Zucchini Brownies

These zucchini brownies are unbelievably moist and rich, a chocolate lover’s dream, and the best part is nobody will know there’s a full three cups of vegetable hiding inside. The zucchini bits practically disappear into the chocolate layers. The first time I made these, I panicked when the batter came out bone-dry and started adding splashes of milk to loosen it up, which threw off the whole recipe. Letting the batter rest so the zucchini releases its moisture is the trick I wish I’d known.

What I love is how the zucchini does all the work. It’s the main source of moisture here, no draining needed, which keeps these brownies fudgy and rich. They’re an eggless brownie too, and so good and so chocolatey on their own that any add-ins are just for fun. Plus zucchini is everywhere in summer, so it’s a great way to put a garden bounty to use.

Here’s the kitchen tip that’ll test your baker instincts. Don’t panic when the batter is extremely dry. After you mix in the flour and cocoa, it’ll look far too dry to be brownie batter. That’s exactly right. Fold in the shredded zucchini and let the batter rest for five minutes, then stir again, and you’ll see how much moisture the zucchini draws out. If it’s still dry, rest it another five minutes.

And do not drain the zucchini, which goes against what some recipes tell you. In many zucchini bakes you blot the moisture out, but here the zucchini is the whole source of moisture, so squeezing it would leave you with dry, crumbly brownies. So shred it on the fine side and add it straight in, juices and all. You’ll smell that rich chocolate thing as they bake. They’re done when a toothpick comes out with crumbs, not wet batter.

Why You’ll Love This Recipe

They’re incredibly moist and rich. A full three cups of zucchini keep these brownies fudgy and deeply chocolatey.

The zucchini disappears. It melts right into the chocolate, so no one will know it’s there.

They’re eggless. No eggs needed, just simple pantry staples and shredded zucchini.

They use up summer zucchini. A delicious way to put a garden surplus to good use.

Ingredients

Here’s everything you’ll need:

• 1/2 cup vegetable oil
• 1 1/2 cups granulated sugar
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon kosher salt
• 3 cups finely shredded zucchini (do not drain)
• 1 1/4 cups semi-sweet chocolate chunks

How to Make Zucchini Brownies

1. Prep the Pan

Heat the oven to 350 and prepare a 9×13 pan with butter or baking spray, then line it with parchment, letting it go up the sides for easy removal.

2. Mix the Wet Base

In a large bowl, combine the oil, sugar, and vanilla until fully incorporated. This is the simple base the dry ingredients go into.

3. Add the Dry Ingredients

Add the flour, cocoa, baking soda, and salt and mix until combined. The batter will be very dry at this point, and that’s exactly right.

4. Fold In Zucchini

Fold in the shredded zucchini by hand, then let the batter rest for five minutes. This is when the zucchini releases its moisture into the dry batter.

5. Add the Chunks

Stir in the chocolate chunks. The batter should now look much more wet. If it’s still dry, let it rest five more minutes and stir again.

6. Bake It

Spread the batter into the pan and bake for 25 to 35 minutes. They’re done when a toothpick comes out with crumbs and no wet batter.

Expert Tips

Don’t panic when the batter is dry. It’s meant to be, until the zucchini adds its moisture.

Let the batter rest. Five minutes lets the zucchini release moisture and brings the batter together.

Do not drain the zucchini. It’s the main source of moisture, so squeezing it leaves the brownies dry.

Shred on the fine side. Finer shreds disappear into the batter better than coarse ones.

Use chunks or extra chips. If using morsels instead of chunks, bump up to 1 1/2 cups.

Recipe Variations and Add-ins

You can use milk chocolate, white chocolate, or peanut butter chips in place of the chunks.

Skip the chips entirely, since the brownies are rich enough on their own.

You can reserve a few chunks to press into the top before baking.

Add a handful of chopped nuts for crunch.

You can stir a little espresso powder into the dry ingredients to deepen the chocolate.

What to Serve With This Recipe

Serve a brownie with a cold glass of milk. The milk plays off the chocolate. It’s a classic pair.

Warm one with a scoop of vanilla ice cream. The cream melts into the fudgy brownie. The two make a great dessert.

Set them out at a gathering. The rich brownies are easy to grab. They always disappear fast.

How to Store This Recipe

Store the cooled brownies covered at room temperature for a few days, or in the fridge for up to a week. They stay fudgy and moist thanks to all that zucchini.

They freeze well too. Once completely cooled, wrap them in plastic and place them in an airtight container or freezer bag, labeled with the date. Thaw them in the fridge overnight or on the counter, then enjoy at room temperature.