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  • Writer's pictureEmily

Zucchini Brownies

I found this recipe through Pinterest and fell in love. This is now a staple during zucchini season! I always need an excuse to eat brownies, so having zucchini in them makes it that much easier to yes :)

Brownies with powdered sugar on top.


  • 1 1/2 cups zucchini (about one 8" fresh zucchini, trimmed), cut into chunks

  • 3 tablespoons butter, melted

  • 3 large eggs

  • 1 teaspoon vanilla extract

  • 3/4 cup sugar

  • 2/3 cup unsweetened cocoa, Dutch-process or natural

  • 1/2 teaspoon espresso powder, optional; for enhanced chocolate flavor

  • 1/2 teaspoon baking powder

  • heaping 1/4 teaspoon salt

  • 1/2 cup All-Purpose Flour

  • 3/4 cup semisweet chocolate chips


  1. Preheat your oven to 350°F. Lightly grease a 9" square pan.

  2. Combine the zucchini, melted butter, eggs, and vanilla in the work bowl of a food processor, and process until smooth.

  3. Add the sugar, cocoa powder, espresso powder, baking powder, salt, and flour; process briefly, just until well combined.

  4. Add the chips, and pulse several times, to break up the chips just a bit.

  5. Pour the batter into the prepared pan.

  6. Bake the brownies for 25 to 30 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it; you shouldn't see any sign of wet batter. Remove the brownies from the oven, and allow them to cool completely before frosting.

You can find the original recipe through King Arthur's site.

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