Zucchini Brownies Recipe
Quick and easy Zucchini Brownies with shredded zucchini, chocolate chips, and cocoa powder.
Servings: 16 pieces
Equipment
Ingredients
- 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.
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 9x13 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.
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 9x13 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
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