Zucchini Brownies are a fudgy brownie dessert made with shredded zucchini, all-purpose flour, unsweetened cocoa powder, granulated sugar, brown sugar, vegetable oil, vanilla extract, and chocolate chips. It’s quick and works well for a family-friendly treat when you want moist brownies that sneak in veggies without tasting like vegetables. Unlike traditional brownies that rely on lots of extra fat for moisture, this version uses zucchini to keep the brownies soft and fudgy and comes together in one bowl with no mixer needed.
Why You’ll Love This Tasty Treat
- Fudgy & Moist. Packed with chocolate and naturally moist thanks to the zucchini.
- Easy to Make. One bowl and no mixer needed!
- Hidden Veggie Goodness. A great way to sneak veggies into dessert without sacrificing flavor.
- Perfect Texture. Crackly on top, gooey in the center, these are brownie perfection.
- Crowd-Pleasing. A dessert that both kids and adults love.
Whether you’re baking for a family dessert, a potluck, or just want a chocolate fix, these zucchini brownies will check all the boxes. Don’t be surprised if no one believes they’re made with vegetables!
What Do Zucchini Brownies Taste Like?
Zucchini brownies are incredibly rich, decadent, and moist, with none of the vegetal flavor you might expect. The zucchini practically melts into the batter while baking, creating a super moist and soft crumb that rivals even the best traditional brownies.
You won’t taste the zucchini, but you’ll appreciate what it does for the texture. The result? Deep, fudgy brownies that are shockingly better than boxed mix.
Are They Healthy?
Zucchini brownies can be a healthier dessert option compared to traditional brownies, but whether they’re truly “healthy” depends on how they’re made and your personal dietary goals.
Zucchini brownies are a smart way to sneak in veggies and slightly lighten up a classic dessert, but they’re still a treat. They’re healthier than regular brownies, but not necessarily healthy overall.
Ingredients You’ll Need
- 2 cups Zucchini - Adds natural moisture to the batter, keeping the brownies soft and fudgy without needing lots of extra fat. The zucchini blends seamlessly, contributing structure without leaving a strong vegetable taste.
- 1 cup All-Purpose Flour - Provides the structure that holds the brownies together while keeping the crumb soft and chewy. Too much would make the brownies dense; just enough ensures balance.
- 1/2 cup Unsweetened Cocoa Powder - Supplies the deep, chocolatey flavor that defines brownies, turning the zucchini base into a decadent treat.
- 1/2 cup Granulated Sugar - Sweetens the brownies and helps create the shiny, crackly crust on top that many brownie lovers crave.
- 1/2 cup Brown Sugar - Adds moisture and caramel-like undertones, giving the brownies extra richness and a fudgy interior.
- 1/2 tsp Baking Soda - Acts as a leavening agent, providing just enough lift to keep the brownies from being overly dense while maintaining a moist texture.
- 1/2 tsp Salt - Balances the sweetness, enhances the cocoa’s depth, and makes the overall flavor more complex.
- 1/2 cup Vegetable Oil - Keeps the brownies moist and tender, ensuring a gooey bite even after a couple of days.
- 2 tsp Vanilla Extract - Adds a warm, aromatic note that enhances the chocolate flavor and ties everything together.
- 1/2 cup Chocolate Chips - Studded throughout the batter, they melt into gooey pockets of chocolate, making each bite extra indulgent.
How To Make Zucchini Brownies
- Prep the Zucchini . Grate the zucchini using a box grater . Don’t peel it. The green flecks disappear during baking. Lightly blot with a paper towel to remove excess moisture, but do not wring it dry. You want the natural moisture to help hydrate the batter.
- Mix the Wet Ingredients . In a large mixing bowl, whisk together the oil, sugars, and vanilla extract until smooth and well combined.
- Add the Dry Ingredients . Stir in the flour, cocoa powder, baking soda, and salt. The mixture may look dry at this point, but don’t worry! The zucchini will bring in the moisture.
