If you’re looking for a way to use up extra zucchini, or just want to hide some veggies in your sweet treats, these zucchini brownies are perfect. They’re SUPER easy to put together, perfectly dense and SO fudgy! Make them with or without the frosting – just make them! You won’t regret it!
Zucchini brownies aren’t the easiest thing to get just right. When testing them, I noticed that there was a big issue with the zucchini making many of the brownies I tested very cake-like. I tried a number of recipes that said they were fudgy and dense and every single one was cakey. I was a little bummed. The problem you have to overcome is that the zucchini acts a bit like eggs, adding lots of moisture and a good bit of lift to the brownies. It’s sort of like working with pumpkin. I knew I had my work cut out for me if I was going to make a brownie that was actually dense and fudgy.
So I started with my fudgy brownie recipe, which I just love so much and is so fudgy already. It took a number of rounds of testing, but in the end I did a couple things. First, I reduced the eggs from two whole eggs to one yolk. Since the zucchini is already adding a lot of lift, we don’t need much egg. You do want to have some though, since it binds the ingredients together and adds chew in a way that the zucchini doesn’t. I also added a little extra flour, since the zucchini really does add a lot moisture. The end result is these perfectly dense, fudgy brownies. I’m so in love with them!
Why This Zucchini Brownie Recipe Is So Good
- Chewy, fudgy texture. As I mentioned above, a lot of zucchini brownie recipes I trialed were very cake-like in texture. Still yummy, but more like chocolate zucchini cake. When I’m baking brownies, that dense, chewy texture is what I’m looking for, and I’m happy to say I absolutely nailed it in the final version of this recipe.
- Optional frosting. I included an optional ganache frosting to go with these brownies. The brownies work great without it. But if you want to ramp up the chocolate a bit, or further hide the zucchini, the ganache on top is one way you can do that. It also makes them look a little prettier.
- Easy way to sneak in veggies. You’re not going to get an entire serving of veggies in a brownie here, but more veggies are always a good thing, right? If you have to eat your veggies, why not eat them in a brownie?
Ingredient Notes
This recipe starts with your basic brownie ingredients, plus fresh zucchini. Here’s a look at everything needed. The exact measurements for each ingredient can be found in the recipe card at the end of the post.
- Flour – It’s super important to measure the flour correctly in these brownies. The extra 2 tablespoons of flour really does make a difference, but if you add too much, you’ll dry out your brownies. Use a food scale or the spoon and level technique in my post on how to accurately measure flour.
- Cocoa powder – Regular unsweetened cocoa powder adds the rich chocolate flavor to the brownies. There’s no need for Dutch-processed cocoa powder.
- Baking powder – You only need a bit to add to the chewy texture of the brownies. Adding too much will create a more cake-like texture.
- Salt – Salt brings out the flavor of the brownies. Without it, the brownies will be bland.
- Unsalted butter – Adds richness and flavor to the brownies. It also helps make them more dense than using oil would.
- Sugar – I stuck with regular white sugar. Brown sugar gave a bit of an off flavor in these.
- Egg yolk – A single egg yolk is all that’s needed to help bind the ingredients in these brownies, without making them too cakey.
- Vanilla – While you don’t taste the vanilla, it enhances the flavors present – a little like salt.
- Zucchini – Be sure to finely shred it, as the size does make a difference in these brownies. Larger shredded zucchini will be more noticeable, taste-wise. There’s no need to press the zucchini in towels to get rid of the moisture. We use it in this recipe!
- Chocolate chips – I didn’t add a lot of chocolate chips, but you could increase them a bit, if you’d like.
- Heavy whipping cream – Combined with chocolate chips to make the optional ganache topping. Don’t use a lower fat option or your ganache will be too thin.
How To Make Zucchini Brownies
One thing I love about this recipe is just how simple it is to make with just a couple of bowls and a whisk!
To begin making these zucchini brownies, preheat the oven to 350°F. Grease an 8-inch square baking pan and line it with parchment paper, leaving some overhang.
Whisk the flour, cocoa powder, baking powder, and salt in a bowl. Set aside.
Whisk the melted butter and sugar to combine.
Add the eggs and vanilla extract. Whisk until well combined.
Mix in the dry ingredients. It will be thick and a little dry.
Fold in the chocolate chips and shredded zucchini. It should thin out a bit.
Spread the batter evenly in the prepared pan.
Bake for 25-30 minutes, until a toothpick comes out with just a few moist crumbs.
Let the brownies cool completely in the pan. If you’re not adding the topping, use the parchment paper to lift them from the pan, cut into squares, and enjoy.
