Easy Zucchini Brownies
These zucchini brownies are my favorite way to sneak a little green into dessert. Moist, fudgy, and loaded with rich cocoa flavor, they’re always a hit at family gatherings!
Variations & Substitutions
Swap out the chocolate chips for chopped walnuts or pecans for a nutty crunch. If you’re out of vegetable oil, melted coconut oil or canola oil works just as well.
For a richer flavor, try using dark cocoa powder. Want a little extra decadence? Drizzle with a simple chocolate glaze after baking. You can even add a dash of cinnamon for a warm, spicy twist.
Tips & Tricks for Perfect Results
Squeeze out excess moisture from the shredded zucchini with a clean towel—this keeps your brownies from getting too soggy.
Don’t overmix the batter; just stir until everything is combined for the fudgiest texture. For extra gooey brownies, underbake by a minute or two.
Let them cool fully before cutting for clean, neat squares. A sprinkle of flaky sea salt on top is a delightful finishing touch.
Storage & Reheating
Store brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
To freeze, wrap individual brownies in plastic wrap and place in a zip-top bag—freeze for up to 2 months.
To reheat, microwave a brownie for 10–15 seconds for that fresh-from-the-oven warmth and melty chocolate goodness.
Easy Zucchini Brownies
Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 1/2 cups finely shredded zucchini about 1 medium
- 1/2 cup chocolate chips plus extra for topping, optional
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan or line it with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Combine Wet Ingredients: In a large bowl, stir together oil, sugar, and vanilla until smooth.
- Add Zucchini: Fold in the shredded zucchini. Don’t worry if it looks a bit dry—the zucchini will release moisture as it bakes.
- Combine & Add Chocolate: Add the dry ingredients to the wet and stir until just combined. Fold in the chocolate chips.
- Bake: Spread the batter evenly in your prepared pan. Sprinkle with extra chocolate chips if you like. Bake for 25–28 minutes, or until a toothpick comes out with a few moist crumbs.
- Cool & Slice: Let cool completely in the pan before slicing into squares. Enjoy!
