat, or cow’s milk to adjust creaminess and flavor without losing texture.
• Vanilla extract can be swapped with almond or hazelnut extract for a nutty twist.
• Add dried cherries or cranberries instead of fresh fruit for a chewy, tart surprise.

The Biggest Challenges While Baking

• Avoid overmixing the batter to keep brownies tender and moist; fold zucchini and any chips in gently at the end.
• Make sure butter or oil is at the right temperature softened but not melted to create the perfect batter consistency.
• If batter feels dry or crumbly, add 1 tablespoon of milk or water at a time until it comes together.
• Chilling the batter for 30 minutes helps control spreading and creates a denser, fudgier brownie.
• Don’t skip draining excess zucchini moisture or your brownies might turn out gummy.

Storage & Freezing Instructions

Store baked brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze brownies layered between parchment paper in a freezer-safe container or bag for up to 3 months. Thaw at room temperature before serving. You can also freeze unbaked dough shaped into a disk, wrapped tightly, for up to 2 months; thaw in the fridge overnight and bake as usual.

Estimated Nutrition

For the entire batch (about 16 brownies), approximate values are:

• Calories: 2,000–2,200 kcal
• Fat: 100 g
• Carbohydrates: 250 g
• Protein: 18 g

Per serving (1 brownie):

• Calories: 125–140 kcal
• Fat: 6 g
• Carbohydrates: 15 g
• Protein: 1–2 g

Ingredients

• 1 1/2 cups all-purpose flour (180 g)
• 1 cup granulated sugar (200 g)
• 1/2 cup unsweetened cocoa powder (40 g)
• 1/2 tsp salt
• 1/2 tsp baking powder
• 2 large eggs
• 1/2 cup unsalted butter, softened (115 g)
• 1 tsp vanilla extract
• 1 cup grated zucchini, drained and patted dry (about 120 g)
• 1/2 cup semisweet chocolate chips (90 g)
• 2 Tbsp milk, only if dough is dry (optional)

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, sift together flour, cocoa powder, salt, and baking powder. Set aside.
3. In a large bowl, beat the softened butter and sugar until light and fluffy, about 2 minutes.
4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
5. Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
6. Gently fold in the grated zucchini and chocolate chips, taking care to keep the batter light. If the dough seems dry, add milk 1 tablespoon at a time until the texture is right.
7. Spread batter evenly in the prepared pan. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely before slicing into squares.

Tips, Variations & Serving Ideas

• Stir in 1/2 cup chopped nuts or walnuts for extra crunch.
• Sprinkle flaky sea salt on top before baking for an irresistible sweet-salty combo.
• Underbake by 2–3 minutes for gooey, fudgier centers.
• Dust with powdered sugar or drizzle melted chocolate for an elegant finish.
• Serve warm topped with vanilla ice cream or whipped cream.
• Store leftovers in the fridge wrapped tightly to keep them fresh longer.
• Add a tablespoon of instant espresso powder to deepen chocolate flavor without bitterness.

FAQs

Q: Can I use yellow squash instead of zucchini?
A: Yes, yellow squash works similarly, but be sure to drain excess moisture to avoid sogginess.

Q: Are zucchini brownies healthy?
A: They sneak in veggies and reduce fat slightly but remain a sweet treat best enjoyed in moderation.

Q: Do I need to peel the zucchini?
A: No need to peel skins are thin and add nutrition; just grate and drain well.

Save This for Later

Love chocolate and veggies in one? Save this recipe on Pinterest to make zucchini brownies for chocoholics anytime you need a fudgy fix! Share with friends who never say no to a delicious treat.