Aug 22, 2009

Zucchini Brownies

A clever, yet sneaky way to hide veggies! These turned out moist, chewy, and chocolatey-good.

Ingredients (wet):

1 1/2 C. pureed raw zucchini (consistency of apple sauce)
1 C. brown sugar
1 C. granulated sugar
2 tsp. vanilla extract
1/2 C. vegetable oil
Add 2 T. ground flaxseed to this mixture

Ingredients (dry):

2 C. all purpose flour (you should be able to use whole wheat pastry flour, but haven't tried it)
1/2 tsp. salt
1 tsp. baking powder
3/4 C. cocoa powder
3/4 C. chocolate chips (optional)

Mix the wet and dry ingredients in separate bowls. Add half of the dry mix to the wet until incorporated, then the second half - don't over mix! Pour into a prepared 9x13x2" baking pan, spread out, and bake for 20-25 minutes at 350. Let cool for 10 minutes on a rack before cutting.

Note: My home-grown zucchini is very juicy and the batter is thick but easily spread. If your batter seems a bit too thick, add a couple of tablespoons of soy milk (or other milk) to thin it out.


  1. WOAH.

    i've made zucchini muffins before, but never brownies! genius!!!

  2. YUM! That brownie looks GORGEOUS!

  3. These look great! I've been thinking of a chocolate zucchini cake but hadn't thought of brownies! Thanks for the recipe.

  4. Hey there,

    I stumbled here from a link on another blog. With loads of zucchini to use up, I decided to cook up a batch of these brownies.

    Honestly, these are the best vegan brownies I've made and I've actually tried quite a few recipes. Thanks for posting this!

    PS - I blogged about them today and gave a shout back to you!

  5. Thanks for the shout out Jody! :D

  6. These sound terrific. I love adding veggies to desserts and sweet things. I am definitely giving these a try sometime!

  7. It looks wonderful! I am drooling!

  8. Oh, wow! I can imagine how super moist these would be.