Zucchini Brownies 2
Indulge your sweet tooth with these irresistibly moist and fudgy Zucchini Brownies, a guilt-free dessert secretly loaded with wholesome shredded zucchini! This easy, one-bowl recipe combines rich cocoa flavor, semi-sweet chocolate chips, and optional crunchy walnuts or pecans to create a treat that satisfies every chocolate craving. The zucchini keeps these brownies ultra-soft and decadent without needing butter or eggs, making them a fantastic option for plant-based or lighter desserts. Ready in just 45 minutes, they’re perfect for any occasion—whether it’s a weeknight indulgence or a party favorite. Plus, with simple pantry ingredients and customizable add-ins, this zucchini brownie recipe is sure to become a household favorite. Don’t forget to store leftovers for a guilt-free slice of chocolate bliss throughout the week!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 0.75 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1.5 cups Shredded zucchini
- 0.5 cup Semi-sweet chocolate chips
- 0.25 cup Optional: Chopped walnuts or pecans
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking dish with parchment paper or grease it lightly with nonstick cooking spray.
In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt until evenly combined.
Add the vegetable oil and vanilla extract to the dry ingredients, mixing until the batter becomes slightly moist and crumbly. Do not overmix.
Fold in the shredded zucchini. The moisture from the zucchini will hydrate the batter as you mix. Continue stirring until the batter is fully combined and no dry patches remain.
Gently stir in the chocolate chips and, if desired, the chopped walnuts or pecans for added texture.
Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not completely dry).
Remove the brownies from the oven and let them cool completely in the pan before slicing into squares.
Serve and enjoy! Store leftover brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 87 mg | 4% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 17.0 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 18 mg | 1% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 187 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
