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Zucchini Brownies

Zucchini brownies with an irresistibly fudgy, ultra-moist crumb and a shiny, crinkled top crust. Grated zucchini is squeezed dry and hidden completely inside deep chocolate batter for moist brownies every time.
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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: 260
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
  1. Preheat the oven to 350°F and grease a 9x13 baking pan, so the batter bakes evenly right away.
Mix dry ingredients
  1. Whisk all-purpose flour, unsweetened cocoa powder, baking soda, and salt together until evenly combined.
Mix wet ingredients
  1. Beat granulated sugar, vegetable oil, eggs, and vanilla extract until smooth and slightly fluffy.
Add zucchini
  1. Stir in grated, squeezed-dry zucchini; the batter will look thin because the zucchini releases moisture.
Combine and add chocolate
  1. Fold the dry ingredients into the wet ingredients just until combined, then fold in half of the semi-sweet chocolate chips.
Bake
  1. Spread the batter into the prepared pan, scatter the remaining semi-sweet chocolate chips over the top, then bake for 25–28 minutes at 350°F until a toothpick comes out with moist crumbs (not wet) and do not overbake.
Cool and cut
  1. Cool for 20 minutes before cutting into squares to help the shiny top crust set, and slice cleanly.

Notes

Pro tip: squeeze the grated zucchini very well so the brownies stay fudgy instead of cakey. Store covered in the refrigerator up to 4 days; rewarm briefly or serve chilled. Freezing is yes—freeze squares in an airtight container up to 2 months. For a lower-sugar swap, reduce granulated sugar to 1 cup (expect slightly less sweetness and a softer center).