Preheat your oven to 350°F to get it nice and warm. While the oven warms up, prep your 9x13-inch pan with a light coat of cooking spray or a sheet of parchment paper to guarantee a clean release.

In a big mixing bowl, blend together the granulated sugar, brown sugar, and vegetable oil. Mix them together until smooth and shiny. 

Add the vanilla extract and mix again to bring in that sweet, delicious flavor.

Combine the all-purpose flour, cocoa powder, baking soda, and salt by sifting them in a separate bowl. Sifting helps avoid any cocoa clumps, so each bite will be silky smooth and full of rich chocolate flavor.

Add the dry ingredients to the wet, a little at a time, and stir until everything comes together smoothly. It might look a little crumbly, but don’t worry, this is where the zucchini works its magic!

Now, fold in your shredded zucchini, it’s the secret to making these brownies extra moist and fudgy. Stir it in well, then add the chocolate chips. 

Add the batter to the baking dish and level it out for an even bake. If you're feeling extra indulgent, sprinkle a few more chocolate chips on top before baking.

Bake the brownies for 25 minutes until they’re perfectly set. You’ll know they’re ready when the top looks dry and slightly cracked, with the edges starting to pull away from the sides. 

Be patient, you don’t want to open the oven too much while they’re baking!

Give your brownies 15 minutes to cool, then indulge in their rich flavor.