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Zucchini Brownies

by Katerina

5 from 1 vote

Aug 25, 2014, Updated May 28, 2024

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These Zucchini Chocolate Brownies are decadent and fudgy, made with creamy cashew butter, zucchini, cocoa, and chocolate chips.

Zucchini Chocolate Brownies Recipe

Prepare to indulge in a world where decadent meets wholesome! Our Double Chocolate Brownies, rich with the delicious combination of cashew butter and chocolate, are a fudgy deliciousness with a green veggie hidden inside. Clearly, these aren’t your ordinary brownies – they’re a delightful creamy treat with chewy textures, proving that indulgence and nutrition can indeed share the same plate.

Why These Brownies Work

Every ingredient in these brownies plays a crucial role. The cashew butter adds a creamy, rich base, while the zucchini makes sure that every bite is moist and tender. Chocolate chips provide that classic chocolatey burst, making these brownies irresistibly decadent yet surprisingly wholesome.

Ingredients You’ll Need

• Shredded Zucchini: Sneakily adds a serving of vegetables.
• Creamy Cashew Butter: Lends a rich, creamy texture and nutty flavor and is the base of the brownies.
• Honey: Sweetens the batter naturally, adding a touch of floral notes.
• Egg: Acts as a binder.
• Baking Soda: Helps the brownies rise, offering a light, airy crumb.
• Cocoa: Infuses the batter with a deep, chocolatey flavor, enhancing the richness.
• Vanilla Extract
• Chocolate Chips: Provide gooey, melted chocolate pockets for double the chocolate indulgence.
• Powdered Sugar (optional): For dusting, adds a sweet finish and a beautiful aesthetic touch.

How To Make Zucchini Brownies

1. Prep the Oven and Pan: Heat the oven to 350˚F and line a brownie pan with parchment.
2. Mix Wet Ingredients: Blend zucchini, cashew butter, honey, and egg in a mixer until smooth.
3. Add Dry Ingredients: Incorporate baking soda, cocoa, and vanilla; mix well.
4. Fold in Chocolate: Gently stir in chocolate chips.
5. Bake: Pour batter into the pan, bake for 40-45 mins or until a toothpick comes out clean.
6. Cool: Let the brownies cool completely on a wire rack inside the pan.
7. Finish: Dust with powdered sugar, cut, and enjoy.

Tips And Variations

• Zucchini Prep: You don’t have to peel the zucchini because the skin adds color and extra nutrients, but do squeeze out excess moisture to avoid soggy brownies.
• Nut Butter Swap: Substitute almond or peanut butter if cashew isn’t your favorite.
• Add Nuts: Consider stirring in chopped walnuts or pecans for an added crunch and flavor.
• Spice It Up: A dash of cinnamon or chili powder can bring a warm, spicy twist.

Proper Storage

• Allow the brownies to cool completely before transferring them to an airtight container. They can be stored at room temperature for up to 3 days or refrigerated for up to a week.
• To freeze, place the brownies in a single layer inside a freezer-safe container, separating layers with parchment paper, and freeze for up to 3 months. Thaw at room temperature and enjoy.

More Brownies Recipes

• 2-Ingredient Nutella Brownies
• Black Forest Brownies
• Fudgy Homemade Brownies

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5 from 1 vote

Zucchini Chocolate Brownies

by Katerina | Diethood

Decadent and fudgy Double Chocolate Brownies made with Cashew Butter and Zucchini.

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Cooling Time: 30 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 9 servings

Ingredients 

1x2x3x

• ▢ 2 cups shredded zucchini
• ▢ 12 ounces creamy cashew butter
• ▢ ¼ cup honey
• ▢ 1 egg
• ▢ 1 teaspoon baking soda
• ▢ 2 tablespoons cocoa
• ▢ 1 tablespoon pure vanilla extract
• ▢ 1 cup chocolate chips
• ▢ powdered sugar,, for dusting, optional

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Instructions 

• Preheat oven to 350˚F.
• Line a brownie pan with parchment paper; set aside.
• Place the shredded zucchini in a kitchen towel, wrap the towel around the zucchini, and squeeze out as much of the water as possible.
• In your mixer's bowl, combine the zucchini, cashew butter, honey, and egg; mix for 30 seconds or until thoroughly combined. Add baking soda, cocoa, and vanilla; continue to beat until well incorporated. Fold in the chocolate chips.
• Pour the batter into the brownie pan and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
• Transfer to a wire rack and cool completely in the pan.
• Dust the brownies with powdered sugar.
• Cut and Serve.

Equipment

• Measuring Cups and Spoons
• 9×9 Baking Dish
• Parchment Paper
• Electric Mixer

Nutrition

Calories: 147kcal | Carbohydrates: 23g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 145mg | Potassium: 100mg | Fiber: 1g | Sugar: 21g | Vitamin A: 125IU | Vitamin C: 5mg | Calcium: 32mg | Iron: 0.6mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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