Do zucchini brownies taste good?

Absolutely—they’re rich, chocolatey, and moist. Most people can’t even tell there’s zucchini in them. The texture is soft and fudgy, and thanks to the chocolate chunks, each bite feels indulgent. The zucchini doesn’t add any veggie taste—it simply melts into the batter and makes the brownies better. Just like 5-ingredient gluten-free peanut butter cookies , these are a hit even with picky eaters.

Do you peel zucchini for brownies?

Nope. One of the best things about zucchini brownies is how easy they are. You don’t need to peel the zucchini—just wash it and shred it finely. The peel softens while baking and disappears into the batter. Skipping the peeling step also helps retain nutrients and adds just the right texture.

What does zucchini replace in baking?

In zucchini brownies, zucchini acts as a moisture booster. It can partially replace oil, butter, or even eggs in some recipes. That’s what makes zucchini brownies a great option when you want a fudgy dessert that doesn’t feel overly heavy. It’s the same idea behind 5-ingredient pumpkin spice sandwich cookies —smart substitutions lead to amazing results.

Do I need to peel zucchini before baking?

Still no. For brownies, baking bread, or muffins, you want to keep the peel on. The fine shreds blend right in, and you’ll never notice them in the final product.

Zucchini Brownies Recipe – 1 Irresistible, Moist, Fudgy Delight

Description

These zucchini brownies are fudgy, moist, and rich in chocolate flavor. No one will guess they’re made with a hidden veggie. They’re the perfect dessert for summer or anytime you’re craving brownies with a twist.

Ingredients

Scale

½ cup (112 g) vegetable oil

1 ½ cups (300 g)granulated sugar

1 tablespoon vanilla extract

2 cups (256 g) all-purpose flour

½ cup (64 g) unsweetened cocoa powder

1 ½ teaspoon baking soda

1 teaspoon kosher salt

3 cups finely shredded zucchini (do not drain)

1 ¼ cups semi-sweet chocolate chunks

Instructions

1. Preheat oven to 350°F. Grease a 9×13 pan and line with parchment paper. 2. In a large bowl, combine oil, sugar, and vanilla until smooth. 3. Add flour, cocoa, baking soda, and salt. Mix until dry and crumbly. 4. Fold in shredded zucchini by hand. Let rest 5 minutes. 5. Add chocolate chunks and stir again. Batter should become moist. 6. Spread into pan evenly. 7. Bake for 25–35 minutes. A toothpick should come out with crumbs, not wet batter.

Notes

Do not peel or drain the zucchini—the moisture is essential. Letting the batter rest helps release moisture from the zucchini. Store brownies in an airtight container for up to 4 days.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 250
Sugar: 22g
Sodium: 180mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg

Keywords: zucchini brownies, healthy brownies, chocolate dessert