Hey there, fellow food lovers! Nyla here, from Grill Drip, and I’m absolutely bursting with excitement to share one of my all-time favorite kitchen creations with you: zucchini brownies! Picture this: rich, fudgy brownies that are secretly packed with veggies!

It all started one late night. I was craving something chocolatey, but I also wanted to sneak in some extra goodness. I had a mountain of zucchini from the garden, and a lightbulb went off! What if I could combine the two? The result? A happy accident turned obsession: the most delicious, moist zucchini brownies you’ve ever tasted. Trust me, this isn’t your grandma’s veggie bake.

This zucchini brownies recipe turns any meal into something special. You get to enjoy a decadent dessert without the guilt. The bold flavor of chocolate perfectly masks the zucchini. This recipe makes this a total win-win!

I’m so excited to invite you into my kitchen and show you how to make these incredible zucchini brownies. Get ready for a flavor adventure that will change the way you think about dessert! Let’s get baking!

INGREDIENTS You Need

This zucchini brownies ingredient list is all about bold flavors that actually work together! And the best part? You can grab everything you need during your normal shopping trip.

1 cup all-purpose flour: This forms the base of our zucchini brownies. For a gluten-free zucchini brownies option, use a 1:1 gluten-free blend.
½ cup unsweetened cocoa powder: This is where that rich chocolate flavor comes from. I use Dutch-processed for a deeper, more intense chocolate taste.
1 teaspoon baking soda: This gives our zucchini brownies that perfect rise.
½ teaspoon baking powder: Adds a little extra lift and lightness.
¼ teaspoon salt: Balances out the sweetness and enhances the chocolate flavor.
1 cup granulated sugar: For sweetness and moisture.
½ cup packed brown sugar: Adds a caramel-like depth to the zucchini brownies.
½ cup vegetable oil: Keeps the zucchini brownies super moist. You can grab this during your normal shopping trip.
2 large eggs: These bind everything together and add richness. For a vegan zucchini brownies version, use flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water).
1 teaspoon vanilla extract: This adds a touch of warmth and enhances all the other flavors. This zucchini brownies gets its amazing taste from vanilla extract.
2 cups grated zucchini: The star of the show! Be sure to squeeze out any excess moisture after grating.
1 cup chocolate chips: Because what’s a brownie without chocolate chips? I like to use a mix of dark and semi-sweet.

Here’s my zucchini brownies secret that takes it from good to incredible: a pinch of espresso powder! It intensifies the chocolate flavor and adds a subtle mocha note. I love adding extra chocolate chips to my zucchini brownies for that extra kick. Store in an airtight container for up to 3 days.

Let’s Make Some!

Okay, fellow food lovers, let’s dive into making these delicious zucchini brownies! I promise, it’s easier than you think, and the results are totally worth it. This is my favorite part of making zucchini brownies – watch the magic happen!

Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This ensures your zucchini brownies won’t stick.
Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Don’t worry if your zucchini brownies looks a little clumpy at this stage, it’ll all come together!
Wet Ingredients: In a separate bowl, whisk together the granulated sugar, brown sugar, oil, eggs, and vanilla extract. Make sure everything is well combined.
Combine: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix!
Zucchini Time: Gently fold in the grated zucchini and chocolate chips. This is where the magic starts happening!
Bake: Pour the batter into the prepared pan and spread evenly.
Baking Time: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. In my kitchen, this zucchini brownies usually takes around 28 minutes, but ovens vary!
Cool Down: Let the zucchini brownies cool in the pan for at least 10 minutes before cutting and serving. While your zucchini brownies is doing its thing, get ready for some amazing aromas!

And that’s it! You’ve just created the most delicious, moist zucchini brownies ever. Your zucchini brownies should smell absolutely incredible right now. These are seriously irresistible, and I can’t wait for you to try them.

How to Serve Up This!

Now that you’ve baked these amazing zucchini brownies, let’s talk about how to serve them up! People literally do happy dances when this zucchini brownies hits the table with a scoop of vanilla ice cream.

Classic with Ice Cream: A warm zucchini brownies with a scoop of vanilla ice cream is a match made in heaven. The cold ice cream melts into the warm brownie, creating a perfect balance of temperatures and textures.
Dust with Powdered Sugar: For a simple yet elegant presentation, dust the zucchini brownies with powdered sugar.
Add a Chocolate Ganache: Take your zucchini brownies to the next level with a decadent chocolate ganache. Simply heat heavy cream and pour it over chopped chocolate, then stir until smooth.
Serve with Berries: Fresh berries like raspberries, strawberries, or blueberries add a burst of freshness and color.
Coffee Pairing: This zucchini brownies pairs perfectly with a cup of coffee or a latte.
Game Night Treat: These zucchini brownies are the perfect treat for game night or a potluck. They’re easy to transport and always a crowd-pleaser.

