Zucchini Brownie Recipe

Name: Zucchini Brownie Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 4 large eggs; 2/3 cup butter (melted and slightly cooled); 2 teaspoons vanilla; 1 cup sugar; 1/2 cup packed brown sugar; 2 cups shredded zucchini; 3/4 cup cocoa powder; 1/2 cup all purpose flour; 1/2 teaspoon baking soda; pinch of salt; 1/2 cup bittersweet or semi-sweet chocolate chips

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This rich and decadent zucchini brownie recipe is the perfect way to enjoy an ooey gooey chocolatey treat and use up your zucchini crop! These brownies are packed with both chocolate and zucchini, but don’t worry – you don’t even taste the zucchini! – they just make the brownies super moist.

a silver dish full of zucchini brownies cut into squares

Why You’ll Love This Zucchini Brownie Recipe

Oh, how I love chocolate! I’ll take it in nearly any form, but my favorite is fudgy, gooey and delicious, which is exactly what we have today. These brownies melt in your mouth! You might even want to eat them with a fork because they’re so moist and gooey.

I know zucchini and chocolate don’t sound like the best combo, but trust me! You don’t taste the zucchini one bit, they just make the batter super moist and irresistible.

A lot of us home gardeners are overrun with zucchini in the summer and our first thought is how to incorporate it into savory meals, but why not mix it into the sweet stuff too!? After all, if we put a vegetable in our dessert it doesn’t even count as dessert, right? 😉

More Sweet Zucchini Recipes

Ingredients

This recipe calls for classic baking ingredients that you’ll likely already have in your pantry, plus zucchini! Sometimes I can’t believe how easy it is to make something so decadent and swoon-worthy!

Eggs
Butter
Vanilla
Sugar
Brown sugar
Zucchini – shredded!
Cocoa powder
All-purpose flour
Baking soda
Salt
Bittersweet or semi-sweet chocolate chips

two squares of brownies stacked on top of each other

How to Make Zucchini Brownies

Step 1: Preheat and Prep

Preheat your oven to 350 degrees F and grease a 9×9 baking pan (or line it with parchment paper) and set it aside.

Step 2: Mix Wet Ingredients

In a large bowl, beat the eggs until they’re froth,y and then slowly add in the butter and vanilla. Next, stir in the sugars and zucchini until everything’s well combined.

Step 3: Add Dry Ingredients

Stir in the cocoa powder, all-purpose flour, baking soda, and salt. Gently fold in the chocolate chips, and then pour the batter into the prepared pan and smooth it into an even layer.

Step 4: Bake

Bake the brownies for 40 minutes, or until a toothpick inserted in the center comes out with a few crumbs.

Note: You do not want to overbake these brownies! Rely on your 400F oven temperature and 40-minute cook time and try not to second guess yourself. These brownies are meant to be gooey so don’t overdo it.

Allow the brownies to cool completely in the pan before cutting them into squares. Enjoy!

two squares of fudgy brownies stacked on top of each other with a dollop of vanilla ice cream on top

FAQs

What size zucchini should I use for baking?

Technically, size doesn’t matter, but if we’re getting technical I’d say go for small to medium-sized zucchini. The smaller the zucchini, the more moisture content! Don’t get too hung up on this though – any zucchini will do.

How do I store leftover brownies?

Leftover brownies?! Never heard of them! 😉 Just kidding – if you have leftovers you can store them in an airtight container in the refrigerator for up to 3 days. You can also freeze individual squares by wrapping them in saran wrap, wrapping them again in tin foil, and then putting them in an airtight container to go into the freezer. Just pop one in the fridge to thaw overnight.

More Brownie Recipes You’ll Love

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Zucchini Brownie Recipe

Course: Brownies, Dessert

This rich and decadent zucchini brownie recipe is the perfect way to enjoy an ooey gooey chocolatey treat and use up your zucchini crop! These brownies are packed with both chocolate and zucchini, but don’t worry – you don’t even taste the zucchini! – they just make the brownies super moist.

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings:

Author: Countryside Cravings

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Ingredients

4 large eggs
2/3 cup butter melted and slightly cooled
2 teaspoons vanilla
1 cup sugar
1/2 cup packed brown sugar
2 cups shredded zucchini
3/4 cup cocoa powder
1/2 cup all purpose flour
1/2 teaspoon baking soda
pinch of salt
1/2 cup bittersweet or semi-sweet chocolate chips

Instructions

Preheat oven to 350 degrees F. Grease a 9×9 baking pan or line with parchment paper. Set aside.
In a large bowl, beat the eggs until frothy. Slowly add in the butter and vanilla. Stir in the sugars and zucchini until well combined.
Stir in the cocoa powder, all purpose flour, baking soda and salt. Gently stir in the chocolate chips. Pour into prepared pan and smooth to an even layer. Bake for 40 minutes or until a toothpick inserted in center comes out with a few crumbs. (Do not overbake) Cool completely in pan before cutting.

Notes

Storage: Leftover brownies?! Never heard of them! 😉 Just kidding – if you have leftovers you can store them in an airtight container in the refrigerator for up to 3 days. You can also freeze individual squares by wrapping them in saran wrap, wrapping them again in tin foil, and then putting them in an airtight container to go into the freezer. Just pop one in the fridge to thaw overnight.