This delicious chocolate fudge zucchini brownies recipe is not only simple to make but it is dairy-free and can easily be made gluten-free!
A CHOCOLATE ZUCCHINI DESSERT
Do you have zucchini popping up in your garden right now? Need some recipes for all that delicious squash? I got you covered! This is a fun way to add nutrition and veggies into a delicious dessert!
DO YOU TASTE THE ZUCCHINI IN THESE BROWNIES?
Actually no. The zucchini adds nutrition and lots of moistness to the brownies without adding to their flavor.
TIPS FOR MAKING THESE ZUCCHINI BROWNIES:
- Butter may be used in place of oil, but it will no longer be dairy free.
- Whole wheat or a 1:1 gluten free flour may be used instead of all-purpose without any additional changes to the recipe.
- Sugar may be reduced to ½ cup or increase to ¾ cup if you prefer your brownies more or less sweet. And more or less would heavily impact the texture of the brownies.
- You may use a greased pan instead of lining it with parchment paper, but parchment makes it much easier to remove from the pan.
- Top with chocolate frosting, chocolate ganache, or leave plain.
- You can add up to ½ cup of nuts to the batter before baking or sprinkle on top.
- These brownies stay pretty moist but should still be stored in an airtight container for up to 5 days at room temperature.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- vegetable oil
- large eggs
- vanilla extract
- all-purpose flour
- granulated sugar
- unsweetened cocoa powder
- baking powder
- kosher salt
- mini chocolate chips
- chocolate frosting (optional)
HOW TO MAKE THE BEST ZUCCHINI BROWNIES:
Preheat the oven to 350 degrees F and line a 9-inch square baking pan with parchment paper and set aside. Add the diced zucchini, vegetable oil, eggs, and vanilla to a food processor or blender and blend until smooth. Pour the mixture into a large mixing bowl or stand mixer bowl.
In a separate bowl, whisk together the flour, sugar, cocoa, baking powder, and salt.
Add the dry ingredients to the wet ingredients and mix just until combined.
Fold in the chocolate chips and pour the batter into the prepared baking pan.
Bake for 25 to 30 minutes.
Remove from the oven and allow to cool for about an hour then slice and serve.
CRAVING MORE RECIPES?
Zucchini Brownies (+Video)
- Preheat the oven to 350F degrees and line a 9-inch square baking pan with parchment paper and set aside.
- Add 1 1/2 cups diced zucchini, 1/4 cup vegetable oil, 3 large eggs and 1 teaspoon vanilla extract to a food processor or blender and blend until smooth.
- Pour the mixture into a large mixing bowl or stand mixer bowl. In a separate bowl, whisk together 1/2 cup all-purpose flour, 2/3 cup granulated sugar, 2/3 cup unsweetened cocoa powder, 1/2 teaspoon baking powder and 1/2 teaspoon salt – add the dry ingredients to the wet ingredients and mix just until combined.
- Fold in 1/2 cup mini chocolate chips and pour the batter into the prepared baking pan.
- Bake for 25 to 30 minutes. Remove from the oven and allow to cool for about an hour then top with chocolate frosting (if using.) Slice and serve.
- You can make a homemade chocolate frosting or use store-bought.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.