Zucchini Brownies

5 from 1 vote

These delicious Zucchini Brownies are rich, soft, fudgy and everything you want in a brownie!

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Servings:

Calories: 213kcal

Preheat the oven to 375 degrees Fahrenheit and grease a 9x9 inch baking pan with baking spray.
In a large mixing bowl mix together the brownie mix, eggs, zucchini, oil and chocolate baking chunks until well combined.
Allow everything to set for 3-5 minutes before mixing together once more and spreading into the prepared baking pan.
Spread the batter into an even layer and then bake for 25-35 minutes or until the top is dry and starting to crack and a toothpick comes out with just a light smear of chocolate but no wet batter.
Remove the brownies from the oven and allow to cool for 30 minutes before cutting and serving warm or cool.

Storage:

To Store: These Zucchini Brownies should be stored covered or in an airtight container at room temperature for 3 days or refrigerated for up to a week.
To Freeze: Zucchini brownies can be frozen in a freezer-safe container for 3-4 months.
To Reheat: To reheat, briefly warm them in the microwave.

Tips:

You can shred the zucchini with a cheese grater or food processor.
Don’t squeeze out the excess moisture in the zucchini for this recipe. You want the brownies to be super moist and soft.
Your brownies are done baking when the top is dry and starting to crack and a toothpick comes out with just a light smear of chocolate but no wet batter.