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Zucchini Brownies

Zucchini Brownies

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 16 1x


This zucchini brownies recipe comes out ultra moist with deep chocolaty flavor! Bookmark this one for a deliciously simple treat.


  • 1 1/4 cup granulated sugar
  • 1/3 cup neutral oil (grapeseed, organic canola or vegetable oil, or other neutral oil of choice)
  • 2 cups finely shredded zucchini (packed not drained)
  • 1 teaspoon vanilla extract
  • 1/2 cup cocoa powder (standard)
  • 2 tablespoon Dutch process (dark chocolate) cocoa powder
  • 1 tablespoon cornstarch
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 cup semisweet chocolate chips


  1. Preheat the oven to 350°F. Line a 9 x 9″ pan with a piece of aluminum foil.
  2. Stir together the sugar and oil with a spatula. Then stir in the zucchini, vanilla, cocoa powder, Dutch process cocoa powder, cornstarch, flour, baking soda, and salt. Fold in 3/4 of the chocolate chips. Allow the batter to stand for 5 minutes to allow it to thicken.
  3. Pour the batter into the pan and top with the remaining 1/4 cup chocolate chips. Bake 30 to 35 minutes until a tester comes out with a few clinging crumbs. Cool for 1 hour in the pan, then remove the brownies from the pan with the foil and allow to cool on a baking rack for another 1 to 2 hours until cooled. Slice into 16 pieces and serve (wash the knife after each slice to make for clean cuts). Leftovers store up to 1 week refrigerated. 
  • Category: Dessert
  • Method: Baked
  • Cuisine: Baked
  • Diet: Vegan

Keywords: Zucchini brownies, zucchini brownies recipe