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Chocolate Zucchini Brownies

Chocolate zucchini brownies with an ultra-fudgy, dense crumb and a shiny, crinkled top. Grated zucchini is squeezed dry and mixed into a deep chocolate batter for moist brownies with a hidden veggie finish.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling 20 minutes
Total Time 1 hour 5 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 cup all-purpose flour
  • 0.75 cup unsweetened cocoa powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
Wet ingredients
  • 1.5 cup granulated sugar
  • 3 eggs
  • 0.5 cup vegetable oil
  • 1 tsp vanilla extract
  • 2 cup zucchini, grated and squeezed dry Grate and squeeze very dry so the brownies stay fudgy.
Chocolate
  • 1 cup semi-sweet chocolate chips, melted (mixed into batter)
  • 0.5 cup semi-sweet chocolate chips (fold in at the end)
  • 1 flaky sea salt for top (optional) Use for a shiny-top finish.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x13 baking pan.
  2. Whisk all-purpose flour, unsweetened cocoa powder, baking soda, and salt together.
Make the chocolate batter
  1. Melt 1 cup semi-sweet chocolate chips and let them cool slightly, about 3–5 minutes.
  2. Beat granulated sugar, eggs, vegetable oil, and vanilla extract until slightly fluffy, about 2 minutes.
  3. Stir in the melted chocolate, then add the grated, squeezed-dry zucchini.
  4. Fold the dry ingredients into the wet just until combined, then fold in the remaining 1/2 cup semi-sweet chocolate chips.
Bake and cool
  1. Spread the batter into the prepared pan and sprinkle with flaky sea salt if using.
  2. Bake at 350°F for 25–30 minutes, until the top is set and shiny but the center still has a slight jiggle.
  3. Cool for 20 minutes before cutting so the brownies firm as they cool.

Notes

For the fudgiest texture, squeeze the grated zucchini very dry before mixing—extra moisture can make brownies cakier. Store airtight in the fridge up to 5 days; freeze baked brownies up to 2 months. For a simple dietary swap, use a 1:1 gluten-free all-purpose flour blend for a gluten-free version (check that it includes xanthan gum).