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Fudgy Double Chocolate Zucchini Brownies: Best Easy Recipe

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These fudgy double chocolate zucchini brownies are rich, gooey, and packed with chocolate flavor. The zucchini melts right in, adding moisture without any vegetable taste, making them a perfect way to sneak veggies into dessert.

Ingredients

Scale
  • 1 ½ cups shredded zucchini (about 1 medium zucchini, unpeeled, finely shredded—don’t squeeze out the liquid)
  • 1 cup all-purpose flour (spooned and leveled; for a gluten-free option, use a 1:1 gluten-free baking blend)
  • ½ cup unsweetened cocoa powder (preferably Ghirardelli or Hershey’s Special Dark for extra richness)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • ⅓ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips (plus extra for sprinkling on top)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang on two opposite sides. Lightly grease the parchment with cooking spray or a bit of oil.
  2. Shred the zucchini. Wash your zucchini and trim off the stem end. Using a box grater, shred it on the large holes. You want about 1½ cups of loosely packed shreds. Do NOT squeeze out the liquid. Set the shredded zucchini aside.
  3. Mix the dry ingredients. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Make sure there are no lumps in the cocoa powder—if there are, sift it in.
  4. Combine the wet ingredients. In a medium bowl, whisk together the granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth and slightly thickened, about 30 seconds.
  5. Add the zucchini. Stir the shredded zucchini into the wet mixture. It will look a little strange—green streaks in sugary oil—but that’s exactly right.
  6. Combine wet and dry. Pour the wet mixture into the dry ingredients. Fold gently with a rubber spatula until just combined. A few streaks of flour are okay—overmixing will make the brownies tough.
  7. Fold in the chocolate chips. Add 1 cup of chocolate chips to the batter and fold them in gently. Reserve a handful (about ¼ cup) for sprinkling on top.
  8. Transfer to the pan. Scrape the batter into the prepared pan and spread it evenly with the spatula. Sprinkle the reserved chocolate chips on top.
  9. Bake. Place the pan on the middle rack and bake for 28-32 minutes. The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs attached—not wet batter, but not completely clean either. Start checking at 28 minutes.
  10. Cool completely. Place the pan on a cooling rack and let the brownies cool for at least 1 hour. This is crucial.
  11. Lift and cut. Once cool, use the parchment handles to lift the entire block of brownies out of the pan. Place on a cutting board and use a sharp knife to cut into 16 squares. For clean cuts, wipe the knife between each slice.

Notes

Do not squeeze the moisture out of the shredded zucchini—it’s essential for the fudgy texture. For best results, use room temperature eggs and check for doneness early. Cool completely before cutting to avoid crumbling.

Nutrition

Keywords: zucchini brownies, fudgy brownies, double chocolate brownies, easy brownie recipe, vegetable dessert, summer dessert, chocolate zucchini brownies

Find it online: https://spoonette.com/fudgy-double-chocolate-zucchini-brownies-best-easy-recipe/