Insanely moist and loaded with tons of rich chocolate, these fudgy zucchini brownies are so decadent, no one will believe there’s zucchini hiding inside!
Chocolate lovers, meet your newest addiction! These brownies are about to take over your life in the best way.
Yep, even with the addition of the green stuff. Zucchini is our secret weapon here today.
Trust me, the zucchini does its job to perfection in these brownies! No one will even be able to tell its there, all it’s there for is to give these brownies their incredible texture.
To be fully transparent, I truly believe these brownies should come with a warning label. They’re literally almost too easy to make and you could probably have them on hand 24/7 if you truly wanted to.
Trust me, you’re going to want to but at the same time, you might want to hide them from yourself. They’re that good.
These Zucchini Brownies feature…
- A soft and fudgy texture
- Rich chocolate flavor with extra chocolate chips sprinkled on top
- Ready in minutes with only a handful of basic ingredients
Making the Zucchini Brownies
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Granulated sugar
- Dark chocolate chips
- Coconut oil
- Eggs
- Vanilla extract
- All-purpose flour
- Cocoa powder
- Baking soda
- Kosher salt
- Zucchini
How to Shred Zucchini
Trim the ends from zucchini and use a box grater (the large holes) or a food processor to shred zucchini. You will need 2 cups shredded zucchini total for these brownies which is about 1 medium zucchini.
Note: there is no need to squeeze the water from the zucchini after shredding – we want that density and moisture in the brownies!
Tips for Perfect Zucchini Brownies
- Melt dark chocolate – you can use the double-boiler method or melt chocolate in the microwave 30-60 seconds, stirring at 15-second intervals.
- Cool chocolate before adding eggs – wait a few minutes to add the eggs to the melted chocolate mixture to prevent scrambling.
- Measure flour correctly – we use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
- Use toothpick to test brownies – the brownies are done when a toothpick inserted in center comes out with just a few moist crumbs sticking to it.
- Cool brownies completely before slicing – don’t be tempted to cut into the brownies until they’re cooled otherwise it will be very difficult to make clean cuts.
- Clean knife between slices – this will make for neat, clean brownie slices.
Recipe Variations
Try these ideas for a different twist on these brownies.
- Add nuts – fold 1/2 cup toasted pecans or walnuts into batter.
- Try a different kind of chocolate – try bittersweet chocolate in place of the dark or garnish brownies with white chocolate chips.
- Add raspberries – press whole raspberries into brownie batter in pan before baking.
- Top with salt – top warm brownies with a sprinkle of flaky sea salt.
Storing and Freezing Brownies
These brownies store well at room temperature up to 4 days. If you want the chocolate melty, reheat individual brownies 15-20 seconds before serving.
To freeze brownies, allow to cool completely, pack into a freezer-safe container, and freeze up to 2 months. Thaw brownies at room temperature and serve.
These brownies truly are unlike anything you’ve ever had before! The shredded zucchini gives them an incredible moist and dense texture that pairs perfectly with all that rich chocolate business.
Definitely one of those desserts you’re going to want a glass of milk on standby for!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Watch these brownies made step-by-step on Google web stories.
More recipes to bake up that feature zucchini!
Fudgy Zucchini Brownies
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Ingredients
- 1 cup granulated sugar
- 1/2 cup dark chocolate chips, melted and slightly cooled
- 1/4 cup coconut oil, melted
- 2 large eggs
- 1-1/2 teaspoons vanilla extract
- 1 cup all-purpose flour (spooned and leveled)
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 2 cups shredded zucchini
- Additional dark chocolate chips for topping
Instructions
- Preheat oven to 350F. Line a 9-inch square baking pan with parchment paper. Set aside.
- In a large bowl, whisk sugar, melted chocolate, coconut oil, eggs, and vanilla until smooth. In a separate medium bowl, whisk flour, cocoa, baking soda, and salt until combined.
- Fold flour mixture and shredded zucchini into liquid mixture until batter is just combined. Pour batter into prepared pan and smooth top. Sprinkle with additional chocolate chips if desired.
- Bake brownies at 350F 30-35 minutes until a toothpick inserted in center of brownies comes out with a few moist crumbs sticking to it. Allow brownies to cool completely on a cooling rack before slicing into squares and serving. Enjoy!
Notes
Nutrition
This post was updated with new recipe tips and photos on 7/19/24.
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