Triple Chocolate Zucchini Brownies

Now, I know what you are thinking. Brownies and zucchini?! I admit I was a bit skeptical too, that was until I took that first bite of these rich and fudgy brownies. And you want to know the best part? You can’t even see the zucchini in these babies! 😀 So go ahead and sneak a few more vegetables and fiber into your kid’s diet, they won’t even know! And that, my friend, is a beautiful thing! 😉 Studded with white chocolate, semisweet chocolate chips and walnuts these brownies are the perfect way to use the overflowing bounty of zucchini found in stores and farmer’s markets right now!

Triple Chocolate Zucchini Brownies

Triple Chocolate Zucchini Brownies studded with white chocolate, semisweet chocolate chips and walnuts!

Yield: 16 brownies

Prep Time: 20 minutes

Cook Time: 40 minutes


1 cup all-purpose flour
1/4 cup unsweetened dark cocoa powder
1 ½ teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1 large egg
1 cup sugar
2 teaspoons vanilla extract
1/4 cup vegetable oil
2 cups shredded zucchini (leave the skin on and use the small holes of the grater)
1/2 cup chopped walnuts
1/2 cup white chocolate chips
1/2 cup semisweet chocolate chips


Preheat oven to 350F. Butter the bottom and sides of an 8X8 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.)
In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, allspice and cinnamon; set aside.
In a large bowl, whisk together the egg, sugar, vanilla, and oil until combined, about 15 seconds. Stir in the flour mixture until just combined (batter will be thick). Fold in the zucchini, walnuts, white chocolate and semisweet chocolate chips. Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of sticky crumbs clinging to it, 35 to 40 minutes. Cool on wire rack to room temperature, about 2 hours.
Using parchment overhang, lift brownies from pan. Cut into squares and serve.

Source: adapted from A Full Measure of Happiness, originally adapted from Skinny Chef

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