When zucchini season comes around, all the things must be made with zucchini. These moist brownies will have you wishing you had even more zucchini! This recipe is one of my favorite zucchini recipes and one of the best ways to use up the abundance of zucchini. The best part is that technically you are eating vegetables, so eat away!

ZUCCHINI

Harvesting zucchinis is kind of a skill. If you don’t get them at the right time, they end up ginormous. Which is fun, but those larger zucchinis will be drier. Some recipes do great with less moisture, but when picking zucchini, try to go with a small to medium sized one. Although, if you happen to get a large zucchini, don’t worry, it will still work great with this recipe. 

HOW TO MAKE ZUCCHINI BROWNIES

Making zucchini brownies is a little bit of a science. Each batch will be slightly different because each zucchini has a different amount of moisture. So, how much liquid you add depends on how liquidy the zucchini is. With this recipe, you will add a tablespoon of water at a time and when the batter comes together, you stop adding in water. This isn’t like a normal brownie recipe as the brownie batter will be thick. 

I have made this recipe many different ways and even if I didn’t use the exact measurements, it has still ended up being a great recipe. So, don’t worry about messing up these easy zucchini brownies because the end result will always be good, even if you ended up making these in a creative way!

INGREDIENTS

• 2 cups all purpose flour or soft white wheat flour
• ½ cup cocoa powder
• 1 ½ teaspoons baking soda
• 1 tsp salt
• ½ cup applesauce
• 1 ¾ cups sugar
• 2 teaspoons vanilla extract
• 2 cups of zucchini, shredded
• 1-3 tablespoons water
• ½ cup walnuts, chopped, optional 

DIRECTIONS

• Preheat the oven to 350 degrees F. Butter a 9×13 pan or line with parchment paper to keep brownies from sticking. 
• Grate the zucchini. A food processor will make this easier, but if you don’t have one, use the finer side of a grater. Unless you like the larger pieces of zucchini, then by all means, use the larger side. Grate the zucchini skin in with it as well, that has great nutrients!

• In a medium sized bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.

• Mix together applesauce, sugar, and vanilla in a large mixing bowl until well combined. 

• Add dry ingredients to the wet ingredients and stir. 

• Fold in the grated zucchini. 

• Let the mixture sit for 5 minutes so the batter can absorb as much moisture from the zucchini as possible. If the mixture is still powdery after the wait time, add in up to 3 tablespoons of water. Rarely do I need to add water. If you do though, add one tablespoon at a time and mix. Add another one if needed and so on.The dough will be thick, like a cookie dough. Do not add too much water.  The more water you add, the more cakey the brownies will be, so if you want a zucchini cake, do that.
• Add walnuts if desired. 
• Spread into the prepared pan. 
• Bake 30-35 minutes. 

Frost using your favorite chocolate frosting recipe, top with some chocolate chips a few minutes before the end of the cook time, or leave plain.

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HOW TO STORE ZUCCHINI BROWNIES

Place in an airtight container. These brownies will last 1-2 days on the counter at room temperature and 2-3 days in the refrigerator. 

ZUCCHINI BROWNIES RECIPE CARD

OTHER ZUCCHINI RECIPES

• Chocolate Zucchini Bread (coming soon!)
• Whole Wheat Zucchini Muffins
• Zucchini Boats
• Lemon Blueberry Zucchini Muffins
• Sourdough Zucchini Bread

OTHER CHOCOLATE DESSERT RECIPES

• Chocolate Coconut Energy Balls
• No Bake Chocolate Chip Cookie Dough Bites
• Chocolate Crinkle Cookies

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