January 31, 2010

Chocolate Zucchini Brownies

The idea of any type of vegetables in our brownies sounded strange at first, but we soon learned that zucchinis make a wonderful substitute for eggs.  The water-rich zucchinis provide moisture to the batter without leaving any strange vegetable taste.

This recipe makes wonderful fudge-like rich brownies that no one will suspect has a secret good-for-you quality.

Chocolate Zucchini Brownies (adapted from AllRecipes.com)

1/2 cup canola oil
1 1/2 cups white sugar
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 tsps baking soda
1/2 tsp salt
1 shredded zucchini (about 2 cups)

1.  Preheat oven to 350 degrees F (175 degrees C).
2.  In a large bowl, mix together the oil and sugar. 
3.  Combine the flour, cocoa, baking soda and salt.
4.  Stir into the sugar mixture with the dry mixture.  Don't worry that the mix seems very dry - once the zucchini is added, the batter will seem like a wet cake batter.
5. Fold in the zucchini.  Now the batter will become moist and rich.
6. Spread evenly into the prepared pan.
7. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.  Cut into squares and serve.

We loved this easy recipe and will try making these brownies even healthier by substituting the oil for non-fat yogurt.


  1. Yum! It's weird how well chocolate and zucchini go together.
    You don't say how big of a pan to use. Is it 9x13 or 8x8?

  2. Zucchini brownies? That sounds unique and yummy. I like zucchini bread so why not zucchini brownies? :)

  3. Mmm looks great. I love zucchini bread and this sounds like a great way to turn something unhealthy less so. It was great seeing you guys tonight!

  4. There's always a good excuse to have some chocolate brownies. :D

  5. Good post, nice blog. I like this post.

  6. I like this. So the brownies still held together, even without egg? Interesting!!!

  7. @Megan - We used the small Le Creuset 8 X 12 enameled cast iron pan which was both a good size and ensured even baking. If you have 9 X 13, that should work too.

    @Sook - Love zucchini bread too, but these brownies were decidedly more chocolate than zucchini!

    @Marc - Great seeing you tonight too! Love the redesign of your site!!

    @Divina Pe - Definitely agree! =)

    @balufeb1 - Thanks!

    @Trix - Yup, they held together pretty well without the egg...we just let the pan sit for a bit. I think adding an egg would make the brownies more cake-like.

  8. Awesome! I'm curious to see the yogurt + zucchini version!

  9. I am so in the mood for chocolate right now. And zucchini hides so well!


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