Easy zucchini brownies are a simple homemade chocolate zucchini brownie recipe made with shredded zucchini with extras of pecans, chocolate chips, and topped with powdered sugar. This fabulous zucchini brownies recipe is also an egg-free recipe. The ingredients are all stirred together instead of mixed, making it easy homemade brownies. The addition of nuts or chocolate chips makes these brownies even more special.
While the heat is scorching a lot plants like the prolific zucchini plant is holding strong. It is multiplying like mad. What better to use all of these zucchini than these fabulous brownies.
Fabulous Zucchini Brownie Ingredients
To make these easy chocolate zucchini brownies, you will need brownie basics. The unique thing about this is there are no eggs needed in this recipe. Here is what ingredients you need in the brownies.
- Medium Zucchini - If you are using a larger zucchini, take the seeds out of the core of the zucchini. Smaller zucchini won't have as large of seeds.
- Cocoa Powder - A European friend of mine has converted me to Nestle cocoa powder.
- Flour - All-purpose flour works just fine. Use whatever your go-to flour is in your pantry.
- Baking Soda
- Sugar - White sugar is what I used in this recipe. I have not made this recipe with brown sugar.
- Oil - Vegetable oil is the oil I used to make this zucchini brownie recipe. If you use an alternative oil, make sure it is a mild-flavored oil since zucchini takes on the flavors of the ingredients. Butter can be substituted for the oil at a 1:1 substitution.
- Vanilla - 100% pure vanilla is the preferred vanilla.
- Pecans or Chocolate Chips - Add-ins for these brownies are really your call. You can put nuts and chocolate chips or one or the other, or both. I tend to do a darker chocolate chip so it doesn't make the brownies too sweet.
- Powdered Sugar mesh strainer- For dusting the top of the brownies. This is also optional, but why not fancy it up a bit. I use a to dust the brownies.
How to Make Easy Zucchini Brownies
To make these brownies, start with a medium-size zucchini. Peel the zucchini to make shredding it easier. Shred the zucchini with a manual grater or with a food processor. I have made these zucchini brownies with both methods and both turned out perfectly.
In a bowl, stir together sugar, vegetable oil, and vanilla. Set aside this combination.
Combine the flour, sugar, and zucchini mixture to form the brownie batter. You can also add chopped pecans or chocolate chips to these zucchini brownies at this point. I love zucchini brownies with chocolate chips because they make the brownies even fudgier.
Bake on 350 degrees for 25-30 minutes. I baked them for 20 minutes on the convection oven setting.
The fabulous zucchini brownies looked so good right out of the oven. I let them cool a while.
And of course, dust the zucchini brownies with powdered sugar! It makes them look fancy and tastes so amazing on the warm brownies.
If you do not have zucchini or do not like it you can substitute yellow squash, eggplant, spaghetti squash, cucumber or pattpan squash for zucchini.
There is no need to peel the zucchini before using it in a baking recipe. I do find it easier to shred without the peel but if you don't want to, you don't have to.
More Zucchini Recipes
Fabulous Zucchini Brownies
- 1 ½ cup sugar
- ½ cup oil
- 2 teaspoons of vanilla extract
- 2 cups all-purpose flour
- ½ cup baking cocoa
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups zucchini shredded
- ½ cup chopped pecans or chocolate chips
- ½ cup powdered sugar
- Mix sugar, oil, and vanilla together in a small bowl.
- In a large bowl, combine flour, cocoa, baking soda and salt.
- Blend sugar mixture, zucchini and nuts.
- Pour into a greased 13"X9" pan and bake on 350 degrees for 25-30 minutes.
- When cool dust brownies with powdered sugar.
Gooseberry Patch and King Arthur gave me their products at no charge to try. Any opinions or thoughts are strictly mine.