Fudgy Zucchini Brownies : The Perfect Garden-to-Dessert Recipe

If you’re craving chocolatey indulgence with a surprising twist, look no further than zucchini brownies. These decadent treats are fudgy, moist, and secretly filled with shredded zucchini, a perfect way to sneak in veggies while satisfying your sweet tooth.

In this guide, we’ll show you exactly how to make these rich delights, why zucchini works so well in baking, and how to make them even more irresistible.

Why You’ll Love Zucchini Brownies

If you’ve never tried baking with zucchini, you’re in for a delicious surprise! These brownies don’t just taste amazing, they come with several irresistible benefits:

• Freezer-Friendly & Make-Ahead Approved
• Ultra-Moist & Fudgy Texture
• Secretly Packed with Veggies
• Rich Chocolate Flavor
• Simple Ingredients
• Customizable & Allergy-Friendly

Ingredients You’ll Need For Zucchini Brownies

Here’s what you need for these incredible zucchini brownies:

• 2 cups shredded zucchini (don’t squeeze it!)
• 1/2 cup unsalted butter
• 2 cups semisweet chocolate chips
• 3 eggs
• 1 ½ cups sugar
• 1 ½ cups flour (all-purpose or gluten-free)
• 1/3 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 2 tbsp oil (olive or vegetable)
• 1 tbsp vanilla extract

Step-by-Step: How to Make Zucchini Brownies

1. Prep the Oven and Pan

• Preheat oven to 350°F
• Line a 9×13 metal pan with parchment paper for easy removal

2. Melt and Mix

• Melt butter and 2 cups chocolate chips in a saucepan
• Let cool for 10 minutes

3. Combine Wet Ingredients

• In a large bowl, whisk together eggs, sugar, vanilla, and oil
• Stir in the cooled chocolate mixture

4. Mix Dry Ingredients

• Whisk together flour, cocoa powder, salt, baking soda, and baking powder

5. Bring It Together

• Fold dry ingredients into the wet
• Stir in shredded zucchini
• Pour into your prepared pan

6. Bake

• Bake for 35–40 minutes
• Test with a toothpick, it should come out mostly clean

Expert Tips for the Best Zucchini Brownies

• Don’t peel or drain the zucchini, you want that moisture!
• For even richer flavor, use a mix of chocolate chunks and chips
• Metal pans help get crisp edges compared to glass
• Swirl in peanut butter or cream cheese for a twist

Looking for something more old-school and fudgy? Try these old-fashioned fudgy brownies for a nostalgic variation!

Flavor Twists and Variations

• Peanut Butter Swirl – Add ½ cup PB to the top and swirl
• Sea Salt Caramel – Drizzle with caramel and sprinkle flaky salt
• Espresso Brownies – Add 1 tsp of espresso powder
• Mint Chocolate – Use chopped Andes mints

For more chocolate-zucchini mashups, try this rich chocolate zucchini bread, it’s a quick bread twist on your new favorite dessert.

Craving More Zucchini Recipes?

• Love a savory option? Try these savory zucchini fritters, crispy, golden, and veggie-packed.
• Or go the classic route with this classic zucchini bread recipe, a soft and spiced loaf perfect for breakfast.

Storage Tips

• Store brownies in an airtight container for 3–4 days at room temp
• They’ll last up to 1 week in the fridge
• Freeze for up to 3 months (wrap tightly in plastic and foil)

FAQs About Zucchini Brownies

Final Thoughts

If you’ve never tried zucchini brownies before, you’re in for a treat. They’re moist, fudgy, and sneaky-healthy, with a secret veggie twist that boosts texture without compromising flavor.

These brownies are perfect for:

• Garden zucchini overload
• Getting veggies into picky eaters
• Creating a slightly more wholesome dessert

So whether you’re making zucchini fritters for lunch or baking brownies for dessert, don’t underestimate this green powerhouse. Try it today, your tastebuds (and your kids) won’t believe it.

Fudgy Zucchini Brownies : The Perfect Garden-to-Dessert Recipe

---

• Author: MERIEM
• Total Time: 55 minutes
• Yield: 24 brownies 1x

Print Recipe

Pin Recipe

Description

These fudgy zucchini brownies are rich, moist, and secretly healthy. You won’t taste the veggies, but they make all the difference! A perfect way to use garden zucchini for a crowd-pleasing dessert.

---

Ingredients

Scale 1x2x3x

½ cup unsalted butter, melted
2 cups semisweet chocolate chips, divided
3 large eggs
1 ½ cups granulated sugar
2 tablespoons vegetable oil or light olive oil
1 tablespoon vanilla extract
1 ½ cups all-purpose flour
⅓ cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon fine sea salt
2 cups shredded zucchini (do not drain)

Optional:
½ cup chopped walnuts or pecans
½ cup chocolate chunks or mint candies

---

Instructions

Preheat oven to 350°F and line a 9×13 metal baking pan with parchment paper.

Melt 1 ½ cups of the chocolate chips with the butter in a saucepan over medium-low heat, stirring until smooth. Let cool.

In a large mixing bowl, whisk together eggs, sugar, oil, and vanilla. Stir in the cooled chocolate mixture.

In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Add to the wet ingredients and stir until just combined.

Fold in the shredded zucchini and any optional mix-ins. Pour the batter into the prepared pan and sprinkle remaining ½ cup chocolate chips on top.

 

Bake for 35–40 minutes or until a toothpick comes out mostly clean. Let cool before slicing.

Notes

Do not peel or drain the zucchini, the moisture keeps the brownies soft and fudgy.
You can freeze these brownies for up to 3 months.
Use a metal pan for best texture and crisp edges.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 brownie
• Calories: 278
• Sugar: 23g
• Sodium: 135mg
• Fat: 17g
• Saturated Fat: 9g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 45mg

Keywords: zucchini brownies, healthy chocolate dessert, moist brownies, hidden veggies