Chocolate Zucchini Brownies

Why You’ll Love These Chocolate Zucchini Brownies

If you’re looking for a way to sneak vegetables into your dessert while still enjoying rich chocolate indulgence, these Chocolate Zucchini Brownies are your new best friend.

I can’t get enough of how moist and fudgy they turn out, thanks to those hidden zucchini shreds that practically disappear into the batter.

What makes these brownies special? They’re not just decadent—they’re secretly nutritious.

The zucchini adds incredible moisture without any vegetable taste. Trust me, even picky eaters won’t notice.

Plus, they’re super simple to make with pantry staples you probably already have on hand.

What Ingredients are in Chocolate Zucchini Brownies?

Making these chocolate zucchini brownies requires a perfect balance of wet and dry ingredients that work together to create that irresistible fudgy texture we all crave.

The star of the show is, of course, zucchini, which might sound strange in a brownie recipe, but trust me—it disappears into the batter while adding incredible moisture.

You’ll need a few basic pantry staples plus that secret veggie ingredient to pull this delicious treat together.

• 1 cup vegetable oil or melted coconut oil
• 1 ½ cups granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons non-alcoholic vanilla extract
• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 ½ teaspoons baking soda
• ½ teaspoon salt
• 2 cups finely grated zucchini (peeled or unpeeled)
• ½ cup unsweetened almond milk

When preparing your ingredients, I recommend finely grating the zucchini—this helps it blend seamlessly into the batter without leaving noticeable chunks.

While the recipe gives you the option of peeling the zucchini first, I find that leaving the peel on adds tiny flecks of green that look quite pretty in the finished brownies.

And don’t worry about substitutions—if you don’t have almond milk on hand, regular milk or another plant-based alternative will work just fine.

The key is making sure your eggs are at room temperature for the best incorporation into the batter.

How to Make These Chocolate Zucchini Brownies

Let’s roll up our sleeves and get baking! Start by preheating your oven to 350°F (175°C) and preparing your 9×13-inch baking pan—a quick greasing and lining with parchment paper will guarantee your brownies release effortlessly later on.

In a large bowl, whisk together 1 cup of vegetable oil (or melted coconut oil if you prefer), 1½ cups granulated sugar, 2 large room-temperature eggs, and 2 teaspoons of non-alcoholic vanilla extract until the mixture looks smooth and well-blended. There’s something so satisfying about watching those wet ingredients come together, isn’t there?

Now for the dry team—in a separate bowl, sift together 1½ cups all-purpose flour, ½ cup unsweetened cocoa powder, 1½ teaspoons baking soda, and ½ teaspoon salt. Sifting might seem fussy, but it prevents those annoying cocoa clumps that can ruin the perfect brownie bite.

Next comes the magic of bringing everything together: gradually add your dry mixture to the wet ingredients, alternating with ½ cup of unsweetened almond milk. The key word here is “gradually”—we’re not in a race, and overmixing will lead to tough brownies, which nobody wants.

Finally, it’s time for our secret ingredient to shine. Gently fold in 2 cups of finely grated zucchini until it’s evenly distributed throughout the batter. The word “fold” is essential here; we’re not vigorously stirring but rather using a gentle hand to preserve the lightness of our mixture.

Pour this gloriously chocolatey batter into your prepared pan, spreading it evenly into the corners. The recipe doesn’t specify baking time, but these typically need about 25-30 minutes—you’ll know they’re done when a toothpick inserted in the center comes out with a few moist crumbs.

Chocolate Zucchini Brownies Substitutions and Variations

While these chocolate zucchini brownies are perfect as written, you’ll be thrilled to know they’re incredibly adaptable to whatever ingredients you have on hand or dietary needs you’re accommodating.

Need to make them vegan? Simply swap eggs for flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). Out of almond milk? Regular milk, oat milk, or even water works fine.

The oil can be replaced with applesauce for a lower-fat version, though the texture will be slightly cakier. For gluten-free brownies, substitute a 1:1 gluten-free flour blend.

And feel free to toss in walnuts, dried cherries, or extra chocolate chips. My favorite variation? Adding a teaspoon of cinnamon.

What to Serve with Chocolate Zucchini Brownies

These brownies deserve a proper companion, don’t they?

I love serving mine with a scoop of vanilla bean ice cream that slowly melts into the warm brownie crevices. Divine.

For a lighter option, try fresh berries—raspberries and strawberries provide a tangy contrast to the chocolatey richness.

A dollop of freshly whipped cream works wonders too, especially when sprinkled with a bit of cinnamon or orange zest.

Sometimes I go all out with a drizzle of warm caramel sauce or chocolate ganache.

For breakfast brownies (yes, that’s a thing in my house), a strong cup of coffee is non-negotiable.

Final Thoughts

After baking these chocolate zucchini brownies countless times, I’m convinced they’re the perfect solution for sneaking vegetables into dessert without anyone being the wiser. The rich chocolate flavor completely masks the zucchini, while benefiting from its moisture-adding properties.

Trust me, even the pickiest eaters won’t detect the hidden veggie. I’ve served these at family gatherings, potlucks, and school functions with nothing but rave reviews. No one ever guesses my secret ingredient until I tell them.

Chocolate Zucchini Brownies

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These moist and fudgy chocolate zucchini brownies are the perfect way to sneak vegetables into dessert. Packed with rich chocolate flavor, no one will guess they contain zucchini, which adds incredible moisture without any vegetable taste. They're simple to make with basic pantry ingredients.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 24 brownies

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 1 cup vegetable oil or melted coconut oil
• 1.5 cups granulated sugar
• 2 large eggs at room temperature
• 2 teaspoons non-alcoholic vanilla extract
• 1.5 cups all-purpose flour
• 0.5 cup unsweetened cocoa powder
• 1.5 teaspoons baking soda
• 0.5 teaspoon salt
• 2 cups zucchini finely grated, peeled or unpeeled
• 0.5 cup unsweetened almond milk

Equipment

• 9x13 inch baking pan
• Parchment paper
• Large mixing bowls
• Whisk
• Grater

Method

 

1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan and line with parchment paper.
2. In a large bowl, whisk together the oil, sugar, eggs, and vanilla extract until smooth and well-blended.
3. In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt.
4. Gradually add the dry mixture to the wet ingredients, alternating with almond milk, mixing until just combined.
5. Gently fold in the grated zucchini until evenly distributed throughout the batter.
6. Pour the batter into the prepared pan, spreading it evenly into the corners.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Notes

You can leave the zucchini unpeeled for pretty green flecks in the brownies. For vegan brownies, substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). The oil can be replaced with applesauce for a lower-fat version, though the texture will be cakier. For gluten-free brownies, use a 1:1 gluten-free flour blend. Regular milk or other plant-based milk can be used instead of almond milk.

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