- Fold in the Zucchini . Add the grated zucchini and stir until a thick, rich batter forms. The moisture from the zucchini will loosen the mixture into a pourable consistency.
- Add the Chocolate Chips . Fold in the chocolate chips. This step is optional but highly recommended for next-level gooey brownies.
- Bake . Spread the batter into a greased or parchment-lined 8x8-inch baking pan. Bake at 350°F for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but no wet batter).
- Cool & Slice . Let the brownies cool completely in the pan before slicing. This allows them to set for clean cuts and maximum fudginess.
Tips And Tricks
These tips will help you get the best results from your zucchini brownies every time:
- Don’t squeeze the zucchini too much. Light blotting is enough. You want to keep the moisture to help hydrate the batter.
- Use fresh, small to medium zucchini. These tend to be more tender and less watery than large, overgrown ones.
- Don’t overbake. For the fudgiest texture, bake just until the center is set but still slightly soft.
- Let them cool completely. Brownies continue to set as they cool, and this makes for cleaner slices and a richer texture.
- Add-ins are welcome. Feel free to add chopped nuts, white chocolate chips, or even a swirl of peanut butter.
Variations
Once you master this base recipe, the variations are endless! Here are some tasty ways to change things up:
- Double Chocolate - Add extra chocolate chips or chunks for double the decadence.
- Zucchini Walnut - Stir in ½ cup chopped walnuts for crunch and nuttiness.
- Zucchini Mocha - Add 1–2 teaspoons of instant espresso powder to deepen the chocolate flavor.
- Gluten-Free - Use a 1:1 gluten-free baking flour instead of all-purpose.
- Vegan Option - Swap the egg for a flax egg and use dairy-free chocolate chips.
- Zucchini Blondies - Replace the cocoa powder with extra flour and omit the chocolate for a buttery blondie version.
If you’re looking for our Best Zucchini Recipes to use up your stash, give Zucchini Cake , Lemon Zucchini Bread , or Keto Zucchini Bread a try!
What To Enjoy With Zucchini Brownies
Zucchini brownies are rich enough to stand on their own, but if you’re looking to make dessert even more indulgent, try serving them with:
- A scoop of vanilla ice cream - Classic and always delicious.
- Drizzle of chocolate or caramel sauce - Adds a restaurant-style finish.
- Whipped cream and berries - For a fresh and balanced bite.
- Espresso or coffee - The bold flavor of coffee pairs perfectly with chocolate desserts.
How Long Do They Last?
Zucchini brownies are best enjoyed within a few days of baking, but they store well and can easily be made ahead. At room temperature, they will stay fresh for up to 3 days when kept in an airtight container.
If you refrigerate them, they can last up to 5 days, just be sure to let them come to room temperature or warm them slightly before serving for the best texture.
Can You Freeze Them?
Zucchini brownies also freeze beautifully. Once fully cooled, slice them into individual portions and wrap each one tightly in plastic wrap or foil.
Place the wrapped brownies in a freezer-safe bag or airtight container and freeze for up to 2 months.
To enjoy, thaw them at room temperature or warm them in the microwave for 20–30 seconds for a fresh-from-the-oven taste.
No, you do not have to peel zucchini for zucchini brownies because the skin is thin and bakes up soft, and the cocoa powder and chocolate chips usually hide any green flecks. For the best fudgy one bowl zucchini brownies, just shred the zucchini finely and focus on moisture control by blotting or lightly squeezing if it is very watery. Peel only if you are using an extra large zucchini with tougher skin or you want a perfectly uniform brownie texture.
For zucchini brownies, you should usually not fully squeeze the water out of shredded zucchini because that moisture helps create fudgy brownies. Instead, shred it finely and only blot or lightly squeeze if the zucchini is extremely watery or if your batter looks thin, since too much liquid can cause zucchini brownies to be gummy in the middle. If you are using frozen zucchini, thaw and squeeze it well because it releases far more water than fresh.
