Chocolate Chunk Zucchini Brownies
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These zucchini brownies are soft, chocolatey, and more cake-like than fudgy, with two kinds of chocolate in every batch. I use both chocolate chips and chunks of Hershey chocolate, so you get little melted pockets of chocolate along with larger chocolate pieces.
The biggest thing I do differently with this zucchini chocolate brownies recipe is the way I prepare the zucchini. I peel it, grate it, and add the full 2 cups directly to the batter. I do not squeeze or drain the grated zucchini first.
That is the method I’ve always used for this recipe, and it keeps the prep simple. If your garden is overflowing with zucchini, this is an easy way to turn some of it into dessert without adding another draining or squeezing step.
Why You’ll Love These Zucchini Brownies
- Two kinds of chocolate: Chocolate chips plus larger Hershey chocolate chunks.
- Uses 2 cups of zucchini: A great way to use garden zucchini.
- No squeezing required: Peel, grate, and add it directly to the batter.
- Cake-like texture: These are soft, tender brownies rather than dense, fudgy brownies.
- Simple 9×13-inch recipe: Easy to mix and bake in one standard pan.
How to Prepare Zucchini for Brownies
| Step | What I Do |
|---|---|
| Peel it | Remove the zucchini skin before grating. |
| Grate it | Grate enough zucchini to measure 2 cups. |
| Don’t squeeze it | I add the grated zucchini directly to the batter with its moisture. |
| Measure after grating | Use 2 cups of prepared zucchini for this recipe. |
Do You Need to Squeeze the Zucchini in Brownies?
For this recipe, no. I peel and grate the zucchini, measure out 2 cups, and add it directly to the brownie batter without squeezing out the moisture.
I have not tested this recipe with squeezed zucchini, so I would not recommend changing that step if you want to make the recipe the same way I do.
Ingredients for Zucchini Brownies
- 1¼ cups sugar
- ¼ cup unsweetened cocoa powder
- ½ cup oil
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1½ teaspoons baking soda
- 2 cups zucchini, peeled and grated
- ½ cup chocolate chips
- ½ cup Hershey chocolate bar, broken into about 1-inch chunks
Equipment Used
- Vegetable Grater
- Mixing Bowls
- Mixing Utensils
- Baking Pan
🍫 Zucchini Brownie Ingredients at a Glance
| Ingredient | Why It’s Here | Melissa’s Note |
|---|---|---|
| Zucchini | Adds moisture and bulk to the batter. | Peel, grate, and use all 2 cups without squeezing. |
| Cocoa powder | Gives the brownies their chocolate base. | Use unsweetened cocoa powder. |
| Chocolate chips | Add smaller pockets of chocolate throughout the brownies. | I use ½ cup. |
| Hershey chocolate chunks | Add larger bites of melted chocolate. | Break about ½ cup into roughly 1-inch pieces. |
| Oil | Adds moisture and richness. | I use ½ cup in the tested recipe. |
| Egg | Helps bind the brownie batter. | One large egg. |
| Flour | Gives the brownies structure. | Use 2 cups all-purpose flour. |
| Baking soda | Provides lift. | This helps support the more cake-like texture. |
| Vanilla | Adds flavor to the chocolate batter. | I use 2 teaspoons. |
| Salt | Balances the sweetness. | Use 1 teaspoon. |
How to Make Zucchini Brownies
This zucchini brownies recipe is easy to mix together and uses peeled, grated zucchini without squeezing out the moisture.
Step 1: Preheat the oven
Preheat the oven to 350°F and grease a 9×13-inch baking pan.
Step 2: Prepare the zucchini
Peel and grate the zucchini until you have 2 cups.
Do not squeeze or drain the grated zucchini.
Step 3: Mix the wet ingredients
In a large mixing bowl, combine the sugar, oil, egg, cocoa powder, and vanilla.
Mix until combined.
Step 4: Mix the dry ingredients
In a separate bowl, whisk together the flour, salt, and baking soda.
