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These Fudgy Zucchini Brownies are so good, no one will believe they’re made with zucchini.
Try these Fudgy Zucchini Brownies and surprise your friends with the secret ingredient.
Why you’ll love and enjoy Fudgy Zucchini Brownies:
You get all the gooey, chocolatey goodness of classic brownies, but with a little veggie boost (so you can feel just a bit better about that second piece). Plus, they’re super easy to whip up and perfect for sharing or not sharing.
Rich Cocoa, Creamy Chocolate Chips, and Fresh Zucchini.
Print
Fudgy Zucchini Brownies
- Prep Time: 15 minutes
- Cooling time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 16 servings depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
Description
These Fudgy Zucchini Brownies are the perfect way to sneak in some veggies while still getting your chocolate fix. They’re rich, moist, and honestly, you’d never guess there’s zucchini hiding inside.
Ingredients
Brownies
- 1 1/2 cups grated zucchini (about one 8-inch zucchini, squeezed dry)
- 3 tbsp butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 3/4 cup sugar
- 2/3 cup unsweetened cocoa powder
- 1/2 tsp instant coffee or espresso powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup all-purpose flour
- 3/4 cup semisweet or bittersweet chocolate chips
Frosting:
- 3/4 cup semisweet or bittersweet chocolate chips
- 1/4 cup heavy cream or 3 tbsp milk
Instructions
- Preheat your oven to 325°F (163°C).
- Lightly grease a 9-inch square pan (Use a bit of butter or spray; whatever’s handy).
- Grab 1 1/2 cups grated zucchini (about one 8-inch zucchini).
- Squeeze out as much water as you can, seriously, don’t skip this, or you’ll get soggy and watery brownies.
- In a food processor, combine the zucchini, 3 tbsp melted butter, 3 large eggs, and 1 tsp vanilla extract. Blend until it’s mostly smooth (a few green flecks are totally fine).
- Add 3/4 cup sugar, 2/3 cup unsweetened cocoa powder, 1/2 tsp instant coffee, 1/2 tsp baking powder, 1/4 tsp salt, and 1/2 cup all-purpose flour. Pulse just until everything’s mixed; don’t overdo it or your brownies might get tough.
- Toss in 3/4 cup chocolate chips and pulse a few times to break them up a bit. If you like bigger chocolate pockets, just stir them in by hand.
- Pour the batter into your prepared pan and smooth the top.
- It’ll look thick, don’t stress, that’s right.
- Bake for 25–30 minutes. Check with a toothpick: you want a few moist crumbs, but no wet batter. If you see gooey chocolate, that’s probably just a melted chip.
- Let the brownies cool completely in the pan before frosting. (I know, it’s hard to wait.)
- For the frosting, combine 3/4 cup chocolate chips and 1/4 cup cream (or 3 tbsp milk) in a microwave-safe bowl or small saucepan.
- Heat until the cream is steaming and chips are soft, but don’t boil it.
- Stir until smooth, then spread over the cooled brownies.
- Pop the pan in the fridge for about an hour to set the frosting.
- Cut into 16 squares (or bigger pieces, I won’t judge, and everybody will be happy).
- Store covered at room temp for a few days, if they last that long.
Notes
Created, prepared, tried, and tested Preshana
Ever tried sneaking veggies into dessert and had everyone ask for seconds? These brownies are proof that a little creativity goes a long way.
Fudgy Zucchini Brownies deliver a rich, chocolatey flavor with a perfectly moist texture, thanks to fresh zucchini blended right into the batter. This recipe is easy to make, crowd-pleasing, and offers a clever way to enjoy a classic treat with a little extra goodness.
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