Looking for a tasty treat that’s both delicious and a bit healthier? Try zucchini brownies! These yummy brownies mix rich chocolate flavor with the secret goodness of zucchini. You won’t taste the zucchini, but it keeps the brownies moist and adds a healthy touch. With a smooth texture and just the right amount of sweetness, these brownies are perfect for satisfying your sweet cravings while adding a bit of extra nutrition. If you want to try something new and fun in your baking, these brownies are a great choice. Enjoy a dessert that’s both tasty and a little bit good for you!
Ingredients
- Granulated sugar
- Avocado oil, canola oil, or vegetable oil : Provides fat, making the brownies moist and rich. You can choose any neutral-flavored oil based on your preference or availability.
- All-purpose flour : Ensure it is measured correctly (spooned and leveled) for accurate results.
- Unsweetened cocoa : Use high-quality cocoa powder for a richer taste.
- Shredded zucchini (do not squeeze out the moisture) : Do not squeeze out the moisture! The natural water content in zucchini is crucial for creating the fudgy texture. Use freshly grated zucchini for the best results.
- Vanilla extract
- Salt
- Baking soda : Acts as a leavening agent, helping the brownies rise slightly and giving them a light texture.
- Semi-sweet chocolate chips (divided) : Some are mixed into the batter, while the rest are sprinkled on top for a gooey finish.
How To Make Zucchini Brownies
Preheat your oven to 350°F (175°C). Preheating ensures even baking and prevents uneven cooking.
Lightly coat a 9×13-inch metal baking pan with non-stick cooking spray or line it with parchment paper for easy removal. Set it aside.
Grate 2 medium zucchinis to yield approximately 2 cups of shredded zucchini. Do not squeeze out the liquid, as this moisture is essential for the brownies’ texture.
In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the sugar, oil, and flour.
Mix on medium speed until the mixture resembles wet sand. The texture may appear crumbly or dry, which is perfectly normal at this stage.
While the mixer is running on low speed, gradually add the following ingredients:
- Cocoa powder
- Shredded zucchini
- Vanilla extract
- Salt
- Baking soda
Mix until all ingredients are thoroughly combined. The batter will start to look more cohesive as the zucchini releases its moisture, creating a wet and sticky mixture.
Gently fold in 1 cup of semi-sweet chocolate chips using a spatula or wooden spoon. These chocolate chips will melt slightly during baking, adding pockets of gooey chocolate to the brownies.
Transfer the brownie batter into the prepared 9×13-inch pan. Use the back of a spoon or a spatula to spread it evenly, ensuring the surface is smooth.
Sprinkle the remaining ½ cup of chocolate chips evenly over the top for an extra layer of chocolatey goodness.
Place the pan in the preheated oven and bake for 28-32 minutes.
- To check for doneness, insert a toothpick into the center of the brownies. It should come out mostly clean, with a few moist crumbs attached (but no raw batter).
Once baked, remove the pan from the oven and place it on a wire rack to cool completely. Cooling allows the brownies to set and makes them easier to cut.
After cooling, use a sharp knife to cut the brownies into squares. Clean the knife between cuts for neat edges.
How to Make Brownies more Chocolatey
Mix 1 cup of chocolate chips into the batter, reserving ¼ cup to sprinkle on top. The added chocolate chips will enhance the brownies’ richness and flavor!
Top Tips
- Grate the zucchini using a box grater or a food processor. There’s no need to peel it beforehand.
- For this recipe, there’s no need to remove the moisture from the zucchini, as it helps keep the brownies moist. If the zucchini is particularly watery, you can lightly blot it with a paper towel, but make sure to retain some of the moisture.
- Once the brownies are fully cooled, use a plastic knife to cut them. The plastic knife works wonderfully to minimize crumbs and gives you clean cuts.
How To Store
If you leave the brownies uncut and covered in the pan, they will stay fresh on the counter for up to 3 days. Once cut, they tend to dry out more quickly. For cut brownies, wrap them in plastic wrap and store them on the counter for 1 to 2 days.
How To Freeze
To freeze the brownies, first wrap them securely in plastic wrap, then cover with foil or place in a freezer bag. I recommend freezing a whole pan or at least half a pan at once. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, let them thaw at room temperature before cutting them into servings.
More Recipes
Zucchini Brownies
Ingredients
- 1 1/2 cups granulated sugar
- 1/2 cup avocado oil canola oil, or vegetable oil
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa
- 2 cups shredded zucchini don’t squeeze out the moisture
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1 1/4 cups semi-sweet chocolate chips divided
Instructions
- Set your oven to 350°F. Lightly coat a 9x13-inch metal baking pan with cooking spray and set it aside.
- In a stand mixer, blend together the sugar, oil, and flour until the mixture has a texture similar to wet sand. It may appear dry, but that’s perfectly fine.
- While the mixer is on low speed, gradually add the cocoa powder, grated zucchini, vanilla extract, salt, and baking soda. Continue mixing until everything is well incorporated. The zucchini will add moisture to the mixture. Fold in one cup of chocolate chips.
- Transfer the brownie mixture into the prepared pan and top with the remaining chocolate chips. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean and the brownies are firm.
- Allow the brownies to cool fully on a wire rack. Once cooled, cut into squares and enjoy.