Zucchini brownies might sound unusual, but have you ever wondered how you can sneak veggies into your favorite dessert without sacrificing flavor? I’m making these zucchini brownies for the third time this week and they just keep getting better! With rich chocolate, moist texture, and a hint of veggie goodness, these brownies are quickly becoming a household favorite.
This recipe is a wonderful way to enjoy indulgent chocolate treats while slipping in some extra nutrition. If you love fudgy brownies but want a fun twist, zucchini brownies are the perfect way to satisfy your sweet tooth and feel a little virtuous at the same time.
Why I Can’t Stop Making These Cookies
- They deliver that classic fudgy brownie experience but with a subtle veggie boost that no one will suspect.
- The zucchini keeps every bite incredibly moist and tender, making these brownies addictive.
- Pantry-friendly ingredients make it simple to whip up a batch anytime no fancy stuff needed.
- Kid-approved and perfect for sneaking in vegetables without complaints.
- Fits perfectly into seasonal baking, especially when zucchinis are abundant in summer and fall.
What Type of Zucchini Should I Use?
For the best zucchini brownies, choose fresh zucchinis that feel firm and have vibrant green skin. Medium-sized zucchinis work best, as they tend to be less watery than the very large ones.
If you use frozen zucchini, be sure to thaw it completely, then drain and pat dry with paper towels to remove excess moisture or your brownies could turn out soggy. Avoid dried zucchini; fresh or frozen is best for maintaining moisture and texture.
Options for Ingredient Alternatives
- Substitute butter with coconut oil for a hint of tropical flavor just chill the dough for 30 minutes if using coconut oil to firm it up.
- Swap semi-sweet chocolate chips for dark chocolate chunks or white chocolate chips for different flavor profiles.
- Use almond or oat milk instead of dairy milk for dairy-free baking.
- Vanilla extract can be swapped for almond or peppermint extract for a unique twist.
- Fresh berries or dried cranberries can be folded in for an added fruity punch.
The Biggest Challenges While Baking
- Make sure to fold in shredded zucchini gently at the end to avoid overmixing, which can make brownies tough.
- Use softened butter at room temperature; too cold or melted butter affects the texture.
- Avoid overmixing the batter combine ingredients just until incorporated to keep the brownies tender.
- If your dough feels dry, add 1 tablespoon of milk at a time to reach the right consistency.
- Chilling the dough for 30 minutes can help with easier handling and better texture during baking.
Storage & Freezing Instructions
Store zucchini brownies at room temperature in an airtight container for up to 3 days. For longer storage, keep them in the fridge up to a week.
To freeze, layer brownies between parchment paper in a freezer-safe container or bag. Freeze up to 3 months. Thaw at room temperature before serving for best texture.
You can also prepare the raw dough ahead of time; wrap tightly and freeze up to 2 weeks. Thaw overnight in the fridge before baking as directed.
Estimated Nutrition
For the entire batch, expect about 1500 calories total. Per serving (assuming 12 brownies), each will have roughly 125 calories, 5 grams of fat, 18 grams of carbohydrates, and 2 grams of protein. These treats offer a bit of fiber from the zucchini, making them more wholesome than typical brownies.
Ingredients
- 1 1/2 cups granulated sugar (300 g)
- 1/2 cup unsalted butter, softened (115 g)
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup unsweetened cocoa powder (50 g)
- 1 cup all-purpose flour (120 g)
- 1 cup grated zucchini, well-drained (120 g)
- 1/2 cup semi-sweet chocolate chips (90 g)
- 2 Tbsp milk, only if dough is dry (optional)
Step-by-Step Instructions
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together the cocoa powder, all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, folding gently until combined. Avoid overmixing.
Fold in the grated zucchini and chocolate chips delicately, making sure everything is evenly distributed.
If the dough feels dry, stir in milk 1 tablespoon at a time. Spread the batter evenly in the prepared pan. Bake for 25–30 minutes or until a toothpick inserted in the center comes out with moist crumbs. Cool completely before slicing.
Tips, Variations & Serving Ideas
- Add chopped walnuts or pecans for a crunchy texture boost.
- Sprinkle flaky sea salt on top before baking for a gourmet twist.
- Store leftovers in the fridge and gently rewarm before serving for that fresh-from-the-oven feeling.
- Try underbaking by a couple of minutes if you prefer fudgier, gooey centers.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.
- For extra richness, melt chocolate chips into the batter before folding in zucchini.
- Use mini muffin tins to make zucchini brownie bites, perfect for parties and snacks.
FAQs
Q: Can I make these zucchini brownies gluten-free?
A: Absolutely! Just substitute all-purpose flour with a gluten-free flour blend in a 1:1 ratio.
Q: How much zucchini do I need?
A: About 1 cup grated zucchini, which is roughly one medium zucchini.
Q: Do I need to peel the zucchini?
A: No need to peel; the skin adds color and nutrients, and it’s barely noticeable in the baked brownies.
Q: Can I use a food processor for grating zucchini?
A: Yes, just be careful not to over-process it into a puree.
Save This for Later (Pinterest)
If you’re as hooked on these zucchini brownies as I am, save this recipe on Pinterest to keep your favorite veggie-packed treat just a click away. Share the joy and surprise your friends with this delicious secret!
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