Zucchini Brownies Recipe
User Reviews
5
Zucchini Brownies Recipe
Description
This Zucchini Brownies Recipe uses melted butter or vegetable oil, vanilla, white and brown sugars, cocoa powder, and spices like cinnamon to create a flavorful chocolate base. Shredded zucchini is folded into the thick batter, which then thins slightly after resting. Mini chocolate chips add texture and bursts of flavor throughout. The batter is baked in a greased 9x13-inch pan until the edges pull away and a toothpick comes out with moist crumbs, indicating a fudgy interior.
The presence of zucchini adds natural moisture and a slight density without overwhelming the chocolate flavor, resulting in a rich but tender brownie with a slightly vegetable-enhanced texture. The cocoa powder, sugars, and chocolate chips provide layered cocoa notes and sweetness.
Once baked and cooled to room temperature, the brownies are ready to slice and serve. They store well at room temperature for several days or in the fridge for up to a week. They also freeze nicely for months when individually wrapped. To warm leftovers, a quick microwave or toaster oven job softens the brownies without compromising texture.
Plan ahead by allowing resting times for the batter to hit the right consistency before baking, which aids in the final texture.
Ingredients
- ½ cup butter salted, melted, or vegetable oil
- 2 tsp. vanilla extract
- 1 cup white sugar
- ½ cup brown sugar
- 2 cups flour all purpose or gluten-free 1-to-1 blend, divided
- ½ cup cocoa powder regular
- 1 ½ tsp. baking soda
- ½ tsp. cinnamon optional
- ½ tsp. salt
- 2 ½ cups zucchini shredded, do NOT drain
- 1 cup mini chocolate chips milk or semi-sweet
Instructions
- Preheat the oven to 350 degrees.
- Combine the melted butter or oil with the vanilla and sugars in a large bowl.
- Add in 1 cup of flour, the cocoa powder, baking soda, cinnamon, and salt. Mix until well combined. (The batter will be pretty thick at this point.)
- Fold in the shredded zucchini and let sit for 5 minutes. The batter should start to thin out. Once it does, add in the remaining flour and chocolate chips, mix until well combined, and let rest for another 4-5 minutes. After this time, the batter should be easy to mix.
- Spread the brownie batter into a 9x13-inch baking dish that has been sprayed liberally with non-stick cooking spray. Bake in the preheated oven for 30-35 minutes, or until the edges start to pull away from the pan and a toothpick when inserted in comes out with crumbs.
- Let cool to room temperature before slicing in.
Notes
- You can prepare the brownies a day or two in advance to save time.
- Store leftover brownies in an airtight container at room temperature for 3 to 4 days or refrigerate up to a week.
- Freeze individually wrapped brownies in a freezer-safe container for 3 to 6 months.
- Reheat brownies by microwaving for 20-30 seconds or briefly using a toaster oven to restore softness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16brownies
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 40g | 13% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 2mg | 1% |
| Sodium | 198mg | 8% |
| Potassium | 102mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 27g | 54% |
| Vitamin A | 66IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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