Okay, gather ’round, sweet friends! Let’s talk about something that’s a little bit sneaky, a whole lot delicious, and surprisingly good for you: Zucchini Yogurt Brownies. I know, I know – zucchini in brownies? Trust me on this one. This isn’t just about sneaking veggies into your kids’ dessert; it’s about creating the moistest, most decadent brownies you’ve ever tasted.

I remember the first time I tried to make Zucchini Yogurt Brownies. It was a Pinterest fail of epic proportions! The zucchini was all stringy, the brownies were greasy, and the whole thing tasted vaguely…green. But I was determined. I mean, who doesn’t want an excuse to eat chocolate and call it “healthy”? Plus, I had a garden overflowing with zucchini that year. So, after a lot of tweaking, a few more disasters, and some serious soul-searching (over a bowl of ice cream, naturally), I finally nailed it.

What makes these Zucchini Yogurt Brownies so special? Well, the zucchini adds incredible moisture, so they’re unbelievably fudgy. The greek yogurt, oh that addition, adds a tang and a richness that you just can’t get with oil or butter alone (although, let’s be honest, butter is still my first love!). And the best part? You can feel good about serving these to your family. They’re lower in fat and calories than traditional brownies, and they even have a serving of vegetables!

This Zucchini Yogurt Brownies recipe has become a staple in our house. It’s perfect for potlucks, bake sales, or just a cozy night in with a movie. It fits perfectly into my busy family life because it’s an easy brownie recipe that comes together quickly. I usually grate the zucchini while the oven is preheating, and the rest is just a matter of mixing everything together. While I can’t say that my picky one loves them more than I do, they always disappear quickly, which is a win in my book!

So, are you ready to give these sneaky, delicious brownies a try? I promise, you won’t be disappointed. Let’s bake some magic together, friend! For more inspiration, check out these easy banana zucchini bread – it’s another family favorite.

Ingredients for Zucchini Yogurt Brownies

1 1/2 cups all-purpose flour (I always use unbleached for my Zucchini Yogurt Brownies – it just tastes cleaner.)
3/4 cup unsweetened cocoa powder (Dutch-processed is my go-to for a richer chocolate flavor in these healthy brownies.)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup unsweetened applesauce
1/4 cup plain Greek yogurt (I always use full-fat Greek yogurt for the best texture in my Zucchini Yogurt Brownies.)
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups grated zucchini (about 1 medium zucchini, unpeeled. Make sure to squeeze out the excess moisture!)
1 cup semi-sweet chocolate chips (or dark chocolate, if you’re feeling fancy! When making Zucchini Yogurt Brownies, you can find high-quality chocolate chips at most grocery stores, but I prefer to order mine online for the best price.)

Okay, let’s talk ingredients for a sec. I always use full-fat Greek yogurt because it makes these moist brownies extra creamy. You can use low-fat or non-fat, but they won’t be quite as rich. My mom always told me, *”A little bit of indulgence is good for the soul!”* I think she’s right. And here’s a Zucchini Yogurt Brownies trick I learned from my mom: grate the zucchini ahead of time and store it in the fridge. It saves time when you’re ready to bake!

Cost-saving tip alert! Buy zucchini in bulk during the summer months when it’s in season. Freeze it in grated portions for baking throughout the year. It works like a charm! For cocoa powder, shop around. Sometimes the store brand is just as good as the fancy stuff. But did you know that the type of cocoa powder you use can drastically change the final flavor? Dutch-processed cocoa, for instance, is less acidic and offers a smoother, richer chocolate experience, while natural cocoa powder has a bolder, more intense flavor.

Storage tip: If you have leftover greek yogurt (and you most likely will), store it in an airtight container in the fridge. It’s great for breakfast, smoothies, or even as a marinade for chicken. Now you know what to do before going to work!

Don’t you hate when chocolate chips have bloom? Make sure to store your chocolate chips in a cool, dry place to prevent them from melting and developing that weird white coating. Nobody wants that in their Zucchini Yogurt Brownies! I often use unsweetened chocolate, too, for a darker flavor. Check out this Dark Chocolate Zucchini Brownies guide for some inspiration!

How to Make Zucchini Yogurt Brownies – Step-by-Step

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Don’t skip the flouring step! It prevents the Zucchini Yogurt Brownies from sticking.
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, combine the sugar, brown sugar, applesauce, Greek yogurt, eggs, and vanilla extract. Mix well.
Add the wet ingredients to the dry ingredients and stir until just combined. Don’t overmix! Overmixing leads to tough brownies, and nobody wants that.
Gently fold in the grated zucchini and chocolate chips.
Pour the batter into the prepared pan and spread evenly. I learned the hard way with Zucchini Yogurt Brownies that a thin layer of batter cooks unevenly. Trust me, distribute that batter for a better experience!
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Don’t worry if your Zucchini Yogurt Brownies jiggles a little bit in the middle – they’ll continue to set as they cool. In my kitchen, Zucchini Yogurt Brownies usually takes about 28 minutes, but every oven is different. So, keep an eye on them!
Let the brownies cool completely in the pan before cutting into squares. Patience is key here! If you cut them while they’re still warm, they’ll be too gooey.

Okay, so a couple of Zucchini Yogurt Brownies cooking tips I’ve picked up over the years: First, make sure to squeeze out as much moisture as possible from the zucchini. You can do this by placing the grated zucchini in a clean kitchen towel and squeezing. Otherwise, your brownies will be soggy. I usually do this while the oven is preheating. Timing is everything!