To make zucchini brownies more fudgy and less cakey, use finely shredded zucchini for moisture, avoid overmixing, and measure flour carefully so you do not add too much. Do not fully squeeze the zucchini unless it is extremely watery, and bake just until the center is set so you do not dry out the crumb, since overbaking is a common cause of cakey brownies. For extra fudgy one bowl zucchini brownies, use plenty of cocoa powder and chocolate chips, let the brownies cool completely before cutting, and chill them briefly if you want an even denser fudgy texture.
Best Brownie Recipes
- Black Bean Brownies
- Cottage Cheese Brownies
- Vegan Brownies
- Strawberry Brownies
- Peanut Butter Brownies
Zucchini Brownies Recipe | Moist And Fudgy Brownies
Ingredients
- ▢ 1 1/2 cups Zucchini
- ▢ 1 cup All Purpose Flour
- ▢ 1/2 cup Unsweetened Cocoa Powder
- ▢ 1/2 cup Granulated Sugar
- ▢ 1/2 cup Brown Sugar
- ▢ 1/2 tsp Baking Soda
- ▢ 1/2 tsp Kosher Salt
- ▢ 1/2 cup Vegetable Oil
- ▢ 1 1/2 tsp Vanilla Extract
- ▢ 3/4 cup Chocolate Chips
Instructions
- Prep the Zucchini . Grate the zucchini using a box grater. Don’t peel it. The green flecks disappear during baking. Lightly blot with a paper towel to remove excess moisture, but do not wring it dry. You want the natural moisture to help hydrate the batter.
- Mix the Wet Ingredients . In a large mixing bowl, whisk together the oil, sugars, and vanilla extract until smooth and well combined.
- Add the Dry Ingredients . Stir in the flour, cocoa powder, baking soda, and salt. The mixture may look dry at this point, but don’t worry! The zucchini will bring in the moisture.
- Fold in the Zucchini . Add the grated zucchini and stir until a thick, rich batter forms. The moisture from the zucchini will loosen the mixture into a pourable consistency.
- Add the Chocolate Chips . Fold in the chocolate chips. This step is optional but highly recommended for next-level gooey brownies.
- Bake . Spread the batter into a greased or parchment-lined 8x8-inch baking pan. Bake at 350°F for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but no wet batter).
- Cool & Slice . Let the brownies cool completely in the pan before slicing. This allows them to set for clean cuts and maximum fudginess.
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Zucchini Brownies Recipe | Moist And Fudgy Brownies
Ingredients
- 1 1/2 cups Zucchini
- 1 cup All Purpose Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1/2 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 1/2 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 1/2 cup Vegetable Oil
- 1 1/2 tsp Vanilla Extract
- 3/4 cup Chocolate Chips
Instructions
- Prep the Zucchini . Grate the zucchini using a box grater. Don’t peel it. The green flecks disappear during baking. Lightly blot with a paper towel to remove excess moisture, but do not wring it dry. You want the natural moisture to help hydrate the batter.
- Mix the Wet Ingredients . In a large mixing bowl, whisk together the oil, sugars, and vanilla extract until smooth and well combined.
- Add the Dry Ingredients . Stir in the flour, cocoa powder, baking soda, and salt. The mixture may look dry at this point, but don’t worry! The zucchini will bring in the moisture.
- Fold in the Zucchini . Add the grated zucchini and stir until a thick, rich batter forms. The moisture from the zucchini will loosen the mixture into a pourable consistency.
- Add the Chocolate Chips . Fold in the chocolate chips. This step is optional but highly recommended for next-level gooey brownies.
- Bake . Spread the batter into a greased or parchment-lined 8x8-inch baking pan. Bake at 350°F for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but no wet batter).
- Cool & Slice . Let the brownies cool completely in the pan before slicing. This allows them to set for clean cuts and maximum fudginess.
Zucchini Brownies Recipe | Moist And Fudgy Brownies https://twosleevers.com/zucchini-brownies-recipe/
If you’re searching for a satisfying, hearty dish that fits your plant-based lifestyle, you’re in the right place. These Vegan Meatballs are savory, packed with protein, and hold together beautifully. No eggs or dairy required.
