I love making zucchini brownies because they feel like a little secret treat—moist and chocolatey, but with a veggie twist. It’s a fun way to enjoy something sweet while sneaking in some extra goodness. I hope you enjoy baking these as much as I do!
Most of the ingredients in this recipe are pretty common, like flour, sugar, and cocoa powder. The one you might not have on hand is zucchini, which you can find fresh in the produce section of the supermarket. If you want to add chocolate chips, those are usually near the baking supplies. Everything else is easy to find and simple to use.

Ingredients For Zucchini Brownies Recipe
ZUCCHINI: Adds moisture and a mild flavor that keeps the brownies soft and delicious.
ALL-PURPOSE FLOUR: The base that gives structure to the brownies.
COCOA POWDER: Provides the rich chocolate taste.
BAKING SODA: Helps the brownies rise and become fluffy.
SALT: Balances the sweetness and enhances flavor.
VEGETABLE OIL: Keeps the brownies moist and tender.
GRANULATED SUGAR: Sweetens the brownies.
VANILLA EXTRACT: Adds a warm, sweet aroma and depth of flavor.
CHOCOLATE CHIPS: Optional, but they add extra melty chocolate goodness.
Technique Tip for This Recipe
One of the most helpful steps in this Zucchini Brownies Recipe is mixing the dry ingredients into the wet ingredients “just combined.” Here’s how to do that without overmixing:
- Start by adding a little bit of the dry mix (flour, cocoa powder, baking soda, and salt) to the wet mix (oil, sugar, vanilla, and zucchini).
- Use a spoon or spatula to gently stir the two together. Don’t worry if you still see some flour or cocoa powder—stop mixing as soon as the ingredients look mostly combined.
- Keep adding the dry mix in small amounts, stirring gently each time until you don’t see any big patches of dry ingredients.
Why does this matter? When you mix too much, the brownies can turn out tough or dense because the gluten in the flour gets overworked. By mixing just enough, your brownies stay soft and fudgy, which is exactly what you want! It’s a small step that makes a big difference in how your brownies feel when you bite into them.
I remember the first time I made these brownies, I got excited and stirred the batter like crazy. The brownies baked fine, but they were a little chewy instead of soft and gooey. After that, I learned to slow down and mix gently. Now, I even tell my friends to stop mixing as soon as the dry stuff disappears. It’s a little trick that makes baking feel like less work and more fun. Plus, it means you get to enjoy perfect brownies every time!
Suggested Side Dishes
Alternative Ingredients
grated zucchini - Substitute with grated carrots: Grated carrots provide a similar moisture content and mild sweetness, making them a good alternative in brownies.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a bit more fiber and nutrients, though it may make the brownies slightly denser.
cocoa powder - Substitute with carob powder: Carob powder has a similar color and flavor profile to cocoa powder, making it a suitable replacement.
baking soda - Substitute with baking powder: Use 3 teaspoons of baking powder for every 1 teaspoon of baking soda to achieve a similar leavening effect.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.
vegetable oil - Substitute with applesauce: Applesauce can reduce the fat content and add natural sweetness and moisture to the brownies.
granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to the brownies.
chocolate chips - Substitute with cacao nibs: Cacao nibs offer a more intense chocolate flavor and a bit of crunch, making them a good alternative.
Alternative Recipes Similar to This
How to Store or Freeze Your Brownies
- To keep your zucchini brownies fresh and moist, store them in an airtight container at room temperature. They will stay delicious for up to 3 days.
- For longer storage, place the brownies in the refrigerator. This will extend their shelf life to about a week. Make sure to use a container that seals well to prevent the brownies from drying out.
- If you want to enjoy these delightful desserts over a longer period, freezing is a great option. First, let the brownies cool completely. Cut them into individual squares for easy serving later.
- Wrap each brownie square tightly in plastic wrap. This helps to maintain their moisture and flavor.
- After wrapping, place the brownies in a freezer-safe bag or container. Label the container with the date so you can keep track of their freshness.
- When you’re ready to indulge in a chocolatey treat, simply remove the desired number of brownies from the freezer. Let them thaw at room temperature for about an hour, or speed up the process by microwaving them for a few seconds.
- For an extra touch of indulgence, warm the thawed brownies in the oven at 350°F (175°C) for about 5 minutes. This will give them that freshly-baked taste and texture.
- If you’ve added chocolate chips to your brownies, freezing them will help maintain their delightful crunch.
How to Reheat Leftovers
Preheat your oven to 300°F (150°C). Place the zucchini brownies on a baking sheet and cover them with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until they are warmed through.
Use a microwave for a quick reheat. Place a brownie on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds. Check and add more time if needed, but be careful not to overheat as this can make the brownie rubbery.
For a stovetop method, use a double boiler. Place the brownies in a heatproof bowl over a pot of simmering water. Cover the bowl with a lid or aluminum foil and heat for about 5-10 minutes, checking occasionally until they are warmed through.
If you have an air fryer, set it to 300°F (150°C). Place the zucchini brownies in the basket and heat for 3-5 minutes. This method can give the brownies a slightly crispy edge while keeping the inside moist.
For a toaster oven, preheat to 300°F (150°C). Place the brownies on a piece of aluminum foil or a small baking tray. Heat for about 10 minutes or until they are warmed through.
Essential Tools for This Recipe
Oven: Preheat to 350°F (175°C) to bake the brownies.
9x9 inch baking pan: Grease this pan to prevent the brownies from sticking.
Medium bowl: Use this to mix together the dry ingredients like flour, cocoa powder, baking soda, and salt.
Large bowl: Combine the wet ingredients such as oil, sugar, and vanilla in this bowl, and stir in the zucchini.
Grater: Grate the zucchini to the required size for the recipe.
Measuring cups: Measure out the ingredients accurately to ensure the right proportions.
Measuring spoons: Measure smaller quantities like baking soda, salt, and vanilla extract.
Spatula: Fold in the chocolate chips and spread the batter evenly in the pan.
Toothpick: Insert into the center of the brownies to check if they are done baking.
Cooling rack: Allow the brownies to cool on this before cutting them into squares.
How to Save Time on This Recipe
Grate zucchini in advance: Save time by grating the zucchini ahead of time and storing it in the fridge.
Use pre-measured ingredients: Measure out the flour, cocoa powder, and other dry ingredients beforehand to streamline the mixing process.
Opt for one-bowl mixing: Combine the oil, sugar, and vanilla directly in the large bowl to minimize cleanup.
Line the baking pan: Use parchment paper to line the baking pan for easy removal and less scrubbing.
Preheat oven early: Start preheating the oven before you begin mixing to ensure it's ready when you are.

Zucchini Brownies Recipe
Ingredients
Main Ingredients
- 1 ½ cups grated zucchini
- 1 cup all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup vegetable oil
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- ½ cup chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x9 inch baking pan.
- In a medium bowl, mix together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, combine the oil, sugar, and vanilla. Stir in the zucchini.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips if using.
- Spread the batter evenly in the prepared pan.
- Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before cutting into squares.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses
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