Fudgy zucchini brownies are rich, decadent dessert bars. You'd never know they're made with zucchini - using a food processor blends them seamlessly into the batter before baking!
Recipe summary
Flavor/texture: Fudgy, chocolatey, dense, and moist. Just like a classic homemade brownie.
Made in a food processor: This brownie batter is blended before baking, for a dense, smooth brownie with no shreds of zucchini to be found!
Pan size: 8x8 square pan
Similar to: Chocolate Zucchini Snack Cake, Chocolate Zucchini Mug Cake
Jump to:
Ingredients and substitutions
- Zucchini - You'll need one heaping cup of cubed zucchini, which is about 1 small zucchini, or 135 grams in weight. Adding extra zucchini can make your brownies gummy by adding too much moisture.
- Wet ingredients - Granulated sugar, brown sugar, butter, egg, and vanilla extract add moisture and flavor to your brownies.
- Dry ingredients - All-purpose flour, cocoa powder, baking powder, and salt. I used natural cocoa powder but Dutch cocoa would also work as a substitute. I haven't tested this recipe with other types of flours, and don't recommend potentially wasting ingredients if you have another type of flour on hand.
How to make zucchini brownies
- Add wet ingredients to the bowl of a large food processor and blend until smooth.
- Add dry ingredients and blend until smooth.
- Pour into a lined baking pan and spread into an even layer.
- Bake until set across the top and they reach 195F in the center.
Tips and tricks
Don't have a food processor? A blender will also work.
Can't blend your brownie batter? If you don't have a blender or food processor, this recipe can be made with finely grated zucchini. It may leave a noticeable texture in your baked brownies, but they'll taste just as good! Combine the wet ingredients in a bowl, add the dry ingredients, and stir to combine.
Food processor size - Any food processor 9 cups or larger can handle the entire recipe at once. For best results, don't fill your food processor higher than the liquid fill line.
For smaller food processors - Puree zucchini, butter, and egg in your food processor, then pour into a bowl. Stir in the sugars and vanilla. In a separate bowl, whisk the dry ingredients together, then add the dry to the wet and stir to combine.
Frequently asked questions
Zucchini brownies will keep for up to 3 days in a tightly sealed container at room temperature, or for up to a week in a tightly sealed container in the refrigerator.
Yes! Wrap them in plastic wrap and/or foil, then store in a freezer-safe bag or container for up to 3 months. Transfer to the counter top to thaw for 1 to 2 hours before serving.
This recipe contains plenty of butter, sugar, and flour. I wouldn't call this particular recipe "healthy" by any means. My goal with this recipe was to create a brownie recipe that included zucchini, tasted great, and had a fudgy texture. If you're curious on the benefits of zucchini, here's a great article: Healthline - 12 Health and Nutrition Benefits of Zucchini
By adding zucchini to this recipe, I was able to reduce: the eggs by 1, the sugar (slightly), and the butter (slightly). These measurements are compared to my traditional brownie recipe that doesn't include zucchini.
A fudgy brownie must have a higher ratio of butter and sugar to the other ingredients, like flour and eggs. Adding more flour and eggs will cause your brownies to turn out cakelike, soft, and spongy. By adding enough butter and sugar, we achieve a dense, fudgy brownie.
📖 Recipe
Fudgy Zucchini Brownies
Ingredients
- 1 small (135 g) zucchini, cubed, about 1 heaping cup
- 6 tablespoons (85 g) unsalted butter, melted
- 1 large egg
- ½ cup (100 g) granulated sugar
- ½ cup (106 g) brown sugar
- 2 teaspoons vanilla extract
- ¾ cup (90 g) all-purpose flour
- ½ cup (40 g) natural cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat oven to 350℉. Line an 8x8 square baking pan with parchment paper and set aside.
- In the bowl of a large food processor, add cubed zucchini, melted butter, egg, granulated sugar, brown sugar, and vanilla extract. Blend until smooth.
- Add flour, cocoa powder, baking powder, and salt, then pulse a few times until just incorporated.
- Pour brownie batter into prepared 8x8 pan and spread into an even layer with a spatula. Bake for about 20-25 minutes, or until brownies look set across the top and reach 195F in the center.
Recommended Equipment
Notes
- Processor size: 9-cup or larger processor to prepare the entire recipe.
- If using a smaller food processor: Blend together zucchini, butter, and egg, then transfer to a bowl. Stir in sugars and vanilla. Whisk dry ingredients in a separate bowl, then add to wet ingredients and stir to combine.
- Don't have a food processor or blender? Recipe can be made with finely grated zucchini if you don't have a food processor, but zucchini may leave a noticeable texture.
- Storage: Zucchini brownies will keep for 3 days in a tightly sealed container at room temperature, or up to 1 week in the refrigerator. Brownies can also be frozen for up to 3 months.
Comments
No Comments