These Zucchini Brownies are super moist and flavourful and no, they don’t taste like zucchini at all! They have a rich chocolate flavor and are healthier than normal brownies.
These Zucchini Brownies are easy to make in a blender or food processor and perfect if you have a lot of zucchini in your garden or can get it cheep at the store this time of year. Zucchini is something I always have at home, I love it and add it to many dishes like this creamy Zucchini dip or this Tomato Zucchini Soup. The only problem is that my kids aren’t big fans of zucchini, at all! But these Zucchini Brownies was approved by them both even though they saw me make them AND put zucchini in the batter!
I hope you give this recipe a try and enjoy it as much as I do!
Ingredients
All you need to make these brownies with zucchini are just a few pantry ingredients.
For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Dark chocolate chips, or a chopped chocolate bar (extra 2 tablespoon for topping)
- Neutral oil
- Zucchini, ends trimmed and cut in chunks
- Eggs
- Brown sugar
- Granulated sugar
- All purpose four
- Cocoa powder
- Baking powder
- Salt
Instructions
Making these healthy zucchini brownies is easy, take a look at the instructions below. For the full written recipe with instructions, see the recipe card at the bottom.
- Melt the chocolate and coconut oil in the microwave in 30 seconds intervals, stirring often, until melted. Set aside to cool.
- Mix the zucchini and eggs in a food processor until the eggs are light and fluffy and the zucchini very finely chopped. Add the rest of the ingredients (except the reserved chocolate) and pulse until just combined.
- Pour the batter in the prepared pan, and sprinkle with the reserved chocolate, then bake. Let cool and remove from the pan. Enjoy as it is or with a dollop of whipped cream and fresh berries!
Top tip
This recipe makes cake like brownies, if you like fudgy zucchini brownies, all you have to do reduce the amount of baking powder in the batter. ½ teaspoon instead on 1 teaspoon will do the trick.
Storage
Store the fudgy zucchini brownies in an airtight container at room temperature for 3-4 days or in the fridge for up to 5 days. They can also be frozen, place them in a freezer friendly container or ziplock bag, try to press out as much air as possible. Freeze for up to 3 months. Let them defrost in room temperature and enjoy!
More chocolate recipes
Cookie recipes
I would love to hear from you! Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram.
Happy baking!
These Zucchini Brownies are super moist and flavourful and no, they don't taste like zucchini at all! They have a rich chocolate flavor and are healthier then normal brownies.
- ½ cup (100g) good quality dark chocolate chips, or a chopped chocolate bar (extra 2 tablespoon for topping)
- ¼ cup neutral oil
- 2 cups (220g) zucchini, ends trimmed and cut in chunks
- 3 eggs
- ¼ cup (40g) brown sugar
- ½ cup (100g) granulated sugar
- ½ cup (75g) all purpose four
- ½ cup (60g) cocoa powder
- ½-1 teaspoon baking powder
- ¼ teaspoon salt
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Pre heat your oven to 350F (175C)
Grease a 9×9 inch (22×22 cm) pan, or line with parchment paper.
-
Melt the chocolate and coconut oil in the microwave in 30 seconds intervals, stirring often, until melted. Set aside to cool.
-
Mix the zucchini and eggs in a food processor until the eggs are light and fluffy and the zucchini very finely chopped. Add the rest of the ingredients (except the reserved chocolate) and pulse until just combined.
-
Pour the batter in the prepared pan, and sprinkle with the reserved chocolate.
Bake for about 25 minutes. Let cool and remove from the pan.
Enjoy as it is or with a dollop of whipped cream and fresh berries!
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