Zucchini Brownie Recipe
A rich, chocolatey brownie recipe made with grated zucchini for extra moisture and subtle nutrition. Perfect for sneaking veggies into dessert without anyone knowing.
Print
Pin
Servings: 12 Squares
Calories: 210kcal
Cost: $6
Equipment
- 1 Large mixing bowl
- 1 Whisk
- 1 Grater (fine side)
- 1 Wooden spatula
- 1 8x8-inch baking pan
Ingredients
- 2 cups finely grated zucchini lightly drained
- 1 cup granulated sugar
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup dark chocolate chips optional but recommended
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper or lightly grease.
- In a large mixing bowl, whisk together sugar, oil, eggs, and vanilla until smooth.
- In a separate bowl, whisk flour, cocoa powder, baking soda, and salt.
- Fold dry ingredients into the wet mixture until just combined.
- Gently fold in grated zucchini and chocolate chips.
- Spread batter evenly into prepared pan.
- Bake for 25–35 minutes, or until a toothpick comes out with moist crumbs.
- Let cool in the pan for at least 10 minutes before slicing.
Notes
For an even fudgier brownie, reduce the flour by 2 tablespoons and add an extra 1/4 cup of chocolate chips. Zucchini can be frozen pre-grated and used later, just thaw and drain lightly before adding to the batter. These brownies keep well in an airtight container for up to 4 days, or freeze for up to 3 months.
Nutrition
Calories: 210kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g