Sneaky Zucchini Brownies I’m making these for the third time this week

Have you ever wished you could enjoy rich, fudgy brownies while sneaking in a bit of healthy goodness? Sneaky Zucchini Brownies offer just that a delicious way to indulge without guilt. I’m making these for the third time this week because they satisfy my chocolate cravings and sneak in veggies without anyone noticing.

The key to these brownies is using zucchini in a way that enhances moisture and texture, not flavor. These Sneaky Zucchini Brownies come out dense, fudgy, and perfectly chocolatey every single time.

Why I Can’t Stop Making These Cookies

• Quick win for a tasty yet nutritious treat that feels indulgent but includes hidden veggies
• Flavor twist: The zucchini adds moisture without overpowering the classic brownie taste
• Pantry-friendly ingredients you probably already have on hand
• Kid-friendly to picky eaters who won’t detect the veggie surprise
• Seasonal appeal: Great way to use up extra summer zucchini in a comforting dessert

What Type of Zucchini Should I Use?

For the best brownies, use fresh, medium-sized zucchinis that are firm and dark green. Avoid older zucchinis that feel soft or have large seeds, as they can add bitterness or extra moisture.

If you only have frozen zucchini, be sure to thaw it completely, then drain very well and pat dry with paper towels to remove any excess water before folding it into the batter. Dried zucchini is not ideal for this recipe since moisture is essential to keep the brownies fudgy.

Options for Ingredient Alternatives

• Butter can be swapped for coconut oil, but be sure to chill the dough 30 minutes before baking to prevent spreading
• Use dark chocolate chips, semisweet, or even white chocolate for different flavor profiles
• Milk can be replaced with almond, oat, or soy milk for dairy-free options
• Vanilla extract or almond extract both pair well, though vanilla is classic
• Add dried cherries or cranberries for a chewy, tart contrast to the rich chocolate

The Biggest Challenges While Baking

• Fold the zucchini in last and gently to preserve the texture and prevent overmixing
• Use melted butter cooled slightly to keep the batter smooth but avoid cooking the eggs
• Don’t overmix the batter; mix just until combined for tender brownies
• If the dough feels too dry, add 1 tablespoon of milk at a time to reach the right consistency
• Chill the dough for about 30 minutes before baking to reduce spreading and improve fudginess

Storage & Freezing Instructions

Store the brownies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. To freeze, layer brownies between parchment paper in a freezer-safe container. Freeze for up to 3 months, then thaw at room temperature before serving. The raw dough also freezes well; freeze in a log wrapped tightly in plastic wrap and thaw overnight in the fridge before slicing and baking.

Estimated Nutrition

For the entire batch (about 16 brownies): Approximately 1200 calories, 60g fat, 150g carbs, 16g protein.
Per serving (1 brownie): About 75 calories, 4g fat, 9g carbs, 1g protein. Exact totals will vary based on ingredient brands and substitutions.

Ingredients

• 1 1/2 cups granulated sugar (300 g)
• 1/2 cup unsalted butter, melted and cooled (115 g)
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/2 cup cocoa powder (50 g)
• 1 1/4 cups all-purpose flour (150 g)
• 1 cup finely grated zucchini, drained (about 1 medium zucchini) (125 g)
• 1 cup semisweet chocolate chips (170 g)
• 2 Tbsp milk, only if dough is dry (optional)

Step-by-Step Instructions

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving extra hanging over edges for easy removal.
2. In a large bowl, whisk together sugar, melted butter, eggs, and vanilla extract until smooth and slightly thickened.
3. Sift in the cocoa powder, flour, salt, and baking powder. Gently mix until just combined do not overmix.
4. Fold in the grated zucchini carefully, ensuring it is well drained to avoid sogginess.
5. Fold in the chocolate chips gently to distribute evenly. If the dough feels dry, add milk 1 tablespoon at a time until it holds together smoothly.
6. Spread the batter evenly into the prepared pan, smoothing the top with a spatula.
7. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool completely before slicing into 16 squares.

Tips, Variations & Serving Ideas

• Try adding chopped walnuts or pecans for extra crunch
• Sprinkle flaky sea salt on top before baking to enhance the chocolate flavor
• Underbake slightly for gooey, fudgier centers if you prefer
• Serve warm with a scoop of vanilla ice cream for a grown-up treat
• Wrap brownies individually to keep them moist when packing lunches or snacks
• For a peppermint twist, add a few drops of peppermint extract instead of vanilla
• Use gluten-free flour blend to make these brownies gluten-free

FAQs

Q: Can I use frozen zucchini?
A: Yes, but thaw it fully and squeeze out excess moisture before adding to prevent soggy brownies.

Q: Will the zucchini change the flavor?
A: Not at all! The zucchini adds moisture and tenderness, but the chocolate flavor remains the star.

Q: How do I know when the brownies are done?
A: Look for moist crumbs on a toothpick rather than completely clean, so the brownies stay fudgy inside.

Save This for Later (Pinterest)

If these Sneaky Zucchini Brownies sound like the perfect sneaky treat for your family, save this recipe on Pinterest for easy access whenever the brownies craving hits! Share it with friends who love a little chocolate magic disguised with veggies.