Zucchini Brownies in an 8x8 Pan

Zucchini brownies in an 8×8 pan use 1 1/2 cups of finely grated zucchini, 1/2 cup of oil, 3/4 cup of sugar, 1 egg, 1 cup of flour and 1/3 cup of cocoa, baked at 350°F for 25 to 30 minutes. The zucchini melts into the batter and keeps the brownies very moist; you cannot taste it, and with chocolate chips on top nobody will notice it is there.

They are a good use for a large garden zucchini. Grate it on the small holes of a box grater so it disappears into the crumb.

Why This Recipe Fits an 8×8 Pan

Zucchini adds a lot of moisture, so these brownies need to bake in a layer about 1 inch deep to set properly. One batch fills an 8×8 pan to exactly that depth. In a larger pan the batter spreads too thin and the brownies turn out more like a flat cake; in a smaller, deeper pan the center stays wet.

Ingredients for 8×8 Zucchini Brownies

1 1/2 cups finely grated zucchini (about 1 medium), lightly squeezed
1/2 cup vegetable oil
3/4 cup granulated sugar
1/4 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup semisweet chocolate chips, divided

How to Make Zucchini Brownies in an 8×8 Pan

Heat the oven to 350°F. Grease an 8×8 pan and line it with parchment.
Prepare the zucchini. Grate it, then squeeze it gently in a clean towel to remove some, but not all, of the liquid. It should still be damp.

Mix the wet ingredients. Whisk the oil, both sugars, egg and vanilla until smooth, then stir in the zucchini.
Add the dry ingredients. Stir in the flour, cocoa, baking soda and salt until no dry streaks remain. The batter will be thick. Fold in 1/2 cup of the chocolate chips.
Spread and top. Spread the batter in the pan and sprinkle the remaining chips over the top.

Bake 25 to 30 minutes, until the top springs back lightly and a toothpick in the center comes out with moist crumbs.
Cool completely before cutting; the crumb is soft while warm.

Cook and Prep Times

Prep: 15 minutes
Bake: 25 to 30 minutes at 350°F
Cool: 1 hour
Serves: 16 squares

How Much to Squeeze the Zucchini

Zucchini is mostly water, and that water is what replaces some of the fat and eggs a regular brownie would use. Squeeze out too little and the brownies are gummy; squeeze it bone-dry and they are crumbly. A good test: after squeezing, the shreds should clump when pressed but not drip.

Changing the Pan Size

9×9 pan: same recipe, bake 22 to 27 minutes.
9×13 pan: double the recipe (2 eggs) and bake 30 to 35 minutes.

Storage

Because of the zucchini, these are moister than regular brownies. Keep them covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. They freeze well for up to 3 months.

Frequently Asked Questions

Do I need to peel the zucchini?

No. Finely grated peel disappears into the chocolate batter.

Can I use yellow squash?

Yes. Summer squash works the same way; squeeze it the same amount.

For more bakes sized for the same pan, see our brownies for an 8×8 pan, zucchini bars in a 9×13 pan and millionaire shortbread in an 8×8 pan.

Zucchini Brownies in an 8×8 Pan