Zucchini Brownies

These Zucchini brownies are healthy, and delicious, and satisfy my sweet tooth without making me feel guilty.

Plus, they are easy to make – all you need is a few simple ingredients that you probably already have in your kitchen.

This zucchini brownies recipe is the perfect way to enjoy a classic dessert with a healthy twist. The zucchini adds moisture and depth of flavor, while the chocolate chips provide a rich, indulgent touch. And best of all, these brownies are super easy to make.

So go ahead and indulge yourself with this healthy, delicious treat.

Your taste buds will thank you!

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Why do I love this recipe?

• Great way to use fresh zucchini
• Add extra veggies to your daily diet
• Flavorful and delicious
• Chocolate lovers devour these brownies

Try my banana pudding brownies for another tasty brownie recipe.

Is cucumber the same as zucchini?

No, cucumber and zucchini are not the same. Cucumber is a type of gourd that is typically eaten raw and has a high water content, while zucchini is a type of summer squash that is often used in cooking.

Do you peel zucchini before baking?

It is not necessary to peel zucchini before baking. In fact, the skin of the zucchini can add texture and nutrition to the finished dish.

Try out my zucchini bread for another easy zucchini recipe.

Why is my brownie so dry?

A dry brownie can be caused by a variety of factors, including overbaking, using the wrong type of chocolate, or not adding enough moisture to the batter. To avoid dry brownies, be sure to follow the recipe carefully and use moist, high-quality chocolate.

Does zucchini brown when cut?

Yes, zucchini can brown when cut, due to the oxidation of the enzymes in the vegetable. This browning is not harmful and can be prevented by soaking the cut zucchini in water or by storing it in an airtight container.

Try these zucchini recipes: Zucchini breadsticks, oven baked zucchini, or even my turkey zucchini casserole.

Ingredients:

For the frosting:

• Confectioners sugar
• Unsweetened cocoa powder
• Pinch of salt
• Butter unsalted and melted
• Milk
• Vanilla extract

For the brownies:

• Vegetable oil
• Granulated sugar
• All-purpose flour
• Vanilla extract
• Baking soda
• Chopped walnuts
• Shredded zucchini
• Salt
• Water

How to make these zucchini brownies

Step 1. Heat the oven to 350 degrees. 

Step 2. Blend together the flour, baking soda, cocoa powder, and salt in a mixing bowl. 

Step 3. In a separate mixing bowl, beat together the vanilla, oil, and sugar. 

Step 4. Slowly add the dry ingredients to the wet. 

Step 5. Mix the zucchini into the batter, and let it rest for 5 minutes. 

Step 6. Add water to the batter as needed if the batter is powdery. The batter should remain thick like a dough, so be careful not to add too much excess water. 

Step 7. Fold in the walnuts. 

Step 8. Spread the mixture into a well-greased 9×13 baking dish. 

Step 9. Bake for 25-30 minutes

Step 10. Cool the brownies to room temperature. 

Step 11. In a mixing bowl, blend the ingredients for the frosting. 

Step 12. Spread the frosting over the brownies once cooled.

Make sure you spread the frosting mixture evenly and serve.

These brownies are moist and fudgy, with just a hint of chocolate flavor. I promise you won’t be disappointed.

THANKS FOR PINING!

When zucchini is bad?

Zucchini is bad when it is mushy, has a foul odor, or has visible mold or decay. To determine if zucchini is bad, inspect it for any signs of spoilage and give it a sniff to see if it has a rancid or sour smell.

What makes a brownie fudgy or cakey?

The texture of a brownie is primarily determined by the ratio of ingredients in the batter, such as chocolate, sugar, eggs, and flour. A higher proportion of chocolate and eggs will result in a fudgier brownie, while a higher proportion of flour will result in a cakey brownie.

How does zucchini replace baking?

Zucchini can be used as a substitute for some of the fat or oil in baking recipes to reduce calorie and fat content. When using zucchini in place of fat, it is important to remember that it will add moisture to the batter, which can affect the final texture of the baked goods.

Tips

• Grate the zucchini before adding it to the batter to ensure it is evenly distributed.
• Squeeze out any excess moisture from the grated zucchini to prevent it from making the batter too wet.
• Add spices or extract, such as vanilla or almond extract, to enhance the flavor of the zucchini in the baked goods.

Variations

• Add nuts, such as almonds or walnuts, to the batter for added texture and flavor.
• Use a mix of zucchini and other summer squashes, such as yellow squash or pattypan squash, to add variety and depth of flavor.
• Add spices, such as cinnamon or nutmeg, to the batter to create a spiced zucchini bread or cake.

Zucchini brownies storing and reheating instructions

Zucchini brownies can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. To reheat, place the brownies in the oven or microwave until they are warm and gooey.

Zucchini brownie freezing instructions

To freeze zucchini brownies, wrap them tightly in plastic wrap or aluminum foil and place them in a freezer-safe bag. They can be stored in the freezer for up to 3 months. To thaw, place the frozen brownies in the refrigerator overnight or at room temperature for a few hours.

Making advance instructions?

To make zucchini brownies in advance, you can prepare the batter and store it in an airtight container in the refrigerator for up to 2 days before baking. You can also bake the brownies and store them in the refrigerator or freezer for later use.

Zucchini Brownies

Give this brownie recipe a try this season when you have a surplus of zucchini in your garden or that you picked up at the farmer’s market.

More brownies recipes?

Banana Pudding Brownies – Truly irresistible.

Easy Hershey Syrup Brownies – Will become your favorite.

Truffle Peanut Butter Brownies – Rich, creamy and delicious!