If you are adding the topping, let them cool to room temperature or just slightly warm. Heat the heavy whipping cream until it begins to boil, then pour it over the chocolate chips. Let it sit for 2-3 minutes, then stir until smooth. Spread it evenly over the brownies. Let it cool completely and firm up before removing the brownies from the pan to slice. Enjoy!
Tips for the Best Brownies
- Use parchment paper. Lining the baking pan with parchment paper makes it much easier to remove these brownies from the pan and cut cleanly. Plus, it makes clean-up a breeze.
- Shred finely. I definitely recommend finely grating or shredding the zucchini for these brownies. It really makes a difference here, especially if you’re trying to hide the zucchini. (Aka, if you have kids that will devour a brownie in .5 seconds but aren’t nearly as enthused about vegetables.) The more finely shredded they are, the more they will fade into the background a bit.
- Don’t remove the moisture. Some zucchini brownie recipes say you should drain the zucchini on a paper towel. That’s not necessary in this recipe because the batter is intentionally a bit thick and dry. The moisture from the zucchini is needed to thin the batter.
- Avoid overbaking. Since every oven is different, I recommend testing the brownies near the end of the suggested baking time. A toothpick inserted in the middle should have a few moist crumbs but no wet batter. If it mostly looks like melted chocolate, I’ll try again in a different spot to check.
- Cool in the pan. Let the zucchini brownies cool completely in the pan before using the parchment paper to lift them out. If you added the ganache topping, make sure it’s completely firm and set before you do this.
Looking for More Zucchini Recipes?
Try my zucchini chocolate cake, zucchini bread and lemon zucchini poke cake! They are all SO good! And while you do taste the zucchini a bit in these brownies, it’s totally hidden in these others.
Proper Storage
- Room temperature: Without the chocolate topping, these zucchini brownies can be stored at room temperature for 4-5 days.
- Fridge: With the ganache topping, they should be stored in the fridge. They are best enjoyed at room temperature (or close to it), so just remove them from the fridge 20-30 minutes before enjoying.
Zucchini Brownies
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Ingredients
- 1 ¼ cups plus 2 tablespoons (179g) all-purpose flour (measured correctly)
- ½ cup (57g) natural unsweetened cocoa powder
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (168g) unsalted butter (melted)
- 1 ¼ cups (259g) sugar
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 ½ cups (180g) finely shredded zucchini (1-2 medium sized zucchini)
- ½ cup (85g) chocolate chips
Optional frosting
- ½ cup (85g) semi-sweet chocolate chips
- 3 tablespoons heavy whipping cream
Instructions
- Preheat oven to 350°F. Grease an 8-inch square metal baking pan and line it with parchment paper, leaving some over hanging on two sides for easy removal from the pan later.
- Add the flour, cocoa, baking powder and salt to a medium sized bowl. Whisk to combine and set aside.
- In a large bowl, combine the melted butter and sugar. Whisk together to combine.
- Add the eggs and vanilla extract and whisk until well combined.
- Mix in the dry ingredients. The mixture will seem thick and a little dry, but will come together. It'll moisten up in the next step.
- Fold in the chocolate chips and zucchini. The moisture from the zucchini will moisten the batter quite a bit and it will thin out a little.
- Pour the batter into the prepared pan and spread evenly. Bake about 25-30 minutes. To test the brownies for being done, insert a toothpick into the center. If it comes out with just a few moist crumbs, they’re done. If it comes out with melted chocolate (from a chocolate chip), check in another spot.
- Remove from the oven and allow to cool.
- If you aren’t adding the topping, let them cool completely, then use the parchment paper to lift them out of the pan and cut into squares.
- If adding the topping, let them cool to about room temperature, or just slightly warm, then make the chocolate topping. Add the chocolate chips to a medium sized bowl and set aside. Heat the heavy whipping cream until it just begins to boil, then pour it over the chocolate. Let it sit for 2-3 minutes, then gently stir until well combined and smooth. Pour the topping over the top of the brownies and spread evenly. It will seem like a fairly thin layer. Let topping cool and firm completely, then use the parchment paper to lift them out of the pan and cut into squares.
- Store in an airtight container at room temperature (if you added the topping, store in the fridge, but serve closer to room temperature). Best if eaten within 4-5 days.
Notes
- Shredding the zucchini – I recommend finely grating or shredding the zucchini for these brownies. It really makes a difference here. The more finely shredded they are, the more they will fade into the background a bit.
- Don’t remove the moisture – Some zucchini brownie recipes say you should drain the zucchini on a paper towel. That’s not necessary in this recipe because the batter is intentionally a bit thick and dry. The moisture from the zucchini is needed to thin the batter.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
