Zucchini Brownies Recipe
Zucchini brownies are a delicious way to add some vegetables to your dessert while indulging in rich, fudgy treats. The moisture from the zucchini makes these brownies incredibly soft and chocolaty no one will ever guess they’re made with vegetables!
Ingredients for the Best Zucchini Brownies
The secret to moist, decadent zucchini brownies is using the right balance of wet and dry ingredients. Zucchini adds natural moisture, making these brownies healthier and less oily than traditional recipes.
Wet Ingredients:
- 1 cup finely shredded zucchini (about 1 medium zucchini)
- 1/2 cup melted butter
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chocolate chips (optional)
For Gluten-Free Zucchini Brownies:
- Replace all-purpose flour with 1 1/2 cups gluten-free flour blend.
- Add 1/2 teaspoon xanthan gum if your blend doesn’t contain it.
Instructions: How to Make Zucchini Brownies
Step 1: Prepare Your Zucchini
Shred the zucchini using a box grater or food processor. Be sure to squeeze out excess moisture using a clean kitchen towel. This prevents your brownies from becoming soggy.
Step 2: Preheat and Prep
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or grease it with butter.
Step 3:
In a large mixing bowl, whisk together melted butter, vegetable oil, sugar, eggs, and vanilla extract. Fold in the shredded zucchini.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Step 5: Create the Batter
Gradually add the dry ingredients to the wet ingredients. Stir until just combined—don’t overmix! This helps maintain the moist, fudgy texture of your zucchini brownies. Optionally, fold in chocolate chips.
Step 6: Bake to Perfection
Pour the batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Step 7: Cool and Serve
Let the brownies cool completely in the pan before cutting. This helps them set and develop that perfect fudgy texture.
Pro Tips and Variations
Professional Secrets:
- Don’t skip squeezing the zucchini—this step is crucial to avoid excess moisture that can ruin the texture.
- Use room temperature ingredients for a smoother batter and better texture.
- Avoid overbaking; brownies will continue to cook slightly as they cool.
Delicious Variations:
- Chocolate Chip Zucchini Brownies: Add 3/4 cup mini chocolate chips to your batter for an extra burst of chocolatey goodness. You can also explore other chocolatey delights like Rice Krispie Chocolate Chip Cookies for a gooey, crispy treat to complement your zucchini brownies.
- Double Chocolate Zucchini Brownies: Swap a bit of the flour with extra cocoa powder for an extra-rich chocolate flavor.
- Healthier Options: Cut down on sugar by substituting applesauce for half the sugar, or use mashed banana as a vegan butter alternative.
Serving Suggestions
Zucchini brownies are versatile and work for any occasion:
Everyday Treats:
- Pack squares in lunchboxes for a delightful surprise. Perfect with a glass of milk!
Special Occasions:
- Dust with powdered sugar or top with a scoop of vanilla ice cream for an elegant presentation.
Summer Gatherings:
- These brownies are perfect for picnics and barbecues. They’re less messy than frosted cakes and more interesting than cookies. For another dessert to wow your guests, try a Strawberry Crunch Cheesecake, which is always a hit at parties!
Creative Presentations:
- Cut into small squares for bite-sized party treats or crumble over yogurt for a breakfast twist.
How to Store Zucchini Brownies
To preserve your zucchini brownies, store them covered at room temperature for up to 5 days. For longer storage, freeze individual squares for up to 3 months. If you’re craving a classic dessert to accompany your brownies, try making a Chocolate Zucchini Bread for a perfect pairing.
Health Benefits of Zucchini Brownies
While brownies are a treat, zucchini adds some surprising health benefits. The zucchini provides a good amount of fiber, vitamin C, and antioxidants, making these brownies a much healthier alternative to traditional treats.
- Rich in Fiber: Zucchini helps to improve digestion.
- Low in Fat: The recipe uses less butter and oil than traditional brownies, lowering the fat content.
- Nutrient-Rich: Zucchini offers vitamins and minerals, including potassium and magnesium, contributing to better health.
Common Mistakes to Avoid
- Not Draining the Zucchini: Failure to squeeze out excess moisture will result in soggy brownies.
- Overmixing the Batter: This can lead to tough brownies. Stir until ingredients are just combined.
- Overbaking: Keep an eye on the time, as overbaking will dry out the brownies and affect the fudgy texture.
Zucchini Brownies Recipe
Ingredients
Brownie Batter:
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 2 tsp vanilla extract
- 2 cups finely shredded zucchini (excess moisture squeezed out)
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup chocolate chips (optional, for topping)
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy cleanup.
Mix Wet Ingredients:
- In a large mixing bowl, combine vegetable oil, sugar, and vanilla extract. Stir until smooth.
Add Zucchini:
- Stir in the finely shredded zucchini until fully incorporated into the wet mixture.
Mix Dry Ingredients:
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the brownies fudgy.
Prepare for Baking:
- Spread the brownie batter evenly in the prepared pan. If using, sprinkle chocolate chips on top for an extra touch of chocolatey goodness.
Bake:
- Bake for 30–35 minutes or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).
Cool:
- Let the brownies cool in the pan for at least 10 minutes before cutting into squares and serving.
Notes
- For Extra Flavor: Add a handful of chopped walnuts or use dark chocolate chips for a richer flavor.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days. These brownies also freeze well for up to 3 months.
Nutrition Information (per serving):
- Calories: 165
-
Total Fat: 7g
- Saturated Fat: 3g
- Cholesterol: 25mg
- Sodium: 85mg
-
Total Carbohydrates: 26g
- Dietary Fiber: 2g
- Total Sugars: 18g
- Protein: 3g
- Vitamin A: 4% DV
- Vitamin C: 5% DV
Conclusion
Zucchini brownies are the perfect balance of health and indulgence. By using zucchini, you get a moist, fudgy treat that’s healthier than traditional brownies. They’re great for a variety of occasions and easy to make with minimal prep. If you want to try another zucchini-based dessert, a Chocolate Zucchini Bread is a great option as well.
FAQs
Can I taste the zucchini in these zucchini brownies?
No! The zucchini adds moisture without altering the flavor. The rich chocolate taste takes over.
How much zucchini do I need for this recipe?
One medium zucchini (about 6-8 inches long) will yield about 1 cup of shredded zucchini after squeezing out excess moisture.
Can I make these zucchini brownies ahead of time?
Yes! These brownies taste even better the next day as the flavors meld together. Store them covered for up to 5 days or freeze for longer storage.
What’s the difference between zucchini bars and zucchini brownies?
Zucchini brownies tend to be denser and fudgier than zucchini bars, which are often fluffier and may include frosting.
Can I double this recipe?
Yes! Just double the ingredients and bake in two pans or a larger sheet pan. Adjust the baking time if necessary.
Are these zucchini brownies healthy?
While they’re still a dessert, they are healthier than regular brownies due to the addition of zucchini, lower oil content, and optional substitutions for sugar and butter.
Can I use yellow squash instead of zucchini?
Yes! Yellow squash works perfectly in this recipe and offers the same texture and moisture.
Why are my zucchini brownies soggy?
Soggy brownies typically result from not draining the zucchini well enough. Always squeeze out excess moisture to avoid this issue.
