Zucchini Brownies

READY IN: 1hr 10mins
Recipe by Lainey39

These decadent brownies have a full-serving of vegetables plus plenty of vitamins and fiber thanks to the shredded zucchini mixed into the batter. Recipe is from a local magazine. The number of servings really depends on the size they are cut.

Top Review by Brooke the Cook in WI

These babies were very moist, yes, almost decadent. Although I have decided that I prefer them warm over room temperature. I didn't have the walnuts so I couldn't add them, but I think they would be a wonderful addition! Made for Newest Zaar tag. **Update, I made these on Sunday afternoon and by Wednesday morning they were moldy, maybe they should be stored in the fridge?

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees; grease and flour a 9x13-inch pan or spray with nonstick cooking spray.
  2. Shred the zucchini into a large bowl of salted ice water.
  3. Let sit for 30 minutes; drain well.
  4. Mix butter and sugar.
  5. Add vanilla and egg and beat until smooth.
  6. Add drained zucchini.
  7. In another bowl, combine the flour, baking powder and cocoa powder.
  8. Add the chocolate morsels and nuts, if desired.
  9. Fold wet and dry ingredients together until just blended.
  10. Pour into the prepared pan and even out with a spatula.
  11. Bake for 30-35 minutes.
  12. Cool completely before cutting into squares.

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