Zucchini Brownies Recipe

Published on July 11, 2024 Zucchini Brownies are rich, chocolaty, and easy to make. You will never know they are made with zucchini because they are so delicious! I love making zucchini salads, zucchini fritters, and of course zucchini bread (classic zucchini bread, chocolate zucchini bread, and lemon zucchini bread), but I also like making dessert with zucchini. Have you ever had chocolate zucchini cake? It’s so good and I also LOVE these Zucchini Brownies. If you like my One Bowl Brownies, I think you will like this brownie recipe too. The brownies are rich, chocolaty, and I guarantee you won’t know there is zucchini involved. I love baking with zucchini. You start with a green vegetable and end with a decadent dessert. I kind of feel like a magician because people are always so surprised when they find out zucchini is involved. Zucchini really is a magic ingredient. When I pull a warm pan of brownies out of the oven everyone always gathers around for a taste because they don’t look like zucchini brownies, they look like a pan of fudgy, chocolaty brownies! They are always blown away because these brownies are perfection! They are so rich and delicious!

Ingredients

Granulated Sugar– to sweeten the brownies Oil– you can use avocado oil, vegetable oil, or canola oil. Flour– use all-purpose flour. Cocoa– use unsweetened cocoa powder. Zucchini– use a box grater to shred the zucchini. Do not squeeze out the liquid! You need all of the moisture to make sure the brownies are moist! Vanilla extract– use pure vanilla extract. Salt– to enhance all of the flavors. Baking soda– to help the brownies rise. Chocolate chips– to stir into the batter AND to sprinkle on top! Bring on the chocolate!

How to Make Zucchini Brownies

Preheat oven to 350 degrees F. Grease an 9×13-inch metal baking pan with cooking spray, set aside.

In a stand mixer, combine sugar, oil, and flour, combine until mixture resembles wet sand. It will be dry looking and that is ok.

While mixing, on low, add cocoa, shredded zucchini, vanilla extract, salt and baking soda. Mix until well combined. The mixture will moisten once the zucchini is added. Stir in one cup of the chocolate chips.

Pour brownie batter into prepared pan and sprinkle with remaining chocolate chips. Bake for 28 to 32 minutes or until a toothpick comes out clean and the brownies are set.

Cool completely on a wire rack. Cut brownies into squares and serve.

How to Store

Storing: Uncut brownies that are stored in the pan and covered will keep on the counter for up to 3 days. If you cut the brownies, they will dry out faster. Wrap cut brownies in plastic wrap and keep on the counter for 1 to 2 days. Freezing: You can freeze the brownies. Wrap brownies tightly in plastic wrap, then wrap again with foil or place in a freezer bag. I like to freeze a pan of brownies or at least a half pan at a time. Freeze the brownies for up to 3 months. When ready to serve, thaw at room temperature before cutting into individual servings.

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