Zucchini Brownies

5 from 8 votes

Zucchini Brownies are the tastiest way to make moist, fudgy brownies that no one will guess are packed with veggies.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Servings:

Calories: 205kcal

Cost: 6

Preheat oven to 350 degrees F (180C). Grease a 9x13'' pan.
In a large mixing bowl beat together the oil and sugar. Add the egg and mix well. Add the vanilla and shredded zucchini and mix well.
1/2 cup oil, 1 1/2 cups granulated sugar, 1 large egg, 1 teaspoon vanilla extract, 2 cups grated zucchini
In a separate bowl mix together the flour, cocoa powder, baking soda, baking powder and salt. Add dry ingredients to the large mixing bowl and beat until combined.
2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, 3/4 teaspoon baking powder, 1/2 teaspoon salt
Spread mixture into prepared pan (batter will be thick) and smooth into an even layer. Bake for 30-35 minutes or until they center of the brownies springs back when gently touched. Cool on a wire cooling rack.
Frost brownies with cream cheese frosting, once they are completely cool, if desired.

Variations:

Healthier zucchini brownies: cut the sugar in half and use 1 cup whole wheat flour and 1 cup all-purpose flour. Use applesauce instead of oil.
Gluten-free zucchini brownies: substitute gluten free flour.
Vegan zucchini brownies: use a flax egg and omit the frosting or use a vegan frosting.

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