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Home » Recipes » Sweets & Desserts

Chocolate Chip Zucchini Brownies

By: Kathryn Doherty | Last Updated: Apr 22, 2025 | Published: Mar 17, 2015
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Chocolate chip zucchini brownies are rich, decadent and delicious - no one will realize they are secretly healthy! Whole wheat and loaded with zucchini, these brownies make a perfect treat!

Two squares of a zucchini brownie on a piece of parchment paper with chocolate chips scattered about.


 

Nothing to do today except to dive straight into these gorgeous brownies.

But spoiler alert, they aren't what they seem at first glance. Maybe I should call them deceptive brownies.

These fudgey babies are loaded up with veggies! What?!

Yup, that's right. And I've been making these chocolate chip zucchini brownies for years.

Normally, it was always to help use up some of the zucchini from my garden at our old house - which tended to produce A LOT of zucchini!

So I'd be making chocolate chip zucchini bread, vegetarian stuffed zucchini, harvest zucchini muffins, almond butter zucchini muffins, zucchini turkey burgers and even zucchini cheddar whole wheat waffles.

Not a bad thing...

Close up of a square zucchini brownie on a piece of parchment paper.

But today's recipe secretly folds some shredded zucchini into these thick, rich brownies that are extra chocolate-y with all the chocolate chips in the batter.

They're also soft and melty and just a chocolate fest in your mouth basically.

Plus, they are completely whole grain and contain 2 full cups of zucchini.

There's no butter or oil in the recipe at all. Instead, we've got some applesauce giving us a little extra boost of nutrition.

So you can feel OK about taking down a couple at a time. Maybe 3. (I have portion control problems...)

So let's get baking!

Chocolate chip zucchini brownies stacked on top of each other on a white plate with chocolate chips scattered nearby.

Now, I’ve got some notes and tips and substitutions coming up below on how to make healthy zucchini brownies. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Recipe Notes:

  • Flour: I use a whole wheat flour, but you can substitute regular all-purpose flour here if you prefer. Or use a mix of whole wheat and all-purpose flour.
  • Zucchini: I don't bother peeling the zucchini. Just use the fine side of your grater to get it finely grated so it almost melts right into the batter.
  • Measuring: The 2 cups of grated zucchini is measured before you squeeze the extra moisture out. Grate 2 cups then squeeze with paper towels or a kitchen towel to get the extra water out. You'll have a compact little ball of zucchini. Break it up a bit as you add it to the batter so the zucchini gets evenly incorporated.
  • Yield: This size batch yields 9-16 brownies, depending on how you want to cut them. We like big, thick brownies here so I make 9 large squares.
Chocolate chip zucchini brownies arranged on a white plate with chocolate chips scattered nearby.
A hand holding up a fudgy chocolate zucchini brownie from a plate.

I've also baked a half batch in an 8x4 bread pan. Alternatively, you could double the recipe and use a 9x13 baking dish for more brownies.

As for storing, you'll want to let the brownies cool completely and then they can be stored in the refrigerator in a covered container for up to 4 days. (They keep better in the fridge because of all the moisture from the zucchini.)

I actually kind-of prefer them cold but you leave them at room temperature for a bit or even heat one in the microwave if you want it a little warmed up.

Make these chocolate chip zucchini brownies. Soon.

You’ll be getting wafts of chocolate-y goodness in no time and they’ll come out warm and melty and thick and beautiful.

You'll be in chocolate heaven!

Enjoy!

XO,

Kathryn

A rich and fudgy chocolate chip zucchini brownie on a piece of parchment paper with another brownie tilted against it.
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3.55 from 44 votes

Chocolate Chip Zucchini Brownies

Chocolate chip zucchini brownies are rich, decadent and delicious - no one will realize they are secretly healthy! Whole wheat and loaded with zucchini, these brownies make a perfect treat!
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Yield: 9 large brownies (or make 16 small ones)

Ingredients

  • 2 large eggs
  • ⅔ cup granulated sugar
  • ⅓ cup unsweetened applesauce
  • 1 tablespoon pure vanilla extract
  • 1 cup whole wheat flour (see notes)
  • ½ cup cocoa powder
  • 1 ½ teaspoons baking soda
  • ¼ teaspoon salt
  • 2 cups grated zucchini, squeezed of extra moisture (see notes)
  • 1 cup semi-sweet chocolate chips

