Double Chocolate Zucchini Brownies
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Double Chocolate Zucchini Brownies are rich, fudgy, and incredibly moist — the perfect way to use up all that extra zucchini from the garden. If you love baking with zucchini, be sure to try these Lemon Zucchini Muffins too for a bright and delicious citrus twist!
These fudgy brownies are going to be a favorite summer dessert that everyone will crave. Nobody will know there is zucchini in these fudgy double chocolate brownies if you'd rather leave the zucchini out, try my Cheesecake Brownies.
A perfect dessert for potlucks and family gatherings or try my other great zucchini recipes Lemon Zucchini Bread, Pineapple Zucchini Bread, or my Chocolate Zucchini Bread.
Quick Look: Double Chocolate Zucchini Brownies
- ⏱️ Prep Time: 10 minutes
- 🕒 Total Time: 35 minutes
- 👨👩👧👦 Servings: 12 brownies
- 📊 Calories: ~300 kcal per serving
- 🥣 Ingredients: Vegetable oil, sugar, flour, cocoa powder, zucchini, and chocolate chips.
- ⭐ Difficulty: Easy, great for potlucks and cookouts
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Why This Recipe Works
Rich, Fudgy & Ultra Chocolatey: These brownies are packed with deep chocolate flavor and an irresistibly gooey texture. You’d never guess there’s zucchini tucked inside.
The Perfect Way to Use Garden Zucchini: Got extra zucchini piling up? This recipe turns it into a decadent dessert while adding moisture that keeps the brownies incredibly soft.
Easy Homemade Treat Everyone Loves: Made with simple pantry staples and no fancy steps, these brownies are perfect for lunchboxes, potlucks, or satisfying any chocolate craving fast.
For even more zucchini recipes, try these Baked Zucchini Fritters.
Ingredients Needed
- Oil: Canola or vegetable oil will work.
- Sugar: granulated white sugar
- Vanilla: This is a great accent to the cocoa, don't leave it out.
- Cocoa: Use a good-quality unsweetened cocoa powder
- Zucchini: Small or large zucchini, both are fine for this; do not drain your zucchini
- Chocolate chips: I use dark chocolate chips, but any kind will work
How To Make Zucchini Brownies
- Step 1: Shred your zucchini into a small bowl and set it aside. In a large bowl, add the oil, sugar, and vanilla.
- Step 2: Mix the wet ingredients together.
- Step 3: In a small, separate mixing bowl, whisk the dry ingredients together.
- Step 4: Mix the flour mixture into the sugar and oil. The brownie batter will seem very dry, and that's normal.
Recipe Tips
- Use a cheese grater to shred your grated zucchini.
- Don’t squeeze the moisture out of the zucchini. It helps to create that rich, fudgy texture. The batter will seem dry, but the extra moisture from the brownies will be added.
- Let the brownies cool completely before slicing for cleaner cuts. Using a plastic knife also helps.
- Be careful not to overbake. The brownies should still look slightly soft in the center when removed from the oven.
Recipe FAQ's
One good thing about an abundance of extra zucchini from your zucchini plant is all the baking you can do. In baking, zucchini does what applesauce or bananas will do. Zucchini has a mild flavor and generally contains a lot of water it's a great way to add moisture to baked goods and a boost of nutrition.
I like to use dark chocolate chips in this zucchini brownie recipe, but semi-sweet chocolate chips also work great. Or you could even toss in some peanut butter chips
The batter is supposed to be dry, then once you add in the zucchini, let it rest for 8-10 minutes. The zucchini will release its moisture, helping the batter come together.
Yes, the cooled brownies can be cut into squares. The best way is to wrap each one in plastic wrap, place it in a ziplock freezer bag, and freeze it for up to 2 months. Thaw at room temperature.
If your zucchini doesn't have a lot of water in it the brownies may turn out a bit dryer. You can add one tablespoon of water at a time for the batter to become wetter and come together.
I don't recommend leaving it out in this case; the brownies will turn out flat and not as thick as the recipe intended.
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Double Chocolate Zucchini Brownies
Ingredients
- 1/2 cup vegetable or canola oil
- 1 1/2 cups granulated sugar
- 1 tablespoon vanilla
- 2 cups all-purpose flour spoon and leveled
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3 cups shredded zucchini 2-3 small zucchini
- 1 1/4 cups chocolate chips divided
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Instructions
- Preheat the oven to 350 degrees. Line a 9x13 baking pan with parchment paper or spray with cooking spray.
- Shred the zucchini using a cheese grater or food processor with the grater option into a bowl and set aside. (Do not drain)
- In a large bowl add the oil, sugar, and vanilla and mix with a wooden spoon until combined.
- In a small bowl add the flour, cocoa powder, baking soda, and salt mix until combined.
- Add the dry ingredients to the wet and use the wooden spoon to mix. The batter will be dry.
- Fold in the shredded zucchini and let rest for 10 minutes so the zucchini can release its liquid, then finish mixing the batter.
- Fold 1 cup of the chocolate chips into the batter. Spread batter into the prepared baking pan. Sprinkle the remaining chocolate chips on top.
- Bake for 25-35 minutes you know when they are done by inserting a toothpick into the center and it comes out clean.
So happy you enjoyed them Eileen 🙂
I made these and they are delicious!
The serving size was wrong it actually makes 12 brownies.
Wow, I would love to try these, but the sodium is so high, or am I reading it wrong.