Zucchini Brownies

Why You’ll Love This Recipe

These brownies are moist and tender thanks to the zucchini, with a deep chocolate taste that satisfies any sweet tooth. They’re a great way to use up extra zucchini and are perfect for a healthier twist on a classic treat. Plus, they’re easy to make and loved by kids and adults alike.

Ingredients

• 1 1/2 cups all-purpose flour

• 1/2 cup unsweetened cocoa powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup unsalted butter, melted

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 1/2 cups shredded zucchini (about 1 medium zucchini)

• 1/2 cup chocolate chips (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat Oven:
   Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.

2. Mix Dry Ingredients:
   In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.

3. Combine Wet Ingredients:
   In a large bowl, mix melted butter and sugar.
   Beat in eggs one at a time, then stir in vanilla extract.

4. Add Zucchini:
   Fold shredded zucchini into the wet mixture.

5. Combine:
   Gradually add dry ingredients to wet ingredients, stirring until just combined.
   Fold in chocolate chips if using.

6. Bake:
   Pour batter into prepared pan and smooth the top.
   Bake for 25-30 minutes or until a toothpick inserted into the center comes out with moist crumbs.

7. Cool and Serve:
   Allow brownies to cool completely before cutting into squares.

Servings and Timing

• Servings: 16 brownies

• Prep time: 15 minutes

• Bake time: 30 minutes

• Total time: 45 minutes

Variations

• Nuts: Add chopped walnuts or pecans for extra crunch.

• Spices: Add cinnamon or espresso powder to deepen flavor.

• Gluten-Free: Use a gluten-free flour blend.

• Frosting: Top with cream cheese frosting or chocolate ganache.

• Sweetener: Substitute sugar with coconut sugar or maple syrup.

Storage/Reheating

• Storage: Store brownies in an airtight container at room temperature for up to 3 days.

• Freezing: Freeze baked brownies for up to 2 months.

• Reheating: Warm in the microwave for 10-15 seconds if desired.

FAQs

Does the zucchini make the brownies taste like vegetables?

No, zucchini adds moisture but has a mild flavor that’s hardly noticeable.

Do I need to peel the zucchini?

No, the skin is soft when baked and adds nutrients and color.

Can I use frozen zucchini?

Yes, thaw and squeeze out excess water before using.

How do I know when brownies are done?

Insert a toothpick; it should come out with a few moist crumbs.

Can I make these vegan?

Use flax eggs and dairy-free butter substitutes.

Can I add protein powder?

Yes, but adjust flour amounts accordingly.

Are these brownies fudgy or cakey?

They have a moist, fudgy texture.

Can I double the recipe?

Yes, bake in a larger pan and adjust baking time.

What’s the best way to shred zucchini?

Use a box grater or food processor with shredding attachment.

Can I add chocolate chunks instead of chips?

Yes, chunks add gooey pockets of melted chocolate.

Conclusion

Zucchini Brownies are a moist, fudgy, and delicious way to enjoy a classic treat with a healthy twist. Easy to make and packed with chocolatey goodness, these brownies are perfect for any occasion and a great way to add veggies to your dessert.

Zucchini Brownies

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• Author: Alice
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 16 brownies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

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Description

Zucchini Brownies are moist, fudgy chocolate brownies that sneak in shredded zucchini for natural moisture and a subtle veggie boost. This healthier twist on a classic dessert keeps all the rich chocolate flavor while adding extra nutrition, making it perfect for family treats or using up garden zucchini.

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Ingredients

• 1 1/2 cups all-purpose flour

• 1/2 cup unsweetened cocoa powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup unsalted butter, melted

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 1/2 cups shredded zucchini (about 1 medium zucchini)

• 1/2 cup chocolate chips (optional)

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Instructions

1. Preheat Oven:
   Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.

2. Mix Dry Ingredients:
   In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.

3. Combine Wet Ingredients:
   In a large bowl, mix melted butter and sugar.
   Beat in eggs one at a time, then stir in vanilla extract.

4. Add Zucchini:
   Fold shredded zucchini into the wet mixture.

5. Combine:
   Gradually add dry ingredients to wet ingredients, stirring until just combined.
   Fold in chocolate chips if using.

6. Bake:
   Pour batter into prepared pan and smooth the top.
   Bake for 25-30 minutes or until a toothpick inserted in the center comes out with moist crumbs.

7. Cool and Serve:
   Allow brownies to cool completely before cutting into squares.

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Notes

No need to peel zucchini; skin adds nutrients and color.Use thawed and well-drained frozen zucchini if fresh isn’t available.Add nuts like walnuts or pecans for extra crunch.Enhance flavor with cinnamon or espresso powder.Substitute sugar with coconut sugar or maple syrup for alternative sweeteners.Top with cream cheese frosting or chocolate ganache for extra indulgence.