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Fudgy Chocolate Zucchini Brownies: Best Easy Recipe

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These fudgy chocolate zucchini brownies are rich, decadent, and so moist you won’t believe there’s a whole cup of zucchini hiding inside. They come together in one bowl with simple ingredients, making them perfect for busy weeknights or using up summer squash.

Ingredients

Scale
  • ½ cup (113g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (120g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 1 cup packed shredded zucchini (about 1 medium zucchini)
  • ½ cup (90g) chocolate chips (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment.
  2. Wash zucchini, trim ends, and grate using the small holes of a box grater. Measure 1 cup packed; do not squeeze out moisture. Set aside.
  3. In a large microwave-safe bowl, melt butter in 30-second intervals. Let cool slightly for about 2 minutes.
  4. Add sugar to melted butter and whisk until smooth and glossy. Add eggs one at a time, whisking well after each. Stir in vanilla extract.
  5. In a separate small bowl, whisk together flour, cocoa powder, salt, and baking powder.
  6. Add dry ingredients to wet ingredients and fold gently with a rubber spatula until just combined (a few streaks of flour are okay).
  7. Fold in shredded zucchini and chocolate chips (if using) until evenly distributed.
  8. Pour batter into prepared pan and spread evenly. Bake for 25-30 minutes, until a toothpick inserted in center comes out with a few moist crumbs.
  9. Cool completely in the pan on a wire rack. Once cool, use parchment overhang to lift brownies out.
  10. Cut into 16 squares with a sharp knife, wiping blade clean between cuts. Serve at room temperature or slightly warm.

Notes

Do not squeeze moisture from the zucchini; it keeps brownies fudgy. For best results, let brownies cool completely before cutting. Brownies become more fudgy after a day. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: fudgy chocolate zucchini brownies, zucchini brownies, easy brownie recipe, one bowl brownies, summer squash dessert

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