Zucchini Brownies

I’m willing to bet that if the title didn’t give it away, you’d never look at that picture and think that zucchini is floating around in those brownies, right? I think this might be the very best way to sneak in more vegetables – hide them in chocolate. I’ll admit, while I was making these, I started to get skeptical. They’re egg-free, so before you add in the zucchini, the batter looks more like sand, really. I even brought the bowl of chocolate sand in to TJ, and made him look at how un-batter-like it looked. But, I absolutely hate wasting time and money on a recipe, and having it turn out horribly, so I persevered. I threw caution to the wind, stirred in that zucchini (and all of the zucchini juice – don’t drain it, you need the moisture!), and watched a batter magically appear. What do you know, grated zucchini has tons of moisture, and these brownies turned out to be insanely delicious! Zucchini: changing the world, one brownie at a time.
Makes about 24


1 large zucchini
1/2 cup vegetable oil
1 1/2 cups sugar 
2 tsp vanilla 
2 cups flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1 tsp salt


Finely grate the zucchini, and set aside.
In a large bowl, beat together the oil, sugar, and vanilla.
Beat in the flour, cocoa powder, baking soda, and salt. Stir in the zucchini until a batter forms.
Line a 13×9 dish with foil, and spray with cooking spray. Bake at 350 for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Remove the brownies from the pan, and cool on a wire rack.
Cut into squares and enjoy!

Adapted from this recipe
  • Lauren @ Love is the Point
    October 8, 2013

    These look delish! Might be a good way to trick myself into eating/liking/tolerating zucchini. Also, I’m here to tell you – I nominated you for the Liebster award! And now that I just typed that out, I have no idea whether or not you qualify! You’re probably entirely too popular, and such. But I love your blog, and I break the rules sometimes! Haha. Happy Tuesday!

  • Pleas(e) and Carrots
    October 8, 2013

    Okay this is awesome! I am definitely trying these too!

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