Zucchini Brownie Recipe
This zucchini brownie recipe delivers rich, fudgy, chocolate flavor with a secretly healthy twist. Moist, easy to make, and perfect for using up garden zucchini. Includes vegan and flourless options that even picky eaters will love.
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Servings: 12 Squares
Calories: 210kcal
Cost: $6
Equipment
- 1 8x8 baking pan greased or lined
- 1 Box grater fine side
- 2 Mixing bowls one for wet, one dry
- 1 Spatula for folding ingredients
- 1 Oven preheated to 350°F
Ingredients
- 2 cups zucchini grated unpeeled, undrained
- 1 ½ cups all-purpose flour or almond flour for GF
- ½ cup cocoa powder unsweetened
- ¾ cup sugar granulated or coconut sugar
- ½ cup oil vegetable or avocado
- 1 tsp vanilla extract
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup chocolate chips optional but recommended
- ½ cup walnuts optional chopped
Instructions
- Preheat oven to 350°F (175°C). Grease or line an 8x8-inch pan.
- In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, combine sugar, oil, and vanilla extract.
- Add grated zucchini to the wet mix and stir until combined.
- Fold the dry mix into the wet mix until just incorporated.
- Stir in chocolate chips and walnuts, if using.
- Spread batter evenly into the prepared pan.
- Bake for 30–35 minutes or until a toothpick comes out with moist crumbs.
- Let cool in the pan for 20 minutes, then transfer to a wire rack.
- Slice and serve once fully cooled.
Notes
For flourless zucchini brownies, use almond flour.
Make vegan by swapping eggs (if using) with flax eggs and using dairy-free chocolate.
These brownies freeze well up to 3 months.
Don’t drain the zucchini—its moisture is key.
Nutrition
Calories: 210kcal | Carbohydrates: 27g | Protein: 3g | Fat: 11g