Decadent Zucchini Brownies

Oh my goodness, these zucchini brownies are HEAVEN! Full disclosure, I am not an expert baker, I have not always had the best luck when baking, but I have so many zucchinis from my garden I decided to give zucchini brownies a try. I had King Arthur flour in my pantry, so I thought I would use their zucchini brownie recipe and it turned out perfect! These brownies are so moist and rich and they have to be healthy cause they have zucchini in them, right????


The only changes I made to the King Arthur recipe are shredding and squeezing out the water from the zucchini before adding it to the batter and mixing in some chopped walnuts. 


(Scroll to bottom + click “Continue Reading”  for recipe)












Decadent Zucchini Brownies
Serves 12
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For the Brownies
  1. 16 ounces of zucchini (about 4 – 5 zucchini), shredded and excess water squeezed out using a cheese cloth
  2. 6 tablespoons butter, melted
  3. 6 large eggs
  4. 2 teaspoons vanilla extract
  5. 1 ½ cup sugar
  6. 1 1/3 cup unsweetened cocoa powder, Dutch-process cocoa preferred
  7. 1 teaspoon baking powder
  8. ½ teaspoon salt
  9. 1 cup King Arthur Unbleached All-purpose flour
  10. 1 ½ cup semisweet chocolate chips
  11. Chopped walnuts
For the Frosting
  1. 1 ½ cup semisweet chocolate chips
  2. 6 tablespoons whole milk
For the Brownies
  1. Preheat oven to 350 degrees
  2. Grease a 9 x 13 dish
  3. Use the fine shredder attachment of a food processer to shred the zucchini (I use the Breville Sous Chef food processer and it works GREAT ). If you don’t have a shredder attachment, you can julienne the zucchini
  4. Combine the shredded zucchini, melted butter, eggs and vanilla in the work bowl of a food processer and process until smooth
  5. Add the sugar, cocoa powder, baking powder, salt and flour, process briefly, just until well combined
  6. Add the chocolate chips and pulse several times, to break up the chips a bit
  7. Stir in chopped walnuts, if desired
  8. Pour the batter into the prepared pan
  9. Bake the brownies for 25 – 30 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it
  10. Remove the brownies from the oven and allow to cool completely before frosting
For the Frosting
  1. Combine the milk and chocolate chips in a small saucepan. Heat over low heat until the milk is steaming and the chips have melted. Stir constantly. Remove from heat and stir until smooth
  2. Spread the frosting atop the brownies. Place them in the refrigerator for an hour to set. You can store them in the refrigerator or at room temperature
Adapted from King Arthur Flour
Adapted from King Arthur Flour
The Petite Piglet





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