Description
These aren’t just brownies—they’re your new chocolatey secret weapon. Born from a zucchini overload and a little kitchen daring, these ultra-fudgy brownies are rich, decadent, and packed with veggie stealth. Each bite delivers melt-in-your-mouth magic while sneaking in zucchini and ditching the oil. Whether you’re feeding health-conscious friends, picky eaters, or your own sweet tooth, this recipe proves that guilt-free can be glorious. No one needs to know your brownies are secretly packed with goodness—unless you want to brag a little.
Ingredients
Brownie Base:
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2 cups finely grated zucchini (squeezed dry)
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1⅓ cups unsweetened applesauce
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1 cup brown sugar
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2 large eggs (or flax eggs)
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2 tsp vanilla extract
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⅔ cup oat flour
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1 cup unsweetened cocoa powder
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2 tsp baking soda
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1½ tsp baking powder
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½ tsp cinnamon
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½ tsp salt
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1 cup chocolate chips or chopped nuts (optional, plus 2 tbsp for topping)
Optional Frosting:
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½ cup chocolate chips
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½ cup butterscotch chips
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½ cup peanut butter or warm Nutella
Instructions
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Prep Oven: Preheat to 350°F (175°C). Grease or line a 9×13″ pan.
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Zucchini Time: Grate and squeeze zucchini dry using a towel.
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Mix Wet: In a bowl, whisk zucchini, applesauce, eggs, vanilla, and brown sugar.
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Mix Dry: In another bowl, whisk flour, cocoa, baking soda/powder, cinnamon, salt.
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Combine: Stir dry into wet until just combined. Fold in chips or nuts.
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Bake: Pour into pan, top with reserved chips/nuts, bake 30–35 mins. Toothpick should come out with crumbs.
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Cool & Frost: Cool completely. Optional: melt frosting ingredients, spread over cooled brownies.
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Slice & Enjoy: Let set before slicing. Use a hot knife for clean cuts.
Notes
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Always squeeze zucchini dry—this step is key to fudgy texture.
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Use parchment for easy brownie removal.
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Brownies taste better the next day (if they last!).
- Prep Time: 15 mins
- Cook Time: 35 mins
Nutrition
- Calories: 180 kcal per serving
- Sugar: 12g
- Fat: 7g
- Protein: 3g