There’s something magical about a tray of brownies fresh from the oven — the warm chocolatey aroma filling your kitchen, the way the edges are just a little chewy, and the center stays irresistibly fudgy. Now imagine all of that plus a little secret ingredient that keeps them extra moist: zucchini!
Don’t worry — you won’t taste the veggie. It simply melts into the batter, adding natural moisture and richness. These fudgy zucchini brownies are perfect for family gatherings, after-school treats, or just a cozy evening indulgence.
| Category | Prep Time | Cook Time | Servings | Calories* |
|---|---|---|---|---|
| Dessert | 15 mins | 35 mins | 12 | ~210 |
Ingredients You’ll Need
- 1 ½ cups (180g) all-purpose flour
- ½ cup (40g) unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 cup (200g) granulated sugar
- ½ cup (100g) packed light brown sugar
- ½ cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 2 cups (about 2 medium) finely grated zucchini (do not drain)
- 1 cup (175g) semi-sweet chocolate chips
Step-By-Step Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
- Mix the dry ingredients – In a large bowl, whisk together flour, cocoa powder, baking soda, and salt until well combined.
- Blend the wet ingredients – In another bowl, whisk together granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth.
- Add the zucchini – Fold the grated zucchini into the wet mixture. Don’t worry if it looks thick at first — the zucchini will release moisture as you stir.
- Combine – Gradually mix the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
- Add chocolate chips – Fold in the chocolate chips for extra fudginess.
- Bake – Spread the batter evenly into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter).
- Cool & slice – Let brownies cool completely before cutting into squares for the best texture.
Helpful Notes & Tips
- No need to peel the zucchini — the skin is tender and adds extra fiber.
- The batter may look thick, but avoid adding extra liquid — zucchini moisture will balance it out.
- Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
Recipe Variations
- Nutty Delight – Add ½ cup chopped walnuts or pecans for crunch.
- Gluten-Free – Swap the all-purpose flour with a gluten-free baking blend.
- Extra Chocolatey – Drizzle melted chocolate on top after baking.
Serving Suggestions
- Dust with powdered sugar before serving for a bakery-style look.
- Pair with a scoop of vanilla ice cream for an indulgent dessert.
- Serve with fresh berries for a slightly tangy contrast to the rich chocolate.
Conclusion
These fudgy zucchini brownies are proof that veggies and dessert can be the best of friends. They’re rich, moist, and packed with chocolate goodness, making them perfect for sharing with loved ones — or enjoying quietly with a cup of tea and a good book.