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Fudgy Kid Friendly Zucchini Brownies

Rich, moist, and chocolatey zucchini brownies with a fudgy texture and chocolate chips on top.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 12 brownies
Course: Dessert
Cuisine: American
Calories: 246
Ingredients Equipment Method Notes

Ingredients
  

Brownie Batter
  • 1 cup zucchini finely grated and lightly packed
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 tablespoons milk
For the Top
  • 3/4 cup semi-sweet chocolate chips

Equipment

  • 1 8-inch square baking pan lined with parchment paper
  • 1 box grater for zucchini
  • 1 large mixing bowl
  • 1 whisk
  • 1 spatula

Method
 

Prepare the pan and batter
  1. Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper.
  2. Finely grate the zucchini. If it is very wet, gently blot it, but do not squeeze it dry.
  3. In a large mixing bowl, whisk together the vegetable oil, eggs, vanilla extract, granulated sugar, and brown sugar until smooth and glossy.
  4. Add the cocoa powder, flour, baking soda, and salt. Stir gently until mostly combined; the batter will be thick.
  5. Fold in the grated zucchini and milk until the batter becomes dark, thick, and spreadable.
Bake the brownies
  1. Spread the batter evenly in the prepared pan and sprinkle the chocolate chips over the top.
  2. Bake for 26 to 30 minutes, until the center is just set and a tester comes out with moist crumbs.
  3. Cool completely in the pan before lifting out and slicing into 12 brownies.

Notes

Do not overbake for the fudgiest texture. Keep some moisture in the zucchini rather than squeezing it dry. Store cooled brownies in an airtight container for up to 3 days at room temperature or 5 days in the refrigerator.