This is legitimately my favorite brownie recipe. Not my favorite zucchini brownie recipe. My favorite brownie recipe, period. Which is why I’ve titled this The Best Zucchini Brownie Recipe.

If you put these beside a traditional brownie, I’m choosing these every single time.

The texture is what makes them so special. They’re rich, fudgy, unbelievably moist, and somehow stay soft for days. And the reason is the zucchini.

You cannot taste it. The zucchini simply melts into the batter and creates the most amazing texture. In my opinion, that’s what makes these brownies better than so many other brownie recipes.

If your garden is overflowing with zucchini, make these. If you don’t even have zucchini growing in your garden, it might be worth buying some just to make them. Looking for another recipe using zucchini? Check out my Lemon Zucchini Bundt Cake Recipe!

They’re chocolatey, easy to make, and one of those recipes that disappears every single time I put them on the counter.

Ingredients

For the Zucchini Brownies

• ½ cup (112 grams) vegetable oil
• 1½ cups (300 grams) sugar (I typically use organic cane sugar, but granulated sugar works great too)
• 1 tablespoon vanilla extract (or measure with your heart)
• 2 cups (256 grams) all-purpose flour
• ½ cup (64 grams) unsweetened cocoa powder (I use this organic cocoa powder)
• 1½ teaspoons baking soda
• 1 teaspoon kosher salt
• 3 cups finely shredded zucchini, including the liquid
• 1 cup milk chocolate chips + ¼ cup for topping

How to Make the Best Zucchini Brownies

Prepare the Baking Pan

Preheat your oven to 350°F.

Butter a 9×13 baking dish and line it with parchment paper, leaving some overhang on the sides. TRUST ME, you will be glad you did!

Mix the Wet Ingredients

In a large bowl, stir together the vegetable oil (don’t use olive oil. I tired and it’s not good), sugar, and vanilla extract until everything is well combined.

Make the Brownie Batter

Add the flour, cocoa powder, baking soda, and salt.

Mix until everything comes together.

At this point, the batter is going to look way too dry. You may even think you’ve done something wrong.

You haven’t.

Trust the process.

Add the Zucchini

Fold in the shredded zucchini by hand.

After a minute or two, you’ll notice the zucchini releasing moisture and transforming that dry mixture into brownie batter magic.

Let the batter rest for about 5 minutes.

Add the Chocolate Chips

Stir in 1 cup of the chocolate chipps

Give the batter one final stir to make sure everything is evenly mixed.

Bake the Zucchini Brownies

Spread the batter evenly into your prepared baking dish.

Sprinkle the remaining chocolate chunks over the top.

Is this step necessary? No.

Does it make them prettier and even more delicious? Absolutely.

Bake for 25 to 35 minutes.

The brownies are done when a toothpick inserted into the center comes out with moist crumbs attached. You don’t want wet batter, but you also don’t want a completely clean toothpick.

That’s the sweet spot for a fudgy brownie.

Cool and Slice

Allow the brownies to cool before slicing.

Or don’t.

I fully support stealing a warm corner piece straight from the pan – just add some ice cream on top!

Tips for the Best Zucchini Brownies

• Do not squeeze the liquid out of the zucchini. You need the liquid!
• Finely shred the zucchini so it melts into the batter.

Why These Are the Best Zucchini Brownies

The zucchini adds moisture without adding flavor. That’s the secret.

You’re left with a rich, chocolatey brownie that stays soft and fudgy long after most brownies have dried out.

And that’s exactly why this is my favorite brownie recipe of all time.

Looking for another recipe using zucchini? Check out my Lemon Zucchini Bundt Cake Recipe!