These Zucchini Brownies are perfectly moist, and oh-so fudgy. You will never taste the hidden vegetables inside this scrumptious summer dessert. The chocolate is sweet and the shredded zucchini disappears right into the batter, giving you an ooey-gooey and moist zucchini brownie that you will not want to miss.

I know what you’re thinking… vegetables in a dessert recipe, Natasha? You’re going to have to trust me, this combination is pure magic. It tastes just like our classic Brownie Recipe.

Stack of moist zucchini brownies

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The Best Zucchini Brownies

Zucchini brownies are based on our moist and Fudgy Brownie Recipe that I shared in Natasha’s Kitchen Cookbook. If you enjoy sneaking zucchini into everything, these zucchini brownies are a real treat.

We are on a real zucchini kick in our house since our garden is producing like crazy. For breakfast, we have been making Zucchini Fritters on repeat, and we love crispy Fried Zucchini chips as a side for lunch or dinner.

But when it comes to dessert, we especially love sneaky zucchini recipes, like our delicious Zucchini Bread and sweet Zucchini Muffins, because as my daughter said, “THIS is how I eat zucchini”. If you love the extra moisture and nutrition zucchini adds to baked goods, or you also have a picky little one, you have to try this Zucchini Brownie recipe while zucchinis are in season.

Ingredients

All of your traditional brownie ingredients, plus a little something special. You can also change up the recipe with add-ins (see variation ideas below).

  • Butter – unsalted, cut into pieces
  • Semisweet chocolate chips – Melted for creamy chocolate flavor in the mix, and sprinkled on top for added texture on top
  • Eggs – to bind the batter together
  • Sugar – for the perfect amount of sweetness and to balance the bitterness of cocoa powder
  • Oil – light olive oil or vegetable oil
  • Vanilla – Use our homemade vanilla for the best flavor
  • Flour – All-purpose, or gluten-free if desired
  • Unsweetened cocoa powder – creates the characteristic deep chocolate flavor we expect from brownies.
  • Baking powder and baking soda – Act as leavening agents
  • Salt – I almost always use fine sea salt
  • Shredded zucchini – From 1-2 medium zucchini. Grate using the largest holes on your box grater.
Ingredients for zucchini brownies- butter, eggs, zucchini, chocolate chips, eggs, cocoa powder, vanilla...

How to Make Zucchini Brownies

  • Prepare – Preheat your oven to 350°F and butter a 9×13 inch metal pan and line it with parchment paper. 
  • Melt chocolate – In a medium saucepan, melt together 2 cups of chocolate chips and butter while whisking constantly. Do not boil. Once it’s smooth, remove it from the heat and let cool for 15 minutes. 
  • Dry Ingredients – In a small mixing bowl, combine flour, cocoa powder, baking powder, baking soda, and salt and whisk together. 
  • Wet Ingredients – In a second large bowl, whisk together eggs, sugar, oil, and vanilla until blended. Whisk in the cooled chocolate chip mixture. 
  • Mix – Add your dry ingredients to the wet ingredients and stir to combine.
  • Fold – Fold in the grated zucchini and walnuts until well combined. Pour the batter into the baking pan and sprinkle the remaining chocolate chips on top. Bake at 350°F for 35-40 minutes.
Melt chocolate chips and butter together on the stove, stir constantly with a whisk

Pro Tip

Using a 9×13 metal pan vs. a glass pan will give you those delicious, crispy edges on your brownies. Metal pans are better conductors of heat which may cause your brownies to have a slightly shorter baking time than a glass pan. If you only have a glass pan, watch and test your brownies with a toothpick as the bake time may vary.

Steps to make moist brownies with zucchini

Pro Tip

Check your oven temperature with an inexpensive oven thermometer since most ovens aren’t truly fully preheated even when they indicate they are. 

Variations

No matter what you choose to mix into your zucchini brownies, we suggest using half a cup of your add-in of choice. Some of our favorites are:

  • Chopped nuts – pecans, walnuts, or any nut of your choice
  • Chocolate chunks – for a little more melty chocolate goodness in each bite
  • Peanut butter or cream cheese – swirled into the batter after it has been added to the pan
  • Coconut flakes – add a tropical sweetness and a more chewy texture
  • Mint chocolate candies – such as Andes, chopped
  • Sea salt – a couple of pinches, sprinkled on top

Common Questions

Can I substitute cucumber for zucchini?