Step 5: Combine the wet and dry mixtures
Gradually add the dry ingredients to the wet ingredients and stir until combined.
The batter will become thick.
Step 6: Add the zucchini and chocolate
Fold in the grated zucchini, chocolate chips, and Hershey chocolate chunks.
Make sure the zucchini and chocolate are distributed throughout the batter.
Step 7: Spread the batter in the pan
Transfer the brownie batter to the prepared 9×13-inch baking pan and spread it evenly.
Step 8: Bake
Bake for about 30 minutes, or until a toothpick inserted into the center comes out dry.
Let the brownies cool before cutting them into squares.
What Texture Are Zucchini Brownies?
These zucchini brownies have a soft, cake-like texture rather than a dense, fudgy brownie texture.
The zucchini blends into the chocolate batter, while the chocolate chips and larger Hershey chunks give you extra pockets of chocolate throughout each square.
Why Put Zucchini in Brownies?
Zucchini is mild enough that it blends easily into chocolate batter. In this recipe, the grated zucchini becomes part of the brownie batter rather than sitting in obvious vegetable pieces.
Because I peel it first and grate it before mixing, the zucchini is much less noticeable in the finished brownies.
The zucchini blends into the chocolate batter so well that my kids don’t notice it. My son’s girlfriend, who doesn’t like vegetables, tried one last week and ate the whole brownie without realizing there was zucchini in it.
Melissa’s Tips for the Best Zucchini Brownies
- Don’t squeeze the zucchini. This recipe was tested using the grated zucchini as-is.
- Peel before grating. That’s how I prepare the zucchini for this recipe.
- Measure after grating. You need 2 cups of prepared zucchini.
- Use both chocolates. The chips give you smaller melted bits while the Hershey chunks create larger chocolate pockets.
- Expect a thick batter. Don’t be alarmed when the batter looks thicker than a typical boxed brownie mix.
- Don’t overbake. Start checking around the 30-minute mark.
How to Store Zucchini Brownies
Store the brownies in an airtight container at room temperature. I kept mine for up to 1 week and they stayed good, but storage time can vary depending on how warm or humid your kitchen is.
FAQs about Zucchini Brownies
More Brownie Recipes You’ll Love
Watch How to Make Zucchini Brownies
Watch the video below to see how this zucchini chocolate brownies recipe comes together from grated zucchini to finished brownies.
I’d Love to Hear From You
If you make this recipe, I’d love to hear what you think! Please leave a star rating and comment below to let me know how it turned out. I love hearing from you, and your ratings help other readers find and enjoy the recipe, too!
Zucchini Brownie Recipe
Ingredients
- 1&1/4 cups sugar
- ¼ cup cocoa
- ½ cup oil
- 1 large egg
- 2 tsp vanilla
- 2 cups flour
- 1 t salt
- 1&1/2 tsp baking soda
- 2 cups zucchini – with skins removed & grated
- ½ cup chocolate chips
- ½ cup Hershey Bar broken into 1 inch. chunks
Instructions
- Preheat oven to 350 degrees
- Beat sugar, oil, egg, cocoa, and vanilla
- In a separate bowl, mix flour, salt, and soda
- Gradually add the dry ingredients to the wet and mix in
- Fold in the zucchini, chocolate chips, and Hershey Bar pieces
- Pour mixture into a greased 9×13-inch pan
- Bake for 30 minutes or until a toothpick inserted into the middle comes out dry
Notes
- Peel the zucchini before grating.
- Do not squeeze or drain the grated zucchini.
- The brownies are soft and cake-like rather than fudgy.
- I stored mine in an airtight container at room temperature for up to 1 week with no problems, though storage time can vary depending on kitchen temperature and humidity.
- Nutrition information is only an estimate.
Nutrition
More Dessert Recipes You’ll Love
- the Best Coconut Dream Bars
- Vanishing Oatmeal Bars
- Banana Bread Bars with Cream Cheese Frosting
- Pistachio fluff
- Peach cobbler
- Mounds Candy Recipe
~Melissa – Kid Friendly Things To Do
