These super-fudgy Zucchini Brownies are extra moist thanks to the shredded zucchini inside!

Zucchini Brownies

If you follow us over on Instagram, then you might have seen me post a photo last week of some of the zucchini that we’ve started to harvest out of our garden. That photo was just the first batch, and already we’ve picked more – including two baseball bat-sized zucchini that were hiding under the huge leaves of the bush zucchini plant that we’ve grown for the first time this year!

Judging by the abundance of zucchini we now have (and ripe tomatoes aren’t far behind – yay!) – it’s safe to say that our garden is very happy this year. Living in New England, our garden’s growing season is so short compared to other warmer parts of the country – we are so thrilled when we have fresh, garden-grown vegetables and herbs during the summer months.

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Zucchini Brownies

So needless to say – we’ve been cooking and baking with zucchini pretty much every day lately. And that includes these super moist, easy and delicious Zucchini Brownies!

These dense and chewy zucchini brownies are version of our go-to brownie recipe – but adapted to accommodate the addition of grated zucchini which adds unbelievable moisture to many kinds of baked goods without changing the flavor. And as a mom, who constantly struggles with getting my daughter to eat her vegetables – it’s a win for me when she eats these zucchini brownies, because she’s getting some veggies in her belly too!

You may also enjoy these other Zucchini recipes:

 

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Zucchini Brownies - A Family Feast

Zucchini Brownies

  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 5 minutes
  • Yield: 12 large brownies

Ingredients

  • 4 ounces BAKER’S unsweetened chocolate
  • ¾ cup butter
  • 2 cups sugar
  • 3 eggs slightly beaten
  • 1 teaspoon vanilla extract
  • 1 ¼ cups flour
  • ¼ cup cocoa powder
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups shredded zucchini
  • ½ cup chopped walnuts

Instructions

  1. Preheat the oven to 350 degrees.
  2. Line a 13×9-inch baking pan with foil, making sure that the piece of foil is large enough to allow the ends of the foil to extend up and over the sides of the pan. Spray the foil with non-stick cooking spray.
  3. In a large microwave-safe bowl, add the chocolate and butter and microwave on high for 2 minutes. Stir until the chocolate is completely melted.
  4. Stir in the sugar.
  5. Blend in the eggs and vanilla, stirring to combine as much as possible (there may be some egg that doesn’t completely mix in – that is perfectly fine).
  6. Sift flour, cocoa powder, baking powder, baking soda and salt in a medium bowl.
  7. Add flour mixture to wet and mix thoroughly. Then add the zucchini and walnuts and stir to evenly combine.
  8. Pour the batter into the prepared pan. Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out with fudgy crumbs. (Do not over bake – these are very moist and fudgy brownies.)
  9. Let cool completely. When cool, use the foil to remove the brownies from the pan and onto a cutting board. Cut before serving.

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Zucchini Brownies

Zucchini Brownies

 

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    Comments

  • MICHELLE wrote:

    have done it yet, but do you know the nutricional information? like calories, carb and all that? thanx 🙂

    • Martha wrote:

      I’m sorry Michelle – we aren’t nutritionists so we don’t calculate that information for our recipes. There are some free online calculators you can use to get the information.

  • Danielle wrote:

    Never had I heard of zucchini brownies before. I actually found a recipe on another site with mixed reviews so after searching for a different recipe I came across this one. It is an excellent recipe and such a great way to sneak veggies into a treat without kids knowing. The zucchini really adds moisture to it and you can’t even taste it. I also did half sugar and half Splenda because I have to watch my watch my sugar. Mine came out more cake like than chewy so next time I will do what you had suggested to another person and add one less egg. I also used canola oil instead of butter, so I don’t know if that made a difference in the texture. But still, very moist and recommend this recipe to anyone looking for a healthier delicious brownie! Thank you for sharing it with everyone.

    • Martha wrote:

      You’re very welcome Danielle!

  • Margaret @approachingfood wrote:

    These are super-delicious! Very cake-y and moist!

    • Martha wrote:

      Thanks Margaret!

  • Melissa wrote:

    I cannot begin to describe how much joy your zucchini brownies bring me!! I substituted mini chocolate chips for the nuts, but it takes every ounce of strength I have to not just eat the batter!! My friends love them and I sell vegetables at a farmer’s market so this helps me take care of those extra zucchini because I never have a problem getting them ate. I’ve made four batches this month and can’t get enough!!!

    THANK YOU!!!

    • Martha wrote:

      WOW Melissa! Thank you – and we’re so glad you’re enjoying the recipe!

  • Michelle wrote:

    These look absolutely delicious! My question is this, do I need to peel the zucchini first before shredding it? I’ve tried making zucchini bread before and found the rind to be quite tough. Or do I need to use young/smaller zucchini?

    • Martha wrote:

      Hi Michelle – Peeling the zucchini usually isn’t necessary but if you are using one of the very large, caveman club-sized zucchini with the tougher skin, yes, definitely peel it or partially peel it. Even if you are using a smaller zucchini and want to peel it, that’s fine!

  • kathleen wrote:

    i really want to try the zucchini brownies but i am not familar with cups only metric or lb and oz

    • Martha wrote:

      Thanks for the feedback Kathleen – since the majority of our readers are based in the US (and we are located in the US ourselves) we do write our recipes using the measurements most common here. However, as our blog’s readership grows, we have talked about including other measurements. In the meantime, you might be able to do a little bit of converting using an online conversion chart like this one: http://www.jsward.com/cooking/conversion.shtml. My apologies for the inconvenience!

  • Amber wrote:

    I just baked these & I am IN LOVE! I will never make brownies any other way…. How ever, mine came out very cake like. Any suggestions to fix that for next time?

    • Martha wrote:

      Hi Amber – You could try increasing the butter or using one less egg and then adjusting some of the other proportions of ingredients as well. If your flour was also very packed when you measured it, that could change the consistency – so try sifting and then measure it by spooning the flour into the measuring cup. Hope that helps!

  • Medeja wrote:

    These brownies look so moist! Just delicious!

    • Martha wrote:

      Thank you Medeja!

  • Claudia @Breakfast Drama Queen wrote:

    Oooh, these look delicious! I love the idea of adding zucchini to brownies!

    • Martha wrote:

      Thanks Claudia! You really must try it…adding the zucchini makes baked goods very moist!

  • Krista @ Joyful Healthy Eats wrote:

    Yes please! zucchini brownies are my absolute favorite, not only do they taste incredible but you don’t feel as bad eating them because your also eating a vegetable. 🙂 hehe

    • Martha wrote:

      Exactly Krista!! Thanks!

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