Fudgy Zucchini Brownies

A stack of zucchini brownies on a wooden cutting board.

5 from 1 vote

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!

Prep Time10

Cook Time22

Total Time32

Servings: squares

Calories: 122kcal

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.

Nutrition Estimate

Course: Dessert

Cuisine: American