This zucchini brownies is perfect for those weeknight dinners that need to be special! For a fusion twist, try adding a sprinkle of sea salt on top to enhance the chocolate flavor. If you have any leftover zucchini brownies (which I doubt!), crumble them over yogurt or use them as a base for a chocolate trifle.

FAQs:

Got questions about making these incredible zucchini brownies? Don’t worry, I’ve got you covered! Here are some of the most common questions I get, along with my tried-and-true answers.

Can I use frozen zucchini? Absolutely! Just make sure to thaw it completely and squeeze out any excess moisture before adding it to the batter.
Will kitchen newbies succeed with this zucchini brownies? Definitely! This recipe is super straightforward. If you can follow instructions, you can make these zucchini brownies.
Can I reduce the sugar? You can reduce the sugar slightly, but keep in mind that it will affect the texture and moisture of the zucchini brownies. I recommend reducing it by no more than ¼ cup.
What if I don’t have brown sugar? No worries! You can substitute it with granulated sugar. The zucchini brownies will still be delicious, but they won’t have that same caramel-like depth.
What if I mess up my zucchini brownies? (Spoiler: it’ll still taste incredible!) Even if your zucchini brownies comes out a little wonky, it will still taste amazing. The most important thing is the flavor, and that will always shine through!
How can I prep this zucchini brownies for busy weeknights? You can grate the zucchini and mix the dry ingredients ahead of time. Store them separately and combine them when you’re ready to bake.
Can I add nuts? Absolutely! Walnuts, pecans, or almonds would all be delicious additions to these zucchini brownies. I love experimenting with different flavors and textures.
How do I prevent the zucchini from making the brownies soggy? Squeeze out as much excess moisture as possible from the grated zucchini before adding it to the batter. This will ensure that your zucchini brownies are perfectly moist, not soggy.
Can I make these vegan or gluten-free? Absolutely! See ingredient swaps.
What is the best way to store leftover zucchini brownies? Store leftover zucchini brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They may become slightly more dense over time, but they will still be delicious.

CONCLUSION:

These zucchini brownies bring me so much joy because they’re a delicious way to sneak in some extra veggies. Plus, they’re incredibly moist and fudgy, thanks to the zucchini! I seriously love serving these to my friends.

My zucchini brownies Flavor Secrets:

Espresso Powder: Adds a mocha twist!
Brown Sugar: Provides a caramel-like flavor
Chocolate Chips: Because more chocolate is always a good idea!

I’ve experimented with so many variations of these zucchini brownies, and here are a few of my favorites:

Vegan Chocolate Zucchini Brownies: For my plant-based friends, this version uses flax eggs and vegan chocolate chips for a delicious and guilt-free treat.
Gluten-Free Chocolate Zucchini Brownies: For those with gluten sensitivities, this version uses a gluten-free flour blend for a delicious and safe treat.
Double Chocolate Zucchini Brownies: For the ultimate chocolate lovers, this version uses both cocoa powder and melted chocolate for an intensely chocolatey experience.

I encourage you to trust your taste buds and get creative with this zucchini brownies recipe! Don’t be afraid to experiment with different flavors and textures to create your own unique version.

I’m so excited for you to try these zucchini brownies and share them with your loved ones! Remember, cooking is all about having fun and creating delicious memories. Happy baking, and happy grilling!

PS. If you’re craving more chocolatey goodness, you absolutely HAVE to check out my Triple Chocolate Brownies! For something a bit different but equally amazing, give my Parmesan Zucchini Muffins a try! If you are looking for another decadent brownies recipe, try these Tiramisu Brownies! I found some great info on Vegan Zucchini Brownies – Elavegan. Also, check out this recipe for Vegan Zucchini Brownies (Only 7 Ingredients!). If you are in need of a gluten-free version of this recipe, check out these Easy Gluten Free Zucchini Brownies – Flavor Walk.

zucchini brownies

Print Recipe

These fudgy zucchini brownies are a delicious way to sneak in some extra veggies! Moist, chocolatey, and surprisingly healthy, they’re perfect for satisfying your sweet tooth.

Author: Nyla
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 9 servings
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup grated zucchini, excess moisture squeezed out
1/2 cup chocolate chips (optional)

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Instructions

Preheat oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a separate bowl, whisk together granulated sugar, brown sugar, oil, eggs, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until just combined.
Stir in the grated zucchini and chocolate chips (if using).
Pour batter into the prepared baking pan and spread evenly.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
Let cool completely before cutting into squares and serving.

Notes

For extra fudginess, try adding a tablespoon of instant coffee powder to the dry ingredients. Serve with a scoop of vanilla ice cream for a decadent treat!