Second, don’t be afraid to experiment with different types of chocolate chips. I’ve used milk chocolate, dark chocolate, and even white chocolate chips in these brownies. They’re all delicious! While the Zucchini Yogurt Brownies is cooking, I usually tidy up the kitchen or start on dinner. Multitasking is my superpower!

Your Zucchini Yogurt Brownies should smell like rich chocolate with a hint of vanilla. It’s a truly intoxicating aroma! I even sometimes use a whisk to make sure the dry ingredients mix well to avoid pockets of baking soda or powder.

Looking for more great brownie inspiration? This brown butter brownies recipe is another one that you should keep in your back pocket!

Serving Your Delicious Brownies

My family loves our Zucchini Yogurt Brownies when I cut them into small squares and serve them with a scoop of vanilla ice cream. It’s the perfect combination of warm, fudgy brownie and cold, creamy ice cream. The kids go crazy for it!

These Zucchini Yogurt Brownies are perfect for potlucks, bake sales, or even as a special treat for a weeknight dinner. They’re also a great way to use up all that extra zucchini from your garden. Presentation-wise, I like to dust them with a little bit of powdered sugar or cocoa powder before serving. It makes them look extra fancy!

If you have extra Zucchini Yogurt Brownies, store them in an airtight container at room temperature for up to 3 days. They’re also delicious cold, straight from the fridge. I will say that serving the Zucchini Yogurt Brownies with vanilla ice cream is a must in my house. Some other pairings include a dusting of powdered sugar or even some raspberries for a fruity twist.

Seasonally, I love to add a sprinkle of cinnamon and nutmeg to the batter during the fall months. It gives them a warm, cozy flavor. And during the holidays, I’ll sometimes top them with a peppermint frosting. My friends always ask for this Zucchini Yogurt Brownies recipe whenever I bring them to a party. They can’t believe how moist and delicious they are!

For a lighter option, consider serving these with fresh berries and a dollop of whipped cream. The acidity of the berries cuts through the richness of the brownies perfectly. Or if you are wanting to be heathier, consider this Best Ever Healthy Zucchini Brownies recipe.

Frequently Asked Questions

Can I use frozen zucchini in these brownies?
Yes, you can! Just make sure to thaw it completely and squeeze out as much moisture as possible before adding it to the batter. I’ve done this many times when I’m craving Zucchini Yogurt Brownies in the middle of winter.
Can I substitute the Greek yogurt with something else?
If you don’t have Greek yogurt, you can use sour cream or even plain yogurt. The texture might be slightly different, but they’ll still be delicious. You know what I do when my Zucchini Yogurt Brownies are missing that little something? Add a touch of lemon zest.
Can I make these brownies gluten-free?
Absolutely! Just substitute the all-purpose flour with a gluten-free all-purpose flour blend. I’ve had great success with King Arthur’s gluten-free flour blend. My neighbor is gluten-free, and she raves about my gluten-free Zucchini Yogurt Brownies.
Can I add nuts to these brownies?
Of course! Walnuts, pecans, or even chopped almonds would be delicious in these Zucchini Yogurt Brownies. I usually add about 1/2 cup of chopped nuts to the batter.
How do I prevent my brownies from being dry?
The key to moist brownies is to not overbake them. They should be slightly gooey in the center when you take them out of the oven. I’ve made this Zucchini Yogurt Brownies error more than once. This is the time when you should make sure you have a friend in the kitchen to help you not mess up.
Can I make these brownies ahead of time?
Yes, you can! These Zucchini Yogurt Brownies actually taste better the next day. Just store them in an airtight container at room temperature. We love to meal prep these and bring them for road trips.
Why are my brownies greasy?
This usually happens if you don’t squeeze out enough moisture from the zucchini. Make sure to really press it dry before adding it to the batter. My blog readers had this issue so I try to stress to not forget this step.

My Final Thoughts

These Zucchini Yogurt Brownies hold a special place in my heart because they remind me of my childhood garden. My mom always grew zucchini, and she was always looking for creative ways to use it up. This recipe is a tribute to her ingenuity and her love of baking.

I hope you love them as much as my family does.

My Zucchini Yogurt Brownies Pro Tips:

Always squeeze the zucchini dry! This is the most important step for moist brownies.
Don’t overmix the batter! Overmixing leads to tough brownies.
Use high-quality chocolate chips! They make a big difference in the flavor.

Zucchini Yogurt Brownies Variations:

Chocolate Chip: Add 1 cup of your favorite chocolate chips (milk, dark, semi-sweet).
Nutty: Add 1/2 cup of chopped walnuts or pecans.
Spiced: Add 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg.

My picky one loves the chocolate chip version, while my partner prefers the nutty version. I love them all!

I encourage you to make this Zucchini Yogurt Brownies recipe your own. Experiment with different flavors and toppings to find your perfect brownie. I hope your cooking experience is as rewarding as mine has been. And I know you will find this recipe to be an easy brownie recipe that you keep making. I also encourage you to check out these strawberry shortcake brownies recipe for a fresh and fruity twist that everyone will enjoy!

Happy baking, friends! I know you can do it!

Zucchini Yogurt Brownies

Print Recipe

These fudgy zucchini yogurt brownies are a healthier take on the classic dessert! The zucchini adds moisture and the yogurt provides a boost of protein, making them a delicious and guilt-free treat.

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 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup plain Greek yogurt
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 egg
1 cup shredded zucchini, squeezed dry
1/2 cup chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a separate bowl, combine sugar, yogurt, oil, vanilla extract, and egg. Mix well.
Add the wet ingredients to the dry ingredients and mix until just combined.
Stir 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

Serve with a scoop of vanilla ice cream or a dusting of powdered sugar for an extra special treat.