Zucchini Brownies
Moist, Fudgy, and Delicious, these are the brownies you have been wanting. Packed with 3 cups of grated zucchini, you can feel good about eating these veggie packed brownies without sacrificing any flavor. Combining the classic chocolate brownie flavor with the moisture and subtle nutrition of zucchini, these brownies are perfect for satisfying your sweet tooth while sneaking in some veggies. These brownies are irresistible, and so good you won’t even notice the zucchini!
Why You’ll Love Zucchini Brownies
Baking with zucchini is such a fun way to use up your garden produce, especially those extra large zucchini that hide in the leaves, and you miss until they are too big to be tender enough for stir fries, etc. Those are the ones you want to turn into things like Chocolate Zucchini Muffins, Chocolate Chip Zucchini Muffins, and Zucchini Cookies.
- Fudgy Texture: The zucchini adds moisture to the brownies, resulting in a dense and fudgy texture that’s sure to please. It is seriously like eating fudge and cake together. So delightfully fudgy.
- Subtle Veggie Twist: The zucchini blends seamlessly into the brownies, adding a bit of nutrition without altering the classic chocolate flavor. It just elevates it!
- Perfect for All Ages: These brownies are a hit with kids and adults alike, making them a great choice for family gatherings or school snacks. No one is going to care there is zucchini in there once they taste it.
What You Need and How to Make Zucchini Brownies
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 3 cups finely shredded zucchini (about 2 medium zucchini, do not drain them)
- 1 1/2 cup chocolate chips/chunks
Instructions
Prepare the Zucchini:
Grate the zucchini into medium to fine grate. Don’t squeeze out the excess moisture.
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and/or flour an 8×8-inch baking pan or line it with parchment paper.
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and cinnamon.
Combine Wet Ingredients + Sugar:
In a large bowl, the sugar, vegetable oil and vanilla extract.
Incorporate Zucchini:
Fold the shredded zucchini into the wet mixture.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Add Chocolate Chips:
Fold in chocolate chips.
Bake the Brownies:
Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).
Cool the Brownies:
Allow the brownies to cool in the pan for 10 minutes, then either leave in pan, or transfer to a wire rack to allow to cool completely.
Variations and Mix-Ins
- Nuts: Add 1/2 cup of chopped walnuts or pecans for a bit of crunch. But obviously only if you are a fan of nuts in your brownies. I am a purist, and skip them.
- Swirls: Swirl in peanut butter or caramel sauce for a unique twist. I love a good peanut butter swirl brownie, and these are a great base for that!
- Fruit: Incorporate 1/2 cup of dried cherries or cranberries for added flavor.
- Frosting: You can frost these brownies for a fun change.
- For the Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 2-3 tablespoons milk
- 1 teaspoon vanilla extract
- For the Frosting:
-
Instructions
- Prepare the Frosting:
- In a medium bowl, beat together the softened butter, powdered sugar, cocoa powder, milk, and vanilla extract until smooth and creamy. Add more milk if needed to reach your desired consistency.
- Frost the Brownies:
- Once the brownies are completely cooled, spread the frosting evenly over the top. Decorate with additional chocolate chips or a sprinkle of cocoa powder if desired.
- Prepare the Frosting:
Tips and Tricks
- Grating Zucchini: rotary graterI love to use either a box grater, rotary grater, or an attachment for my mixer that will grate. The finer you grate the zucchini, the more it will melt into the brownies and not be noticed, but I personally don’t mind a bigger grate. For these I used a .
- Moisture Management: In most baked goods with zucchini you want to squeeze out the excess moisture from the grated zucchini, but for these brownies, you want all the extra moisture. It is a fairly dry batter, so you DO NOT need to squeeze out excess moisture from the zucchini.
- Even Baking: Bake until a toothpick inserted in the center comes out with a few moist crumbs. Overbaking can make the brownies dry.
- Cooling Time: Allow the brownies to cool completely before cutting to ensure clean edges and a better texture. I would also suggest putting them in the fridge, versus storing them on the counter, this will help them to not get too soft.
Freezing and Storage
- Storage: Store the brownies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week.
- Freezing: To freeze, wrap the cooled brownies tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw at room temperature before serving.
Serving Suggestions
- Dessert: Enjoy as a rich and fudgy dessert on its own or with a scoop of vanilla ice cream.
- Snack: Perfect as a mid-day snack or a sweet treat in lunchboxes.
- Gatherings: Serve at parties or potlucks for a delicious and unique twist on classic brownies.
Chocolate zucchini brownies are a fantastic way to enjoy a classic dessert with a healthier twist. Their fudgy texture and rich chocolate flavor make them a favorite for any occasion. Give this recipe a try and savor the delicious combination of chocolate and zucchini in every bite!
More Zucchini Recipes:
- Zucchini Casserole
- Beef Stuffed Zucchini Boats (Low Carb)
- Baked Zucchini Bites
- Carrot Zucchini Muffins
- Zucchini Quick Bread
- Zucchini Oatmeal Cookies
Zucchini Brownies
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 3 cups finely shredded zucchini about 2 medium zucchini, do not drain
- 1 1/2 cup chocolate chips/chunks
Instructions
Prepare the Zucchini:
- Grate the zucchini into medium to fine grate. Don't squeeze out the excess moisture.
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and/or flour an 8x8-inch baking pan or line it with parchment paper.
Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and cinnamon.
Combine Wet Ingredients + Sugar:
- In a large bowl, the sugar, vegetable oil and vanilla extract.
Incorporate Zucchini:
- Fold the shredded zucchini into the wet mixture.
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Add Chocolate Chips:
- Fold in chocolate chips.
Bake the Brownies:
- Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).
Cool the Brownies:
- Allow the brownies to cool in the pan for 10 minutes, then either leave in pan, or transfer to a wire rack to allow to cool completely.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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