Grating zucchini:
Do NOT peel: Leave the skin on the zucchini for grating. Simply wash the zucchini, cut off the ends and grate. Choose grating method: Use the medium size holes of the box grater or use the grating feature on your food processor. Squeeze out some of the excess moisture: Depending on the size and quality of the zucchini some will have more moisture than others. If the zucchini seems overly wet once it’s grated, use a paper towel to gently squeeze out some (not all) of the moisture. This zucchini recipe does rely on the fact that the zucchini will provide moisture to the batter–we just don’t want so much that it creates a gummy texture, but we don’t want to squeeze it out dry, either.
Healthier zucchini brownies: cut the sugar in half and use 1 cup whole wheat flour and 1 cup all-purpose flour. Use applesauce instead of oil. Gluten-free zucchini brownies: substitute gluten free flour. Vegan zucchini brownies: use a flax egg and omit the frosting or use a vegan frosting.
Lemon Zucchini Bread Chocolate Chip Zucchini Muffins Zucchini Cake with Cream Cheese Frosting Mom’s Zucchini Bread
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes! Mix dry ingredients. In a separate bowl, mix the flour, cocoa powder, baking soda, baking powder and salt. Combine. Add dry ingredients to the large mixing bowl and beat until combined. Add to pan. Spread mixture into prepared pan (batter will be thick) and smooth into an even layer.
Bake for 30-35 minutes or until they center of the brownies springs back when gently touched. Cool on a wire cooling rack. Frost. Once they are completely cool, frost with cream cheese frosting.
RATE and COMMENT below! I would love to hear your experience. I originally shared this recipe July 2015. Updated June 2020 with process photos and additional instructions. This post contains affiliate links.
