Chocolate Zucchini Brownies have a vegetable hiding inside, but you’d never know it! This recipe is naturally vegan, fudgy, healthy and delicious.
Go ahead and indulge in one before dinner. You’re eating vegetables after all. 🙂
National Zucchini Day, happens to be on August 8th, but don’t wait to try these!
Tips to Make Chocolate Zucchini Brownies
Making these brownies isn’t much different than making a traditional one, except that zucchini shreds are added and the result is a very moist and delicious treat! There’s a video recap just before the recipe instructions.
Zucchini Brownie Batter Ingredients
To make the batter:
Bowl 1: Mix together sugar, canola oil and vanilla extract until well-combined and crumbly. We used a combination of sugar and a stevia blend in order to keep with the healthy theme of this brownie.
We’ve also used olive oil instead of canola oil. It works!
Bowl 2: Combine flour, cocoa powder, baking soda and salt.
We used unbleached all-purpose flour to make the zucchini brownies pictured. We use whole wheat pastry flour these days.
Combine: Stir the sugar mixture into the flour mixture. It will have a crumbly texture as shown in the picture below. It won’t feel like regular brownie batter at this point.
In case you’re wondering, one bowl can be used instead of two. We find that the ingredients are more evenly distributed when we do it this way.
Prepping the Zucchini Shreds
Grate a zucchini, skin and all, until you have two cups of shreds. We used one pretty large zucchini and had some leftover. If this happens to you, make Zucchini Egg Muffins or Zucchini Fritters with Feta!
Unlike other recipes, a little moisture is a good thing. There’s no need to press out extra wetness. Usually.
Use a large-holed grater for the best results. If a small-holed grater is used, you might need to because you’ll end up with more water.
What should the batter look like?
It’s an important question so we are pausing to talk about it and view a picture! The batter will be thick.
Fold the zucchini into the flour and sugar mixture and stir until distributed throughout. The batter becomes wetter as the zucchini shreds are incorporated. So, stir well.
If for some reason the batter is just too thick, then add a teaspoon of water.
Scrape it into a baking dish. Have faith. A magical process occurs during the cooking process transforming the final product to a moist and chewy brownie.
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!
Video of How to Make Zucchini Brownies
There’s no better way to eat your veggies than with these chocolate zucchini brownies.
Please rate this recipe if you make it and tag @DinnerMom or #DinnerMom on social media. We love to see what you are cooking up!
Chocolate Zucchini Brownies
- 1/2 cup canola oil or olive oil
- 3/4 cups Stevia Sugar Blend (to equal approx. 1 AND 1/4 cup sugar)
- 2 teaspoons vanilla extract
- 2 cups whole wheat pastry flour or all-purpose unbleached flour
- 1/2 cup cocoa powder unsweetened
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 large zucchini or 2 cups of shreds
- Preheat oven to 350 degrees F.
- Thoroughly combine oil, sugar and vanilla extract in a bowl.
- Combine flour, cocoa, baking soda and salt in a separate bowl.
- Combine sugar mixture and flour mixture. The batter is crumbly.
- Grate zucchini and measure 2 cups of shreds.
- Stir zucchini shreds into batter until thoroughly incorporated. Batter should be moist and thick.
- Scrape batter into an 8 x 11 baking dish.
- Bake for approximately 25-30 minutes or until the brownie is fairly firm and begins to pull from the sides of the pan.
- Allow brownies to cool before enjoying.
This recipe was adapted from a recipe found on AllRecipes.