Zucchini in a dessert? What may sound like a bad joke is actually a secret tip you absolutely have to try. The result is a super moist and wonderfully chocolatey treat that will make you forget all about dry boxed brownie mixes.
Zucchini Brownies: The Magic Behind the Madness
Zucchini season is in full swing, and since we’re practically tripping over this beautiful summer squash everywhere we go, we have felt the call to cook and bake it up in every way possible! Thus came our zucchini brownies.
Even if it seems unusual to use vegetables in baked goods, it’s not that far-fetched with zucchini. It not only adds extra moisture to the brownies but also creates a wonderful texture without affecting the taste. You can think of it as a sort of alternative to carrot in baking.
What’s important is that zucchini serves as a sort of base note to the recipe, which means that the vegetable shouldn’t overwhelm the batter. To ensure the zucchini distributes evenly in the batter, make sure it’s finely grated. Don’t worry about the moisture: Simply squeeze out any excess water while preparing it. The remaining zucchini pulp will create that famous fudgy brownie center.
In our zucchini brownie recipe, a portion of almond butter provides good binding and texture, and adds a subtle nutty note. For us, personally, a teaspoon of espresso powder perfects the flavor, but you can omit it if you’re not a coffee fanatic. So, what are you waiting for? Let’s head to the kitchen and try these zucchini brownies right away!
Find delicious new dessert and baked good recipe ideas every day at Scrumdiddlyumptious! Maybe a banana bread with chocolate chips is next on your list? If you want more zucchini baking after trying our brownies, you have got to try our apple zucchini cake! And if you’d like a classic bake sale treat, you have to try our lemon crumble yogurt bars.
Zucchini Brownies
Equipment
- 1 (8×8 in.) baking pan
Ingredients
- 1 cup zucchini
- 1 cup rolled oats
- ¾ cup brown sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp instant espresso powder optional
- ½ cup almond butter
- ¼ cup milk or plant-based milk
- 1 tsp vanilla extract
- ½ cup chocolate chips alternatively, chopped dark chocolate
Instructions
- Wash the zucchini, remove the ends, and grate it coarsely. Squeeze the grated zucchini well to remove any excess water.
- Grind the rolled oats into a fine flour using a blender or food processor.
- In a large bowl, combine the ground oats, brown sugar, cocoa powder, baking powder, salt, and, if using, espresso powder.
- Preheat th oven to 350°F (180°C).
- Add the grated zucchini, almond butter, milk, and vanilla extract to the dry ingredients.
- Mix everything with a hand mixer until a smooth batter forms. Fold in most of the chocolate chips, reserving some for decorating later.
- Line the baking pan with parchment paper and pour in the batter. Sprinkle the remaining chocolate chips on top.
- Bake for 35-40 minutes. Check for doneness with a toothpick; the brownies are ready when only slightly moist crumbs cling to the toothpick.
- Let the brownies cool completely before cutting into squares. Enjoy!