These easy-to-make zucchini brownies are ready in less than an hour, making them an easy dessert recipe for casual barbecues and last minute guests. The addition of zucchini makes the brownies moist; I promise, nobody will notice. Not even your kids!
Try this delicious chocolate zucchini cake, too!
Make these zucchini brownies!
I can’t remember where the original recipe came from, but it’s been in my collection for years. I’ve reduced the original amount of sugar called for in my continual quest to make dessert recipes just a touch healthier.
Making the batter takes about 15 minutes – not much longer than a boxed mix. Make it right in the same pot you use for melting the chocolate and butter to avoid an extra dish to wash.
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Flour — When I use all-purpose flour, I opt for the unbleached version. I’d just as soon avoid the chemicals used in making stark white flour. This recipe adapts easily to a gluten free version by using brown rice flour to replace the all-purpose.
Sugar – Use granulated sugar for this recipe. I prefer to use an organic cane sugar to avoid genetically modified ingredients, but your favorite brand will be just fine.
Unsweetened chocolate — Use your favorite baking chocolate, whether it’s bars or the melting chocolate, but be sure that it’s unsweetened.
Zucchini — Grate fresh zucchini (you’ll need about 1 small or half a medium sized squash) or use some of the grated zucchini that you tucked in the freezer during the zucchini glut.
Other ingredients — This recipe calls for standard baking items like vanilla, baking powder, and salt. I bet you have all of these in your pantry!
Making the brownies
Honestly, this recipe is so easy! Start by melting the chocolate and butter in a saucepan. Add the remaining ingredients one at a time, ending with the shredded zucchini. The batter will be somewhat stiff before adding the zucchini.
Once the zucchini is blended in, you’ll have a lovely pourable batter.
Use a spatula to transfer the batter into a greased baking dish, pop them in the oven, and they’ll be ready in no time!
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- 2 ounces unsweetened baking chocolate (2 squares)
- 1/4 cup butter
- 3/4 cup sugar
- 1/4 teaspoon salt
- 3/4 teaspoon baking powder
- 1 teaspoon vanilla
- 1 egg
- 2/3 cup all-purpose flour
- 1 cup zucchini, shredded
- 3/4 cup walnuts, chopped (optional)
- Preheat oven to 350 degrees.
- Grease an 8″ square pan.
- Melt chocolate and butter in double boiler (or over very low heat in a saucepan), stirring until melted.
- Stir in sugar; mix well.
- Allow to cool then stir in egg, salt, baking powder, and vanilla, mixing until well combined.
- Add flour.
- Stir in zucchini and walnuts if desired.
- Pour batter into baking pan.
- Bake 25 minutes. Cool before slicing.
If you prefer a gluten free brownie, you can substitute brown rice flour for the all-purpose flour. If you'd like to make it dairy free, too, use coconut oil instead of butter.
Nutrition Information:Yield: 16 Serving Size: 2" square
Amount Per Serving: Calories: 143Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 19mgSodium: 88mgCarbohydrates: 16gFiber: 1gSugar: 10gProtein: 2g