This easy double chocolate zucchini brownies recipe is so dense and fudgey that no one will ever guess there are vegetables hidden in there. But not only are they a healthy brownie recipe, but they are some of the BEST brownies ever. This is the perfect easy recipe for kids to help bake!
*Note: This recipe was originally posted on July 23, 2011 but was updated with new photos and text on June 14, 2019
If you have never added zucchini to your baked goods before, NOW is the time to start!
I know that zucchini and chocolate might sound like a really weird combination, but trust me when I say – IT WORKS.
The zucchini makes baked goods magically moister, richer, and just so great! Plus you can pretend you are getting a serving of vegetables in as you enjoy dessert!
If you have a garden that is overflowing with zucchini (or if you bought a lot at the store because they were on sale) then you NEED this amazing Double Chocolate Zucchini Brownie Recipe!
Why Zucchini Brownies Are So Great
These zucchini brownies are rich, and amazing, and sooo chocolatey! These double chocolate brownies are healthy brownie recipe (that was a really funny sentence to type) because they are made with honey and olive oil. But they don’t taste like a healthy brownie at all. They taste decadent and delicious!
These brownies are great the first day they are made, but they are great on the second day, too! And they also freeze great.
These are also an amazing recipe that you can make with your kids – but more on that later!
How to serve Double Chocolate Zucchini Brownies:
- When served straight from the refrigerator, they are super fudgey.
- When warmed for a few seconds in the microwave (or warm from the oven), they are cakey and wonderful.
- When served warm with a scoop of ice cream….oh man…
You could also use an easy chocolate frosting to make this zucchini brownie even better, although that would kind of defeat the “healthy” part – but I will leave that choice up to you!
Tips for Making this Zucchini Brownies Recipe the BEST!
- The size of the zucchini does not matter for this recipe – they can be big or small. Because you are grating them, it doesn’t matter.
- Shred the zucchini with a cheese grater. You do not have to peel the zucchini first.
- If you grate the zucchini with the fine side of the box grater the zucchini will “disappear” into the brownie once baked and will be less noticeable. You can also use the courser side of the box grater for a more noticeable appearance and texture. For these photos I used the largest holes on my box grater, and you can see little flakes of the zucchini in the brownie.
- Do not squeeze out the moisture from the zucchini! You need the moisture in this healthy brownie recipe.
- The mixture will look really dry and thick (like crazy weird dry), and that is ok! As the zucchini cooks it will give off extra moisture and make the recipe perfect. Just trust the recipe.
- Use a plastic knife to cut the brownies after they have cooled. The plastic knife makes clean cuts without a lot of crumbs.
*Note: You can also use some frozen shredded zucchini in the winter time to make these brownies!
To make these brownies extra fun, you can change out the semi-sweet chocolate chips for dark chocolate, peanut butter chips, or white chocolate chips! Adding chopped walnuts would be an amazing idea, too!
Other great zucchini recipes you will love:
- Try my favorite Kid Friendly Thai Turkey Zucchini Meatballs for dinner.
- This amazingly decadent Blueberry Zucchini Cake with Lemon Buttercream that will knock your socks off.
- Garlic Roasted Zucchini is a great choice for an easy side dish the whole family will love.
- Double Chocolate Zucchini Muffins are a decadent and secretly healthy breakfast or treat.
How your Kids Can Bake This Zucchini Brownies Recipe:
Getting your kids in the kitchen is an amazing way to help them be more interested in trying new foods and confident in their own abilities. This zucchini brownies recipe is great because it helps them learn to use a box grater, they get practice measuring, whisking, and pouring. This recipe is perfect for beginner bakers because it is so easy! And it is a great recipe for kids to experiment and become more comfortable with zucchini – which means they are more likely to eat it!
- Kids aged 1-3 can help you wash the zucchini, measure out the dry ingredients, and stir the batter together.
- Kids aged 4-6 can do everything above, plus help you shred the zucchini, crack the eggs, and pour the batter into the pan.
- Kids aged 7-10+ can help you do everything above!
*Please note that these recommendations are generalized, and to please use your personal discretion with your child’s skill level. And always, always supervise! Read more about how to have your children help you in the kitchen.
Looking for other Amazing Brownie Recipes?
Who isn’t, right? Try these:
- These Flourless Black Bean Brownies are fudgey, decadent, rich, and moist. But surprise! There is no flour! Instead they are packed with protein rich black beans – and sooo delicious!
- These Chocolate Stout and Peanut Butter Swirled Brownies are everything you want in an overly top decadent and show stopping brownie.
- The ultimate hidden veggie dessert, these Black bean Brownies hide black beans and spinach in them. They are fudgey and chocolatey and delicious!
There’s is nothing I love more than seeing you guys make my recipes! If you make this zucchini brownies recipe don’t forget to leave a comment below and rate the recipe!
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- 2 cups grated zucchini
- 1/2 cup olive oil
- 1/2 cup honey
- 2 eggs
- 2 teaspoons vanilla extract
- 1 3/4 cup white whole wheat flour (you can substitute all purpose, too)
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1 1/2 cup semi-sweet or dark chocolate chips
- Preheat oven to 350.
- Grease an 8x8 inch baking pan and set aside.
- Grate the zucchini. Do NOT squeeze the moisture from the zucchini - you need it in this recipe.
- In a large bowl, whisk together the oil, eggs, honey, and vanilla until combined.
- Add the grated zucchini and stir to combine.
- In a separate bowl, whisk together the flour, cocoa, salt, baking powder and cinnamon.
- Add the dry to the wet and stir to combine. The batter will seem very dry.
- Add in the chocolate chips.
- Pour the batter into the prepared pan and bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely before cutting and serving. Use a plastic knife to cut the brownies, it will cut into clean lines better!
- Serve chilled for a fudgy brownie or warmed for a gooey, cakey brownie.
- Store these brownies, covered, in the refrigerator for 2-3 days.
Serving Size:1 bar
Amount Per Serving: Calories: 292 Total Fat: 15g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 32mg Sodium: 175mg Carbohydrates: 36g Fiber: 4g Sugar: 19g Protein: 5g