Ingredients
For the Brownies
- 2 cups grated zucchini (do not squeeze dry)
- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon espresso powder (optional)
- ½ cup vegetable oil or melted coconut oil
- ¾ cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup sour cream or plain Greek yogurt
- 1 cup semi-sweet chocolate chips
For the Chocolate Frosting (Optional)
- ¼ cup unsalted butter, softened
- ¼ cup unsweetened cocoa powder
- 2 cups powdered sugar
- 2–3 tablespoons milk
- 1 teaspoon vanilla extract
- Pinch of salt
Equipment
- 8×8-inch baking pan
- Parchment paper
- Large mixing bowls
- Box grater
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
Instructions
Step 1: Prepare the Oven and Pan
Preheat the oven to 350°F (175°C).
Grease and line an 8×8-inch baking pan with parchment paper.
Step 2: Grate the Zucchini
Wash the zucchini and grate it using the large holes of a box grater.
Do not squeeze out the moisture. The natural moisture keeps the brownies soft and fudgy.
Step 3: Mix the Dry Ingredients
In a large bowl, whisk together:
- Flour
- Cocoa powder
- Baking soda
- Baking powder
- Salt
- Espresso powder (if using)
Set aside.
Step 4: Mix the Wet Ingredients
In another bowl, whisk together:
- Vegetable oil
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- Sour cream or Greek yogurt
Mix until smooth and creamy.
Fold in the grated zucchini.
Step 5: Make the Batter
Gradually add the dry ingredients to the wet ingredients.
Mix just until combined.
Fold in the chocolate chips.
Do not overmix.
Step 6: Bake
Spread the batter evenly into the prepared baking pan.
Bake for 30–35 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
Do not overbake.
Step 7: Cool
Allow the brownies to cool completely in the pan before frosting.
Step 8: Make the Frosting (Optional)
Beat together the butter, cocoa powder, powdered sugar, vanilla, salt, and enough milk to create a smooth, spreadable frosting.
Spread over the cooled brownies.
Cut into 16 squares and serve.
Serving Suggestions
These zucchini brownies are delicious with:
- Vanilla ice cream
- Fresh strawberries or raspberries
- Whipped cream
- Chocolate drizzle
- Caramel sauce
- Chopped walnuts or pecans
- A glass of cold milk
- Coffee or espresso
- Hot chocolate
Tips for the Best Zucchini Brownies
- Do not squeeze the moisture from the zucchini.
- Freshly grated zucchini produces the softest texture.
- Use good-quality cocoa powder for a richer chocolate flavor.
- Fold the batter gently to keep the brownies tender.
- Add extra chocolate chips for an even fudgier result.
- Let the brownies cool completely before slicing for clean edges.
- Slightly underbaking creates an extra-fudgy center.
Recipe Variations
Double Chocolate Brownies
Stir in an extra ½ cup chocolate chips.
Walnut Zucchini Brownies
Add ½ cup chopped walnuts or pecans.
Peanut Butter Swirl Brownies
Swirl a few tablespoons of peanut butter into the batter before baking.
Mocha Brownies
Increase the espresso powder to 1 teaspoon for a deeper chocolate flavor.
Gluten-Free Brownies
Replace the all-purpose flour with a 1:1 gluten-free baking flour.
Dairy-Free Brownies
Use dairy-free yogurt and dairy-free chocolate chips.
Storage
Store the brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Freeze unfrosted brownies in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
