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Fudgy Zucchini Brownies — One-Bowl Family Recipe for Easy Baking Pinterest recipe pin

Fudgy Zucchini Brownies (One-Bowl Family Recipe)

A fudgy, one-bowl zucchini brownies recipe that uses grated zucchini for moisture and a 10-minute batter rest to prevent a soggy center—perfect for family desserts and after-school snacks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 16 brownies
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium zucchini about 2 cups grated (trimmed and grated)
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed brown sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 cup semisweet chocolate chips optional
Optional topping
  • 1/2 cup chopped toasted walnuts optional

Equipment

  • 1 9×13-inch baking pan
  • 1 Large mixing bowl
  • 1 Box grater or food processor with shredder disc

Method
 

Prepare and preheat
  1. Preheat oven to 350°F and line a 9x13-inch baking pan with parchment, leaving an overhang for easy removal.
Grate and drain zucchini
  1. Grate the zucchini on a medium grater and place in a fine-mesh sieve over a bowl for 5 minutes, then press gently to remove excess surface liquid; set aside.
Mix wet ingredients
  1. In a large bowl whisk together granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until smooth.
Combine dry ingredients
  1. Add flour, cocoa powder, baking powder, baking soda, and salt to the wet mixture and fold until just combined—do not overmix.
Finish batter and rest
  1. Fold the drained grated zucchini and chocolate chips into the batter, then let the batter rest for 10 minutes to hydrate the flour and distribute moisture.
Bake
  1. Spread batter into the prepared pan and bake at 350°F for 25–30 minutes until edges are set and a toothpick inserted in the center comes out with moist crumbs but no raw batter.
Cool and slice
  1. Cool completely in the pan on a wire rack for 60–75 minutes, lift out with the parchment overhang, and slice into 16 brownies.

Notes

Gently squeezing the grated zucchini removes excess water but keeps enough moisture for a tender crumb. Letting the batter rest 10 minutes before baking prevents a gummy center. Store at room temperature for 3 days or freeze cut squares for up to 3 months.