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Deliciously moist zucchini brownies topped with chocolate drizzle

Zucchini Brownies

Deliciously rich and chocolatey brownies made with grated zucchini, perfect for sneaking vegetables into dessert.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 9 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup grated zucchini Squeeze out excess moisture
  • 1 cup all-purpose flour Can substitute with gluten-free flour
  • 1/2 cup cocoa powder Use unsweetened for best results
  • 1/2 cup sugar Can increase for sweeter brownies
  • 1/4 cup non-dairy milk Any plant-based milk will work
  • 1/4 cup vegetable oil Can be replaced with melted coconut oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips Optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan or line it with parchment paper.
  2. Wash and grate the zucchini. Squeeze out excess moisture using a clean kitchen towel.
  3. In a medium bowl, mix the flour, cocoa powder, baking soda, baking powder, and salt.
  4. In a separate bowl, combine the sugar, vegetable oil, non-dairy milk, and vanilla extract. Stir until smooth.
  5. Add the grated zucchini to the wet mixture and stir gently. Then, fold in the dry ingredients until just combined.
  6. If using, fold in the chocolate chips. Pour the batter into the prepared pan.
Baking
  1. Bake for 25-30 minutes or until a toothpick comes out with a few moist crumbs.
  2. Let the brownies cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

These brownies can be served warm or at room temperature, dusted with powdered sugar or topped with a scoop of vanilla ice cream. Store in an airtight container for up to four days or refrigerate for a week. Can freeze for about three months.