Zucchini Brownies Recipe

Trying to maintain a healthy lifestyle can be frustrating especially if you feel like you have to give up some of your favorite foods. Well I am here to tell you that you really don’t have to. Not only can you still eat sweets in moderation BUT you can also modified ingredients when you cook to make those sweets into healthier options without sacrificing the taste. I give you the Zucchini Brownies.

Zucchini Brownies

Zucchini Brownies by ArielCooks

These brownies are *actually* delicious. My husband could not taste any zucchini or anything weird about them (it took him three brownies to come to this conclusion). They are fudgy and moist. If I’m being honest, they’re not as good as regular full sugar, full butter, no vegetable brownies, but they’re pretty darn good. Also, bake by weight. It will change your life.

Recipe from King Arthur Flour. Makes 16 brownies.

For the brownies:

  • 8 oz zucchini (about one 8″ fresh zucchini, trimmed), cut into chunks*
  • 3 tablespoon (1 ½ oz) butter, melted
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup (5 ¼ oz) sugar
  • 2/3 cup (2 oz) unsweetened cocoa powder,Dutch-process cocoa preferred
  • ½ teaspoonespresso powder, optional; for enhanced chocolate flavor [DO IT!]
  • ½ teaspoon baking powder
  • heaping ¼ teaspoon salt
  • ½ cup (2 oz)Unbleached All-Purpose Flour or White Whole Wheat Flour
  • ¾ cup (4 ½ oz) semisweet or bittersweet chocolate chips

*If you don’t have a scale, 8 oz is about 1 ½ cups shredded zucchini, lightly tamped down.

For the frosting:

  • ¾ cup (4 ½ oz) semisweet or bittersweet chocolate chips
  • 3 tablespoons (1 ½ oz) milk

Preheat your oven to 350°F. Lightly grease a 9″ square pan.

To make brownies:

Combine the zucchini, melted butter, eggs, and vanilla in the work bowl of a food processor, and process until smooth.

Add the sugar, cocoa powder, espresso powder, baking powder, salt, and flour; process briefly, just until well combined.

Add the chips, and pulse several times, to break up the chips just a bit.

Pour the batter into the prepared pan.

Bake the brownies for 25 to 30 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it; you shouldn’t see any sign of wet batter. Remove the brownies from the oven, and allow them to cool completely before frosting.

To make the frosting: Combine the chocolate chips and milk or cream in a microwave-safe bowl or small saucepan. Heat until the milk is steaming, and the chips are soft.

Remove from the heat, and stir until smooth.

Spread the frosting atop the brownies. Place them in the refrigerator for an hour or so, to set; then store them at room temperature, covered, for several days.

Note from the Author:

Meals should be delicious.

They shouldn’t be complicated or expensive. Most importantly they should be practical. Creating and sharing a meal with loved ones is something I value greatly, but not at the expense of the time we share together.

While I do typically try to cook with a lot of vegetables, food should be satisfying and occasionally indulgent. At the end of the day, small or large, whatever you feel you can do consistently is the most important aspect of any positive change. I hope you’ll join me. I’m Ariel – let’s cook together.

*Follow her on Instagram at, ArielThinks or check out all her recipes here.*

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