Name: Fudgy Zucchini Brownies
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: Nonstick cooking spray, for greasing; 12 tbsp unsalted butter; 1 cup dark chocolate chips (divided); 2 cups sugar; 1 cup unsweetened cocoa powder; 2 tsp kosher salt; 4 large eggs; 1 cup whole wheat or all-purpose flour; 1 tbsp pure vanilla extract; 2 medium zucchini, grated or spiralized and chopped; 1 cup chopped walnuts (optional)

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These fudgy zucchini brownies are my go-to treat when I want something deeply chocolatey but with a little hidden veggie boost. By using grated zucchini, I get a moist, rich texture without needing as much butter, and I love that they still taste indulgent while being a little lighter than classic brownies.

Why You’ll Love This Recipe

I like how these brownies strike a balance between decadent and wholesome. The zucchini blends seamlessly into the batter, adding moisture without overpowering the chocolate flavor. I also enjoy how versatile they are—perfect for summer when zucchini is abundant, and ideal for making ahead since they actually taste even better after a day or two.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Nonstick cooking spray, for the baking dish
12 tablespoons unsalted butter
1 cup dark chocolate chips
2 cups sugar
1 cup unsweetened cocoa powder
2 teaspoons kosher salt
4 large eggs
1 cup whole wheat or all-purpose flour
1 tablespoon pure vanilla extract
2 medium zucchini, grated or spiralized and chopped
1 cup chopped walnuts, optional

directions

I start by preheating my oven to 350°F and greasing a 9-by-13-inch baking dish with nonstick spray.
In a large saucepan over low heat, I melt the butter, then stir in ½ cup of the chocolate chips until melted and smooth.
I mix in the sugar, cocoa powder, and salt until combined, then add the eggs one at a time.
I stir in the flour until just blended, then fold in the vanilla, zucchini, remaining chocolate chips, and walnuts if I’m using them.
I pour the batter into the prepared pan, smoothing it out evenly.
I bake for 30–35 minutes, until the brownies are glossy and set.
I let them cool for at least 30 minutes—though I know they get even fudgier the longer they rest—before cutting into squares.

Servings and timing

This recipe makes 24 brownies.
Prep time: 20 minutes
Cook time: 30–35 minutes
Cooling time: at least 30 minutes
Total time: about 1 hour 20 minutes

Variations

I sometimes swap in milk chocolate chips for a sweeter flavor or add a pinch of cinnamon for warmth. For a nut-free version, I skip the walnuts and toss in dried cherries or shredded coconut. If I’m in the mood for extra richness, I frost the cooled brownies with a simple chocolate ganache.

storage/reheating

I store these brownies in an airtight container at room temperature for up to 5 days, or in the fridge for up to a week. They also freeze beautifully—wrapped tightly in plastic wrap and stored in a freezer bag for up to 3 months. To enjoy from frozen, I either thaw them at room temperature or warm them for a few seconds in the microwave.

FAQs

How do I keep my brownies from getting too wet with zucchini?

I don’t drain my zucchini for this recipe, but if it’s particularly watery, I lightly pat it with paper towels before adding it to the batter.

Can I make these brownies gluten-free?

Yes, I replace the flour with a 1:1 gluten-free baking blend and they turn out just as fudgy.

Should I peel the zucchini before grating?

I leave the peel on since it blends right in and adds extra nutrients.

Can I use oil instead of butter?

I can swap melted coconut oil or vegetable oil for the butter, but the texture will be slightly different—still moist but less rich.

Do these brownies taste like zucchini?

Not at all—the chocolate completely takes over, and most people won’t guess there’s a vegetable in them.

Conclusion

I love these fudgy zucchini brownies for their perfect mix of rich chocolate flavor and tender, moist texture. They’re easy to make, use up extra zucchini, and taste even better the next day. For me, they’re the ultimate way to sneak a little extra veggie goodness into a dessert without sacrificing indulgence.

Fudgy Zucchini Brownies

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Author: Yusraa
Total Time: 1 hour 20 minutes (including cooling)
Yield: 24 brownies
Diet: Vegetarian

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Description

Rich, moist brownies made extra fudgy with grated zucchini—chocolatey, indulgent, and perfect for sneaking in a little veggie goodness.

Ingredients

Nonstick cooking spray, for greasing

12 tbsp unsalted butter

1 cup dark chocolate chips (divided)

2 cups sugar

1 cup unsweetened cocoa powder

2 tsp kosher salt

4 large eggs

1 cup whole wheat or all-purpose flour

1 tbsp pure vanilla extract

2 medium zucchini, grated or spiralized and chopped

1 cup chopped walnuts (optional)

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Instructions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish with nonstick spray.
In a large saucepan over low heat, melt butter. Stir in 1/2 cup chocolate chips until smooth.
Mix in sugar, cocoa powder, and salt until combined. Add eggs one at a time, mixing well after each.
Stir in flour until just blended. Fold in vanilla, zucchini, remaining chocolate chips, and walnuts if using.
Spread batter evenly in prepared baking dish.
Bake for 30–35 minutes, until brownies are glossy and set.
Cool for at least 30 minutes before slicing into squares.