We do not recommend using cucumber in this recipe. Your brownies would be very soggy.

Are zucchini brownies healthy?

Using zucchini adds some vitamins and fiber. It is still, however, a calorie-rich, sweet dessert. See the nutrition label below for more details.

Do I need to peel zucchini before grating them?

There is no need to peel the zucchini before grating them. The skin on a medium zucchini is thin enough to eat, so peeling does not change the taste or texture either way.

Can I double the recipe?

Absolutely. I suggest that you weigh your pans after you portion your batter (as seen in my Zucchini Bread video) so you can ensure that your brownies bake at the same rate in the oven.

Zucchini brownies with chocolate chips baked inside, cut into squares

How to Serve Zucchini Brownies

Once you have baked your delicious brownies, you can customize the flavor in so many ways before serving.

Cut your brownies into twenty-four pieces. Our favorite way to serve brownies is with a generous scoop of vanilla ice cream or a dollop of whipped cream on top.

Zucchini brownies sliced into squares in the pan, ready to serve

How to Store Brownies

You’ll be happy to know that brownies, including these zucchini brownies, keep very well and stay soft and moist for days.

  • At Room Temperature – Brownies can be stored at room temperature in an airtight container for 2-3 days or in the refrigerator for up to a week.
  • Freezer – You can freeze brownies for up to 3 months. Wait for them to cool completely and then wrap in plastic wrap and one layer of aluminum foil. To keep brownies moist, do not cut them until you are ready to serve.
Zucchini brownies topped with chocolate chips in a 9x13" metal pan

Make these for your family and have them try to guess what the secret ingredient is. My family didn’t guess correctly, but their look of surprise was priceless when I told them it was zucchini… Two full cups of zucchini! It blends in quite nicely and adds terrific moisture to make these brownies even more satisfying. It’s definitely still a dessert but somehow I feel better about eating a zucchini brownie.

More Summer Dessert Recipes

If you love using summer produce to create sweet treats like these Zucchini Brownies, then you won’t want to miss these other dessert recipes that use fresh seasonal produce.

Zucchini Brownies Recipe

4.95 from 37 votes
Author: Natasha Kravchuk
Zucchini brownies stacked to serve
These Zucchini Brownies are so moist and fudgy, no one will ever suspect they have zucchini in them. This is the best zucchini brownie recipe.
Prep Time: 15 minutes
Cook Time: 40 minutes
Cooling time: 15 minutes
Total Time: 1 hour 10 minutes

Ingredients 

Servings: 24 brownies

Instructions

  • Preheat oven to 350 ̊F. Butter a 9×13 metal pan and line it with parchment paper.
  • In a medium saucepan over medium/low heat, melt together 2 cups chocolate chips and butter while whisking constantly. Do not boil. Once it’s smooth, remove from heat and set aside to cool for 15 minutes.
  • In a small mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  • In a second large bowl, whisk together eggs, sugar, oil, and vanilla until blended. Whisk in the cooled chocolate mixture.
  • Add dry ingredients to the wet ingredients and stir until well combined.
  • Fold in the zucchini until well incorporated. Pour the batter into the prepared baking pan. Sprinkle the remaining 1/2 cup chocolate chips over the top.
  • Bake at 350 ̊F for 35-40 minutes. For fudgy brownies, bake for 35-37 minutes or until a toothpick comes out mostly clean. If you prefer them a bit more firm, bake for 40 minutes or until a toothpick comes out clean. Cool in the pan until nearly at room temperature then cut into bars before serving.

Notes

*Grated on the large holes of a box grater. 

