Zucchini Brownie
Moist zucchini brownies with a rich cocoa flavor and nutty crunch, perfect for a quick, healthy treat that appeals to all ages and snack lovers.
Ingredients
Instructions
- Mix grated zucchini, sugar, vanilla, oil, and water in a bowl.
- Add flour, cocoa, soda, and salt; mix until well combined.
- Fold in nuts.
- Pour batter into a greased baking pan.
- Bake at 350°F for 25 to 35 minutes until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider adding a pinch of cinnamon or a splash of espresso to the batter. If you're out of nuts, you can substitute with chocolate chips for added sweetness. To make this a vegan recipe, replace the eggs with flaxseed meal and use a plant-based oil. Ensure the zucchini is well-drained to prevent excess moisture in the brownies.
Serving Suggestions
These brownies are delicious on their own but can be enhanced with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra touch, drizzle melted chocolate on top. They also pair wonderfully with a slice of fresh fruit, making for a delightful dessert spread, especially alongside a refreshing Watermelon-Berry Slush.
Storage & Reheating
Store leftover zucchini brownies in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. For longer storage, wrap them tightly in plastic wrap and freeze for up to three months. Reheat in a microwave for a few seconds to enjoy a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Brownie contains roughly 609 calories, with 7g protein, 49g carbohydrates, and 44g fat. It is an excellent source of dietary fiber (22% of the Daily Value) and iron (21% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 627mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, the texture may be denser. To balance, you might want to add a tablespoon of extra oil or water to keep the brownies moist.
How do I know when the brownies are done baking?
The brownies are done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Keep an eye on them during the last few minutes of baking to avoid overcooking.
Can I make these brownies gluten-free?
Absolutely! You can use a gluten-free all-purpose flour blend to make this recipe gluten-free. Just make sure that the baking soda and any other ingredients you use are also gluten-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).