Why You’ll Love This Magnificent Meatless Recipe
- Wholesome. Made with nourishing ingredients like lentils, oats, and mushrooms. Flavorful. Seasoned with garlic, herbs, and a touch of umami from nutritional yeast or soy sauce. Versatile. Perfect for pasta night, meal prep, or meatball subs. Easy to Make. Simple steps, no fancy equipment, and ready in under an hour.
Whether you’re serving them with pasta, in a sub sandwich, or as an appetizer with dipping sauce, this recipe is sure to please vegans and non-vegans alike.
What Do Vegan Meatballs Taste Like?
These vegan meatballs are a favorite among plant-based eaters and omnivores alike. They’re tender on the inside, slightly crisp on the outside, and hold up well in sauces.
Plus, they’re packed with protein and fiber, making them as nutritious as they are delicious.
Ingredients You’ll Need
- Cooked Lentils - These form the hearty, protein-rich base of the meatballs. They provide bulk and texture, mimicking the chew of traditional meat while keeping the recipe plant-based.
- Mushrooms - Add rich umami depth and natural moisture. When sautéed, mushrooms help balance the density of the lentils and enhance savory flavor.
- Onion & Garlic - Essential aromatics that build a flavorful foundation. They add depth, complexity, and a comforting savory note to the mixture.
- Rolled Oats - Used to help bind the mixture together and add structure. They also absorb excess moisture, preventing the meatballs from falling apart.
- Panko Breadcrumbs - Contribute to the firm, slightly crumbly texture expected in a meatball. They work with oats to ensure the meatballs hold their shape during cooking.
- Ground Flaxseed + Water - This acts as a plant-based egg substitute. When mixed with water, flaxseed gels and binds the ingredients, preventing them from crumbling.
- Soy Sauce or Tamari - Adds salinity and umami to boost the savory quality of the meatballs. Tamari is a gluten-free option with a slightly richer taste.
- Nutritional Yeast - Optional, but it introduces a subtle cheesy flavor and boosts the umami profile without dairy.
- Italian Seasoning - A blend of herbs like oregano, basil, and thyme that gives the meatballs their classic Italian flavor.
- Salt & Pepper - Simple but essential seasonings that enhance the overall taste and help balance all the other ingredients.
- Olive Oil (optional) - Used for sautéing and/or baking, it helps create a golden-brown exterior and adds richness to the finished meatballs.
How To Make Vegan Meatballs
- Sauté the Vegetables. In a skillet, heat a little olive oil. Add chopped mushrooms, onions, and garlic. Cook until softened and most of the moisture has evaporated, about 6–8 minutes.
- Make the Flax Egg. In a small bowl, combine ground flaxseed with water. Let sit for 5–10 minutes to gel.
- Mix the Meatballs. In a food processor, combine the sautéed vegetables, cooked lentils, oats, breadcrumbs, flax egg, soy sauce, and seasonings. Pulse until well mixed but not completely smooth. You want a bit of texture.
- Form the Meatballs. Use your hands or a small scoop to form the mixture into 1.5-inch balls.
- Cook the Meatballs. You can either: Bake at 400°F for 25–30 minutes, flipping halfway, or Pan-fry in a bit of olive oil over medium heat until browned on all sides.
- Serve. Serve with marinara sauce and pasta, on hoagie rolls with melted vegan cheese, or as cocktail meatballs with toothpicks.
Tips And Tricks
If you’re aiming for perfectly textured, flavorful vegan meatballs every time, a few simple tips and tricks can make all the difference. Here’s how to elevate your plant-based meatball game:
- Don’t skip the sauté. Cooking the mushrooms and onions before mixing enhances their flavor and helps with texture.
- Use a food processor. It helps create a uniform texture, but avoid over-blending or they may become mushy.
- Chill before cooking. If your mixture feels soft, chill for 30 minutes to help them firm up before baking or frying.
- Double the batch. These freeze beautifully and are perfect for meal prep.
