Fudgy Zucchini Brownies

Fudgy Zucchini Brownies are ultra-moist, rich chocolate brownies made with freshly grated zucchini. These brownies offer the indulgent taste and texture you crave—with the added moisture and subtle nutrition from vegetables.

Why You’ll Love This Recipe

These brownies are incredibly fudgy, soft, and chocolatey, yet surprisingly made with zucchini—without anyone being able to tell. They’re perfect for using up summer produce, healthier than your average brownie, and a hit with kids and adults alike. No one will guess they contain vegetables.

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 or melted butter

• Vanilla extract

• Fresh zucchini (finely grated)

• Chocolate chips or chunks

• Optional: espresso powder for richer flavor

Directions

1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.

2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.

3. In a large mixing bowl, combine sugar, oil, and vanilla extract.

4. Fold in the shredded zucchini. Do not squeeze the zucchini; the moisture is essential.

5. Gradually add the dry ingredients to the wet mixture and stir until just combined.

6. Fold in chocolate chips. The batter will be thick and sticky.

7. Spread the batter evenly in the prepared pan.

8. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with moist crumbs.

9. 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

• Add chopped walnuts or pecans for crunch.

• Use whole wheat flour or oat flour for added nutrition.

• Mix in a swirl of peanut butter or cream cheese for richness.

• Top with sea salt or frosting for a bakery-style finish.

Storage/Reheating

Store brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
To reheat, microwave for 10–15 seconds to restore their gooey texture. These also freeze well—wrap tightly and freeze for up to 2 months.

FAQs

Can I taste the zucchini in these brownies?

No, the zucchini adds moisture but has a neutral flavor that disappears into the chocolate.

Do I need to peel the zucchini?

No, the skin is soft and will not affect the texture or appearance.

Should I squeeze the zucchini dry?

No, the natural moisture is necessary for the fudgy texture.

Can I make these brownies gluten-free?

Yes, use a 1:1 gluten-free flour blend that is suitable for baking.

Can I reduce the sugar?

Yes, reduce slightly, but it may affect sweetness and moisture.

What type of cocoa powder works best?

Unsweetened natural cocoa powder is ideal, but Dutch-processed also works for a richer flavor.

Can I use applesauce instead of oil?

Yes, substitute half or all of the oil for unsweetened applesauce for a lighter version.

Are these brownies freezer-friendly?

Yes, freeze in an airtight container for up to 2 months.

How can I make them extra chocolatey?

Add more chocolate chips or chunks, or swirl melted chocolate on top before baking.

What size pan should I use?

An 8×8-inch square pan works best for thick, fudgy brownies.

Conclusion

Fudgy Zucchini Brownies are the perfect combination of indulgence and nutrition. With their rich chocolate flavor, gooey texture, and hidden vegetables, they’re a brilliant way to satisfy your sweet tooth while sneaking in something wholesome. A great addition to any dessert table or lunchbox.

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