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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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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 16 brownies
Calories: 210kcal
Course: Dessert
Cuisine: American
Keyword: 3 ingredient zucchini brownies, Easy zucchini brownies, Fudgy zucchini brownies, Zucchini Brownies, Zucchini brownies healthy, Zucchini Brownies vegan
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