The Best Zucchini Brownies
Zucchini brownies are based on our moist and Fudgy Brownie Recipe that I shared in Natasha’s Kitchen Cookbook. If you enjoy sneaking zucchini into everything, these zucchini brownies are a real treat.
We are on a real zucchini kick in our house since our garden is producing like crazy. For breakfast, we have been making Zucchini Fritters on repeat, and we love crispy Fried Zucchini chips as a side for lunch or dinner.
But when it comes to dessert, we especially love sneaky zucchini recipes, like our delicious Zucchini Bread and sweet Zucchini Muffins, because as my daughter said, “THIS is how I eat zucchini”. If you love the extra moisture and nutrition zucchini adds to baked goods, or you also have a picky little one, you have to try this Zucchini Brownie recipe while zucchinis are in season.
Ingredients
All of your traditional brownie ingredients, plus a little something special. You can also change up the recipe with add-ins (see variation ideas below).
- Butter – unsalted, cut into pieces
- Semisweet chocolate chips – Melted for creamy chocolate flavor in the mix, and sprinkled on top for added texture on top
- Eggs – to bind the batter together
- Sugar – for the perfect amount of sweetness and to balance the bitterness of cocoa powder
- Oil – light olive oil or vegetable oil
- Vanilla – Use our homemade vanilla for the best flavor
- Flour – All-purpose, or gluten-free if desired
- Unsweetened cocoa powder – creates the characteristic deep chocolate flavor we expect from brownies.
- Baking powder and baking soda – Act as leavening agents
- Salt – I almost always use fine sea salt
- Shredded zucchini – From 1-2 medium zucchini. Grate using the largest holes on your box grater.
How to Make Zucchini Brownies
- Prepare – Preheat your oven to 350°F and butter a 9×13 inch metal pan and line it with parchment paper.
- Melt chocolate – In a medium saucepan, melt together 2 cups of chocolate chips and butter while whisking constantly. Do not boil. Once it’s smooth, remove it from the heat and let cool for 15 minutes.
- Dry Ingredients – In a small mixing bowl, combine flour, cocoa powder, baking powder, baking soda, and salt and whisk together.
- Wet Ingredients – In a second large bowl, whisk together eggs, sugar, oil, and vanilla until blended. Whisk in the cooled chocolate chip mixture.
- Mix – Add your dry ingredients to the wet ingredients and stir to combine.
- Fold – Fold in the grated zucchini and walnuts until well combined. Pour the batter into the baking pan and sprinkle the remaining chocolate chips on top. Bake at 350°F for 35-40 minutes.
