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Zucchini brownies – the moistest and chocolatiest in the world

Zucchini brownies

Incredibly moist, chocolaty, tender – the zucchini brownies with chocolate glaze practically melt in your mouth. Not only heavenly delicious, but according to this recipe easy and quick to make with a few common ingredients they are also. Be sure to give these brownies with zucchini a try! I'm sure you'll be just as excited about them as I am.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 25 minutes
Servings 9


  • square, 24 cm x 24 cm baking pan


for the batter

  • 200 g zucchini
  • 150 g dark chocolate
  • 130 g sugar
  • 2 eggs
  • 50 g butter
  • 50 ml vegetable oil
  • 30 g cocoa powder
  • approx. 110 g flour
  • 5 g baking soda (sodium bicarbonate)
  • vanilla
  • 1/2 tsp salt

for the chocolate glaze

  • 60 ml milk
  • 60 g sugar
  • 40 g butter
  • 20 g cocoa powder


Preparation of the batter

  • Line the baking pan with baking paper.
  • Slowly melt dark chocolate together with butter and let it cool down a bit.
  • Rasp zucchini coarsely.
  • Mix eggs, sugar, vanilla and salt until homogeneous.
  • Add vegetable oil and mix again until homogeneous.
  • Mix flour, cocoa powder and baking soda.
  • Add the dry flour mixture to the liquid vegetable oil-egg-sugar mixture and mix just briefly to form a viscous batter. If your batter is too runny, add a little more flour.
  • Add grated zucchini to the batter and mix again briefly until homogeneous.
  • Add the liquid chocolate-butter mixture and mix it again briefly to a homogeneous thick batter.
  • Pour the batter into the baking pan, smooth it out and bake the chocolate cake in a preheated oven at 180 °C top and bottom heat for about 20 minutes.
  • Let the chocolate cake cool to warm in the baking pan, then remove it very carefully from the baking pan with the help of the overhanging baking paper and let it cool completely.

Preparation of the chocolate glaze

  • Place the milk, sugar and cocoa powder in a small, thick-bottomed saucepan. Bring to a boil, stirring constantly, and simmer, stirring, for about 1 minute.
  • Take the saucepan off the heat, immediately add butter and stir until butter is melted.
  • Let the chocolate glaze cool a bit briefly, stirring occasionally, until slightly thickened.
  • Spread the chocolate glaze evenly over the cooled chocolate cake and let it dry a bit.
  • Cut the chocolate cake into square pieces.


  • Use good quality dark chocolate. Instead of dark chocolate you can use milk chocolate.
  • You can adjust the amount of sugar to taste, also depending on how sweet the chocolate is.
  • The amount of flour indicated may vary. Before adding zucchini to the batter, it must be viscous. If the batter is too liquid at that moment, add some additional flour.
  • In no case stir the batter too long, but only briefly until a homogeneous consistency, so that the brownies with zucchini taste moist and not solid after baking.
  • Do not bake the brownies with zucchini longer than necessary, otherwise they may taste less moist. Do a chopstick test to check if they are done baking. To do this, briefly insert a wooden skewer into the center of the chocolate cake and see if it comes out almost clean. If the wooden skewer remains smeared in raw batter, you still need to bake the cake. If a few moist crumbs remain on the wooden skewer, it's done.
  • The chocolate cake is very tender and brittle right after baking, while it is still hot or warm. Therefore, take it out of the baking pan very carefully and let it cool completely before cover it with chocolate glaze and cutting it into pieces.
  • The time to cool the chocolate cake is not included in the preparation time.
  • Note the detailed tips and tricks for making the zucchini brownies at the top of the post.