Name: Fudgy Zucchini Brownies
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/2 tsp baking soda; 1/4 tsp salt; 3/4 cup granulated sugar; 1/2 cup vegetable oil; 1 tsp vanilla extract; 1 1/2 cups shredded zucchini (unpeeled); 1/2 cup semi-sweet chocolate chips

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Fudgy Zucchini Brownies are a decadent dessert that sneaks in a healthy twist with the addition of shredded zucchini. Moist, dense, and rich in chocolate flavor, these brownies are perfect for satisfying your sweet tooth while incorporating a bit of nutrition.

Why You’ll Love This Recipe

These brownies are incredibly fudgy and moist thanks to the zucchini, but you won’t even taste the vegetables. They’re easy to make, freezer-friendly, and a fantastic way to use up extra zucchini. Plus, they contain less fat and more fiber than traditional brownies, making them a slightly better indulgence.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Unsweetened cocoa powder
Baking soda
Salt
Granulated sugar
Vegetable oil
Vanilla extract
Shredded zucchini
Semi-sweet chocolate chips

Directions

Preheat your oven to 350°F (175°C) and grease a baking pan.
In a bowl, mix flour, cocoa powder, baking soda, and salt.
In a separate bowl, combine sugar, oil, and vanilla extract until well mixed.
Fold in the shredded zucchini.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Stir in the chocolate chips.
Pour the batter into the prepared pan and spread evenly.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
Let cool completely before cutting into squares.

Servings and timing

Servings: 12
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Variations

Gluten-free: Use a 1:1 gluten-free flour substitute.
Vegan: Replace the sugar with coconut sugar and use dairy-free chocolate chips.
Nutty version: Add chopped walnuts or pecans for crunch.
Spiced twist: Add cinnamon or espresso powder for enhanced depth.
Frosted: Top with a layer of chocolate ganache for extra indulgence.

storage/reheating

Store the brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. They can be frozen for up to 3 months; thaw overnight in the refrigerator. To reheat, microwave individual pieces for 10–15 seconds for that fresh-baked warmth.

FAQs

Can you taste the zucchini?

No, the zucchini adds moisture and texture, but the flavor is completely hidden by the rich chocolate.

Should I peel the zucchini?

No, peeling is not necessary. The skin blends in and adds fiber and nutrients.

Can I freeze these brownies?

Yes, they freeze very well. Wrap individually and store in a freezer-safe container.

What size pan should I use?

An 8×8-inch square pan works best for this recipe.

Can I make this recipe without eggs?

This recipe doesn’t require eggs as the zucchini provides enough moisture and binding.

How do I shred the zucchini?

Use a box grater or food processor. Fine shredding is best for an even texture.

Should I squeeze the zucchini dry?

No, keep the moisture for best fudgy results unless the zucchini is excessively watery.

Can I reduce the sugar?

Yes, reduce slightly if preferred, though it may affect the texture.

Are these brownies cakey or fudgy?

They are decidedly fudgy, especially if not overbaked.

What type of chocolate chips should I use?

Semi-sweet chips work best, but dark or milk chocolate chips can also be used depending on your taste.

Conclusion

Fudgy Zucchini Brownies are a wonderful balance between indulgent and wholesome. Perfect for dessert lovers looking for a healthier option, these brownies are easy to make and even easier to enjoy. Whether you’re baking for family, friends, or just yourself, this recipe is sure to become a regular favorite.

Fudgy Zucchini Brownies

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Fudgy Zucchini Brownies are rich, moist chocolate brownies that cleverly incorporate shredded zucchini for added moisture and nutrition without sacrificing indulgent flavor.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 12 brownies 1x
Category: Dessert
Method: Bake
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C) and grease an 8×8-inch baking pan.
In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a separate large bowl, combine sugar, vegetable oil, and vanilla extract until well blended.
Fold in the shredded zucchini.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Stir in the chocolate chips.
Pour the batter into the prepared baking pan and spread evenly.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
Allow to cool completely in the pan before cutting into squares.

Notes

Do not squeeze out the zucchini unless it’s extremely watery—its moisture helps make the brownies fudgy.
Use a fine grater for the zucchini to ensure a smooth texture.
Store leftovers in an airtight container at room temperature or in the fridge.
These brownies freeze well; thaw overnight in the fridge for best results.