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Are you facing a zucchini overload in your garden? One of the best ways to utilize excess zucchini is by turning them into delightful and semi-healthy Zucchini Brownies. Yes, you read that right – brownies infused with the goodness of zucchini!
It’s that time of the year when those vibrant green squashes seem to multiply overnight. But don’t let them go to waste! Let’s bake up some zucchini desserts with them!!
What You Need to Make Zucchini Brownies
When you’re making a classic brownie with added grated zucchini you don’t need anything special. Whew, no surprise ingredients needed.
- granulated sugar
- vanilla extract or try vanilla bean paste for an extra boost of flavor!
- all-purpose flour
- cocoa powder
- baking soda
- shredded zucchini, peeled or unpeeled?? see notes below!
- chocolate chips
- powdered sugar
- 8×8 baking pan (or you can use a 9×9 baking pan)
Peeled or unpeeled for zucchini brownies
If you have a super picky eater you can absolutely peel the zucchinis. BUT you don’t necessarily need to peel them, typically you don’t see a lot of peel in chocolatey recipes. Sometimes you’ll see a piece but not often. And if that’s going to bother someone peel them up. Otherwise, skip it!
If you’ve ever grown zucchini in your garden, you know how abundant the harvest can be. It’s a common scenario: you check your zucchini plant every day, and suddenly on day, there’s an armful of zucchini that needs to be used up ASAP. But fret not, because zucchini brownies might be the solution you’ve been looking for.
Use Up All That Zucchini
Zucchini brownies are a fantastic way to put all those zucchini to good use. These brownies add a mild flavor and a moisture-rich element to your baked goods. The shredded zucchini effortlessly blends into the brownie batter, making it a perfect dessert for those who enjoy fudgy brownies with a tiny touch of nutritional value.
If you have even more zucchini than you can handle, consider freezing them for later use in recipes like zucchini brownies. Read up on freezing zucchini in my tips and tricks post, and you can enjoy all the zucchini recipes all year long.
Our Favorite Zucchini Recipes
I’ve got fantastic zucchini recipes to help you use them before they spoil! Like these double chocolate zucchini muffins, or the quick bread version double chocolate zucchini bread. Don’t like chocolate?? Try zucchini banana bread or pumpkin zucchini bread for a fun blend on the normal zucchini bread.
When it comes to making zucchini brownies, a food processor isn’t necessary you can use a box grater. But it is NICE to have one for shredding a lot of zucchini. If you’re going to shred a bunch of zucchini and freeze it, please read my post about freezing zucchini. There’s a lot of great information in that post to help you put up your harvest!
Keep leftovers lightly covered with foil in a cupboard for up to two days. After that cover them tightly and put them in the fridge.
- ½ cup butter melted
- 1 ⅓ cup granulated sugar
- 2 teaspoon vanilla extract
- 2 cups flour
- ½ cup cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups zucchini shredded (about 1 large)
- 1 cup chocolate chips
- 2 Tablespoons butter melted
- 2 Tablespoons milk
- ½ teaspoon vanilla
- 1 cup powdered sugar
- 2 Tablespoons cocoa powder
- Preheat oven to 350º
- Whisk butter, sugar, and vanilla together
- Add half of flour, cocoa, baking soda, and salt
- Stir together. The mixture will be stiff
- Add zucchini and stir until fully combined, and batter has thinned out
- Add remaining flour, and stir until incorporated
- Stir in chocolate chips
- Spread into greased, or parchment lined 9×9 inch baking pan
- Bake in preheated oven for about 35 minutes until a toothpick inserted into the center comes out with moist crumbs, but not wet batter
- Remove from oven and let cool
- When brownies are cool combine icing ingredients
- spread over the top of brownies and serve