Chocolate Zucchini Brownies
These chocolate zucchini brownies are one of my favorite ways to use up summer zucchini. You’d never guess there’s a vegetable hidden inside – they’re rich, chocolatey, incredibly moist, and full of deep cocoa flavor.
The zucchini melts right into the batter, adding moisture without changing the taste. Dark chocolate and a spoonful of peanut butter make the brownies extra fudgy, while Demerara sugar adds a subtle caramel note that pairs beautifully with the chocolate.
I love serving these brownies once they’ve completely cooled with fresh berries and mint. They’re perfect with a cup of coffee or tea and make a wonderful homemade dessert for sharing with family and friends.
Why You’ll Love This Recipe
- rich and fudgy texture
- a delicious way to use fresh zucchini
- moist without tasting like vegetables
- made with dark chocolate
- easy homemade brownies
- perfect for summer baking
- great with coffee or tea
- even better the next day
🛒 Ingredients You’ll Need
For these chocolate zucchini brownies, you’ll need:
- dark chocolate
- butter
- peanut butter
- all-purpose flour
- zucchini
- Demerara sugar
- vanilla sugar or vanilla extract
- eggs
- cocoa powder
- vegetable oil
- baking powder
- salt
For serving (optional):
- fresh berries
- fresh mint
- cocoa powder or chocolate glaze
How to Make Chocolate Zucchini Brownies
First, melt the dark chocolate, butter, and peanut butter together in a heatproof bowl set over simmering water. Stir until smooth, then set aside to cool slightly.
Meanwhile, whisk together the eggs, Demerara sugar, vegetable oil, and vanilla sugar until well combined. For an even smoother batter, use an electric mixer instead of a whisk.
Next, add the flour, cocoa powder, baking powder, and a pinch of salt. Mix just until no dry streaks remain.
Peel the zucchini, grate it, then blend it with an immersion blender until smooth.
Add both the zucchini purée and the melted chocolate mixture to the batter.
Mix until everything is fully combined.
Line a deep baking pan with parchment paper and pour in the batter, smoothing the top with a spatula.
Bake at 170°C (340°F) for about 40 minutes, depending on the thickness of your brownies.
Allow the brownies to cool completely before slicing.
Serve with fresh berries and mint, or dust with cocoa powder. If you’d like a richer dessert, drizzle the cooled brownies with chocolate glaze.
Tips for the Best Chocolate Zucchini Brownies
- Blend the zucchini into a smooth purée for the best texture.
- Don’t overmix the batter after adding the flour.
- Let the brownies cool completely before cutting.
- Use good-quality dark chocolate for the richest flavor.
- These brownies taste even better the next day.
Variations and Add-Ins
Make these brownies your own by adding:
- chopped walnuts or pecans
- dark chocolate chips
- dried cranberries
- orange zest
- a pinch of cinnamon
- a drizzle of melted chocolate after baking
FAQ
Can you taste the zucchini?
No. The zucchini adds moisture but doesn’t make the brownies taste like vegetables.
Do I have to peel the zucchini?
Yes, for this recipe I recommend peeling it before blending to create a smooth, even batter.
Can I use milk chocolate?
Dark chocolate gives the brownies a richer flavor, but milk chocolate will also work if you prefer a sweeter dessert.
How should I store the brownies?
Store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Can I freeze them?
Yes. Wrap individual brownies well and freeze for up to 2 months. Thaw at room temperature before serving.
Chocolate Zucchini Brownies
Ingredients
- 70 g dark chocolate 70%
- 50 g butter
- 1 tbsp peanut butter
- 130 g all-purpose flour
- 200 g zucchini peeled
- 100 g Demerara sugar
- 1 packet vanilla sugar or 1 tsp vanilla extract
- 2 eggs
- 30 g cocoa powder
- 30 ml vegetable oil
- 1 tsp baking powder
- pinch of salt
For Serving
- fresh berries
- fresh mint
- cocoa powder or chocolate glaze
Instructions
- Melt 70 g dark chocolate, 50 g butter, and 1 tbsp peanut butter together over a double boiler. Let cool slightly.
- Whisk together 2 eggs, 100 g Demerara sugar, 30 ml vegetable oil, and vanilla until smooth.
- Add 130 g flour, 30 g cocoa powder, 1 tsp baking powder, and a pinch of salt. Mix until just combined.
- Peel the zucchini, grate it, then blend into a smooth purée using an immersion blender.
- Stir the zucchini purée and melted chocolate mixture into the batter.
- Pour into a parchment-lined baking pan with high sides.
- Bake at 170°C (340°F) for about 40 minutes, depending on the thickness of the batter.
- Let cool completely before slicing. Serve with fresh berries and mint, or dust with cocoa powder.
Notes
Don’t overmix the batter after adding the flour.
The brownies become even fudgier after cooling.
Store in an airtight container for up to 4 days.
