Chocolate Zucchini Brownies

In case it’s not obvious from recent posts on zucchini chips or zucchini ribbons, I’m a little obsessed with this vegetable. So, National Zucchini Day, which just happens to be on August 8th, seemed like the perfect occasion to share these chocolate zucchini brownies. A special auntie to my girls introduced us to this new favorite dessert.

Zucchini Brownies

These brownies are moist and chocolaty. It’s hard to tell there’s a vegetable hiding inside which is why I feel no guilt at all indulging on one before dinner. I’m eating my vegetables after all. :)

Chocolate Zucchini Brownies – Step by Step

Zucchini brownies

First, mix together the sugar, oil and vanilla until it is well-combined and crumbly. I used a combination of sugar and a stevia blend in order to keep with the healthy theme of this brownie.

Zucchini brownies dry ingredients

In a separate bowl combine the flour, cocoa powder, baking soda and salt. Stir the sugar mixture into the flour mixture. It will have a crumbly texture when you are done (see picture above.)

Grated Zucchini

Grate a zucchini, skin and all, until you have two cups of shreds. I used one pretty large zucchini and had some leftover. Fold the zucchini into the flour and sugar mixture and stir until it is distributed throughout. The batter becomes wetter as the zucchini is incorporated.

Zucchini brownies ready to bake

Scrape the batter into an 8 x 11 baking dish. The batter will be thick. Have faith. A magical process occurs during the cooking process transforming the final product to a moist and chewy brownie.

Zucchini brownies

Bake in a 350 degree F oven for about 25 to 30 minutes. Allow it to cool for 15-20 minutes before serving.

Chocolate Zucchini Brownies

These chocolate zucchini brownies are the real deal. They are vegan, healthy and delicious. And, you can’t taste the zucchini, despite what one of my darling daughters might tell you.

This recipe was adapted from a zucchini brownie recipe found on AllRecipes.

5 from 1 reviews
Chocolate Zucchini Brownies
Prep time: 
Cook time: 
Total time: 
Serves: About 16 brownies
 
You'll never know there's a vege hiding in these chocolate zucchini brownies. This vegan version is healthy and delicious.
Ingredients
  • ½ cup canola oil
  • 1½ cups sugar (you can replace up to half of the sugar with a stevia blend)
  • 2 teaspoons vanilla extract
  • 2 cup unbleached all-purpose flour
  • ½ cup unsweetened cocoa
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 large zucchini to yield 2 cups of shreds
Instructions
  1. Preheat oven to 350 degrees F.
  2. Combine oil, sugar and vanilla extract in a bowl until well-combined and crumbly.
  3. Combine flour, cocoa, baking soda and salt in a separate bowl.
  4. Add sugar mixture to the flour mixture.
  5. Using a grater, shred the zucchini.
  6. Stir the zucchini shreds into the batter until thoroughly incorporated. Batter should be moist and thick.
  7. Scrape batter into an 8 x 11 baking dish.
  8. Bake for approximately 25-30 minutes or until the brownie is fairly firm and begins to pull from the sides of the pan.
  9. Allow brownies to cool.
Notes
Variations: Add ½ cup chopped nuts or chocolate chips or top with frosting.

There’s no better way to eat your veges than with these chocolate zucchini brownies.

Enjoy!

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Comments

  1. Hehe yummy! :)

  2. Deeelicious , yet nutritious, moist mouthful of heaven!
    Thanks for sharing!!!

  3. Are there any nutrition facts/calorie info for this? Just curious.

    • Hi! Unfortunately I don’t have any nutritional information. But, using a stevia blend reduces the amount of refined sugar…and it does have zucchini in it! Thanks for reading.

      • Danielle says:

        I just did the nutritional info on these in MyFitness Pal. 222 calories based on 16 servings. 7.8 fat, 35.8 carbs, 3.8 protein. Someone else commented you could change half out of the oil for unsweetened applesauce and half the flour with whole wheat flour too. That could help reduce calories too! Can’t wait to try these! Thanks!

  4. I just made these and they are sooooo good!!

  5. These are great. I made them healthier by replacing half the oil with applesauce, half the flour with whole wheat flour and half the sugar with Splenda for baking.

  6. Hello, i really want to try this recipe, will it make a big difference if i use bleached flour as opposed to un-bleached flour?

  7. Stephanie says:

    There were really yummy. Just go done making them with my boys. They are pretty picky, but gave them a definite thumbs up! “Mom you can’t even taste the zucchini!” was what I kept hearing. Thanks for sharing.

  8. Has anyone tried feeding the finished results? I was wondering if I could make a few batches, freeze, and enjoy later.

  9. These were delicious! I would never know they were vegan I was suprised the texture was perfect, and would never know they have zucchini in them! I followed the recipe pretty much exact (I used veggie oil instead of canola). Next time I might try whole wheat flour and coconut oil and add some type of nuts.

  10. Brava ! I hate most veggies and of course that’s all I’m _supposed_ to eat. Could I grate the zuke and add it to soup or into a spaghetti tomato sauce to have with pasta? Also what spices go with zukes’,please?
    Thank you for your great creative ideas . I need lots of help learning to cook ;-)

    • Thanks for stopping by! Grated zucchini is awesome in soup and can act like pasta too! As for spices, it depends what you are using it for. If you are using it in spaghetti, a little oregano might be nice. But, I usually just sprinkle with a little salt and pepper.

    • I love zucchini with basil. I sliced some really thin the other night and put them on homemade pizza. You can cut them in half lengthwise and scoop them out a little (just the seeds) then fill with meat, sauce and cheese then bake. There are a ton of recipes online for zucchini. I used a bunch the other day with a jar of last year’s apple butter to make a bread. Good luck and have fun experimenting!

      By the way, my batch just went in the oven. I always sub coconut oil nowadays and am excited to eat one. I also realized after I started that I am out of baking soda so I did a 1:4 baking powder substitution. I think they are going to survive the alterations just fine ;)

  11. hi there,

    how can I make this recipe gluten free. thanks

    • You should be able to replace the flour with a gluten-free type, such as the one Bob’s Red Mill makes. Thanks for your question! I hope that helps.

  12. Thanks for sharing. I made these last night in celebration of surviving day 20 of a 22 day Vegan Challenge! I cut back on the sugar and oil a bit and they were very tasty. I will make these again and again.

  13. These are my new favorite vegan brownie recipe! Thank you!

  14. I made these today – I used 1/4 cup coconut oil & 1/4 cup applesauce in place of the canola oil & I had to add a few Tablespoons of almond milk (because I think I squeezed out too much liquid from my zucchini), but they turned out really moist & delicious. Mine were more cake-like (probably because of the applesauce), so I added a simple glaze of powdered sugar, vanilla, milk, & a tad of butter. So good! My husband & kids didn’t even notice the zucchini. I will be keeping this recipe & making these again! Thanks!

  15. Omg!!!! I don’t need to search another recipe for chewy brownies!!! This is it! I was a bit skeptical because the batter was too crumbly looking texture but I didn’t need to worry about that at all!! It came out perfect chewy inside and crunch outside brownies!!! Thank you for sharing!!!!

  16. These were so good! My whole family loved them. I did make some changes. I added applesauce instead of oil, 1/4 cup flax seed with the flour, 3/4 cup cocoa since I like extra chocolate, 1/2 cup chocolate chips, 1 egg since I have chickens and needed to use them, and 1 cup rhubarb since I have an abundance of that too. They were chocolaty with bites of tart rhubarb. Didn’t even know the squash was there. They were more cake like than brownie like but delicious.

  17. Great recipe! Will definitely make it again! Thanks for sharing!

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