These rich, fudgy zucchini brownies are the ultimate way to use up summer squash. Moist, gooey, and full of chocolate flavor, no one will ever guess the secret ingredient!

A stack of two fudgy chocolate zucchini brownies topped with chocolate cihps.

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Chocolate Zucchini Brownies

These moist and fudgy zucchini brownies are packed with rich chocolate flavor and make the most of summer’s zucchini bounty.

Shredded zucchini blends right into the batter, creating an ultra-soft texture without any veggie flavor. For more ways to bake with zucchini, try this rich chocolate zucchini bread, our fluffy banana zucchini muffins, or kid-friendly zucchini chocolate chip muffins.

Why I Love This Recipe

  • Rich and chocolaty. A homemade brownie made with zucchini needs 2 kinds of chocolate! This recipes uses both cocoa powder and chocolate chips.
  • Moist and easy. Zucchini adds moisture which makes these soft, tender and gooey plus the entire batch of chocolate zucchini brownies is ready to serve in 1 hour!

Recipe Ingredients

Zucchini brownie ingredients including zucchini, chocolate chips, cocoa powder, flour, sugar, vanilla and oil.

Find the full printable recipe with specific measurements below.

  • Granulated sugar: Sweetens the zucchini brownies and helps give them that shiny, crackly top.
  • Vegetable oil: Keeps the texture moist and tender. You can also use avocado oil for a more neutral options.
  • Vanilla extract: Enhances the chocolate flavor and adds depth.
  • All-purpose flour: Provides structure while still allowing the brownies to stay soft and slightly cakey.
  • Unsweetened cocoa powder: Use a good-quality cocoa powder for rich, deep chocolate flavor.
  • Baking soda: Helps the brownies rise just enough without becoming too fluffy.
  • Salt: Balances the sweetness and enhances the chocolate.
  • Shredded zucchini: The star ingredient! It adds moisture and softness but completely melts into the batter, so you won’t taste or see it.
  • Semi-sweet chocolate chips or chunks: Stirred into the batter and sprinkled on top for melty, gooey bites in every square.

How to Make Zucchini Brownies

In the bowl of a stand mixer, use the paddle attachment to mix the sugar, oil, and vanilla until combined. You can also use an electric mixer and a large bowl. Either will work at medium speed.

Creamed sugar, oil and vanilla in a mixing bowl.

In a separate medium bowl, whisk the flour, cocoa powder, baking soda, and salt until combined. Then you’re going to stir the dry ingredients into the wet until just combined. If it looks crumbly, that’s ok. It’s just waiting for the moisture from the zucchini.

Flour, cocoa powder, baking soda and salt in a bowl with whisk.

Fold in the shredded zucchini and chocolate chips until the batter is smooth. Pour it into the prepared 9×13 baking dish and spread it evenly across. Sprinkle the extra chocolate chips on top, evenly dispersing them across.

Folding shredded zucchini and chocolate chips into the brownie batter.

Bake in a preheated 350°F oven for 25-30 minutes until the top is set and the edges start pulling away from the sides. Let it cool for 20 minutes, then slice, serve, and enjoy!

Overhead photo of zucchini brownies with chocolate chips on top cut into squares on counter.

Tips for Baking with Zucchini

  • If using larger zucchini, you’ll want to make sure to remove the seeds. They don’t taste very good! Also know that larger zucchini are not as moist, so don’t squeeze!
  • To squeeze or not to squeeze. For this recipe, I don’t squeeze out the water in zucchini, but use your judgment based on the size of your zucchini. If you think you need to pat them dry, do so. Just don’t get rid of all the moisture!
  • To get clean slices, the best way is to use a plastic knife! Oddly enough, it glides right through without collecting a lot of crumbs with every slice.
  • The brownies will continue to set as they cool. The toothpick trick may not work in this case, as there may still be some brownie crumb on it when inserted into the middle.
Stacked zucchini brownies on counter with fresh zucchini in the background and chocolate chips scattered on the counter.

Looking for more fun ways to use zucchini? Try my classic zucchini bread, lemon blueberry zucchini bread, or easy zucchini fritters.

More Delicious Brownie Recipes

Stack of zucchini brownies.

Zucchini Brownies

5 from 14 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 25 minutes
Cool Time: 20 minutes
Total Time: 1 hour
Servings: 24
These rich, fudgy zucchini brownies are the ultimate way to use up summer squash. Moist, gooey, and full of chocolate flavor, no one will ever guess the secret ingredient!
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Video

Equipment

Ingredients 

  • 1 ½ cup granulated sugar
  • ½ cup vegetable oil , or avocado oil
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 ½ teaspoons  baking soda
  • 1 teaspoon fine salt
  • 2 ½ cups shredded zucchini , undrained
  • 1 cup semi-sweet chocolate chips or chunks , plus more for top if desired

Instructions

  • Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray or lining with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, mix 1 1/2 cups sugar, 1/2 cup oil, and 2 teaspoons vanilla over medium speed until well combined.
  • In a medium bowl, whisk together 2 cups flour, 1/2 cup cocoa powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt until combined.
  • Mix the dry ingredients into the wet ingredients until just combined. It will be crumbly. Once you start stirring in the zucchini, the zucchini itself adds all the moisture needed.
  • Fold in 2 1/2 cups zucchini and 1 cup chocolate chips and mix until batter is smooth. Spread the batter in an even layer in the baking dish. Sprinkle a few extra chocolate chips on top.
  • Bake 25 to 30 minutes, or until the top is dry and edges have started to pull away from the sides. Let cool 20 minutes.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Texture: Note these brownies have a slightly more cakey texture.
Storage: Store leftovers in a sealed container up to 3 days.
Freeze: Store in an airtight container in the freezer up to 3 months. 

Nutrition

Calories: 177kcal, Carbohydrates: 26g, Protein: 2g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Trans Fat: 0.04g, Cholesterol: 0.5mg, Sodium: 184mg, Potassium: 115mg, Fiber: 2g, Sugar: 16g, Vitamin A: 30IU, Vitamin C: 2mg, Calcium: 11mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Substitutions and Variations

  • You can swap the semi-sweet chocolate chips for peanut butter chocolate chips, white chocolate chips, or even dark chocolate chips.
  • Use whole wheat flour instead of all-purpose flour. It adds a bit more robust flavor to the zucchini brownies and creates a slightly different texture. I typically use 1-2 Tablespoons less flour when using wheat.
  • To make these completely dairy-free, use dairy-free chocolate chips.
  • For extra crunch, toss in some chopped walnuts.
  • If you like a frosting on your zucchini brownies, get creative! Try a marshmallow frosting, vanilla frosting, peanut butter frosting, or cream cheese frosting.

Storing and Freezing

  • Storage: Keep leftover, cooled zucchini brownies in an airtight container for up to 3 days at room temperature.
  • Freezing: If you want to freeze them, wrap individual pieces in plastic wrap then store them in a freezer-safe container or freezer bag for up to 3 months. Take out just the pieces you want to thaw and enjoy!