Zucchini Brownies, where sumptuous chocolate indulgence meets the wholesome goodness of garden-fresh zucchini – a treat for the tastebuds and the waistline alike! Best yet, only 10 minutes prep time!
Double Chocolate Zucchini Brownies
Zucchini Brownies are the epitome of dessert perfection. They bring together the robust, delectable flavor of chocolate brownies with the hidden goodness of zucchini, creating a moist, dense, and irresistibly fudgy treat.
This easy recipe for double chocolate zucchini brownies starts with a basic brownie mix (plus ingredients called for on the box) and simply adds finely shredded zucchini and chocolate chunks to the batter and then bakes it into the best batch of veggie brownies.
I love adding zucchini to baked goods (like these healthier brownies and my zucchini bread) because it makes them extra moist and adds nutrients without anyone knowing – it’s the perfect way to incorporate more veggies in a daily diet, especially for picky eaters or others looking for a nutrient-dense dessert.
Why We Love This Zucchini Brownie Recipe
- Quick and easy to make with a box mix shortcut.
- Uses only 5 ingredients.
- Great way to use your surplus of the summer season’s popular fresh produce.
- Zucchini recipes are ultra moist and often taste less sugary than regular baked goods.
- Perfect for potlucks, dessert platters, parties, and after-school snacks.
Zucchini Brownies Ingredients
- Box brownie mix: I recommend using Betty Crocker dark chocolate brownie mix for this recipe, however, most brownie mixes will work. You can use homemade brownie mix if you have the time and ingredients available.
- Eggs
- Zucchini: The zucchini should be grated and undrained – this helps add moisture to the brownies. If zucchini is unavailable, try using summer squash. It’s similar in texture but remember, it might alter the taste slightly.
- Vegetable oil
- Chocolate baking chunks: You can substitute chocolate chips if that’s what you have on hand.
Substitutions and Additions
- Use Other Oils: You can substitute canola, avocado or grapeseed oil for the vegetable oil. Avoid olive oils or other strong smelling or tasting oils.
- Change The Chocolate: Feel free to change up the chocolate chunks for dark chocolate, semi-sweet or milk chocolate chips. You can also add in chopped walnuts, pecans or almonds for added crunch. Try adding some white chocolate chips or peanut butter chips for something different or sprinkle the top with powdered sugar before baking.
- Tasty Toppings: If you have a big sweet tooth you can spread some chocolate frosting on the top of the brownies or serve them drizzled with chocolate sauce and topped with a scoop of ice cream.
Recommended Tools
- 9×9 inch baking pan
- Baking spray
How to Make Zucchini Brownies
- Bake The Brownies: Mix together the brownie mix, eggs, zucchini, oil, and chocolate chunks. Allow the batter to set for 3-5 minutes before mixing again and spreading into the baking pan. Bake at 375 degrees Fahrenheit for 25-35 minutes.
- Slice And Serve: Cool for 30 minutes before cutting and serving warm or cool. Enjoy!
Do I have to Use a 9/9 Pan?
No, you do not have to bake your brownies in a 9×9 pan. You can make thicker brownies by using an 8×8 inch baking pan and baking the brownies for longer.
Or make lots more brownies by baking them in a 9×13 inch pan for less time and cutting them into many more squares. You can also make these into brownie bites by baking them in a mini muffin tin.
Tips For Making The Best Zucchini Brownies
- Grate your zucchini on the larger side of a box grater. Too fine a grate, and the zucchini may disappear into the batter.
- 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.
- Use a light-colored metal baking pan for best results. Dark or non-stick pans can cause the edges to overcook.
- Be sure not to overmix the batter. Overmixing can lead to tough, dense brownies.
- Don’t overbake! The brownies continue to cook as they cool.
How to Serve
There’s something incredibly comforting about these warm, fudgy Zucchini Brownies. While they’re fantastic on their own, consider these serving suggestions:
- With Ice Cream: A scoop of vanilla or mint chocolate chip ice cream is a heavenly match.
- Whipped Cream: A dollop of whipped cream and a sprinkle of cocoa powder for a touch of elegance.
- Nutty Topping: A sprinkle of chopped nuts adds a lovely crunch.
How to Store Zucchini Brownies
- 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. Thaw overnight in the fridge before serving.
- To Reheat: To reheat, briefly warm them in the microwave.
More Easy XXX Recipes
Other Easy Brownie Recipes
- Chocolate Covered Cherry Brownie Bombs
- Brownie Truffles
- Triple Chocolate Brownies
- Buckeye Brownies
- Marshmallow Brownies
- French Silk Brownies
- Brownie Mix Cookies
- Chocolate Mousse Brownies
Zucchini Brownies
Ingredients
- 18.2 ounce box brownie mix I recommend Betty Crocker dark chocolate brownie mix
- 2 large eggs
- 1 cup zucchini grated and undrained
- ¼ cup vegetable oil
- 1½ cups chocolate baking chunks
Instructions
- Preheat the oven to 375 degrees Fahrenheit and grease a 9×9 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.
Jenn’s Notes
- 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.
- 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.
