Fudgy Double Chocolate Zucchini Brownies

These irresistibly rich and moist zucchini brownies are a chocolate lover’s dream — fudgy, decadent, and packed with melty chocolate chips in every bite. You’d never guess they’re made with shredded zucchini, which adds incredible moisture and a touch of nutrition without altering the flavor. Perfect for using up summer zucchini, and so easy to make in under an hour!

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 12 brownies

Calories: 300 per serving

Ingredients

• ½ cup vegetable or canola oil
• 1½ cups granulated sugar
• 1 tablespoon pure vanilla extract
• 2 cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 3 cups shredded zucchini (do not squeeze out the liquid)
• 1¼ cups semi-sweet chocolate chips, divided

Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
2. Prepare the zucchini by grating it using a box grater or a food processor with a grater attachment. Place the shredded zucchini in a bowl and set it aside. Do not squeeze or drain — the natural moisture will hydrate the batter.
3. In a large mixing bowl, combine the oil, granulated sugar, and vanilla. Stir well with a wooden spoon or spatula until the mixture is smooth and glossy.
4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined.
5. Add the dry ingredients to the wet mixture. Stir until it starts to come together. The batter will look dry and crumbly — this is expected.
6. Fold in the shredded zucchini, mixing gently to incorporate. Let the batter rest for 10 minutes. The zucchini will release its moisture, and the batter will begin to resemble a traditional brownie consistency.
7. Add 1 cup of the chocolate chips and fold them into the batter.
8. Spread the batter evenly into the prepared baking pan. Sprinkle the remaining ¼ cup of chocolate chips across the top for extra chocolaty goodness.
9. Bake for 25 to 35 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Avoid overbaking for fudgy brownies.
10. Cool in the pan for at least 15–20 minutes before slicing. Enjoy warm or at room temperature.

Storage Tips

• Room Temperature: Store brownies in an airtight container for up to 4–5 days.
• To Freeze: Wrap individual brownies in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature before serving or warm slightly in the microwave.

Helpful Tips

• Use fresh zucchini: No need to peel it — the green flecks melt into the brownies and add great texture.
• Don’t worry if the batter seems dry before adding the zucchini. It will hydrate and become luscious after resting.
• Add-ins welcome: Want a twist? Stir in chopped walnuts or use white chocolate chips for variation.

These brownies are the perfect dessert when you want something rich and chocolatey but with a wholesome secret ingredient. Ideal for summer garden harvests, lunchboxes, or potlucks — no one will believe they contain zucchini!