Too much zucchini from your garden? Don't make bread again - make brownies.
Zucchini makes brownies extra fudgy and moist, with zero veggie taste. Kids love them, and it's the top garden hack trending across USA this August.
1. Classic Fudgy Zucchini Brownies
Like the hero image - 2 cups grated zucchini, cocoa powder, brown sugar, coconut oil. Squeeze zucchini well, mix, bake 22-25 min at 350F. The secret is not to add extra water.
2. Double Chocolate Chip Zucchini Brownies
Add 1 cup chocolate chips to the batter and sprinkle on top. Gooey center guaranteed.
3. Why You Can't Taste Zucchini?
Zucchini adds moisture like banana, but has no flavor when baked with cocoa. It's the best hidden veggie trick.
4. How to Grate and Squeeze?
Grate 1 medium zucchini, place in cheesecloth, squeeze out all water. You need 2 cups after squeezing - that's the key to fudgy, not cakey.
5. Storage Tip
Stays moist for 3 days at room temp, 1 week in fridge. Freeze for 2 months - perfect for lunch boxes.
6. Healthy Swap
Use 1/3 cup coconut oil instead of butter, whole wheat flour, and coconut sugar. Still fudgy.
Pro Tip: Don't peel zucchini - green flecks look homemade and Pinterest loves that rustic look.
Which zucchini brownie will you bake this weekend? Save this recipe card!
FAQ:
Q: Do zucchini brownies taste like zucchini?
A: No, cocoa completely covers it. Only fudgy chocolate taste.
Q: Can I freeze zucchini brownies?
A: Yes, wrap individually and freeze up to 2 months.
Q: How much zucchini for brownies?
A: 2 cups grated and well squeezed, about 1 medium zucchini.
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