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Zucchini Brownies

Zucchini brownies with fudgy, ultra-moist texture and a shiny, crinkled top crust. Grated zucchini is hidden inside deep chocolate batter for moist brownies that still cut clean after cooling.
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Prep Time 15 minutes
Cook Time 28 minutes
cooling 20 minutes
Total Time 1 hour 3 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
Wet ingredients
  • 1.5 cup granulated sugar
  • 0.5 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 cup zucchini grated and squeezed dry
Chocolate and mix-ins
  • 1 cup semi-sweet chocolate chips divided
  • 0.5 cup chopped walnuts optional

Equipment

  • 1 sheet pan

Method
 

Prep and heat
  1. Preheat oven to 350°F and grease a 9x13 baking pan with a light coating.
  2. Whisk all-purpose flour, unsweetened cocoa powder, baking soda, and salt together in a bowl until evenly combined.
Mix the batter
  1. Beat granulated sugar, vegetable oil, eggs, and vanilla extract until smooth and slightly fluffy.
  2. Stir in grated squeezed zucchini and mix until incorporated; the batter will look thin because zucchini releases moisture.
Combine and bake
  1. Fold the dry ingredients into the wet just until no dry streaks remain.
  2. Fold in 1/2 of the semi-sweet chocolate chips.
  3. Spread the batter into the prepared 9x13 pan, then scatter the remaining semi-sweet chocolate chips over the top.
  4. If using, scatter chopped walnuts over the top as well.
  5. Bake for 25–28 minutes, until a toothpick comes out with moist crumbs (not wet) and the top looks set; do not overbake.
Cool and serve
  1. Cool brownies for 20 minutes before cutting into squares so they slice with fudgy structure.

Notes

Pro tip: squeeze the grated zucchini very dry for the densest, fudgiest center and a shiny top crust. Store covered in the fridge up to 4 days; freeze baked brownies up to 2 months for best texture. For a different dietary option, use an egg substitute (like a 1:1 baking egg replacer) for fewer animal-derived ingredients while keeping the bake time the same.