Variations
If you’re looking to change things up or tailor your vegan meatballs to different tastes or dietary needs, there are plenty of delicious variations to try. Here are some creative ways to customize them:
- Gluten-Free - Use gluten-free oats and breadcrumbs, and ensure your soy sauce or tamari is gluten-free.
- Spicy - Add red pepper flakes or a splash of hot sauce to the mix.
- Cheesy - Add vegan parmesan or more nutritional yeast for a richer flavor.
- BBQ Meatballs - Skip the marinara and toss them in your favorite BBQ sauce instead.
What To Eat With Vegan Meatballs
Vegan meatballs are incredibly versatile and pair beautifully with a wide range of dishes, from classic comfort foods to fresh, vibrant sides. Here are some delicious ideas for what to eat with them:
- Spaghetti or Linguine - The classic pairing. Toss your favorite pasta with marinara or arrabbiata sauce and top with vegan meatballs for a hearty, Italian-inspired meal.
- Zoodles or Spaghetti Squash - For a low-carb or gluten-free twist, serve meatballs over spiralized zucchini or roasted spaghetti squash with tomato sauce.
- Mashed Potatoes - A cozy, comforting option. Pour mushroom gravy or a vegan brown sauce over everything for the ultimate comfort food.
- Rice or Quinoa - Serve over a bed of whole grains with roasted veggies or a Mediterranean sauce like tahini or chimichurri.
- Sub Sandwiches - Pile vegan meatballs into a toasted hoagie roll with marinara sauce and vegan cheese for a delicious meatball sub.
How Long Do They Last?
Once cooked, vegan meatballs will keep in an airtight container in the refrigerator for 3 to 4 days. Reheat your leftovers gently in the oven, skillet, or microwave.
Can You Freeze Them?
Yes! These meatballs freeze wonderfully. Here’s how to freeze them no matter how you choose to prepare them:
- Before Cooking - Freeze raw, uncooked meatballs on a baking sheet until solid. Transfer to a freezer-safe bag and freeze for up to 3 months.
- After Cooking - Let them cool completely, then freeze. Reheat directly from frozen in the oven or a skillet until warmed through.
More Vegan Mains
- Slow Cooker Chana Masala
- Instant Pot Black Beans And Rice
- Keto Buffalo Cauliflower
- Dal Makhani
- Edamame Salad with Quinoa
Vegan Meatballs | Easy Plant-Based Meatballs
Ingredients
- ▢ 1 cup Cooked Lentils
- ▢ 1 cup Mushrooms , chopped
- ▢ 1/2 cup Onion , finely diced
- ▢ 2 cloves Garlic , minced
- ▢ 1/2 cup Rolled Oats
- ▢ 1/2 cup Panko Breadcrumbs
- ▢ 1 tbsp Ground Flaxseed
- ▢ 2 1/2 tbsp Water
- ▢ 1 tbsp Soy Sauce
- ▢ 2 tbsp Nutritional Yeast
- ▢ 1 1/2 tsp Italian Seasoning
- ▢ 1/2 tsp Kosher Salt
- ▢ 1/4 tsp Ground Black Pepper
- ▢ 1 tbsp Olive Oil
Instructions
- Sauté the Vegetables. In a skillet, heat a little olive oil. Add chopped mushrooms, onions, and garlic. Cook until softened and most of the moisture has evaporated, about 6–8 minutes.
- Make the Flax Egg. In a small bowl, combine ground flaxseed with water. Let sit for 5–10 minutes to gel.
- Mix the Meatballs. In a food processor, combine the sautéed vegetables, cooked lentils, oats, breadcrumbs, flax egg, soy sauce, and seasonings. Pulse until well mixed but not completely smooth. You want a bit of texture.
- Form the Meatballs. Use your hands or a small scoop to form the mixture into 1.5-inch balls.
- Cook the Meatballs. You can either: Bake at 400°F for 25–30 minutes, flipping halfway, or Pan-fry in a bit of olive oil over medium heat until browned on all sides.
- Serve. Serve with marinara sauce and pasta, on hoagie rolls with melted vegan cheese, or as cocktail meatballs with toothpicks.
