Zucchini Brownies Recipe
Zucchini Brownies are pure magic—rich, deeply chocolatey, and impossibly moist thanks to the sneaky addition of shredded zucchini. You’d never guess there’s a vegetable hiding in every decadent, fudgy bite, but that’s the genius of this recipe. Whether you’re drowning in summer zucchini or just craving a not-so-guilty chocolate fix, these brownies deliver satisfaction every time. No one will ever suspect they’re secretly loaded with veggies, and something tells me you’ll be making this recipe all year long!
Ingredients You’ll Need
There’s nothing complicated or exotic about the ingredients here; each plays a vital role in creating brownies that are tender, rich, and brimming with chocolate flavor. Here’s a closer look at what makes these Zucchini Brownies so irresistible.
- Vegetable Oil: Gives the brownies their soft, luxurious texture while keeping them dairy-free.
- Granulated Sugar: Sweetens every bite and balances out the rich cocoa notes.
- Pure Vanilla Extract: Adds a warm depth that brings out the chocolate’s best qualities.
- All-Purpose Flour: The backbone of the brownies—use the spoon-and-level method for best results.
- Unsweetened Cocoa Powder: Delivers that classic, deep chocolate flavor.
- Baking Soda: Ensures a tender crumb and just the right amount of lift.
- Salt: Just a touch enhances all the chocolatey goodness.
- Finely Grated Zucchini: The secret weapon for moisture and structure—don’t worry, you won’t taste it!
- Chopped Walnuts (optional): Brings a satisfying crunch and a nutty complexity if you like.
- Semisweet Chocolate Chips (optional): For pools of gooey chocolate with every bite.
How to Make Zucchini Brownies
Step 1: Prepare the Pan and Preheat the Oven
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking pan with a thin layer of oil or line it with parchment paper for easy removal later. This step ensures your Zucchini Brownies won’t stick, and cleanup is a breeze!
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the vegetable oil, granulated sugar, and pure vanilla extract until you have a silky, glossy mixture. This forms the sweet, rich base that gives these brownies their signature moist crumb.
Step 3: Combine Dry Ingredients
Grab another bowl and whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This blend is what gives the brownies their structure, deep chocolate flavor, and perfect bite. Sift if you have lumps!
Step 4: Bring Batter Together
Add the dry ingredients into the bowl with your wet mixture and stir until it’s just combined. Don’t overmix! The batter will look quite thick here—that’s exactly what you want.
Step 5: Add Zucchini and Optional Extras
Fold in the finely grated zucchini. As you mix, you’ll see the batter magically loosen up and become beautifully spreadable. This is also the moment to stir in chopped walnuts and chocolate chips for extra richness and texture.
Step 6: Bake
Pour the batter into your prepared pan, spreading it out evenly to fill all the corners. Pop it into the oven and bake for 25 to 30 minutes. You’re looking for a toothpick inserted in the center to come out with a few moist crumbs—don’t overbake if you want that perfectly fudgy texture!
Step 7: Cool and Slice
Let the brownies cool completely in the pan. This gives them time to set and makes cutting into perfect squares a breeze. Patience is key here but so worth it for neat, picture-perfect Zucchini Brownies.
How to Serve Zucchini Brownies
Garnishes
For a fancy finish, dust your brownies with a touch of powdered sugar or a light drizzle of melted chocolate. A dollop of whipped cream or a few extra chocolate chips on top can make these Zucchini Brownies feel truly special whether you’re serving company or indulging solo.
Side Dishes
Pair your brownies with a scoop of vanilla ice cream for contrast or a handful of fresh berries for a pop of brightness. Even a steaming mug of coffee or a cold glass of milk will turn these brownies into a comforting, complete treat.
Creative Ways to Present
Cut the brownies into fun shapes with cookie cutters for a playful twist, or serve mini squares in cupcake liners for parties. You could also layer pieces into a parfait glass with ice cream and whipped cream for a show-stopping dessert.
Make Ahead and Storage
Storing Leftovers
Zucchini Brownies stay soft and fudgy for several days if stored properly! Place leftovers in an airtight container at room temperature for up to 3 days, or keep them in the refrigerator for ultra-moist squares all week long.
Freezing
These brownies freeze like a dream. Individually wrap squares in plastic wrap, then place them in a zip-top bag or freezer-safe container. They’ll stay fresh up to 3 months. To enjoy, thaw at room temperature overnight or warm slightly in the microwave.
Reheating
To enjoy a warm, gooey texture, pop a brownie in the microwave for 10–15 seconds. The chocolate chips melt a bit and the brownie’s fudginess returns like you just baked them.
FAQs
Can I taste the zucchini in Zucchini Brownies?
Surprisingly, you can’t! The zucchini melts seamlessly into the batter, providing moisture and texture but leaving behind no recognizable flavor. All you’ll taste is rich, chocolaty goodness.
Do I need to peel the zucchini before grating it?
No peeling necessary! The skin of the zucchini is thin and soft, so once it’s grated and folded into the batter, you won’t even notice it. Plus, it adds a bit of beautiful green flecking (if you look closely!).
Can Zucchini Brownies be made gluten-free?
Absolutely. Use your favorite 1:1 gluten-free flour alternative in place of regular all-purpose flour. The brownies will still come out moist and delicious—just check the texture as every gluten-free mix is a little different.
What’s the best way to grate zucchini for this recipe?
For Zucchini Brownies, use the fine side of a box grater or a food processor with a fine shredding disc. This ensures the zucchini blends smoothly into the batter, contributing moisture without obvious chunks.
Can I skip the nuts and chocolate chips?
Of course! Both are entirely optional. If you prefer brownies pure and simple, leave them out. For added crunch or chocolate bursts, toss one or both in!
Final Thoughts
Baking Zucchini Brownies is a joyful little secret—satisfying your chocolate cravings while sneaking in some veggie goodness. Give this recipe a try (even if you’re skeptical about zucchini in your desserts!) and watch everyone come back for seconds. Happy baking!
Print
Zucchini Brownies Recipe
- Total Time: 45 minutes
- Yield: 16 brownies 1x
- Diet: Vegetarian
Description
Indulge in these moist and fudgy Zucchini Brownies that are a perfect combination of rich chocolate and the subtle sweetness of zucchini. A delightful treat that sneaks in a serving of vegetables!
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 2 cups finely grated zucchini
- 1/2 cup chopped walnuts (optional)
- 1 cup semisweet chocolate chips (optional)
Dry Ingredients:
Wet Ingredients:
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare a 9×13-inch baking pan by greasing it or lining it with parchment paper.
- Mix Wet Ingredients: In a large mixing bowl, combine oil, sugar, and vanilla until well mixed.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Mix Batter: Add the dry ingredients to the wet ingredients and mix until just combined. Fold in grated zucchini until the batter is spreadable. Add walnuts and chocolate chips if desired.
- Bake: Spread the batter evenly in the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool and Serve: Allow the brownies to cool completely before slicing into squares and serving.
Notes
- For a fudgier texture, slightly underbake the brownies and let them set as they cool.
- These brownies stay moist for several days, making them a great make-ahead dessert option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 18g
- Sodium: 170mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