Instructions

  • Preheat the oven to 350 and spray an 8x8 pan with cooking spray.
  • In a large bowl, mix the eggs, sugar, applesauce and vanilla until well combined.
  • In a separate bowl, mix the flour, cocoa powder, baking soda and salt until well combined.
  • Add the dry mix to the wet and mix until just combined. Don’t over mix.
  • Add the zucchini and chocolate chips and gently fold in to the batter so everything is evenly distributed.
  • Pour into your prepared pan and level out the mix with the back of a spoon.
  • Bake for 30-35 minutes, until done. Check with a toothpick - the brownies are gooey but shouldn’t be raw. Let cool completely before slicing.
  • Once cooled, slice, serve and enjoy. Store extras in a covered container in the refrigerator for up to 4 days. (They keep better this way because of all the moisture from the zucchini.) I actually prefer them cold but you can heat them slightly in the microwave if you want them warmed up.

Notes

Flour: I use a whole wheat flour, but you can substitute regular all-purpose flour here if you prefer. Or use a mix of whole wheat and all-purpose flour.
Zucchini: I don't bother peeling the zucchini. Just use the fine side of your grater to get it finely grated so it almost melts right into the batter.
Measuring: The 2 cups of grated zucchini is measured before you squeeze the extra moisture out. Grate 2 cups then squeeze with paper towels or a kitchen towel to get the extra water out. You'll have a compact little ball of zucchini. Break it up a bit as you add it to the batter so the zucchini gets evenly incorporated.
Yield: This size batch yields 9-16 brownies, depending on how you want to cut them. We like big, thick brownies here so I make 9 large squares.
I've also baked a half batch in an 8x4 bread pan. Alternatively, you could double the recipe and use a 9x13 baking dish for more brownies.

Nutrition

Serving: 1large brownie | Calories: 192kcal | Carbohydrates: 29g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 250mg | Potassium: 195mg | Fiber: 3g | Sugar: 23g | Vitamin A: 13IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 2mg
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
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Reader Interactions

Comments

  1. Lucy @ Bake Play Smile

    November 05, 2015 at 4:07 pm

    I have so many zucchinis in the fridge right now... so this will be perfect! I love how fudgy and moist zucchini make things. Your brownies look great! Thanks for linking up with our Fabulous Foodie Fridays party. xx

    Reply
    • Kathryn

      November 05, 2015 at 9:41 pm

      Zucchini really does do amazing things in baked goods - especially when paired with chocolate!!

      Reply
  2. vegeTARAian

    November 06, 2015 at 1:53 am

    Sneaky veg in a sweet treat - what's not to love!

    Reply
    • Kathryn

      November 06, 2015 at 4:23 pm

      100% with you on that one 🙂

      Reply
  3. Angela @marathonsandmotivation.com

    June 18, 2016 at 12:13 am

    These look fabulous, Stumbled 🙂

    Reply
    • Kathryn

      June 18, 2016 at 2:48 pm

      Thank you Angela!

      Reply
  4. Ann

    July 14, 2016 at 9:04 am

    These are very good. My family really liked them.

    Reply
    • Kathryn

      July 14, 2016 at 1:49 pm

      I'm SO happy to hear that Ann! Thanks so much for sharing!

      Reply
  5. Cheryl

    July 18, 2016 at 3:21 pm

    Was the 2 cups of zucchini measured before or after you squeezed it out? I plan to make these soon!

    Reply
    • Kathryn

      July 18, 2016 at 6:28 pm

      Great question Cheryl! I grate a full two cups then squeeze it out (it will be a lot less and very compact). Make sure to fluff it back up a bit when you're adding it so the zucchini gets incorporated. I hope you enjoy them!

      Reply
      • Cheryl

        July 19, 2016 at 10:39 am

        Kathryn, thank you for the quick reply - making soon!

        Reply
  6. Joy

    July 29, 2016 at 10:08 am

    Just put them in the oven! Double batch so I can take one to a friends house and leave some for my family. I used dark chocolate cocoa powder and they smell so good!

    Reply
    • Kathryn

      July 29, 2016 at 6:52 pm

      Aren't you a sweet friend?! Thanks so much for leaving a comment - I hope you all enjoy them!

      Reply
  7. Lauren

    September 26, 2020 at 11:12 am

    Do I use plain flour or self-raising? 🙂

    Reply
    • Kathryn Doherty

      September 27, 2020 at 1:09 pm

      I usually use white wheat flour but regular all-purpose flour would work well too. Hope that helps!

      Reply
3.55 from 44 votes (44 ratings without comment)

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Hi there! I’m Kathryn Doherty, a cookbook author, mom of two, and devoted food and home cooking nut. I’ve got lots of easy recipes to help you get delicious food on the table for your family!

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