Ultra-fudgy, deeply chocolatey, and secretly loaded with vegetables, these Chocolate Zucchini Brownies are the kind of feel-good treat that disappears off the pan in record time. The shredded zucchini melts right into the batter, keeping every bite moist and tender without ever announcing itself.

Whether you’re baking for a summer potluck, a cozy weekend dessert, or a lunchbox surprise, this recipe delivers bakery-style brownies with a crinkly top and gooey middle—no one will guess they’re sneaking in a serving of veggies.

What Makes These Chocolate Zucchini Brownies So Fudgy?

Zucchini is the secret weapon in these brownies. It adds moisture and softness, so you can use a bit less butter and still end up with a rich, dense texture that leans more toward fudge than cake. Because zucchini has such a mild flavor, it disappears behind the cocoa and chocolate chips while doing all the heavy lifting for texture.

We also use both cocoa powder and melted chocolate for layers of chocolate flavor. A touch of coffee (optional but recommended) enhances the cocoa notes, while brown sugar keeps the crumb chewy and helps encourage that shiny, crackly top everyone loves.

Ingredients for Chocolate Zucchini Brownies

All-purpose flour
Provides structure so the brownies slice cleanly without turning cake-like.

Unsweetened cocoa powder
Deepens the chocolate flavor and gives the brownies their dark, rich color.

Baking powder
Adds just enough lift to keep the brownies from feeling heavy while still staying dense and fudgy.

Fine sea salt
Balances sweetness and sharpens the chocolate flavor.

Unsalted butter
Melted butter adds richness and that classic brownie chew.

Granulated sugar
Sweetens the batter and helps create the crackly, shiny top.

Light brown sugar
Adds moisture and a hint of caramel depth for extra chewiness.

Large eggs
Bind the batter and contribute to the shiny top and fudgy texture.

Vanilla extract
Rounds out the chocolate with warm, aromatic flavor.

Instant espresso or strong brewed coffee (optional)
Boosts the chocolate flavor without making the brownies taste like coffee.

Fresh zucchini
Finely shredded zucchini keeps the brownies super moist and sneaks in a boost of veggies.

Semi-sweet chocolate chips or chopped chocolate
Melt into gooey pockets of chocolate throughout each square.

How To Make the Chocolate Zucchini Brownies

Step 1: Prep the pan and zucchini

Grease or line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal. This keeps the brownies from sticking and lets you lift the whole slab out to slice neatly. Finely shred the zucchini on the small holes of a box grater, then lightly blot with a clean towel to remove only the excess surface moisture—you still want the zucchini moist.

Step 2: Combine the dry ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until no streaks remain. This step evenly distributes the leavening and prevents lumps of cocoa in the finished brownies.

Step 3: Make the chocolatey base

In a large mixing bowl, whisk the melted butter with the granulated and brown sugars until glossy and well combined. Add the eggs one at a time, whisking thoroughly after each addition so the mixture thickens slightly. Stir in the vanilla and espresso or coffee, if using.

Step 4: Fold in zucchini and chocolate

Use a spatula to fold the shredded zucchini into the wet mixture, spreading it out so it’s evenly distributed. Add the dry ingredients and gently fold them in just until no dry spots of flour remain. Finally, stir in most of the chocolate chips, reserving a small handful for sprinkling on top.

Step 5: Bake until just set

Spread the batter evenly in the prepared pan, smoothing the top and sprinkling with the remaining chocolate chips. Bake in a preheated 350°F (175°C) oven for about 28–32 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking so the brownies stay fudgy.

Step 6: Cool and slice

Let the brownies cool completely in the pan on a wire rack; this helps them firm up for clean slices. Once cool, use the parchment overhang to lift them out and cut into squares or rectangles with a sharp knife, wiping the blade between cuts for tidy edges.

Serving and Storing Chocolate Zucchini Brownies

Serve these brownies at room temperature for maximum fudginess, or slightly warm for melty chocolate pockets—especially good with a scoop of vanilla ice cream. A light dusting of powdered sugar or a drizzle of melted chocolate on top makes them look bakery-worthy with almost no extra effort.

To store, keep brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 5 days; the texture will be a bit firmer but still rich. You can also freeze individual squares, well wrapped, for up to 2 months. Thaw at room temperature or warm briefly in the microwave when a chocolate craving hits.

What to Serve With Chocolate Zucchini Brownies

Fresh berries and whipped cream

Top a warm brownie with a spoonful of lightly sweetened whipped cream and a handful of raspberries or strawberries for a fresh, bright contrast to the deep chocolate.

Vanilla or coffee ice cream

A scoop of vanilla or coffee ice cream melting over a warm brownie turns this dessert into an instant brownie à la mode.

Salted caramel drizzle

Drizzle warm salted caramel sauce over the brownies just before serving for a sweet-salty upgrade.

