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–+ servings
zucchini brownie recipe
Abby Pinkmann

Zucchini Brownie Recipe

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A rich, chocolatey brownie recipe made with grated zucchini for extra moisture and subtle nutrition. Perfect for sneaking veggies into dessert without anyone knowing.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting time 10 minutes
Total Time 55 minutes
Servings: 12 Squares
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • 1 Large mixing bowl
  • 1 Whisk
  • 1 Grater (fine side)
  • 1 Wooden spatula
  • 1 8x8-inch baking pan

Method
 

  1. Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper or lightly grease.
  2. In a large mixing bowl, whisk together sugar, oil, eggs, and vanilla until smooth.
  3. In a separate bowl, whisk flour, cocoa powder, baking soda, and salt.
  4. Fold dry ingredients into the wet mixture until just combined.
  5. Gently fold in grated zucchini and chocolate chips.
  6. Spread batter evenly into prepared pan.
  7. Bake for 25–35 minutes, or until a toothpick comes out with moist crumbs.
  8. Let cool in the pan for at least 10 minutes before slicing.

Nutrition

Calories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10g

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.

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