Zucchini Brownies
Moist, fudgy, and rich—these Zucchini Brownies are the perfect way to sneak a little garden goodness into dessert! The shredded zucchini melts right into the batter, adding natural moisture without anyone ever guessing it’s there. Top with chocolate chips and nuts for an irresistible finish!
Servings: 15
Calories: 218kcal
Equipment
- The Best Mineral Salt
- My Favorite Apron
- Cake Pan
- Kitchen Aid Whisk
- Grater
- Stainless steel mixing bowl set
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon mineral salt I like Redmond’s
- ½ teaspoon ground cinnamon
- 4 tablespoons unsweetened cocoa powder
Wet Ingredients
- 2 large eggs
- 1 ¾ cups granulated sugar
- 1 cup 2 sticks butter, melted or softened
- ½ cup milk
- 1 teaspoon vanilla extract
- 2 cups grated zucchini
Optional Toppings
- Chocolate chips
- Chopped nuts such as walnuts or pecans
Instructions
- Preheat the oven to 350°F (175°C). Grease or line a 13x9x2-inch baking pan.
- In a large bowl, whisk together the flour, baking soda, mineral salt, cinnamon, and cocoa powder. Set aside.
- In another bowl, beat the eggs and sugar together until light and fluffy. Add melted butter, milk, and vanilla; mix well.
- Stir in the grated zucchini.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Pour the batter into the prepared pan and spread evenly.
- Sprinkle chocolate chips and nuts on top if desired.
- Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before cutting into squares. Enjoy!
Notes
- The batter will be thick before baking—don’t worry, the zucchini releases moisture as it cooks.
- You can use half whole wheat flour for a heartier texture.
- For an extra fudgy version, reduce the flour to 2 ¼ cups and add ½ cup mini chocolate chips directly into the batter.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.