These chocolate zucchini brownies are insanely fudgy and the most delicious way to sneak veggies into dessert!
These super fudgy zucchini brownies have quickly become one of my favorite ways to use up all the extra zucchini we've been swimming in this summer. We've made the usual suspects: zucchini bread, zucchini muffins, zucchini salad, casseroles, even zucchini fries, but I was craving something more decadent. Enter these brownies. They're ultra-rich, perfectly fudgy, and loaded with chocolate, all without my kids suspecting a thing! If you're trying to sneak more veggies into your baking (especially for picky eaters), or you just want a healthier sweet treat, this one's a keeper.
These brownies are a little different from your normal cakey brownies. They have a super dense, moist crumb thanks to the zucchini and just a touch of olive oil. No one will ever guess they're slightly healthier than your average brownie, and trust me, no one misses the butter. They're perfect for dessert, snacking, or even sneaking into lunchboxes!
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Key Ingredients
This zucchini brownies recipe uses simple ingredients you probably already have on hand. Here's what you'll need (see the full list of ingredients in the recipe card below) :
- All-purpose flour, sugar, cocoa powder, vanilla extract, and sea salt. The usual suspects for a brownie recipe.
- Powdered sugar. Using powdered sugar helps to give the brownies a thin, papery, crackly crust.
- Eggs & olive oil. I tried this recipe using butter, and while the butter yields a rich taste, the brownies came out drier than I had hoped. Using olive oil instead of butter helps make these brownies even more moist and keeps them soft and fudgy. And, at least in my opinion, it makes these brownies feel a bit more grown-up. Choose a light-flavored olive oil here. It will have a slight fruity/earthy taste, but I think it pairs really well with the rest of the ingredients.
- Shredded zucchini. This is what really makes these brownies moist! You're going to lightly blot the zucchini with a paper towel to absorb a little bit of the water from them, but don't squeeze them! We want that moisture for the brownies!
- Orange zest. I love the extra little zing the zest adds to these.
- Chocolate chips. These add pockets of little chocolatey goodness to each bite! I used dark chocolate, but you can use semi-sweet chocolate chips if you want a slightly sweeter taste.
Variations & Substitutions
- Sugars. If you don't have powdered sugar on hand, just omit it. They'll still taste great, the texture of the brownies will just be a bit different.
- Use butter instead of olive oil. I love the taste of olive oil here, and it makes the brownies super fudgy. But if it's not your thing, and all you have is butter, you can use that instead. Use unsalted butter here, or if you use salted butter, omit the salt from the recipe.
- Fun add-ins. These go great with chopped nuts (walnuts are a favorite in our house!). You can also swirl in a bit of almond butter or peanut butter to give these a decadent chocolatey peanut butter flavor.
- Add some frosting! These brownies are already super fudgy, but if I'm feeling a bit extra, I'll add a top layer of chocolate frosting here. Amazing.
How to make zucchini brownies
These fudgy brownies are super easy to make and take just a few minutes to whip the batter up, then about 55 minutes in the oven. Here's what you'll do:
- Prep the pan. Preheat the oven to 325 degrees F. Grease your pan with oil or cooking spray, or you can line it with parchment paper. I like to cut the parchment paper to fit the pan and secure it with clips prior to pouring the batter in. It helps keep the parchment paper from shifting around.
- Mix the dry ingredients. Add the flour, granulated sugar, and salt to a medium bowl. Sift in the powdered sugar and cocoa powder to avoid any clumps, then whisk everything together until combined.
- Mix wet ingredients. In a separate, large mixing bowl, whisk the eggs, oil, and vanilla.
- Combine. Slowly add the dry ingredients to the bowl with the wet ingredients and stir to combine. Don't overmix! The batter will be quite thick. Fold in the shredded zucchini, orange zest, and chocolate chips into the batter.
- Bake. Pour the batter into the prepared pan and smooth the top with a rubber spatula. Sprinkle the top with a few extra chocolate chips, then bake for 45-55 minutes, or until a toothpick inserted comes out mostly clean.
- Cool. Allow the zucchini brownies to cool completely in the pan before attempting to remove them. (They'll be super soft!) Cut the cooled brownies with a sharp knife, run under warm water, and wiped clean between each cut.
Top Tips for making the BEST Zucchini Brownies
- Don't squeeze the zucchini dry! I know we've always been told to do this for recipes with zucchini, but that extra moisture is what makes these brownies super fudgy! Simply blot the zucchini with a paper towel.
- Don't overmix the batter. Just stir everything until just combined. Stirring too much adds extra air and produces a more cake-like texture vs that dense, fudgy brownie texture we're after.