Nutrition Per Serving

278kcal Calories30g Carbs3g Protein17g Fat9g Saturated Fat1g Polyunsaturated Fat5g Monounsaturated Fat0.3g Trans Fat42mg Cholesterol106mg Sodium188mg Potassium2g Fiber20g Sugar296IU Vitamin A2mg Vitamin C29mg Calcium2mg Iron
Nutrition Facts
Zucchini Brownies Recipe
Amount per Serving
Calories
278
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
42
mg
14
%
Sodium
 
106
mg
5
%
Potassium
 
188
mg
5
%
Carbohydrates
 
30
g
10
%
Fiber
 
2
g
8
%
Sugar
 
20
g
22
%
Protein
 
3
g
6
%
Vitamin A
 
296
IU
6
%
Vitamin C
 
2
mg
2
%
Calcium
 
29
mg
3
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: zucchini brownie recipe, zucchini brownies
Skill Level: Easy
Cost to Make: $$
Calories: 278
Natasha's Kitchen Cookbook

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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Recipe Rating




Comments

  • Anna
    November 4, 2023

    Delicious but they came out very cake-like! I followed the instructions and unless an extra 2 gram of flour or so changes the consistency, I wonder how they came out this way?

    Reply

    • Natashas Kitchen
      November 4, 2023

      Hi Anna, a cakey brownie is likely due to too much flour. Be sure to measure by fluffing the flour first with a spoon then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.

      Reply

  • Christine Takacs
    October 16, 2023

    Oh My! I was not expecting rich and chocolatey. My entire house smells of chocolate but not complaining. I baked these as you said – minutes less for chewy brownies. There must be a very fine line between not done to BAM done bc I got cake-like brownies. Not complaining bc they are tasty, just not easy to pick up and eat. I added walnuts on top.

    Reply

  • Angelina Lacson
    September 12, 2023

    I usually love Natasha’s recipes…
    But this one, I followed to a “t”… and it was NOT bad!!

    It just was not brownies… :/

    It came out like the perfect chocolate cake though!

    But was disappointed because it was not brownies.

    Reply

    • Natasha
      September 19, 2023

      Hi Angelina, I haven’t had them turn out like cake – these are based on our classic brownies. Did you possibly over bake or add too much leavening?

      Reply

  • Sue Sawa
    August 27, 2023

    Very easy to make.
    They just came out of the oven.
    Do I cool in pan on a rack or do I cool on the parchment paper, and for how long?

    Reply

    • NatashasKitchen.com
      August 27, 2023

      Hi Sue! I’m glad you enjoyed making the recipe. I let them cool in the pan on a rack.

      Reply

  • Sue Sawa
    August 27, 2023

    Very easy to make. In the oven right now. Do they cool in pan, or on parchment paper and how long?

    Reply

    • Natasha
      August 28, 2023

      Hi Sue, they are very soft if you try to transfer them right away so cool in the pan until nearly at room temperature then cut into bars before serving.

      Reply

  • The suppes kids
    August 21, 2023

    The zucchini melted into the brownie and the brownie melted into my mouth! Delicious!

    Reply

    • NatashasKitchen.com
      August 21, 2023

      So glad you loved the recipe!

      Reply

  • Julie Blackburn
    August 20, 2023

    Just made this recipe – It’s simply amazing!!! The fam says it’s the best brownies ever because it’s not overly sweet, but has a rich chocolate flavor. So good and helps me get rid of the big zucchinis!

    Reply

    • NatashasKitchen.com
      August 20, 2023

      That’s wonderful, Julie!

      Reply

      • Christine
        August 31, 2023

        It looks good, is the butter 1/2 lb or 1/2 cup?

        Thank you!

        Reply

        • Natasha
          August 31, 2023

          Hi Christine, 1/2 lb is correct (2 sticks or 16 Tbsp of butter)

          Reply

          • Diana
            February 8, 2024

            I think this is why some are saying it’s turning out cakey, I too made this mistake. Maybe specify 2 sticks of butter for us who don’t read properly 😅

  • Emilie R.
    August 19, 2023

    I am a super chocolate lover and these were the best brownies i have ever eaten in my entire life!!!

    Reply

    • NatashasKitchen.com
      August 19, 2023

      That’s wonderful, Emilie! I’m so glad to hear that.

      Reply

  • Linda
    August 18, 2023

    Do you think that frozen, shredded zucchini work in this recipe? I love your recipes Natasha – they are consistently good and use readily avaliable ingredients.

