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Close-up of zucchini brownies cut into squares, stacked on a plate, featuring glossy chocolate topping, moist fudgy texture, and visible green zucchini pieces inside.

Chocolate Zucchini Brownies Easy Homemade Dessert - Fudgy, Moist, and Simple

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert, Snack
Cuisine American
Servings 16 Brownies

Ingredients
  

  • 1 1/2 cups (190 g) all-purpose flour
  • 1/2 cup (45 g) unsweetened cocoa powder (natural or Dutch-process)
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (100 g) packed brown sugar
  • 1/2 cup (120 ml) neutral oil (canola, avocado, or light olive oil)
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (about 260 g) finely grated zucchini, lightly packed; do not peel
  • 3/4 cup (130 g) chocolate chips or chopped dark chocolate
  • Optional: 1/2 teaspoon espresso powder to boost chocolate flavor

Instructions
 

  • Prep the pan and oven. Heat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment.
  • Grate the zucchini. Use the fine holes of a box grater. Lightly fluff with a fork. Do not squeeze out the moisture unless your zucchini is very watery; you want that moisture for a fudgy texture.
  • Mix dry ingredients. In a large bowl, whisk flour, cocoa powder, baking soda, salt, and espresso powder (if using) until no streaks remain.
  • Whisk the wet ingredients. In a separate bowl (or a large measuring cup), whisk sugar, brown sugar, oil, eggs, and vanilla until smooth and glossy.
  • Combine wet and dry. Pour the wet ingredients into the dry. Stir gently with a spatula until a few flour streaks remain.
  • Fold in zucchini and chocolate. Add grated zucchini and chocolate chips. Fold just until evenly distributed. The batter will look thick at first, then loosen as the zucchini releases moisture.
  • Bake. Spread batter into the prepared pan. Smooth the top. Bake for 25–32 minutes, or until the center is set and a toothpick comes out with a few moist crumbs (not wet batter).
  • Cool and slice. Let brownies cool in the pan on a rack for at least 30–45 minutes. Lift out using the parchment and cut into squares. For the cleanest edges, chill for 20 minutes before slicing.