This zucchini brownie recipe is the perfect way to make moist and delicious brownies. It’s also a great recipe to made baked goods that have a bit of secret goodness hidden inside. These zucchini brownies are certain to be a huge hit, even when they’re full of shredded zucchini! This is one of my favorite zucchini recipes to make during the summer months! (affiliate links present)
I really like this recipe because I can use my food processor to add the zucchini and shred it fast. This cuts down on the amount of prep time that I have to sit and do! Once you add to the baking pan, all that’s left to do is sit and wait! These are baked in the oven but could transform into Instant Pot brownies very easy.
Easy Zucchini Brownie Recipe
Since you just need a few dry ingredients like flour, cocoa powder, baking powder, and a handful of other items, this recipe couldn’t be easier to make. I like to make certain that I add in the oil, sugar, and shredded zucchini with 1/2 cups of 1/4 cup to measure them out evenly.
While this simple dessert recipe isn’t hard, you do want to be certain that you’re getting the right measurements added to the prepared pan. Otherwise, there’s a chance that you may overcook the brownies. This means that they just might not have that great of texture if the directions are not followed.
Zucchini Chocolate Brownie Recipe
One of the biggest things that I like about this easy brownie recipe is that there is minimal prep work required to be done. Besides adding a few ingredients into a bowl and remembering to preheat the oven to 350 degrees, the rest of it is a piece of cake. (or a piece of brownie – whatever you want to say!)
The biggest thing to remember is that you want to shred your zucchini. This is so that it’s manageable and won’t be overly noticeable in your finished pan of baked brownies. Because let’s be real – if the kids catch wind that they’re eating a dessert full of veggies, they may bail after just one bite no matter how delicious it is.
Zucchini Fudge Brownie Recipe
Since I’ve been making this zucchini recipe for years, there are a few tricks and tips that I want to share with each of you. Why make the same mistakes I did when I can just tell you what to avoid?!
Remember that zucchini holds a ton of water. A ton. You’re going to want to make certain that after you shred it, you squeeze it between two napkins. This helps to get rid of any excess water. This is going to help you rid that excess water and help that water not go into your brownie recipe, too.
The batter is going to be pretty thick as well. You’re going to be wondering as you’re stirring if this is really right..but it is, it just a thicker, cake-like texture that you need to just trust and go with once.
Make certain that you do the toothpick trick to be certain that the brownies are done baking. You can use a butterknife, too – either one will work. Just enter into the middle of the brownie pan and make certain that it comes out clean. If it still has batter on it, you need to give it more time to cook.
Zucchini Chocolate Brownies Recipe
If you’re looking for a simple way to get a bit more veggies into the tummies of your kids, this is the dessert recipe that you need. I also love that you can easily use this recipe as a way to use zucchini from the garden, too.
If you plant a fall garden, you can easily freeze shredded zucchini for later as well. This is one way that you can shred and prep the zucchini ahead of time. Then just pop it in the freezer until you’re ready to use it. Just be certain to label the bag with the date that you put it into the freezer so that you know it’s fresh and good to go.
Easy Zucchini Brownies
I’ve been making this easy shredded zucchini recipe for years. I always take it with me to gatherings and summer parties. It’s so fun to see people eat them and then give me a look when I tell them that they’re full of zucchini.
I like to think of this as a great way for moms to meal prep and get something healthy and delicious in the tummy of their babes. I know that mine have eaten this brownie recipe so much. They just assume that all our brownies have some sort of hidden vegetable in them.
Make certain to give these Cocoa Brownies a try. I was impressed the first time that I tried them. I loved the fluffy texture and taste. As you bake them, it bakes the zucchini and I can assure you that you don’t even know it’s there! You can dush the top with a light sugar glaze or even just some powdered sugar for sweetness.
How to Make Zucchini Brownies
The fastest and easiest way to make these would be semi-homemade. For that you would mix up our homemade brownie mix and fold in 1 cup of shredded veggies at the end.
Time needed: 28 minutes.
Zucchini Brownie Recipe
Preheat oven to 350 F degrees. Grease a square 8×8 pan, or line with parchment paper. Shred zucchini on top of a few paper towels. Fold over on top and press gently to absorb excess moisture.
Whisk together dry ingredients in a bowl. Make a well in the center and add the oil and sugar.
Mix together until wet and well combined. Stir in milk, vanilla, and then chocolate chips, then fold in shredded zucchini.
Now bake for 35-40 minutes or until edges are firmer and middle no longer has a wet appearance. Longer will mean they will be more cakey. Set on a cooling rack and leave in the pan for at least 15 minutes to set. Slice and serve.
Zucchini Brownies 8×8 Pan
Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!
Zucchini Brownie Recipe
- Preheat oven to 350 F. Grease a 8×8 pan. Shred zucchini on top of a few paper towels. Fold over on top and press gently to absorb excess moisture.
- Whisk together dry ingredients (flour, cocoa powder, baking soda and salt) in a bowl. Make a well in the center and add the oil and sugar.
- Whisk together until wet and well combined. Stir in milk, vanilla, and then chocolate chips, then fold in shredded zucchini.
- Bake for 35-40 minutes or until edges are firmer and middle no longer has a wet appearance. Longer will mean they will be more cakey.
- Set on a cooling rack and leave in the pan for at least 15 minutes to set. Slice and serve.