What is the point of zucchini brownies?

Zucchini adds moisture to the batter without adding extra fat or sugar, which gives you that fudgy texture while sneaking in a vegetable. It's also a genuinely great way to use up extra zucchini from the garden or farmers market without making yet another loaf of bread.

Can I taste the zucchini in these brownies?

Not at all. The zucchini blends completely into the batter and only contributes moisture, not flavor. Even picky eaters won't notice it's there.

What does zucchini replace in brownies?

It doesn't really replace a single ingredient. Instead, it does the job eggs or extra butter would normally do, adding moisture and helping bind the batter, which is exactly why these brownies come out so dense and fudgy.

Are zucchini brownies healthier?

They're not a health food, but the zucchini does let the batter lean on less oil than a typical brownie recipe, and it adds a bit of fiber along the way. If you're searching for "healthy brownies," think of this as a slightly better-for-you brownie rather than a diet dessert. There's still plenty of sugar and chocolate in there.

Do I need to peel the zucchini?

No, there's no need to peel it. The skin is soft, blends right in, and adds a little extra color flecked throughout the brownies.

Why shouldn't I squeeze the moisture out of the zucchini?

Unlike zucchini bread , this recipe depends on that extra liquid for its dense, fudgy texture. Squeezing it dry will result in drier, cakier brownies.

Can I double this recipe?

Yes, double all the ingredients and bake in a 9x13-inch pan, adding a few extra minutes to the bake time as needed.

Why are my brownies cakey instead of fudgy?

This is usually from overbaking or squeezing too much moisture out of the zucchini. Stick to the recommended bake time and leave the zucchini's hydration intact for the fudgiest results.

Fudgy Zucchini Brownies

Description

Rich, chocolatey Fudgy Zucchini Brownies made in one bowl with shredded zucchini for the fudgiest texture. No one will guess there's a vegetable inside!

Ingredients

Scale

1½ cups all-purpose flour
½ cup unsweetened cocoa powder
1½ teaspoon baking soda
½ teaspoon salt
½ cup vegetable oil
1⅓ cups granulated sugar
2 teaspoons vanilla extract
2 cups finely shredded zucchini, lightly packed (about 1 medium zucchini) — do not squeeze out moisture
1 cup semi-sweet chocolate chips

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Instructions

Preheat the oven to 350°F. Grease and line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a large mixing bowl, whisk together the vegetable oil, sugar, and vanilla until well combined.
Add the dry ingredients to the wet ingredients and stir until the mixture is thick and crumbly. Fold in the shredded zucchini and continue mixing for 1 to 2 minutes until the zucchini releases its moisture and the batter comes together into a thick, spreadable batter. Fold in the chocolate chips, if using.
Spread the batter evenly into the prepared pan. Bake for 30 to 35 minutes, until the center is set and a toothpick inserted into the middle comes out with a few moist crumbs.
Let the brownies cool completely in the pan before lifting them out and slicing into squares.

Notes

Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

How to freeze: Wrap squares individually and freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baked
Cuisine: American