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Homemade Zucchini Brownies Recipe drizzled with melted chocolate, showing a moist texture and tiny green zucchini flecks on a plate with a dark background.

Zucchini Brownies

Rich, fudgy Zucchini Brownies made with shredded zucchini that stay moist for days — nobody will guess there are vegetables inside. Perfect for using up extra garden zucchini and loved by kids and adults alike.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: 3 ingredient zucchini brownies, Easy zucchini brownies, Fudgy zucchini brownies, Zucchini Brownies, Zucchini brownies healthy, Zucchini Brownies vegan
Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling Time: 10 minutes
Total Time: 1 hour
Servings: 16 brownies
Calories: 210kcal
Cost: $7

Equipment

  • 1 9x13 baking pan (Metal or glass)
  • 1 Box grater or food processor (For shredding zucchini)
  • 1 Clean kitchen towel (For squeezing moisture out of zucchini)
  • 2 Mixing bowls (One for wet, one for dry)
  • 1 Whisk or wooden spoon (For mixing batter)

Ingredients

The Chocolate Base:

  • ½ cup Unsweetened cocoa powder
  • 1 cup Granulated sugar
  • ½ cup Brown sugar - Packed
  • 2 teaspoon Vanilla extract
  • ½ teaspoon Salt

The Wet Stuff:

  • 2 large Eggs - Room temperature
  • ½ cup Vegetable oil - Or melted butter
  • 2 cups Shredded zucchini - Squeezed dry

The Dry Mix:

  • 1 ½ cups All-purpose flour
  • 1 teaspoon Baking soda
  • ½ teaspoon Baking powder

Optional Add-Ins:

  • 1 cup Chocolate chips - Semi-sweet or dark
  • ½ cup Walnuts or pecans - Chopped
  • 1 teaspoon Espresso powder - Enhances chocolate flavor

Instructions

  • Shred zucchini with a grater or food processor, then squeeze out excess moisture using a clean towel until mostly dry.
  • Heat oven to 350°F (175°C) and grease a 9x13-inch baking pan with butter or nonstick spray.
  • Whisk eggs, oil or melted butter, sugars, and vanilla in a large bowl until smooth. In another bowl, whisk flour, cocoa, baking soda, baking powder, and salt, then combine just until blended.
  • Gently fold the squeezed zucchini into the batter until evenly distributed. Add optional mix-ins like chocolate chips or nuts.
  • Spread batter in the prepared pan and bake 25–30 minutes, until a toothpick inserted comes out with a few moist crumbs.
  • Let brownies cool at least 10 minutes before slicing. Serve warm or at room temperature.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition

Serving: 70g | Calories: 210kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 2.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 35mg | Sodium: 160mg | Potassium: 180mg | Fiber: 2g | Sugar: 20g | Vitamin A: 80IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1.2mg