Easy Zucchini Brownies – Moist, Fudgy, and Foolproof
If you’ve got a couple of zucchini sitting in the fridge and a craving for something chocolatey, these brownies are your answer. They’re rich, fudgy, and surprisingly simple—no fancy equipment, no melting chocolate, and no complicated steps. The grated zucchini melts right into the batter, adding moisture without making the brownies taste like vegetables.
You get all the gooey brownie goodness with a soft crumb and glossy top. They’re perfect for weeknights, potlucks, or anyone who wants a sweet treat with a little extra goodness baked in.
Easy Zucchini Brownies - Moist, Fudgy, and Foolproof
Ingredients
Method
- Prep the pan and oven: Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.Lightly grease the parchment.
- Grate the zucchini: Use the fine or medium holes of a box grater. Measure 1 1/2 cups loosely packed. Do not squeeze out the liquid.
- Mix the wet ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, oil, and vanilla until glossy and slightly thick, about 30 seconds.
- Whisk the dry ingredients: In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Break up any cocoa lumps with a whisk.
- Bring it together: Add the dry ingredients to the wet and stir until mostly combined.The mixture will look very thick and sandy—this is normal.
- Fold in the zucchini: Add the grated zucchini and stir gently. Within a minute, the batter will loosen and turn glossy as the zucchini releases moisture. If using, fold in the chocolate chips.
- Fill the pan: Spread the batter into the prepared pan, smoothing the top with a spatula.Sprinkle a few extra chips and a pinch of flaky salt if you like.
- Bake: Bake for 25–32 minutes, until the center is set and a toothpick inserted in the middle comes out with moist crumbs but not wet batter.
- Cool and slice: Let the brownies cool in the pan for at least 30 minutes. Lift them out using the parchment and cool another 10–15 minutes before cutting into squares.
- Serve: Enjoy slightly warm for maximum fudginess, or at room temperature for clean slices and a chewier edge.
Why This Recipe Works
- Zucchini adds moisture: Grated zucchini keeps the brownies soft and fudgy without needing a ton of oil or butter.
- No need to squeeze the zucchini: The natural moisture helps the batter come together and prevents dry brownies.
- Cocoa powder over melted chocolate: Using cocoa powder makes the batter quick to mix and gives a deep chocolate flavor.
- Just-sweet-enough: Sugar balances the cocoa and brings out the brownie texture, but the recipe isn’t cloying.
- Simple pantry ingredients: Everything is likely already in your kitchen, which makes this recipe truly easy.
Ingredients
- 1 1/2 cups grated zucchini (about 1 medium zucchini, loosely packed)
- 1 cup granulated sugar
- 1/3 cup light brown sugar, lightly packed
- 1/2 cup neutral oil (canola, vegetable, or light olive oil)
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder (natural or Dutch-process)
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup chocolate chips or chopped chocolate (optional but recommended)
- Flaky sea salt for topping (optional)
Step-by-Step Instructions
- Prep the pan and oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.Lightly grease the parchment.
- Grate the zucchini: Use the fine or medium holes of a box grater. Measure 1 1/2 cups loosely packed. Do not squeeze out the liquid.
- Mix the wet ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, oil, and vanilla until glossy and slightly thick, about 30 seconds.
- Whisk the dry ingredients: In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Break up any cocoa lumps with a whisk.
- Bring it together: Add the dry ingredients to the wet and stir until mostly combined.The mixture will look very thick and sandy—this is normal.
- Fold in the zucchini: Add the grated zucchini and stir gently. Within a minute, the batter will loosen and turn glossy as the zucchini releases moisture. If using, fold in the chocolate chips.
- Fill the pan: Spread the batter into the prepared pan, smoothing the top with a spatula.Sprinkle a few extra chips and a pinch of flaky salt if you like.
- Bake: Bake for 25–32 minutes, until the center is set and a toothpick inserted in the middle comes out with moist crumbs but not wet batter.
- Cool and slice: Let the brownies cool in the pan for at least 30 minutes. Lift them out using the parchment and cool another 10–15 minutes before cutting into squares.
