Zucchini Brownies are a moist, gooey brownie that will satisfy a sweet tooth. I had chopped pecans on hand, so I added them to the brownies. You will notice the nuts as well as some zucchini when enjoying these brownies. The brownies give you a rich, chocolatey flavor with a subtle hint of zucchini.
I found this recipe on the Crazy for Crust site. The original recipe included a frosting. I prefer brownies without frosting, so, I omitted it from my posting.
The batter for Zucchini Brownies will be thick, similar to cookie dough. It may take a little effort to get all of the dry ingredients incorporated into the batter. After adding and stirring in the zucchini, let the batter rest for a few minutes, then stir more until the dry ingredients are fully incorporated.
Zucchini has moisture in it, so it should have enough moisture to absorb the dry ingredients. If the batter won't absorb the dry ingredients, add a little water, about one teaspoon at a time then stir until the dry ingredients are absorbed. The more water added, the more cake-like the brownies will become.
When I make these brownies, I use small zucchini because the seeds are very small or not present. If you use large zucchini, you might want to remove the seeds before shredding. I wash the zucchini, peel it then shred it without removing any seeds. The zucchini I use always has lots of moisture, so I have not added any water to this recipe.
The brownies will stay moist on the counter for a couple days. Refrigerating them will extend their life another couple of days. If the brownies won't be eaten in that time frame, then freeze some of them. They freeze well.
If you want a rich, chocolatey brownies but don't have any zucchini, try Crazy Brownies. They will satisfy chocolate cravings.
I hope you enjoy the Zucchini Brownies!
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 2 teaspoons vanilla extract
- 2 cups zucchini I recommend using small zucchini. I use two small zucchini.
- 1/2 cup walnuts or pecans, chopped Optional
- 1-5 tablespoons water Use only if the batter is too dry and the dry ingredients are not absorbed.
- Preheat the oven to 350F.
- Spray a 9x13 pan with cooking spray.
- Shred the zucchini and set aside.
- Whisk together the flour, cocoa, baking soda and salt then set aside.
- In an electric mixer, mix the oil, sugar and vanilla until well combined. The mixture will be a little grainy.
- Add the dry ingredients, a 1/2 cup - 1 cup at a time. The mixture will be fairly dry.
- Add the zucchini and nuts, if using. You can use the mixer, or fold in with a large spoon. The mixture may still be dry.
- Let the batter rest for a few minutes then stir more. The moisture in the zucchini will help to make the batter more moist.
- If the batter does not absorb all of the dry ingredients, then add water, one teaspoon at a time until all of the dry ingredients are absorbed. The batter will be thick, kind of like cookie dough.
- Spread the batter in the 9x13 prepared baking pan. You will need to spread the batter because it is so thick.
- Bake 25-30 minutes or until a pick inserted comes out clean, or the brownies spring back when gently touched.
- Let cool before cutting and serving.