Double Chocolate Zucchini Brownies

READY IN: 45mins
Recipe by Annz Recipez

I found a recipe for zucchini brownies that claimed to be healthy, but it had 1/2 c. oil in it. I thought that was a bit too much, so I made up my own version--still rich, moist, and very chocolatey, but not so high in fat! I like to use whole wheat flour in cookies and brownies because I think it makes them moister, but if you prefer, you can substitute all or partly white flour. You can add nuts to this as well, if you like. A sprinkling of powdered sugar on top is a pretty finish. This is a great way to use up some of that abundance of zucchini--and to get your kids to eat some vegies! :)

Top Review by Rachie P

I used plain yogurt and then just added a 3rd tsp of vanilla extract to mine. I used half whole wheat/half white flour and they came out with no problem. They were pretty good, but not as fudgy a brownie as I was looking for. I frosted them with a nice chocolate buttercream and that satisfied the chocoholic in me!

Ingredients Nutrition

Directions

  1. Beat sugar, oil, yogurt, egg, and vanilla together until smooth.
  2. Add flour through cinnamon and stir until a thick batter forms.
  3. Fold in the zucchini and chocolate chips. As the moisture from the zucchini soaks into the batter, the batter will soften a bit.
  4. Spray a 13 x 9 x 2 inch pan with cooking spray and pour the batter into the pan.
  5. Bake at 350°F for 25 - 30 minutes or until a knife inserted in the center comes out mostly clean.
  6. Cut into squares and enjoy!

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