Zucchini Brownies
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
25 mins
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Additional Time
30 mins
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Total Time
1 hr 10 mins
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Servings
24 servings
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Calories
219 kcal
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Course
Baked Goods
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Cuisine
American
Zucchini Brownies
Description
This recipe blends sugar, neutral oil, and vanilla before combining with flour, cocoa powder, baking soda, and salt, creating a crumbly mixture that thickens once shredded zucchini is folded in. Allowing the batter to rest helps the zucchini release moisture, yielding a spreadable consistency between cookie dough and brownie batter. Baking in a parchment-lined pan at 350°F produces brownies that spring back to the touch when done.
The zucchini contributes moisture that keeps the brownies soft and fudgy, though its presence is subtle against the cocoa and sugar. The optional chocolate icing, made from powdered sugar, cocoa powder, melted salted butter, milk, and vanilla, enhances the dessert’s richness and provides a glossy finish after cooling.
These brownies keep well at room temperature for two days or can be refrigerated for three to four days. If the zucchini is particularly dry, gradually adding a little water up to 1/4 cup helps achieve proper batter texture. Pressing the thick batter into the pan’s corners ensures even baking.
Ingredients
Brownies
- 1 1/2 cups granulated sugar
- 1/2 cup neutral cooking oil generic cooking oil
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cocoa powder unsweetened
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups zucchini shredded
- 1 cup chocolate chips optional
Chocolate Icing
- 2 cups powdered sugar
- 4 Tablespoons cocoa powder unsweetened
- 1/4 cup butter melted, salted
- 1/4 cup milk
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F. Line a 9x13-inch pan with a foil or parchment paper sling for easy removal once the brownies are done.
- Combine the sugar, oil, and vanilla in a large bowl, mixing well with an electric mixer.
- Add the flour, cocoa powder, soda, and salt. Mix again until a crumbly, dry mixture forms.
- Add the zucchini and stir or fold it in with a large wooden spoon or spatula. The batter will be quite thick and dry at first. Let it sit for 5-10 minutes so the shredded zucchini can release it's moisture, then stir again. The batter should now be thick but spreadable, somewhere between cookie dough and classic homemade brownie batter.
- Spread the batter into the prepared pan, using the back of a spatula to push it into the corners. Bake for 25-30 minutes until the brownies spring back to a touch rather than leaving an indentation.
- Let the brownies cool for thirty minutes. While they cool, prepare the chocolate icing by whisking powdered sugar, cocoa powder, melted butter, milk, and vanilla in a bowl until smooth. Pour over the cooled brownies, then let the brownies set for at least 30 minutes before cutting and serving. These brownies are best at room temperature or chilled from the fridge.
Notes
- The moisture content of zucchini varies; add up to 1/4 cup water if the batter is too dry to come together.
- Brownies keep well at room temperature for up to 2 days, or refrigerated for 3–4 days to extend freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Calories | 219kcal | 11% |
| Carbohydrates | 36g | 12% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 7mg | 2% |
| Sodium | 187mg | 8% |
| Potassium | 83mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 84IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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