- Serve: Enjoy slightly warm for maximum fudginess, or at room temperature for clean slices and a chewier edge.
How to Store
- Room temperature: Store in an airtight container for up to 3 days. Place parchment between layers to prevent sticking.
- Refrigerator: Keeps well for up to 5 days and becomes extra fudgy when chilled.
- Freezer: Wrap individual squares tightly and freeze for up to 2 months.Thaw at room temperature or warm briefly in the microwave.
Health Benefits
- Added veggies: Zucchini provides vitamins A and C, potassium, and fiber—without affecting the chocolate flavor.
- Lower fat than classic brownies: The moisture from zucchini allows for less oil while keeping a soft texture.
- Customizable sweetness: You can reduce sugar slightly if you prefer, thanks to the natural moisture and structure from the zucchini.
- Antioxidants from cocoa: Cocoa powder offers beneficial compounds while delivering rich flavor.
Pitfalls to Watch Out For
- Overbaking: This can dry out the brownies. Start checking at 25 minutes and look for moist crumbs on the tester.
- Squeezing the zucchini: Removing the moisture can make the batter too stiff and the brownies dry. Use it as-is.
- Skipping salt: A little salt sharpens the chocolate flavor.Don’t leave it out.
- Using too much flour: Scoop flour with a spoon into the measuring cup and level it off. Overpacked flour leads to cakey brownies.
- Cutting too soon: Give them time to set or you’ll get messy, crumbling slices.
Variations You Can Try
- Double Chocolate: Stir in 1 cup of chocolate chips and drizzle melted chocolate over the cooled brownies.
- Nutty Crunch: Fold in 1/2 cup chopped walnuts or pecans for texture and a toasty note.
- Espresso Boost: Add 1 teaspoon instant espresso powder with the dry ingredients to deepen the chocolate flavor.
- Gluten-Free: Use a 1:1 gluten-free baking flour blend. Check that your cocoa and chips are GF-certified if needed.
- Dairy-Free: The base recipe is already dairy-free if you use dairy-free chocolate chips or skip them.
- Coconut Twist: Swap half the oil with melted coconut oil and add 1/3 cup shredded coconut.
- Peanut Butter Swirl: Dollop 1/3 cup warmed peanut butter on top of the batter and swirl with a knife before baking.
FAQ
Do these taste like zucchini?
No.
The zucchini blends into the batter and simply adds moisture. You’ll taste chocolate, not vegetables.
Can I use frozen zucchini?
Yes, but thaw it first and lightly blot if it’s excessively watery. Measure after thawing, and don’t fully squeeze it dry.
What kind of cocoa powder works best?
Natural or Dutch-process cocoa both work.
Dutch-process gives a smoother, darker flavor, while natural cocoa tastes a bit brighter.
Can I make these vegan?
They’re already egg-free and dairy-free if you use dairy-free chocolate chips. No flax eggs or substitutes are needed.
How do I get a crackly top?
Whisk the sugars well with the oil to dissolve slightly, and don’t overmix once the flour goes in. Sprinkling a few chips on top also helps with a glossy finish.
Can I bake this in a 9×13 pan?
You can double the recipe for a 9×13 pan.
Bake for about 28–35 minutes, checking for moist crumbs.
Why is my batter dry before adding zucchini?
That’s expected. The zucchini releases moisture and transforms the mixture into a shiny batter. Stir gently and give it a minute.
How can I make them less sweet?
Reduce the granulated sugar to 3/4 cup and keep the brown sugar at 1/3 cup.
The texture will still be moist and fudgy.
In Conclusion
These Easy Zucchini Brownies hit that sweet spot between simple and satisfying. They’re rich, fudgy, and reliable, with a short ingredient list and a big chocolate payoff. Keep the zucchini unsqueezed, avoid overbaking, and you’ll get perfect squares every time.
Bake a batch for dessert, snacks, or to use up extra zucchini—you’ll be surprised how fast they disappear.
