Zucchini Brownies
Whether you enjoy them as an afternoon treat, a lunchbox surprise, or a late-night indulgence, zucchini brownies are a delicious way to level up your brownie game while sneaking in a bit of extra nutrition.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Box grater or food processor
- Measuring cups and spoons
- Rubber spatula
- 9x13-inch Baking Pan
- Cooling Rack
Ingredients
For the Brownies
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegetable oil or melted coconut oil
- 1 cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini about 2 medium zucchini
- 1 cup semi-sweet chocolate chips
Instructions
Step 1: Preheat & Prep the Pan
- Preheat the oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking pan and line it with parchment, leaving overhang for easy lifting.
- Smooth the parchment so it sits flat in the corners.
- Pro Tip: Lining + greasing helps the brownies release cleanly and keeps edges from over-browning.
Step 2: Shred the Zucchini
- Rinse and pat dry 2 medium zucchini.
- Shred on the coarse side of a box grater.
- Fluff lightly with your fingers to separate strands.
- Pro Tip: Do not squeeze out the moisture. That liquid is the secret to fudgy brownies.
Step 3: Mix the Dry Ingredients
- In a medium bowl, whisk together:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Whisk until the color looks uniform and you see no cocoa clumps.
- Pro Tip: Whisking aerates and prevents pockets of dry cocoa in the batter.
Step 4: Whisk the Wet Ingredients
- In a large mixing bowl, add:
- ½ cup vegetable oil (or melted coconut oil)
- 1 cup granulated sugar
- ½ cup packed brown sugar
- Whisk until glossy and combined, 30–45 seconds.
- Add 2 large eggs and 2 teaspoons vanilla; whisk until smooth and slightly thick.
- Pro Tip: Whisk fully after adding the eggs—this builds a little structure for that shiny, crinkly top.
Step 5: Combine Wet & Dry
- Sprinkle the dry mixture over the wet mixture.
- Use a rubber spatula to fold just until you no longer see streaks of dry flour.
- Scrape down the bowl so everything is incorporated.
- Pro Tip: Stop as soon as it looks combined—overmixing makes brownies cakey instead of fudgy.
Step 6: Fold in the Zucchini & Rest the Batter
- Add 2 cups shredded zucchini and fold gently until evenly dispersed.
- Let the batter rest for 5–10 minutes so the zucchini releases moisture and the batter loosens slightly.
- Pro Tip: The brief rest hydrates the cocoa for deeper chocolate flavor and a fudgier crumb.
Step 7: Add Chocolate Chips & Pan It
- Fold in 1 cup semi-sweet chocolate chips (reserve a small handful for the top if you like).
- Scrape the batter into the prepared pan and spread evenly from corner to corner.
- Tap the pan once on the counter to settle the batter; sprinkle any reserved chips over the top.
- Pro Tip: Smoothing the surface ensures even baking—no thin, overdone edges.
Step 8: Bake
- Bake on the center rack for 25–32 minutes.
- Start checking at 24 minutes: a toothpick inserted 2 inches from the edge should come out with a few moist crumbs (not wet batter).
- The center will look set but still soft.
- Pro Tip: Pull them slightly underbaked for ultimate fudginess—carryover heat finishes the job.
Step 9: Cool
- Place the pan on a wire rack and cool for at least 30–45 minutes.
- Use the parchment overhang to lift the slab out onto the rack; cool completely before slicing.
- Pro Tip: For super clean cuts, chill the brownies for 20–30 minutes, then slice with a warm, wiped knife.
Step 10: Slice, Serve & Store
- Cut into 16–24 squares, depending on how big you like them.
- Serve as-is or warm slightly for melty chocolate pockets.
- Store in an airtight container at room temperature for 2–3 days or refrigerate up to 5 days; they get even fudgier by day two.
- Freeze (well-wrapped) for up to 2 months; thaw at room temp.
Notes
Nutritional Value (per brownie):
- Calories: ~190 kcal
- Carbohydrates: 28g
- Fat: 8g
- Saturated Fat: 3g
- Protein: 3g
- Fiber: 2g
- Sugar: 18g