Go Back
–+ servings
Zucchini Brownies Recipe

Zucchini Brownies Recipe: Moist, Fudgy Delight You’ll Crave

Enjoy these Zucchini Brownies, a delicious blend of chocolatey goodness with a hidden boost of nutrition.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Dessert
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 0.5 cups Unsalted Butter Opt for salted if preferred
  • 2 cups Semisweet Chocolate Chips Dark chocolate works for a bolder taste
  • 2 large Eggs Substitute with flax eggs for a vegan alternative
  • 1 cups Granulated Sugar Use coconut sugar for a lower glycemic option
  • 0.33 cups Light Olive Oil Feel free to substitute with melted coconut oil
  • 1 teaspoon Vanilla Extract Pure vanilla extract gives the best results
  • 1 cups All-Purpose Flour Choose a gluten-free blend for a dietary-friendly version
  • 0.33 cups Unsweetened Cocoa Powder Try Dutch-process cocoa for a richer taste
  • 0.5 teaspoon Baking Powder Ensure it's fresh for optimal results
  • 0.25 teaspoon Baking Soda Ensure it's fresh for optimal results
  • 1 pinch Fine Sea Salt Kosher salt can be used if preferred
  • 1 cups Shredded Zucchini Don't drain it to keep the brownies moist

Equipment

  • 9x13 metal baking pan
  • medium saucepan
  • Large bowl
  • small bowl
  • rubber spatula

Method
 

Step-by-Step Instructions
  1. Preheat oven to 350°F (175°C) and prepare a 9x13 metal baking pan by buttering and lining it with parchment paper.
  2. Melt 2 cups of semisweet chocolate chips and ½ cup unsalted butter over medium-low heat, stirring continuously until blended. Cool for 15 minutes.
  3. Combine 1 cup of all-purpose flour, ⅓ cup of cocoa powder, ½ teaspoon of baking powder, ¼ teaspoon of baking soda, and a pinch of fine sea salt in a small bowl.
  4. In a large bowl, whisk together 2 large eggs, 1 cup of sugar, ⅓ cup of olive oil, and 1 teaspoon of vanilla until frothy. Stir in the cooled chocolate mixture.
  5. Fold the dry ingredients into the wet mixture until combined. Carefully mix in 1 cup of shredded zucchini.
  6. Pour the batter into the prepared pan, sprinkle with the remaining ½ cup of chocolate chips, and spread evenly.
  7. Bake for 35-40 minutes, checking for doneness with a toothpick. Cool in the pan for 30 minutes.
  8. Lift the brownies out using the parchment overhang, cut into squares, and serve with whipped cream or ice cream.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 90mgPotassium: 120mgFiber: 2gSugar: 12gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 1.5mg

Notes

Choose fresh zucchini for the best texture, and do not drain after shredding. Measure flour correctly for the right consistency.

Tried this recipe?

Let us know how it was!