Zucchini Brownies (Simple Recipe)

Zucchini Brownies

Ever thought veggies and brownies could be best pals?

Enter Zucchini Brownies. Now, before you raise an eyebrow, hear me out. These aren’t just any brownies; they’re a masterful mix of indulgence with a sneaky touch of green goodness.

Freshly grated zucchini steps into the spotlight, not just to add a health kick, but to gift these brownies with a moisture level that’s off the charts.

Double the chocolate, double the fun, right? With cocoa powder and chocolate chips joining the party, every bite is like a mini chocolate explosion.

Whether you’re drowning in garden-fresh zucchini or just craving a twist on the classic brownie, this recipe’s got your back.

Looking to surprise the kiddos (or the grown-ups) with a dessert that’s both scrumptious and a tad bit nutritious?

Dive into these Zucchini Brownies and savor the magic of chocolate and zucchini!

Miss Buttercup's Sweet Tooth Gazette | Zucchini Brownies (Simple Recipe) Issue

Ingredients You’ll Need

Granulated Sugar. This is the sweet magic behind our dessert. It’s making sure every bite is a sweet symphony, and plays nice with the cocoa’s sassy side.

Vegetable or Canola Oil. This is the unsung hero. It’s all about keeping those brownies moist and giving them that “I-can’t-believe-it’s-so-soft” feel.

Vanilla Extract. A dash of this, and suddenly, the chocolate just sings louder. It’s like the backup vocals to our chocolate lead.

All-Purpose Flour. Think of this as the stage where all our ingredients come to play. It’s holding the fort and giving our brownies their iconic shape.

Unsweetened Cocoa Powder. The main event, ladies and gents. It’s what turns our brownies into a chocolatey dream.

Baking Soda. Our little helper making sure those brownies rise just right, all soft and cloud-like.

Fine Salt. A tiny sprinkle, and bam! The chocolate goes from great to “Oh wow, gimme another piece!”

Shredded Zucchini. The plot twist in our brownie story. It’s sneaking in moisture and making those brownies super soft. And hey, who’d have thought? Veggies in brownies!

Semi-Sweet Chocolate Chunks or Chips. These little guys melt and create those ooey-gooey pockets of joy. It’s like finding treasure in every bite.

Ingredient Role
Granulated Sugar Sweetens and complements cocoa.
Vegetable/Canola Oil Adds moisture for a soft texture.
Vanilla Extract Enhances the chocolate flavor.
All-Purpose Flour Provides structure to the brownies.
Unsweetened Cocoa Powder Main source of rich chocolate flavor.
Baking Soda Helps brownies rise to a soft texture.
Fine Salt Amplifies the chocolate taste.
Shredded Zucchini Adds moisture and a unique twist.
Chocolate Chunks/Chips Creates gooey pockets of melted chocolate within the brownies.
Miss Buttercup's Sweet Tooth Gazette | Zucchini Brownies (Simple Recipe) Issue

Zucchini Brownies – Simple and Easy!

Preparation. Begin by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easier removal.

Wet Ingredients. In a large mixing bowl, combine the granulated sugar, vegetable oil, and vanilla extract. Mix until smooth and well combined.

Dry Ingredients. In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt.

Combine. Gradually add the dry ingredients to the wet mixture, stirring continuously. The mixture might seem a bit dry at first.

Zucchini Time. Fold in the shredded zucchini. Let the batter sit for about 5 minutes. The zucchini will release moisture, making the batter more manageable.

Chocolate Galore. Stir in the chocolate chunks or chips, ensuring they are evenly distributed throughout the batter.

Bake. Transfer the batter to the prepared baking dish, spreading it out evenly. Place in the oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few crumbs.

Cool and Serve. Once baked, remove from the oven and let it cool in the pan. Once cooled, slice into squares and serve!

Step Description
Preparation Preheat oven to 350°F (175°C). Prepare a 9×13-inch baking dish.
Wet Ingredients Mix granulated sugar, vegetable oil, and vanilla extract until smooth.
Dry Ingredients Sift together flour, cocoa powder, baking soda, and salt.
Combine Gradually mix dry ingredients into the wet mixture.
Zucchini Time Fold in shredded zucchini and wait for 5 minutes for moisture release.
Chocolate Galore Add chocolate chunks or chips to the batter.
Bake Spread batter in the dish and bake for 25-30 minutes. Check with a toothpick for doneness.
Cool and Serve Let it cool in the pan, then slice into squares and serve.
Miss Buttercup's Sweet Tooth Gazette | Zucchini Brownies (Simple Recipe) Issue
Miss Buttercup's Sweet Tooth Gazette | Zucchini Brownies (Simple Recipe) Issue

Zucchini Brownies

Whether you're drowning in garden-fresh zucchini or just craving a twist on the classic brownie, this recipe's got your back. Savor the magic of chocolate and zucchini!
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 24 servings
Calories: 190kcal

Ingredients

  • 1 ½ cups granulated sugar
  • ½ cup vegetable or canola oil
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon fine salt
  • 2 ½ cups shredded zucchini undrained
  • 1 ¼ cups semi-sweet chocolate chunks or chips

Instructions

  • Begin by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easier removal.
  • In a large mixing bowl, combine the granulated sugar, vegetable oil, and vanilla extract. Mix until smooth and well combined.
  • In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt.
  • Gradually add the dry ingredients to the wet mixture, stirring continuously. The mixture might seem a bit dry at first.
  • Fold in the shredded zucchini. Let the batter sit for about 5 minutes. The zucchini will release moisture, making the batter more manageable.
  • Stir in the chocolate chunks or chips, ensuring they are evenly distributed throughout the batter.
  • Transfer the batter to the prepared baking dish, spreading it out evenly. Place in the oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few crumbs.
  • Once baked, remove from the oven and let it cool in the pan. Once cooled, slice into squares and serve!

Nutrition

Calories: 190kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 1mg | Sodium: 169mg | Potassium: 157mg | Fiber: 2g | Sugar: 17g | Vitamin A: 54IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 1mg
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