Zucchini Brownies

My kids have no idea there’s zucchini in these brownies, and I haven’t exactly gone out of my way to tell them. I mean, I wouldn’t want to bite into a brownie and taste zucchini either, so I get it! But with all the cocoa and chocolate chips in these zucchini brownies, you really can’t taste it. And I actually like how fudgy they get with the grated zucchini in the batter.

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I just grate the zucchini, mix everything together in one bowl, and that’s pretty much it. No mixer or anything!

Recipe Testing Notes

For the past 10 years, I’ve tested every recipe before sharing it with you! These notes give you a peek into the process of developing this Zucchini Brownies recipe.

When I was working on these zucchini brownies, I kept wanting to squeeze the water out of the zucchini. I’m so used to doing that with zucchini bread that leaving all that moisture in there just felt weird. And when you first mix the batter, it’s really thick. Like, almost too thick to stir. But if you let it sit for a couple of minutes, the zucchini starts releasing its water, and you can actually see the batter loosen up. I don’t add any extra oil or water because it really doesn’t need it.

I also tried grating the zucchini a little bigger, and I wasn’t a fan. You could still see these little strands of zucchini when you cut into the brownies.

Happy Cooking!
– Yumna

Zucchini Brownies Ingredients

• Zucchini: Use a small or medium zucchini because they usually don’t have large, tough seeds. Leave the peel on and shred the zucchini. Don’t squeeze out the moisture, because the batter needs it!
• Chocolate chips: I use semisweet chocolate chips, but you can also use dark chocolate chips.
• Dry ingredients: All-purpose flour, granulated sugar, unsweetened cocoa powder, and salt.
• Wet ingredients: You’ll also need avocado oil, a large egg, and vanilla extract.

How to Make Zucchini Brownies

These step-by-step photos walk you through how to make Zucchini Brownies. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Zucchini Brownies recipe below

1. Whisk the sugar and oil

Combine the sugar and avocado oil in a large bowl, whisking until well mixed.

2. Add the egg and vanilla

Whisk both into the sugar mixture until smooth.

3. Stir in the dry ingredients until combined

Use a spatula to stir in the cocoa powder, flour, and salt until mostly combined. The batter will be very thick at this point.

4. Fold zucchini into brownie batter

Add the finely grated zucchini, keeping any moisture it releases in the bowl.

5. Mix batter and rest

Continue blending until everything is well combined, scraping down the bowl so no dry flour stays at the bottom. Let it sit for a few minutes so the zucchini can release enough moisture to loosen the batter, then stir again until combined.

6. Fold in the chocolate chips

Use a spatula to distribute the chips evenly throughout the batter.

7. Spread zucchini brownie batter

Transfer to a baking pan lined with parchment paper. Smooth the batter into an even layer, spreading it into the corners.

8. Bake the brownies, then cool

Bake until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs. Let cool completely on a wire rack before slicing into 16 squares.

Full Zucchini Brownies Recipe

Zucchini Brownies Recipe

Author: Yumna Jawad

4.98 from 144 votes

Quick and easy Zucchini Brownies with shredded zucchini, chocolate chips, and cocoa powder.

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Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Servings16 pieces

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Ingredients

  

1x2x3x

• ▢ 1¼ cups granulated sugar
• ▢ ½ cup avocado oil
• ▢ 1 large egg room temperature
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup unsweetened cocoa powder
• ▢ ¾ cup all-purpose flour
• ▢ ¼ teaspoon salt
• ▢ 1 cup finely grated zucchini packed
• ▢ ½ cup chocolate chips

Instructions

• Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
• In a large bowl, whisk together the sugar and oil until well combined. Add the egg and vanilla and whisk until smooth
• Add the cocoa powder, flour, and salt to the wet ingredients and stir with a spatula until mostly combined. The batter will be very thick.
• Fold in the zucchini. Let the batter sit for 2 to 3 minutes, until the zucchini releases enough moisture to loosen the batter, then stir again until combined. Fold in the chocolate chips.
• Spread the batter evenly into the prepared pan.
• Bake for 30 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
• Cool completely on a wire rack before slicing into 16 squares.

Equipment

• Square 8×8 Baking Pan

Notes

My Top Tip: Keep the moisture from the zucchini. The brownie batter needs it to hold together, so don’t drain it off!

Storage: Store any leftovers in an airtight container. They will keep for 2–3 days at room temperature or 5–7 days in the fridge.

Freezing: Wrap individual brownie squares in plastic wrap and foil, then place them in a freezer-safe bag or container. They’ll last in the freezer for up to 3 months. Thaw at room temperature or in the fridge overnight before serving.

This recipe was updated in October 2026, but if you like the original version, you can still find it here:
2 cups all-purpose flour
1 ½ cups cane sugar
½ cup canola oil
¼ cup cocoa powder
2 cups zucchini, shredded
2 teaspoons vanilla extract
1 ½ teaspoons baking soda
1 teaspoon salt
1 ¼ cups chocolate chips, divided
Instructions
Preheat oven to 350°F. Grease a 9×13 baking pan with cooking spray.
Place the flour, sugar, and oil in a large bowl and blend with an electric mixer or whisk. Once the oil and sugar are well incorporated into the flour, add the cocoa powder, shredded zucchini, vanilla extract, baking soda, and salt. Continue to blend with the electric mixer until well combined. Fold in one cup of the chocolate chips.
Pour the brownie batter into the prepared baking pan and sprinkle the remaining chocolate chips on top. Bake for 28–32 minutes or until a toothpick comes out clean and the brownies pull away from the edges of the pan.
Cool completely on a wire rack. Cut brownies into squares and serve.

Nutrition

Serving: 1brownie, Calories: 189kcal, Carbohydrates: 27g, Protein: 2g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.001g, Cholesterol: 12mg, Sodium: 43mg, Potassium: 129mg, Fiber: 2g, Sugar: 19g, Vitamin A: 32IU, Vitamin C: 1mg, Calcium: 15mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

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Recipe Variations

• Chopped walnuts. Fold in ½ cup along with the chocolate chips if you like some crunch.
• Instant espresso powder. Add 1 teaspoon with the cocoa powder for a little coffee flavor.
• Ground cinnamon. Add ½ teaspoon with the dry ingredients if you like cinnamon with chocolate.

Recipe Tips

1. Let the pan cool completely. Warm brownies are harder to cut neatly. Give them time to set before slicing, and wipe the knife between cuts.
2. Cut the brownies with a plastic knife after they cool. The brownies stick less to plastic, so you get cleaner edges with fewer crumbs. Let them cool completely first, then wipe the knife between cuts to keep chocolate from building up on the blade.

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