These fudgy zucchini brownies deliver pure chocolate bliss in just 40 minutes. The secret ingredient? Fresh zucchini adds incredible moisture without compromising the rich, decadent taste. Each heavenly square packs the perfect balance of chocolatey indulgence and subtle veggie goodness, making it an ideal choice for health-conscious dessert lovers. At 409 calories per serving, these brownies strike the sweet spot between treat and mindful eating.
Essential Ingredients
- Oil: 1/2 cup vegetable or canola oil, creates perfect moisture
- Sugar: 1 1/2 cups granulated sugar, adds sweetness balance
- Egg: 1 large, works as a natural binder
- Vanilla Extract: 1 teaspoon, enhances chocolate flavor
- Zucchini: 2 cups shredded, brings incredible moisture and nutrition
- Flour: 2 cups all-purpose, creates structure
- Cocoa Powder: 1/2 cup unsweetened, gives rich chocolate flavor
- Leavening Agents: 1 tsp baking soda and 3/4 tsp baking powder
- Salt: 1/2 teaspoon, balances sweetness
- Cream Cheese Frosting: For topping, adds creamy finish
Step-by-Step Instructions
- Preparation: Heat oven to 350°F and grease 9×13″ pan for perfect release
- Mix Wet Ingredients: Beat oil and sugar until combined, then add egg, vanilla, and shredded zucchini
- Combine Dry Ingredients: In separate bowl, mix flour, cocoa powder, baking soda, baking powder, and salt
- Create Batter: Combine wet and dry ingredients until well mixed – expect thick batter
- Bake: Spread in pan and bake 30-35 minutes until center springs back when touched
- Cool: Let brownies cool completely on wire rack
- Finish: Top with cream cheese frosting for ultimate indulgence
Storage Tips
These moist zucchini brownies stay fresh in an airtight container at room temperature for 3-4 days. The cream cheese frosting means you might want to keep them in the fridge, where they’ll last up to a week. You can even freeze them! Just wrap individual pieces in plastic wrap and pop them in a freezer bag – they’ll stay yummy for up to 3 months.
Ingredient Substitutions
Don’t have all the ingredients? No problem! You can swap the veggie oil for melted butter or coconut oil. If you’re watching sugar intake, replace up to half the sugar with a natural sweetener like applesauce. For a gluten-free version, try a 1-to-1 gluten-free flour blend. The zucchini adds moisture, but yellow summer squash works just as well if that’s what you have on hand!
Baking Success Tips
Here’s a super helpful tip: after grating your zucchini, give it a gentle squeeze to remove extra moisture – but don’t squeeze it completely dry! Those tiny bits of moisture help make your brownies super soft. When checking if they’re done, the springy touch test works better than a toothpick since these brownies are extra moist. Let them cool completely before adding the frosting – this makes spreading so much easier!
Zucchini Brownies
Equipment
- 9×13 inch baking pan
- Large mixing bowl
- Wire cooling rack
Ingredients
For the Brownies
- 1/2 cup oil vegetable or canola oil
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups zucchinis shredded
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
For Topping
- Cream Cheese Frosting for topping
Instructions
- Preheat oven to 350 degrees F. Grease a 9×13” pan.
- In a large mixing bowl beat together the oil and sugar. Add the egg and mix well. Add the vanilla and shredded zucchini and mix well.
- In a separate bowl mix together the flour, cocoa powder, baking soda, baking powder and salt. Add dry ingredients to the large mixing bowl and beat until combined.
- Spread mixture into prepared pan (batter will be thick) and smooth into an even layer. Bake for 30-35 minutes or until they center of the brownies springs back when gently touched.
- Cool on a wire cooling rack.
- Frost brownies with cream cheese frosting, once they are completely cool.
