Can I add zucchini to brownie mix?

Absolutely. Adding finely shredded zucchini to a box brownie mix is one of the easiest upgrades you can make. Just reduce any added liquids slightly and mix in about 1 to 1½ cups of zucchini. It adds incredible moisture without changing the taste. You’ll get soft, dense brownies with a slightly healthier twist-perfect for sneaking in veggies without a fight.

Do zucchini brownies taste good?

Yes—zucchini brownies taste amazing. They’re fudgy, rich, and deeply chocolatey. The zucchini doesn’t make them taste like vegetables at all. In fact, it melts into the batter and enhances the texture, making them more moist than traditional brownies. If you don’t tell anyone, they’ll never know you used zucchini-and they’ll ask for seconds.

What does zucchini replace in baking?

In this recipe, zucchini replaces eggs and adds natural moisture. It acts like a binder and softener at the same time. Many eggless recipes use zucchini to hold the structure of baked goods without drying them out. It’s a clever swap if you’re avoiding dairy or eggs, or just want a lighter dessert that still delivers rich flavor.

Should you peel zucchini before baking with it?

No, you don’t need to peel zucchini for brownies. The peel is thin and soft, and when finely grated, it disappears completely into the batter. Plus, the peel adds a bit of fiber and nutrients. Just make sure to wash the zucchini well and grate it fine-you’ll never notice the skin once it’s baked.

Zucchini Brownies That Are Moist, Secretly, Healthy

Description

These moist, chocolatey zucchini brownies are packed with rich flavor and secretly healthy. No one will guess there’s a vegetable inside!

Ingredients

Scale

½ cup vegetable oil
1½ cups granulated sugar
1 tbsp vanilla extract
2 cups all-purpose flour
½ cup unsweetened cocoa powder
1½ tsp baking soda
1 tsp kosher salt
3 cups finely shredded zucchini (do not drain)
1¼ cups semi-sweet chocolate chunks or chips

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Instructions

Preheat oven to 350°F and butter a 9×13-inch baking dish. Line with parchment paper.
In a large bowl, mix oil, sugar, and vanilla.
Add flour, cocoa powder, baking soda, and salt. Stir until dry and crumbly.
Fold in zucchini and let the batter rest for 5 minutes.
Stir again and add chocolate chunks. The batter should become moist.
Spread the mixture evenly into the pan.
Bake for 25–35 minutes or until a toothpick comes out with a few moist crumbs.
Cool, slice, and enjoy!

Notes

Letting the batter rest helps release moisture from the zucchini.
Don’t drain or peel the zucchini—just grate it finely.
For clean cuts, chill the brownies before slicing.
Add extra chocolate chips on top before baking for a fudgier bite.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: sweets
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 373
Sugar: 26g
Sodium: 210mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 3g
Protein: 4g
Cholesterol: 0mg