Alright, come on in, grab a mug of coffee, and let’s talk about my absolute favorite way to sneak veggies into dessert – these incredible Zucchini Brownies! I’m telling you, this recipe is a game-changer. I can still remember the first time I made them. My little one was going through that “I hate everything green” phase (sound familiar, anyone?), and I was desperate to find a way to get some nutrients into him. I stumbled upon a chocolate zucchini bread recipe online, tweaked it a bit, and BAM! These Zucchini Brownies were born. Now, even my pickiest eater devours them without a second thought.

Let me tell you, there was a learning curve. The first batch? Total disaster! I didn’t squeeze enough water out of the zucchini, and they came out like a soggy mess. Ugh, we’ve all been there, right? But I persevered, and now, these Zucchini Brownies are a regular fixture in our house.

They’re perfect for potlucks, bake sales, or just a cozy night in with the family. What’s so great is you don’t even taste the zucchini! You get a super moist brownie recipe that’s surprisingly healthy. Honestly, sometimes I make a batch just for myself – don’t judge! They’re that good. So, are you ready to learn how to make them? Trust me, it’s easier than you think. Let’s get started!

Ingredients for Zucchini Brownies

1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 cup granulated sugar
½ cup packed brown sugar
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup shredded zucchini, squeezed dry
½ cup chocolate chips (I prefer semi-sweet!)

I always use good quality cocoa powder when making my Zucchini Brownies. It makes such a difference in the richness of the flavor. You can find great cocoa powder at almost any grocery store these days. A little kitchen wisdom I’ve picked up over the years? Don’t skip squeezing the zucchini! Seriously, this is key to avoiding soggy brownies. I wrap the shredded zucchini in a clean kitchen towel and squeeze until no more water comes out. Trust me on this one!

I buy zucchini in bulk when it’s in season and freeze it already shredded. It’s a huge time-saver when I want to whip up a batch of Zucchini Brownies on a whim. When you are buying chocolate chips, you can get a large bag from Costco or Sam’s Club. It is way cheaper than buying small bags at the grocery store, especially if you are like me and make a healthy brownie recipe a few times a month! I often find that shopping this way not only saves money but also ensures I always have the essentials on hand when the baking mood strikes. It’s a small investment that pays off in delicious, homemade treats!

Ingredient Substitutions

Speaking of substitutions, I know a lot of you are looking for gluten-free options. You can easily substitute the all-purpose flour with a gluten-free blend. I’ve had great success with King Arthur’s gluten-free all-purpose flour. It maintains a wonderful texture that is very similar to traditional flour. For my vegan friends, you can try using flax eggs and a dairy-free chocolate chip to make this a vegan zucchini brownie.

You can find some more tips on Vegan Zucchini Brownies (Only 7 Ingredients!). For storing the leftover ingredients from Zucchini Brownies, I keep my flour in an airtight container in a cool, dark pantry and the chocolate chips in the freezer. This keeps the flour fresh and prevents the chocolate chips from melting or losing their shape.

How to Make Zucchini Brownies – Step-by-Step

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. Don’t skip the greasing! I learned the hard way with Zucchini Brownies that they can stick something fierce if you don’t grease the pan properly. I usually use a little bit of cooking spray followed by a light dusting of flour. This creates a non-stick barrier that ensures the brownies come out cleanly every time.
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. This ensures that everything is evenly distributed throughout the batter. If you’re feeling fancy, you can even sift the dry ingredients together, but honestly, I rarely bother.
In a separate bowl, whisk together the granulated sugar, brown sugar, oil, eggs, and vanilla extract. Make sure everything is well combined. Don’t worry if it looks a little oily – it’ll all come together in the end. Proper emulsification at this stage is key to achieving the right texture.
Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix! Overmixing can lead to tough brownies, and nobody wants that. Mix until there are no more visible streaks of flour, but avoid excessive stirring.
Gently fold in the shredded zucchini and chocolate chips. I like to use a rubber spatula for this step to avoid overmixing. While the Zucchini Brownie is cooking, I usually tidy up the kitchen or catch up on my favorite podcast. Multitasking is key, right? This recipe is very similar to my easy-banana-zucchini-bread, if you are looking for other zucchini recipes!
Pour the batter into the prepared baking pan and spread evenly. I like to give the pan a little tap on the counter to release any air bubbles.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. In my kitchen, Zucchini Brownies usually take about 28 minutes. Your Zucchini Brownie should smell like rich chocolate. Keep an eye on them, as oven times can vary. Remember, every oven is different! If the edges start to brown too quickly, you can tent the pan with foil.
Let the brownies cool completely in the pan before cutting into squares. This is the hardest part! But trust me, they’re much easier to cut when they’re cool. I usually pop them in the fridge for a little while to speed up the process. Cooling them completely, preferably in the refrigerator, helps the brownies to firm up, making them easier to slice neatly.

One tip to keep in mind when making your moist brownie recipe is to use room temperature eggs. It helps to combine better! Using room temperature eggs helps create a smoother batter that bakes more evenly, resulting in a better overall texture.

