I know what you’re thinking… vegetables in a dessert recipe, Natasha? You’re going to have to trust me, this combination is pure magic. It tastes just like our classic Brownie Recipe. This post may contain affiliate links. Read my disclosure policy.
The Best Zucchini Brownies
Zucchini brownies are based on our moist and Fudgy Brownie Recipe that I shared in Natasha’s Kitchen Cookbook. If you enjoy sneaking zucchini into everything, these zucchini brownies are a real treat. We are on a real zucchini kick in our house since our garden is producing like crazy. For breakfast, we have been making Zucchini Fritters on repeat, and we love crispy Fried Zucchini chips as a side for lunch or dinner. But when it comes to dessert, we especially love sneaky zucchini recipes, like our delicious Zucchini Bread and sweet Zucchini Muffins, because as my daughter said, “THIS is how I eat zucchini”. If you love the extra moisture and nutrition zucchini adds to baked goods, or you also have a picky little one, you have to try this Zucchini Brownie recipe while zucchinis are in season.
Ingredients
All of your traditional brownie ingredients, plus a little something special. You can also change up the recipe with add-ins (see variation ideas below).
Butter – unsalted, cut into pieces Semisweet chocolate chips – Melted for creamy chocolate flavor in the mix, and sprinkled on top for added texture on top Eggs – to bind the batter together Sugar – for the perfect amount of sweetness and to balance the bitterness of cocoa powder Oil – light olive oil or vegetable oil Vanilla – Use our homemade vanilla for the best flavor Flour – All-purpose, or gluten-free if desired Unsweetened cocoa powder – creates the characteristic deep chocolate flavor we expect from brownies. Baking powder and baking soda – Act as leavening agents Salt – I almost always use fine sea salt Shredded zucchini – From 1-2 medium zucchini. Grate using the largest holes on your box grater.
How to Make Zucchini Brownies
Prepare – Preheat your oven to 350°F and butter a 9×13 inch metal pan and line it with parchment paper. Melt chocolate – In a medium saucepan, melt together 2 cups of chocolate chips and butter while whisking constantly. Do not boil. Once it’s smooth, remove it from the heat and let cool for 15 minutes. Dry Ingredients – In a small mixing bowl, combine flour, cocoa powder, baking powder, baking soda, and salt and whisk together. Wet Ingredients – In a second large bowl, whisk together eggs, sugar, oil, and vanilla until blended. Whisk in the cooled chocolate chip mixture. Mix – Add your dry ingredients to the wet ingredients and stir to combine. Fold – Fold in the grated zucchini and walnuts until well combined. Pour the batter into the baking pan and sprinkle the remaining chocolate chips on top. Bake at 350°F for 35-40 minutes.
Variations
No matter what you choose to mix into your zucchini brownies, we suggest using half a cup of your add-in of choice. Some of our favorites are:
Chopped nuts – pecans, walnuts, or any nut of your choice Chocolate chunks – for a little more melty chocolate goodness in each bite Peanut butter or cream cheese – swirled into the batter after it has been added to the pan Coconut flakes – add a tropical sweetness and a more chewy texture Mint chocolate candies – such as Andes, chopped Sea salt – a couple of pinches, sprinkled on top
Common Questions
How to Serve Zucchini Brownies
Once you have baked your delicious brownies, you can customize the flavor in so many ways before serving.
Caramel – Drizzle our Homemade Caramel sauce on top and a sprinkle of sea salt. Chocolate frosting – Try our perfect Chocolate Ganache or Chocolate Butter Cream frosting. Powdered sugar – Sift a dusting of powdered sugar on top for a delicate look.
Cut your brownies into twenty-four pieces. Our favorite way to serve brownies is with a generous scoop of vanilla ice cream or a dollop of whipped cream on top.
How to Store Brownies
You’ll be happy to know that brownies, including these zucchini brownies, keep very well and stay soft and moist for days.
At Room Temperature – Brownies can be stored at room temperature in an airtight container for 2-3 days or in the refrigerator for up to a week. Freezer – You can freeze brownies for up to 3 months. Wait for them to cool completely and then wrap in plastic wrap and one layer of aluminum foil. To keep brownies moist, do not cut them until you are ready to serve.
Make these for your family and have them try to guess what the secret ingredient is. My family didn’t guess correctly, but their look of surprise was priceless when I told them it was zucchini… Two full cups of zucchini! It blends in quite nicely and adds terrific moisture to make these brownies even more satisfying. It’s definitely still a dessert but somehow I feel better about eating a zucchini brownie.
More Summer Dessert Recipes
If you love using summer produce to create sweet treats like these Zucchini Brownies, then you won’t want to miss these other dessert recipes that use fresh seasonal produce.
Easy Peach Cake Strawberry Cheesecake Banana Pudding (no-bake) Easy Strawberry Cake Peach Galette
