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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Zucchini Brownies

[heart_this] · Jul 30, 2020 · 16 Comments

Zucchini Brownies

Moist and tender double chocolate brownies with a hidden secret ingredient, zucchini!

Zucchini adds an amazing moistness to baked goods and helps keep them tender; it’s the perfect addition to brownies! Yes, you heard that right! Zucchini brownies! Yum! These double chocolate zucchini brownies, containing both cocoa powder and chocolate chips, are so easy to make! You simply mix the wet ingredients (zucchini, oil and sugar) with the dry ingredients (flour, cocoa powder and baking soda) along with some chocolate chips, and bake! These double chocolate zucchini brownies are a great treat to make, many times, this summer! And since they have zucchini in them, they’re healthy… right?

Zucchini Brownies

What a great way to enjoy some zucchini this summer!

Zucchini Brownies

(You might even be able to sneak some zucchini by those that do not normally eat it! : )

Zucchini Brownies

Zucchini Brownies

Zucchini Brownies

Zucchini Brownies
Zucchini Brownies

Zucchini Brownies

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 24

Moist and tender double chocolate brownies with a hidden secret ingredient, zucchini!

ingredients
  • 2 cups shredded zucchini (do not squeeze out extra moisture)
  • 1 1/2 cups granulated sugar
  • 1/2 cup vegetable oil (or canola oil or coconut oil)
  • 1 teaspoon vanilla extract (optional)
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/4 cup semi-sweet chocolate chips
directions
  1. Mix the zucchini, sugar, oil and vanilla extract.
  2. Mix the flour, cocoa powder, baking soda, and salt.
  3. Mix the mixture of the dry ingredients into the wet.
  4. Mix 1 cup of the chocolate chips into the batter and pour it into a greased 9×13 inch baking pan. (Optionally lined with aluminum foil or parchment paper.)
  5. Sprinkle the remaining chocolate chips on top.
  6. Bake in a preheated 350F/180C oven until a toothpick pushed into the center comes out clean, about 25-30 minutes.
Option: Add chopped walnuts.
Nutrition Facts: Calories 177, Fat 7g (Saturated 2g, Trans 0), Cholesterol 0, Sodium 114mg, Carbs 27g (Fiber 1g, Sugars 17g), Protein 1g

Nutrition by: Nutritional facts powered by Edamam
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Reader Interactions

Comments

  1. Amanda says

    July 30, 2020 at 8:00 am

    These look delicious! And I love that they have a hidden veggie in there! Can’t wait to try them!

    Reply
  2. maryann says

    August 2, 2020 at 4:23 pm

    These look really good. Would whole wheat flour work well for this recipe?

    Thank you

    Reply
    • kevin says

      August 3, 2020 at 7:03 am

      Yes it will!

      Reply
  3. marynn says

    August 10, 2020 at 2:51 pm

    I finally got around to making these today. And boy, are they ever good. Very chocolatey. I am sharing them with family and friends.

    Thanks for a great recipe.

    Reply
  4. Lisa says

    August 10, 2020 at 10:07 pm

    Made these tonight. Super easy and very yummy.

    Reply
  5. JoyDellaVita says

    August 19, 2020 at 11:17 am

    Wow, I had no idea you could use zucchini for sweet dishes! Sounds tooo delightful!

    xx

    Reply
  6. PJ says

    September 5, 2020 at 10:59 pm

    Are there no eggs in this recipe?

    Reply
    • kevin says

      September 8, 2020 at 9:17 am

      There are no eggs!

      Reply
  7. Virginia C says

    August 5, 2021 at 10:32 am

    Kevin,
    You have the tastiest recipes! And such variety so glad I found you!

    Reply
  8. Devannie Burke says

    August 29, 2021 at 10:50 am

    I have these in the oven right now, was more of a dough instead of a batter, so hoping they turn out. I had to press into the pan instead of pouring, i s that the way it’s supposed to be? I used espresso morsels, thought that would make them super yummy! Have tried several of your recipes and have loved them, keep up the great work!!

    Reply
    • kevin says

      August 30, 2021 at 11:56 am

      The consistency of the dough depends on the amount of liquid in the zucchini, but it’s generally a thicker batter.

      Reply
  9. Kesha says

    September 5, 2021 at 9:12 pm

    Can you use frozen zucchini for this recipe?

    Reply
    • kevin says

      September 6, 2021 at 10:13 am

      This is best with fresh zucchini but you can use frozen.

      Reply
  10. Tina Sawmiller says

    September 7, 2021 at 1:28 pm

    Very yummy!! Moist andvery chocolatly. I used applesauce instead of oil.. I just need vanilla ice cream to go with these.
    Great receipe.

    Reply
  11. maryann says

    September 4, 2022 at 11:01 am

    Was wondering if this freezes well?

    thanks

    Reply
    • kevin says

      September 5, 2022 at 8:27 am

      These do freeze well!

      Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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