Total Time
1hr 10mins
Prep 40 mins
Cook 30 mins

These decadent brownies have a full-serving of vegetables plus plenty of vitamins and fiber thanks to the shredded zucchini mixed into the batter. Recipe is from a local magazine. The number of servings really depends on the size they are cut.

Ingredients Nutrition


  1. Preheat oven to 350 degrees; grease and flour a 9x13-inch pan or spray with nonstick cooking spray.
  2. Shred the zucchini into a large bowl of salted ice water.
  3. Let sit for 30 minutes; drain well.
  4. Mix butter and sugar.
  5. Add vanilla and egg and beat until smooth.
  6. Add drained zucchini.
  7. In another bowl, combine the flour, baking powder and cocoa powder.
  8. Add the chocolate morsels and nuts, if desired.
  9. Fold wet and dry ingredients together until just blended.
  10. Pour into the prepared pan and even out with a spatula.
  11. Bake for 30-35 minutes.
  12. Cool completely before cutting into squares.
Most Helpful

4 5

These babies were very moist, yes, almost decadent. Although I have decided that I prefer them warm over room temperature. I didn't have the walnuts so I couldn't add them, but I think they would be a wonderful addition! Made for Newest Zaar tag. **Update, I made these on Sunday afternoon and by Wednesday morning they were moldy, maybe they should be stored in the fridge?

5 5

I think these are pretty easy and also very tasty! I made 2 batches, because when I seeded and chopped up my zucchini, I ended up with 4 cups worth. I also had a lonely banana on the cupboard, so I cut it in half and mashed it into each batch. I didnt have any chocolate chips, but I did have some Hershey's chocolate syrup so I drizzled it over the top before I baked it. In the 2nd batch, I added the last of a jar of peanut butter, maybe 1/3 of a cup. I think the chocolate peanut butter brownies are my favorite.

5 5

Still up to my ears in zucchini-- I made these again!! They were really good and moist. I only cooked them for 25 minutes.

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