Serving Suggestions for Zucchini Brownies

My kids love our Zucchini Brownie when I cut them into small squares and pack them in their lunchboxes. It’s a sneaky way to get them to eat their veggies without even knowing it! I like to serve my Zucchini Brownie with a scoop of vanilla ice cream and a drizzle of chocolate sauce. It’s the perfect combination of warm, gooey brownie and cold, creamy ice cream. This Zucchini Brownie is perfect for potlucks, bake sales, or even just a weeknight dessert. It’s always a crowd-pleaser!

For presentation, I like to dust the Zucchini Brownie with a little bit of powdered sugar or cocoa powder. You can also top it with a sprinkle of chocolate chips or chopped nuts. If you have extra Zucchini Brownies, they’re delicious crumbled over yogurt or ice cream. You can also freeze them for later. I’ve even been known to chop them up and mix them into cookie dough!

Sometimes, I get fancy and add a cream cheese frosting to my Zucchini Brownies. It’s a delicious addition that takes them to the next level. I found inspiration in strawberry-shortcake-brownies-recipe for frostings!

For a seasonal variation, try adding pumpkin pie spice to the batter in the fall. It adds a warm, cozy flavor that’s perfect for the holidays. My friends always ask for this Zucchini Brownie recipe whenever I bring them to parties. It’s a guaranteed hit! You could also try and get some inspiration from this Vegan Zucchini Brownies | Easy, Healthy Chocolate Cake – Elavegan.

Frequently Asked Questions About Zucchini Brownies

Q: Can I use frozen zucchini for this recipe?

A: Absolutely! Just make sure to thaw it completely and squeeze out as much excess water as possible. You want to avoid soggy Zucchini Brownies at all costs!

Q: I don’t have brown sugar. Can I use all granulated sugar?

A: You can, but the brown sugar adds a nice, molasses-y flavor and helps to keep the brownies moist. If you don’t have brown sugar, you can make your own by mixing 1 cup of granulated sugar with 1 tablespoon of molasses. You know what I do when my Zucchini Brownie batter is missing something! I get creative!

Q: Can I add nuts to these brownies?

A: Of course! Chopped walnuts, pecans, or even macadamia nuts would be delicious in these Zucchini Brownies. I usually add about ½ cup of chopped nuts to the batter along with the chocolate chips.

Q: My brownies are always dry. What am I doing wrong?

A: Overbaking is the most common culprit. Make sure you’re not baking them for too long. Also, make sure you’re measuring your ingredients accurately. Too much flour can also lead to dry brownies. One of the great things about this healthy brownie recipe is how moist it is.

Q: Can I make these into muffins?

A: Definitely! Just reduce the baking time by a few minutes. Start checking them after about 18-20 minutes. If you like the muffin idea, brown-butter-brownies-recipe might be perfect for you!

Q: Can I use a different type of oil?

A: Yes, you can substitute the vegetable oil with canola oil, coconut oil, or even melted butter. Just keep in mind that different oils will impart different flavors to the brownies.

Q: Can I reduce the amount of sugar in this recipe?

A: You can reduce the sugar slightly, but keep in mind that sugar does more than just sweeten. It also contributes to the texture and moisture of the brownies. I wouldn’t recommend reducing it by more than ¼ cup. My Zucchini Brownie memories always include the perfect amount of sugar for those sweet days!

My Final Thoughts on Zucchini Brownies

This Zucchini Brownie recipe holds a special place in my heart because it’s a testament to the fact that you can sneak healthy ingredients into even the most decadent treats. It’s a recipe that my family loves, and it’s one that I’m always proud to share with others.

Here are my Zucchini Brownie Pro Tips:

Don’t overmix the batter! Overmixing leads to tough brownies.
Squeeze the zucchini dry! This is crucial for preventing soggy brownies.
Use good quality cocoa powder! It makes a big difference in the flavor.

Here are a few Zucchini Brownie variations I’ve tried:

Chocolate Chip Zucchini Brownies: Just add extra chocolate chips!
Walnut Zucchini Brownies: Add chopped walnuts to the batter.
Cream Cheese Swirl Zucchini Brownies: Swirl cream cheese frosting into the batter before baking.

My little one loves the chocolate chip version, while my husband prefers the walnut version. As for me, I’m a sucker for the cream cheese swirl Zucchini Brownies! You can also find some great variations here Vegan Zucchini Brownies (Gluten-Free) – Rhian’s Recipes.

I hope you give this Zucchini Brownie recipe a try. It’s a delicious and sneaky way to get your veggies in, and it’s sure to be a hit with your family and friends. Don’t be afraid to experiment with different variations and make it your own. Happy baking! I am sure you will agree that this is the best healthy brownie recipe out there!

Zucchini Brownie

Print Recipe

These fudgy zucchini brownies are a delicious and sneaky way to add extra veggies to your dessert. They’re moist, chocolatey, and surprisingly easy to make!

Author: Zoubida
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 9 servings
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup shredded zucchini, excess moisture squeezed out
1/2 cup chocolate chips

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Instructions

Preheat oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a large bowl, combine melted butter, granulated sugar, and brown sugar. Beat until well combined.
Beat in eggs one at a time, then stir in vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the shredded zucchini and chocolate chips.
Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
Let cool completely before cutting into squares.

Notes

For extra fudgy brownies, underbake slightly. Serve with a scoop of vanilla ice cream or a dusting of powdered sugar.