Espresso or hot coffee

Pair your brownie with a strong espresso or hot coffee for an after-dinner treat that highlights the cocoa notes.

Cold milk

Classic and nostalgic, a tall glass of cold milk is still one of the best companions for rich chocolate brownies.

Fruit salad

Serve with a simple fruit salad—think citrus segments, grapes, or melons—to add a refreshing, lighter side to a decadent dessert.

Want More Dessert Ideas?

If these Chocolate Zucchini Brownies are up your alley, you’ll love exploring more chocolatey and indulgent treats on ChefAlchemy:

Try the ultra-decadent Cherry Chocolate Cheesecake when you’re craving a rich, creamy showstopper.
Bake a stunning celebration cake with the Chocolate Raspberry Drip Cake, perfect for birthdays and holidays.
Whip up a batch of Double Chocolate Chip Cookies when you want handheld fudgy goodness.
For a nostalgic bar dessert, slice into Chewy Chocolate Chip Cookie Bars.
Keep things simple and classic with a pan of Classic Cherry Delight, especially if you love fruity, creamy desserts.

For even more ideas, browse the dessert archives and mix-and-match flavors to build your own dessert boards and party menus.

Save This Pin For Later

📌 Save these Chocolate Zucchini Brownies to your Pinterest dessert board so you can find them whenever a chocolate craving hits.

When you bake a batch, let me know how yours turned out. Did you add nuts, swap in dark chocolate chips, or frost them with ganache? I love hearing how you customize recipes to match your family’s tastes.

Questions are always welcome too—drop them in the comments so we can troubleshoot and bake smarter together.

Explore more sweet treats and everyday baking inspiration on ChefAlchemy’s Pinterest page: follow along at ChefAlchemy on Pinterest for new recipes shared daily.

Chocolate Zucchini Brownies

Author: Lorenzo Devereaux
Total Time: 50
Yield: 16 brownies
Diet: Vegetarian

Print Recipe

Description

Sink your teeth into these ultra-fudgy Chocolate Zucchini Brownies—rich, gooey squares that taste like pure chocolate decadence while secretly packing in a full dose of shredded zucchini. This easy recipe comes together in one bowl, making it perfect for busy weeknights, potlucks, or whenever you need quick dessert ideas. The brownies bake up with a crackly top, melt-in-your-mouth center, and hidden veggies no one will detect. Save this easy recipe for your next family gathering, add it to your favorite sweet snack list, or use it as a fun twist on classic brownies for weekend baking, breakfast ideas, or late-night food ideas when you crave something chocolatey fast.

Instructions

1. Preheat the oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper, leaving an overhang on the long sides so you can lift the brownies out after baking.

2. Finely shred the zucchini using the small holes of a box grater. Lightly blot the shredded zucchini with a clean kitchen towel or paper towel to remove only excess surface moisture; do not squeeze it completely dry.

3. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined and no streaks of cocoa remain.

4. In a large mixing bowl, whisk the melted butter, granulated sugar, and brown sugar until glossy and fully blended.

5. Add the eggs one at a time, whisking well after each addition until the mixture thickens slightly and looks smooth.

6. Whisk in the vanilla extract and the instant espresso powder or cooled coffee, if using, until evenly incorporated.

7. Switch to a rubber spatula and fold the shredded zucchini into the wet mixture, spreading it out so it is evenly distributed.

8. Add the dry ingredients to the wet ingredients and gently fold just until no dry pockets of flour remain; avoid overmixing so the brownies stay fudgy.

9. Fold in about 3/4 cup of the chocolate chips, reserving the remaining 1/4 cup for the top.

10. Scrape the batter into the prepared pan and spread it into an even layer with the spatula. Sprinkle the reserved chocolate chips over the surface.

11. Bake for 28–32 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs but no wet batter. Begin checking at 26 minutes, as ovens vary.

12. Place the pan on a wire rack and let the brownies cool completely in the pan to finish setting and make clean slices easier.

13. Once cool, use the parchment overhang to lift the brownies out of the pan. Transfer to a cutting board and slice into 16 to 20 squares, wiping the knife between cuts for neat edges.

14. Serve at room temperature or slightly warmed. Store leftovers in an airtight container at room temperature for up to 3 days, refrigerate up to 5 days, or freeze well-wrapped squares for up to 2 months.

Notes

For the fudgiest texture, pull the brownies from the oven when a toothpick shows just a few moist crumbs—overbaking will make them cakey instead of gooey.

If you prefer a more intense chocolate flavor, replace 1/4 cup of the semi-sweet chocolate chips with dark chocolate chips and keep the optional espresso or coffee in the batter.

Prep Time: 20
Cook Time: 30
Category: Dessert
Method: Baked
Cuisine: American