Moist chocolate Zucchini Brownies

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This is one of those sneaky little cakes that looks like a treat, tastes like a treat, and just happens to be packed with zucchini. I’ve made this chocolate zucchini brownie on repeat whenever I want something chocolatey but not overly rich or sugary. The texture is soft, almost brownie-like, and the chocolate chips make it feel like a proper dessert—even though it’s actually pretty light.

It’s the kind of recipe I turn to when I’ve got extra zucchini lying around and don’t want it to go to waste. It comes together in one bowl, which makes cleanup easy, and you don’t need any fancy equipment. Just grate, mix, bake, and you’re done.

And no one ever suspects there’s zucchini inside unless I say something. It’s just one of those quietly impressive cakes that works for dessert, snack time, or even breakfast (yes, I’ve had it with coffee).

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A few tips to make it just right:

• Don’t squeeze out the zucchini—the extra moisture is what keeps the cake tender.
• Mix the batter gently—just enough to bring everything together without overworking it.
• Use good cocoa powder. Since there’s not a ton of sugar, the cocoa really stands out.
• Chocolate chips on top give it that melty, bakery-style finish. Don’t skip that step.
• Let it cool a bit before slicing or it might crumble too much while still hot.

Ingredients

• 1½ cups (180g) grated zucchini
• 2 eggs
• ½ cup (120ml) milk
• ¼ cup (60ml) maple syrup
• 1 tsp vanilla extract
• 2 tbsp (30ml) sesame oil
• ½ cup (60g) all-purpose flour
• ½ cup (50g) unsweetened cocoa powder
• 1 tbsp (12g) baking soda
• ½ cup chocolate chips (90g), divided
• Pinch of salt

Alternative ingredients

You can swap sesame oil with another neutral oil like canola or avocado oil if that’s what you have.
Oat milk, almond milk, or soy milk work just as well if you want to keep it dairy-free.
If you’re out of maple syrup, honey or agave syrup can work in equal amounts.
For a gluten-free version, use a 1:1 gluten-free flour blend that’s made for baking.

Step 1: Mix the batter

In a large bowl, combine grated zucchini, eggs, milk, maple syrup, vanilla, and sesame oil. Stir until smooth. Add the flour, cocoa powder, baking soda, salt, and half of the chocolate chips. Mix just until everything is combined—don’t overmix.

Step 2: Pour and top

Line a cake pan (an 8×8 inch or similar size) with parchment paper. Pour the batter into the pan and smooth out the top. Sprinkle the remaining chocolate chips evenly over the surface.

Step 3: Bake

Bake at 190°C (375°F) for about 20 minutes. The cake should be set in the center and slightly springy to the touch. A toothpick inserted into the center should come out with a few moist crumbs, not raw batter.

How to conserve the recipe

This cake keeps well at room temperature for up to 2 days, as long as it’s covered or stored in an airtight container. You can also keep it in the fridge for up to 5 days—just let it come to room temp or warm it slightly before serving. It freezes well too. Wrap individual slices in parchment or foil, then store in a freezer bag. Defrost at room temp or microwave for 30–40 seconds.

Different ways to serve the dish

You can serve this cake warm, straight from the pan, or let it cool and slice it for lunchboxes or snacks on the go. I like it plain, but it also pairs well with a scoop of vanilla yogurt or a dusting of powdered sugar if you’re serving it for guests.

You can even dress it up with a drizzle of melted chocolate or a quick glaze for a fancier dessert. I’ve cut it into squares and packed it for road trips, and I’ve also eaten it cold from the fridge as a post-dinner treat. It’s versatile, easy to slice, and just sweet enough to hit the spot without going overboard.