These secretly healthy zucchini brownies are both delightful and guilt-free! They are rich, chocolaty, and surprisingly moist. You can serve these sweet treats as an afternoon snack or a quick dessert. They’ll please everyone in the family, even the picky eaters.
Why You Will Love This Recipe
These brownies are simple to whip up and use everyday ingredients that you probably already have on hand. They come together quickly, making them perfect for busy days. Plus, sneaking in zucchini means you’re adding some hidden veggies without sacrificing taste. Enjoying a dessert that’s also healthy? What’s not to love?
How to Make Zucchini Brownies
Making zucchini brownies is straightforward. You’ll combine the wet ingredients with the dry ones in just a few easy steps. No special techniques are needed, so anyone can create these delicious treats. It’s as simple as mixing, pouring, and baking!
What You Need
Ingredients for Zucchini Brownies
- 2 cups finely grated zucchini (I firmly packed it in)
- 1 cup brown sugar (What? They’re still brownies after all.)
- 1 1/3 cup applesauce (I used unsweetened)
- 2 eggs
- 2 teaspoons vanilla
- 2/3 cup flour (I used Oat Flour but all-purpose flour would be fine)
- 1 cup cocoa powder
- 2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup of chocolate chips and/or nuts
- 1/2 cup chocolate chips
- 1/2 cup butterscotch chips
- 1/2 cup peanut butter, OR spread on some Nutella
Step-by-Step
Directions
- Preheat the oven to 350ºF. Grease a 9×13 inch pan.
- Mix together the zucchini, sugar, applesauce, eggs, and vanilla.
- Stir together the remaining ingredients and add to the wet ingredients, stirring until combined.
- Stir in the chocolate chips and/or nuts if using.
- Bake for about 55 minutes.
- Frost with the frosting if desired.
How to Serve Zucchini Brownies
These brownies are delicious on their own, but you can dress them up a bit! Try adding a scoop of vanilla ice cream on top or a drizzle of caramel sauce for a special touch. They are perfect for birthday parties, family gatherings, or a cozy movie night at home. You could also slice them into smaller squares for a lovely tea-time treat.
How to Store Zucchini Brownies
To keep your brownies fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, you can freeze them. Just wrap each brownie tightly and place them in a freezer-safe bag. They can last in the freezer for up to three months. When you’re ready to enjoy, thaw them at room temperature or heat them up in the microwave for a few seconds.
Recipe Tips
- Make sure to squeeze out excess moisture from the zucchini for better texture.
- If you like a sweeter brownie, consider adding an extra 1/4 cup of brown sugar.
- Feel free to swap out the chocolate chips for dried fruits or nuts for a different texture.
- After baking, let the brownies cool completely before cutting for neat slices.
- These brownies can also be baked in muffin tins for individual servings!
Variations & Swaps
- Try adding a pinch of sea salt on top before baking for a gourmet touch.
- Substitute half of the applesauce with pumpkin puree for a fun twist.
- For a nut-free version, simply omit nuts or chocolate chips.
- Swap traditional sugar for coconut sugar for a healthier option.
- Experiment with different flavor profiles by adding peppermint or orange zest.
FAQs
Can I make these brownies ahead of time?
Absolutely! You can make these brownies a day in advance. Just keep them stored in an airtight container at room temperature. They actually taste even better the next day as the flavors meld.
Can I freeze the brownies?
Yes, you can freeze these brownies. Wrap them tightly in plastic wrap and then place them in an airtight container or freezer bag. They can be frozen for up to three months. Thaw them overnight in the fridge for the best texture.
How do I reheat leftover brownies?
To reheat, place the brownies in the microwave for a few seconds until warmed through. They’re delightful when slightly warm with a scoop of ice cream!
What if I don’t have any zucchini?
You can replace zucchini with finely mashed bananas or unsweetened applesauce. The brownies won’t have the same texture, but they’ll still be tasty.
What are some common mistakes when making brownies?
One common mistake is overbaking. Keep an eye on your brownies, as they are done when a toothpick comes out with a few moist crumbs. Also, be careful not to overmix the batter, which can lead to dense brownies.
Zucchini Brownies
Ingredients
Wet Ingredients
- 2 cups finely grated zucchini Ensure excess moisture is squeezed out.
- 1 cup brown sugar For sweetness.
- 1 1/3 cups unsweetened applesauce Acts as a substitute for oil.
- 2 pieces eggs Bind the ingredients together.
- 2 teaspoons vanilla extract Enhances flavor.
Dry Ingredients
- 2/3 cup flour Oat flour or all-purpose flour can be used.
- 1 cup cocoa powder For rich chocolate flavor.
- 2 teaspoons baking soda Leavening agent.
- 1 1/2 teaspoons baking powder For additional lift.
- 1/2 teaspoon cinnamon Adds warmth and depth.
- 1/2 teaspoon salt Balances sweetness.
Add-ins
- 1 cup chocolate chips and/or nuts Optional, mix as desired.
- 1/2 cup butterscotch chips For additional sweetness.
- 1/2 cup peanut butter or Nutella Optional topping.
Instructions
Preparation
- Preheat the oven to 350ºF (175ºC). Grease a 9x13 inch pan.
- In a large bowl, mix together the zucchini, brown sugar, applesauce, eggs, and vanilla extract.
- In another bowl, stir together the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt.
- Add the dry ingredients to the wet ingredients and stir until combined.
- Stir in the chocolate chips and/or nuts if using.
Baking
- Pour the batter into the prepared pan and bake for about 55 minutes.
- Allow the brownies to cool completely before cutting.
