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.
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
- Zucchini Carrot Bread
- Easy Zucchini Quickbread
- Double Chocolate Zucchini Bread
- Zucchini Coffee Cake
- Chocolate Zucchini Cupcakes with Cream Cheese Frosting
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
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!
FAQs
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.
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
- Peppermint Patty Brownies
- Peanut Butter Caramel Brownies
- Raspberry Brownie Frozen Yogurt Dessert
- One Bowl Cocoa Brownies
- Frosted Brownies
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Zucchini Brownie Recipe
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.
Summer colds are the worst! I hope you’re feeling better. These brownies, OMG!
Thanks Dorothy!! I think I am on the mend! 🙂