Zucchini Brownies are the perfect twist on the classic chocolate brownie. By adding shredded zucchini, these brownies become extra moist and tender without altering their rich chocolate flavor. This clever ingredient adds a subtle nutritional boost, making indulgent treats a little more wholesome—without anyone noticing!
Why You’ll Love These Zucchini Brownies
- Moist and fudgy: The zucchini keeps the brownies soft and dense.
- Vegetable boost: Adds fiber, vitamins, and minerals without affecting taste.
- Chocolatey goodness: Semi-sweet chunks create pockets of gooey chocolate.
- Customizable: Add nuts, fruits, or make them vegan or gluten-free.
Ingredients
Brownie Base:
- ½ cup (112 g) vegetable oil (or coconut/avocado oil)
- 1 ½ cups (300 g) granulated sugar
- 1 tablespoon vanilla extract
- 2 cups (256 g) all-purpose flour (or gluten-free flour blend)
- ½ cup (64 g) unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon kosher salt
- 3 cups finely shredded zucchini (do not drain)
- 1 ¼ cups semi-sweet chocolate chunks
Optional Add-Ins:
- Chopped walnuts or pecans
- Dried fruits
- White chocolate chips
Instructions
1. Preheat and Prepare Pan
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or baking spray, then line with parchment paper, letting it extend up the sides for easy removal.
2. Mix Wet Ingredients
In a large bowl, combine vegetable oil, sugar, and vanilla extract. Stir until fully incorporated and smooth.
3. Add Dry Ingredients
Add flour, cocoa powder, baking soda, and salt. Mix until just combined—the batter will be very dry at this stage.
4. Fold in Zucchini
Gently fold in the shredded zucchini by hand. Let the batter rest for 5 minutes to allow the zucchini’s moisture to hydrate the dry ingredients, transforming it into a smooth, cohesive batter.
5. Add Chocolate Chunks
Fold in the semi-sweet chocolate chunks until evenly distributed. The batter should now appear moist. If it still looks dry, allow it to rest for an additional 5 minutes.
6. Bake
Spread the batter evenly into the prepared pan. Bake for 25–35 minutes. Insert a toothpick into the center—brownies are done when it comes out with a few moist crumbs but no wet batter. Allow to cool completely before cutting into squares.
Tips for Perfect Zucchini Brownies
- Don’t drain the zucchini: Its natural moisture is crucial for the fudgy texture.
- Shred finely: Use a box grater or food processor for even blending.
- Customize sweetness: Reduce sugar for a less sweet brownie, or use dark chocolate for a more intense flavor.
- Vegan option: Swap vegetable oil for coconut oil and use dairy-free chocolate.
- Gluten-free option: Replace flour with a gluten-free blend or almond flour.
Storage
- Room temperature: Store in an airtight container for up to 3 days.
- Freezing: Wrap individually in plastic wrap and freeze up to 3 months. Thaw at room temperature before serving.
FAQs
Can I taste the zucchini?
No—its flavor is subtle and completely masked by the chocolate.
What oil can I use instead of vegetable oil?
Coconut oil adds a hint of coconut flavor, while avocado oil is neutral and keeps brownies moist.
Can I add nuts or fruits?
Yes! Chopped walnuts, pecans, dried fruits, or even white chocolate chips are delicious additions.
Can I make these brownies vegan?
Absolutely. Use plant-based oil and dairy-free chocolate. Ensure sugar is vegan-friendly.
Why Zucchini Makes a Difference
Zucchini adds natural moisture that keeps brownies dense and fudgy, creating the perfect texture every time. It’s a clever way to sneak vegetables into a dessert without sacrificing taste, making these brownies ideal for health-conscious bakers and chocolate lovers alike.