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Zucchini brownies are incredibly moist and fudgy, with rich chocolate flavor and no detectable veggie taste. The shredded zucchini melts into the batter as it bakes, adding natural moisture and tenderness—making these brownies a great way to sneak in extra vegetables while still enjoying a decadent dessert.
Equipment Needed
8×8-inch baking pan
Parchment paper
Mixing bowls
Whisk
Rubber spatula
Box grater or food processor
Tips
Do not peel the zucchini—the skin disappears when baked
Do not squeeze out excess moisture unless the zucchini is very wet
Let brownies cool completely to fully set their texture
Use cocoa powder and chocolate chips for deeper flavor
Store covered to keep brownies extra moist
Zucchini Brownies
Description
These moist and delicious zucchini brownies are a delightful way to sneak in some greens while satisfying your chocolate cravings. Perfect for a snack or dessert!
Ingredients
Zucchini Brownies Ingredients
Instructions
Preparing the Zucchini
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Grate the Zucchini
Start by washing the zucchini thoroughly. Then, using a box grater or food processor, grate the zucchini. You’ll want about 1 to 1.5 cups of grated zucchini, so feel free to use more if you have it on hand.No need to peel the zucchini! The skin adds color and nutrients. -
Drain Excess Moisture
Place the grated zucchini in a clean kitchen towel or cheesecloth. Twist and squeeze to remove excess moisture. This prevents your brownies from being too soggy.Don't skip this step—it's essential for achieving the right brownie texture!
Mixing the Batter
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Combine Wet Ingredients
In a large bowl, whisk together ½ cup of melted coconut oil, 1 cup of granulated sugar, 2 large eggs, and 1 teaspoon of vanilla extract until well combined.Coconut oil can solidify if too cool, so make sure it’s melted but not hot. -
Add the Zucchini
Fold the drained zucchini into the wet mixture. Stir gently until combined, ensuring the zucchini is evenly distributed.The zucchini should blend in nicely and disappear into the batter! -
Incorporate Dry Ingredients
In a separate bowl, whisk together 1 cup of all-purpose flour, ½ cup of unsweetened cocoa powder, ½ teaspoon of baking soda, ½ teaspoon of baking powder, and a pinch of salt. Gradually add the dry mix to the wet ingredients, stirring until just combined.Be careful not to overmix—this keeps the brownies tender and chewy.
Baking the Brownies
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Prepare the Baking Pan
Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking pan or line it with parchment paper for easy removal.Parchment paper also helps create those beautiful edges! -
Pour and Spread the Batter
Pour the brownie batter into the prepared pan, spreading it evenly with a spatula. If you want a little extra flair, sprinkle chocolate chips on top.Feel free to mix in nuts or any other add-ins you love! -
Bake to Perfection
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay!).Keep an eye on them towards the end of baking to avoid overcooking.
Cooling and Serving
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Cool the Brownies
Once baked, remove the brownies from the oven and let them cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely.This step is crucial for cutting neat slices! -
Slice and Enjoy
Once cool, cut the brownies into squares and serve. You can dust them with powdered sugar or serve with a scoop of ice cream for a decadent treat.These brownies are best enjoyed fresh, but they store well in an airtight container for up to a week.
Note
- Ensure the zucchini is well-drained after grating to prevent excess moisture in the brownies.
- Use a combination of all-purpose and whole wheat flour for added nutrition and texture.
- For a richer flavor, consider adding a teaspoon of espresso powder to enhance the chocolate.
- You can substitute granulated sugar with coconut sugar or maple syrup for a healthier option.
- Add a handful of nuts or chocolate chips for extra crunch and flavor.
- If you prefer a fudgier brownie, reduce the baking time by a few minutes and check for doneness with a toothpick.
- Store brownies in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
- For a gluten-free version, use a gluten-free all-purpose flour blend.
- To make them vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use dairy-free chocolate.
- Feel free to experiment with spices like cinnamon or nutmeg for an added depth of flavor.