- Let the brownies cool completely. Because these brownies are so fudgy and moist, they have a tendency to fall apart easily until completely cooled. While it's tempting to try to take them out of the pan right away, allowing them to cool completely will make them much more manageable and easier to cut.
- Use a sharp knife to cut them. For a clean cut, use a sharp knife, run under hot water, and wipe clean after each cut. Alternatively, you can use a plastic knife for a smooth cut. Sometimes I even refrigerate these brownies to make them a bit easier to cut.
Frequently Asked Questions
Nope! The zucchini melts right into the batter and just makes the brownies moist. Most people won't even know it's there. (IMO, this is one thing that makes these the BEST brownies!)
If you really want to, you can, but it's not necessary. Feel free to leave the skin on - once baked, you don't even notice it.
I use a box grater to finely shred the zucchini, but if you have a food processor, you can use that too. Then, lightly blot the zucchini with a paper towel. Don't squeeze it - you want some of that moisture for the fudgy texture!
I've only tested this recipe with all-purpose flour, but almond or oat flour would likely work. You just may have a slightly different texture.
These should be stored in an airtight container. I like to store these in the fridge since they're so moist, but you can store them at room temperature for up to 3 days.
Yep! Here's how I like to freeze them. Cool the brownies completely, then cut them and wrap each individual brownie tightly in plastic wrap before tossing them in a freezer bag. This way, you can pull out individual brownies when you want one, and they'll thaw much faster than if you had to thaw the whole pan. Thaw frozen brownies on the countertop at room temperature.
These brownies are naturally moist and fudgy. If the toothpick comes out with just a few moist crumbs (not wet batter), they're done. Let them cool completely to set.
Our whole family loves these fudgy zucchini brownies. If you're looking for a decadent, chocolatey treat that satisfies your sweet tooth and you can still feel good about eating, this is it! (Plus, it's a great way to use up your zucchini bounty!)
If you give these chocolate zucchini brownies a try, let me know what you think in the comments below! And don't forget to tag me on IG with a pic so I can see all your delicious add-ins!
Recipe
Super Fudgy Zucchini Brownies
Ingredients
- 1 ½ cups granulated sugar
- ¾ cup all-purpose flour
- ¾ tsp salt
- ⅔ cup unsweetened cocoa powder
- ½ cup powdered sugar
- 2 large eggs
- ½ cup olive oil
- ½ teaspoon vanilla extract
- 1 ½ cups shredded zucchini (lightly blotted with a paper towel, not squeezed)
- zest of 1 medium orange
- ¾ cup dark chocolate chips (plus extra for sprinkling on top)
Instructions
- Prep oven and prepare your pan. Preheat oven to 325°F. Line an 8×8-inch baking dish or metal pan with parchment paper, or spray with cooking spray.
- In a medium bowl, add the 1 ½ cups granulated sugar, ¾ cup flour, and ¾ teaspoon saltcocoa powder, powdered sugar, and salt. Sift the cocoa powder and powdered sugar to remove any clumps and add to the bowl. Whisk everything together until well combined.
- In a separate, larger bowl, whisk together the 2 large eggs, ½ cup olive oil, and ½ teaspoon vanilla extract. Stir the dry ingredients into the wet mixture until just combined. Fold in the 1 ½ cups shredded zucchini and the orange zest, then add the ¾ cups chocolate chips and mix until just combined. The batter will be very thick.
- Spread the brownie batter evenly in the prepared pan and smooth the top with a spatula. Sprinkle extra chocolate chips on top if desired.
- Bake the zucchini brownies for 45-55 minutes, or until a toothpick comes out with just a few moist crumbs. If you see batter on the toothpick, the brownies still need a few more minutes.
- Let the fudgy brownies cool completely in the pan before slicing with a sharp knife. Store in an airtight container for up to 3 days or freeze (see notes below for freezing!)
Notes
- Zucchini Prep. Lightly blot the shredded zucchini with a paper towel to remove excess moisture, but do not squeeze it dry. The moisture helps keep the brownies fudgy.
- Olive Oil. Use a light or mild-flavored olive oil. For a more neutral taste, you can substitute avocado oil or melted coconut oil.
- Pan Lining. Lining the pan with parchment paper makes it easier to lift and slice the brownies cleanly after cooling.
- Doneness Check. Brownies are done when a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- Chilling Tip. For cleaner cuts, refrigerate the brownies before slicing and use a plastic knife or a sharp knife cleaned between cuts.
- Storage. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Freeze for longer storage (up to 2 months).
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