Zucchini Brownies

These zucchini brownies are unbelievably rich, moist, and oh-so decadent. You will never know they were made with zucchini! These brownies come together in one bowl too!

Zucchinis are like one of my closest friends in the summer months; they are always around. I can always count on zucchini to be producing in my garden, so I’m always looking for creative ways to incorporate them into my recipes. Hence, this zucchini brownie recipe. Just like best friends, you will bond over this decadent, chocolatey, fudgy and delectable dessert that includes hidden zucchini. You will never know zucchini was included in the making of these delicious brownies. Plus, this easy brownie recipe is a perfect way to use up all those zucchini from my garden!

These fudgy brownies are packed with wholesome ingredients. Yet they are dense, ultra-rich and fudgy, but you can enjoy them without the guilt!

Why You'll Love Zucchini Brownies

1. Nutrient Boost: Sneak in those veggies! Zucchini is low in calories but high in essential nutrients.
2. Moist and Fudgy: Thanks to zucchini's moisture, these brownies are incredibly soft and fudgy.
3. Healthier Option: Less guilt, more pleasure! They’re a healthier alternative to traditional brownies.
4. Family Favorite: Even the pickiest eaters will gobble them up!

Ingredients

• zucchini
• large egg
• almond butter
• honey
• brown sugar
• pure vanilla extract
• cocoa powder
• all-purpose flour
• baking soda
• salt
• butter
• dark chocolate chips

How to Make

1. Prep: Preheat your oven to 350°F (175°C) and grease a brownie pan.
2. Grate Zucchini: Finely grate enough zucchini to fill 1 cup - no need to peel! Make sure to squeeze out moisture.
3. Combine: Mix the grated zucchini with the egg, almond butter, honey, brown sugar and vanilla.
4. Gently Add: Gradually add the dry ingredients until well combined.
5. Bake: Pour the brownie batter into the pan and bake for 30-35 minutes.

Recipe Success Tips

• Squeeze the Zucchini: For the perfect texture, gently press the grated zucchini to remove excess moisture.
• Quality Cocoa: Use high-quality cocoa powder for that deep, rich chocolate flavor.

Serving Suggestions

• A La Mode: Top with a scoop of vanilla ice cream for a classic treat.
• Chocolate Drizzle: Melt some chocolate chips and drizzle over the top for extra decadence.
• With Nuts: Add chopped walnuts or pecans for a crunchy texture.

More Dessert Recipes You'll Love

Storing Your Zucchini Brownies

• Room Temperature: Keep in an airtight container for up to 3 days.
• Freeze: Wrap brownies individually and freeze for up to 3 months. Thaw and enjoy whenever the craving strikes!

Frequently Asked Questions

If you give this recipe a try, please leave a comment below, rate the recipe, and don’t forget to tag me @homesweetfarmhome on Instagram. I’d love to see what you come up with and share with our community. Cheers!

Recipe Card

Zucchini Brownies

These healthier zucchini brownies are unbelievably rich, moist, and oh-so decadent. You will never know they were made with zucchini! These brownies come together in one bowl too!

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: zucchini brownies

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Servings: 16

Calories: 139kcal

Author: Shannon

Ingredients

• 1 cup shredded zucchini* see notes
• 1 large egg
• ½ cup almond butter
• ¼ cup honey
• ½ cup brown sugar
• 2 teaspoons vanilla extract
• ½ cup cocoa powder
• 2 tablespoons all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 tablespoons melted and cooled butter
• ⅓ cup dark chocolate chips

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Instructions

• Preheat the oven to 350°F.
• Line an 8x8 inch baking pan with parchment paper and spray with nonstick cooking spray.
• In a large bowl, add shredded zucchini. Please make sure that you have squeezed out the excess moisture of the zucchini (see notes)*.
• Next, add egg, almond butter, honey, brown sugar and vanilla. Stir until smooth.
• Gently stir in cocoa powder, mixing until well incorporated.
• Next add in all-purpose flour, baking soda and salt and melted butter. Stir until well combined.
• Fold in dark chocolate chips
• Pour into prepared pan and bake for 30-35 minutes or until toothpick inserted into center comes out with just a few crumbs attached.
• Allow to cool completely and enjoy!

Notes

*Measure 1 heaping cup of shredded zucchini, then place shredded zucchini in a tea towel, paper towel or cheese cloth and squeeze out all of the moisture/water. This is very important!

Nutrition

Calories: 139kcal | Carbohydrates: 17g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 130mg | Potassium: 161mg | Fiber: 2g | Sugar: 13g | Vitamin A: 75IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg

* The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Recommended Tools

USA Pan 8 Inch Bakeware Square Pan, Parchment Paper, Ghirardelli Baking Cocoa