Healthy Zucchini Brownies

You know what’s kind of funny because the first time I tried baking Zucchini Brownies I forgot to squeeze out the zucchini water so they came out super mushy instead of fudgy and I just stood there like well that’s typical me messing up the easiest step.

But then I tried again the very next day and I was shocked at how good Zucchini Brownies turned out because they were soft and chewy and honestly way better than I expected so I instantly knew this recipe was going to be one of my favorites.

Have you ever had that moment in the kitchen where you’re like wait did I just actually pull this off and suddenly you feel proud of yourself even though it’s just dessert because that’s exactly how I felt when these Zucchini Brownies worked out the way they should.

It’s funny isn’t it because something as simple as grated zucchini can turn into a treat that feels so rich and chocolaty yet it’s lighter than a regular brownie and it even makes picky eaters happy so if you haven’t tried Zucchini Brownies yet then trust me you’re in the right place.

INGREDIENTS

• 1 1/2 cups grated zucchini (do not peel)
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup vegetable oil (or melted coconut oil)
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup chocolate chips (optional, but highly recommended)

INGREDIENT NOTES

• Zucchini: No need to peel. The green skin disappears while baking. Make sure to squeeze out a little water after grating, but not all—you want some moisture.
• Flour: All-purpose works best, but you can try whole wheat for a healthier version.
• Cocoa Powder: Use unsweetened cocoa for a rich, deep chocolate taste. Dutch-processed cocoa will make them darker and fudgier.
• Baking Powder & Baking Soda: These help the brownies rise a little and keep them soft.
• Salt: Balances the sweetness and enhances the chocolate flavor.
• Oil: Vegetable oil makes them moist. Coconut oil works too and gives a light coconut flavor.
• Sugar: The combo of white and brown sugar makes the brownies chewy and fudgy.
• Eggs: These hold the brownies together. If you’re vegan, you can use flax eggs instead.
• Vanilla: Adds extra warmth and sweetness.
• Chocolate Chips: Optional, but they make the brownies gooey and irresistible.

KITCHEN EQUIPMENT NEEDED

• Grater (for zucchini)
• Mixing bowls (large and medium)
• Measuring cups and spoons
• Whisk or spoon
• Spatula
• Baking dish (8×8 or 9×9 inch)
• Parchment paper or non-stick spray
• Oven

How to make Zucchini Brownies?

Step 1: Prepare the Zucchini

Wash the zucchini well, then grate it using a box grater. Lightly squeeze out some water with paper towels or a clean cloth, but don’t remove all the moisture. Set it aside—you’ll be surprised how it blends right into the batter.

Step 2: Mix the Dry Ingredients

In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Stir with a whisk until everything looks even. This step makes sure your brownies rise properly and don’t end up clumpy.

Step 3: Mix the Wet Ingredients

In a large mixing bowl, whisk together the oil, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until smooth and slightly thick. This is the base that makes the brownies chewy and sweet.

Step 4: Combine Everything

Add the dry ingredients into the wet mixture slowly. Stir until just combined. Don’t overmix—you want the batter thick and rich. Fold in the grated zucchini and mix gently. If you’re using chocolate chips, fold them in here too.

Step 5: Bake the Brownies

Line your baking dish with parchment paper or lightly spray it with non-stick spray. Pour the batter into the pan and spread it evenly with a spatula. Bake in a preheated oven at 350°F (175°C) for about 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not completely clean).

Step 6: Cool and Serve

Let the brownies cool in the pan for at least 20 minutes before cutting into squares. This helps them set and makes them easier to slice. Enjoy warm with a glass of milk or let them cool fully for fudgier bites.

TIPS

• Don’t skip squeezing the zucchini—it prevents the batter from being too watery.
• If you like extra fudgy brownies, bake for slightly less time and let them cool longer.
• For cakier brownies, bake for the full time and whisk the eggs a little longer.
• Add a handful of walnuts or pecans for crunch.
• Drizzle melted chocolate on top after baking for an extra treat.
• Store leftovers in an airtight container for up to 3 days or in the fridge for a week.
• You can freeze them too—just wrap slices in plastic wrap and store in a freezer bag.

WHAT TO PAIR WITH ZUCCHINI BROWNIES

You can enjoy Zucchini Brownies in so many fun ways because they’re rich and chocolaty yet pair well with different treats so you could serve them warm with a scoop of vanilla ice cream for that classic brownie-and-ice-cream combo or drizzle a little peanut butter or caramel sauce on top for extra indulgence and they taste amazing with a dollop of whipped cream and some fresh berries for balance plus you can crumble them into yogurt parfaits for a creative twist or pack them in lunchboxes with a side of fruit for a sweet surprise and if you’re serving them at a party try pairing with coffee or hot chocolate for something cozy finally I’ll admit I especially love Zucchini Brownies with some Autumn Harvest Punch Recipe on the side because the spiced fruity flavors go perfectly with rich chocolate.

FAQ

1. What are Zucchini Brownies made of?
They’re made with grated zucchini, flour, cocoa powder, sugar, eggs, and oil.

2. Do Zucchini Brownies taste like vegetables?
No, the zucchini melts into the batter and only makes the brownies moist.

3. Can I make them vegan?
Yes, replace the eggs with flax eggs and use dairy-free chocolate chips.

4. Do I need to peel the zucchini?
No, the skin is soft and disappears when baked.

5. Can I freeze Zucchini Brownies?
Yes, they freeze well for up to 2 months. Wrap them tightly before freezing.

6. How do I make them extra fudgy?
Bake a little less time and don’t overmix the batter.

7. Can I reduce the sugar?
Yes, you can cut it by 1/4 cup, but the brownies will be less sweet.

8. Can I add nuts?
Absolutely, walnuts or pecans are delicious in these brownies.

9. What size pan should I use?
An 8×8 or 9×9-inch baking pan works best.

10. How long do they last?
They last 3 days at room temperature or a week in the fridge.

11. Can I use whole wheat flour?
Yes, but the brownies will be denser. Half whole wheat and half all-purpose works best.

12. Are Zucchini Brownies healthy?
They’re healthier than regular brownies since zucchini adds nutrients and moisture, but they’re still a sweet treat.