Zucchini Brownies – Fudgy, Chocolatey, and Sneaky Veggie-Packed
These Fudgy Zucchini Brownies are ultra-moist, rich, and loaded with gooey chocolate chunks—yet secretly packed with veggies! The shredded zucchini melts right into the batter, giving you soft, chocolatey brownies that no one will believe have vegetables in them.
Ingredients
- ½ cup 112g vegetable oil
- 1½ cups 300g granulated sugar
- 1 tablespoon vanilla extract
- 2 cups 256g all-purpose flour
- ½ cup 64g unsweetened cocoa powder
- 1½ teaspoons baking soda
- 1 teaspoon kosher salt
- 3 cups finely shredded zucchini do not drain
- 1¼ cups semi-sweet chocolate chunks
Instructions
- Preheat oven: Set oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it.
- Mix wet ingredients: In a large bowl, whisk together vegetable oil, sugar, and vanilla extract until combined.
- Add dry ingredients: Stir in the flour, cocoa powder, baking soda, and salt. The mixture will look dry at this point.
- Add zucchini: Fold in the shredded zucchini. As you stir, the moisture from the zucchini will hydrate the batter.
- Fold in chocolate: Gently mix in the chocolate chunks until evenly distributed.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool and serve: Let brownies cool completely in the pan before slicing into squares.
Notes
- Do not squeeze or drain the zucchini—its moisture is essential for a fudgy texture.
- Add ½ teaspoon espresso powder to intensify the chocolate flavor.
- Store leftovers in an airtight container at room temperature for up to 4 days or refrigerate for longer freshness.