Looking for a quick and nutritional dessert for both kids and adults? These moist, fudgy, chocolatey Zucchini Brownies are what you need. Shredded zucchini is the main ingredient, which adds moisture, tenderness, and a nutritious twist – but at the same time makes these brownies less caloric. Give these Zucchini Brownies with a rich chocolate taste and amazing texture a try!
Make Ahead Instructions
These Zucchini Brownies are good to make a day ahead. Let the brownies cool completely in the baking pan. Then, spread the chocolate frosting on top and tightly cover the pan with plastic wrap. Store at room temperature before ready to serve.
How to Store Zucchini Brownies?
Place leftover zucchini brownies in an airtight container. Store at room temperature for up to 3 days or in the refrigerator for up to a week.
How to Freeze Zucchini Brownies?
Place the zucchini brownie squares on a baking sheet. Freeze until the frosting hardens. Remove from the freezer and wrap each square in plastic wrap. Place in an airtight container and freeze for up to a month. Remove the plastic wrap and let thaw before serving.
Variations and Substitutions:
- Flaky sea salt. Sprinkle flaky sea salt on top of the zucchini brownies to enhance their flavor.
- Brown sugar. You can use a combination of granulated sugar and brown sugar to make these brownies even more moist and chewy.
- Add-ins. Feel free to add chopped pecans, chopped peanuts, chopped dried cranberries, or more chocolate chips.
- Topping. If you’re not a fan of chocolate frosting, you can also top these zucchini brownies with chocolate sauce, and cream cheese frosting, or just serve them with vanilla ice cream on top.
The Best Easy Zucchini Brownies You’ll Ever Make!
Ingredients
For the zucchini brownie:
- 2 cups all-purpose flour
- ⅔ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ¼ cup granulated sugar
- ½ cup vegetable oil
- 1 ½ tsp vanilla extract
- 2 cups zucchini, shredded
- ½ cup walnuts, chopped
- ½ cup chocolate chips
For the chocolate frosting:
- 5 tbsp unsalted butter, melted
- ⅓ cup unsweetened cocoa powder
- 1 ½ cups powdered sugar
- 3 tbsp milk, room temperature
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving some paper hanging on two sides. Set aside.
- In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a separate large mixing bowl, using a rubber spatula, mix together the sugar, vegetable oil, and vanilla extract until combined. Add the dry ingredients. Stir until all ingredients are incorporated. The mixture will be dry.
- Stir in the zucchini, walnuts, and chocolate chips. The mixture will look dry, but keep stirring and the zucchini will release moisture.
- Transfer the batter into the prepared baking pan. Spread evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean and dry.
- Remove the zucchini brownies from the oven and let cool completely to room temperature on a cooling rack.
- While the brownies are cooling, prepare the chocolate frosting. In a mixing bowl, whisk together the melted butter and cocoa powder until combined and shiny. Then, whisk in the powdered sugar, milk, and vanilla extract.
- Spread the chocolate frosting immediately on top of the cooled brownies. Cut into 24 squares and serve!
Notes
- Don’t drain the shredded zucchini, because the liquid will make your brownies moist and fudgy.
- Line the baking sheet with parchment paper, leaving some paper hanging on two sides. This will help to remove the zucchini brownies from the pan.
- Use an electric mixer to quickly and easily combine the shredded zucchini with the dry mixture.
- The best types of oil for these zucchini brownies are canola oil, avocado oil, vegetable oil, or grapeseed oil.
Nutrition
Frequently Asked Questions about Zucchini Brownies
1. Can I substitute cucumber for zucchini?
No, I can’t recommend using cucumber instead of zucchini because cucumber has a different flavor and a higher water content, as a result, your brownies will be soggy.
2. Can I double the recipe?
Yes, feel free to double the recipe to feed a crowd. Bake it in two separate 9×13-inch baking pans.
3. What should I do if my batter is very powdery?
If your dough is still dry after mixing in the shredded zucchini, you can add a few tablespoons of water, one tablespoon at a time until you reach the desired consistency of the batter. The batter should be thick, not runny.
4. Are zucchini brownies healthy?
These zucchini brownies are healthier than original brownies because zucchini contain vitamins, and fiber and are low in fat. At the same time, our zucchini brownies are not the healthier version of brownies, as they contain sugar and all-purpose flour. See nutrition info below.
5. Do I need to peel zucchini before grating them?
No, you don’t need to peel the zucchini before grating. Zucchini skin is soft and thin, so it doesn’t affect the texture of the brownies. It’s also packed with nutrition.