    Reply

    • NatashasKitchen.com
      August 18, 2023

      Hi Linda! Yes, that should work. Let it thaw and include the liquid, do not drain. The tricky thing about frozen shredded zucchini is that once it’s thawed out, it looks like less than 2 cups freshly grated so you’ll have to experiment with it a bit.

      Reply

  • Gwen
    August 17, 2023

    Wow!
    These brownies are absolutely amazing! I slightly undercooked them (37min) and they are perfectly gooey.
    A complete hit with visiting friends today.
    Your recipes are always delicious- thanks for sharing your talent.

    Reply

    • Natasha's Kitchen
      August 18, 2023

      Thanks for sharing, Gwen. That’s a good idea if others like it gooey like you. Glad that you loved our Zucchini Brownies!

      Reply

  • Barbara Belsky
    August 17, 2023

    Just wondering, do I need to squeeze out the liquid from the grated zucchini? Also, can you tell me the amount of grated zucchini in cups? Maybe 2 cups? Thanks, I’m anxious to try this recipe.

    Reply

    • NatashasKitchen.com
      August 17, 2023

      Hi Barbara. No, do not drain. You’ll want the liquid to help with the moisture. I can the measurements in the recipe card below, 2 cups grated.

      Reply

  • Tracy Shavell
    August 17, 2023

    Sounds amazing but wondered if you have recommendations on keeping the same moist results using a mixture of almond and coconut flour?

    Reply

    • NatashasKitchen.com
      August 17, 2023

      Hi Tracy! I’m sorry, I haven’t tested it with those flours to know how to make adjustments.

      Reply

  • Sara
    August 16, 2023

    Should we peel the zucchini first before shredding it? And what is the best way to shred it (food processor)?

    Reply

    • NatashasKitchen.com
      August 16, 2023

      Hi Sara! There is no need to peel the zucchini. I shredded it by hand using a box grater.

      Reply

  • Melinda
    August 16, 2023

    Hi Natasha,
    I made these for my family and nobody knew they were zucchini brownies. I had to add some walnuts(my Favorite). They seemed to disappear quicker than normal!!!! This is a Wonderful Recipe:) You’re the Best!!!!

    Reply

    • Natasha's Kitchen
      August 16, 2023

      That’s awesome feedback! Thank you for sharing, Melinda. We’re so happy to know that you loved our Zucchini Brownies Recipe a lot.

      Reply

  • Paul Wooten
    August 16, 2023

    For even HEALTHIER brownies, substitute CACAO powder for unsweetened cocoa powder… which has been processed. Raw CACAO powder is unprocessed and is one of the healthiest foods you can put in your body, including more antioxidants than Blueberries. You can Google “health benefits of CACAO powder” to discover the many things it does for your health.😃

    BTW, cocoa powder is made from Cacao. Substituting won’t change the taste of this great recipe.

    Reply

    • Natashas Kitchen
      August 16, 2023

      Thank you so much for sharing that with me, Paul!

      Reply

  • Wendy
    August 15, 2023

    I am going gluten free and I have 1:1 gf flour. Do I use the same amount of gf flour in place of all purpose? I’m still learning.

    I also have an amazing flourless brownie recipe using avacados. Family will never know. 🙂

    Reply

    • Natashas Kitchen
      August 16, 2023

      Hi Wendy, in the recipe we mention: ” All-purpose, or gluten-free if desired” I hope that helps!

      Reply

  • Kristyn
    August 15, 2023

    You would never know that these have zucchini in them! They are so rich & chocolatey! The zucchini makes them so moist!

    Reply

    • NatashasKitchen.com
      August 15, 2023

      Yes! Aren’t they amazing? You couldn’t guess the secret ingredient if no one told you.

      Reply

  • Jessica Bailey
    August 15, 2023

    These were completely and utterly delicious! Already can’t wait to make them again.

    Reply

    • NatashasKitchen.com
      August 15, 2023

      You’re welcome, Jessica! Thank you for sharing.

      Reply

  • Julie
    August 15, 2023

    Wow! For once I don’t regret having planted so much zucchini. This recipe is going to happen tonight. It looks amazing and how can you go wrong with brownies?

    Reply

    • NatashasKitchen.com
      August 15, 2023

      Right! I know you’ll love this one.

      Reply

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