Zucchini Brownies

These fudgy Zucchini Brownies are rich, moist, and over the top! The secret? Fresh zucchini adds incredible texture while tasting undetectable.

Course Dessert

Cuisine American

Keyword Fudge Brownies, zucchini recipes

Prep Time 20

Cook Time 22

Total Time 42

Servings brownies

Calories 505kcal

Author Kathleen

1/2 cup vegetable oil
1 cup granulated sugar
1/2 cup light brown sugar firmly packed
1 tablespoon vanilla extract
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon instant espresso powder optional, enhances chocolate flavor
3 cups (about 2 medium) zucchini finely shredded -- do not drain or squeeze out moisture
1 cup semi-sweet chocolate chips

Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan with butter or baking spray, then line it with parchment paper, leaving overhang for easy lifting.
In a large mixing bowl, whisk together the oil (1/2 cup), granulated sugar (1 cup), brown sugar (1/2 cup), and vanilla (1 tablespoon) until smooth and glossy, about 1 minute.
Add the flour (1 3/4 cups), cocoa powder (3/4 cup), baking soda (1 1/2 teaspoons), salt (1 teaspoon), and espresso powder (if using) (1 teaspoon). Stir until just combined — the batter will look very dry and crumbly at this stage.
👉 Quick Tip: This is normal! Once you fold in the zucchini and let it rest, it will release moisture and transform the batter into a fudgy, spreadable mixture.
Fold in the shredded zucchini (3 cups) using a rubber spatula. Let the mixture rest for 5 minutes to allow the zucchini to release moisture. Stir again; the batter should now be more cohesive and spreadable. If it still looks too dry, let it rest another 5 minutes and stir once more.
Fold in 1 cup of the chocolate chips.
Spread the batter evenly into the prepared pan. Bake for 22–25 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs (not wet batter). 👉 Quick Tip: For fudgy brownies, pull them from the oven as soon as you see moist crumbs. A completely clean toothpick means they’re overbaked.
Let the brownies cool completely in the pan on a wire rack.

Don’t drain the zucchini – Its natural moisture is what gives these brownies their rich, fudgy texture. Shred and use as-is.
- 👉 Quick Tip: Removing the liquid from zucchini will make your brownies dry. Use the shredded zucchini as-is for the best fudgy texture.
Line your pan properly – Grease the pan, then line with parchment, leaving extra overhang. This makes lifting the brownies out and cutting neat squares so much easier.
Measure flour correctly – Lightly spoon flour into your measuring cup and level it off. Too much flour can make brownies dry.
Watch the bake time – Check a few minutes early. A toothpick should come out with moist crumbs, not wet batter or completely clean.
Cool completely