Zucchini Brownies (shut up they’re good!)

Every summer, gardeners everywhere are inundated with huge amounts of zucchini. And sometimes huge amounts of huge zucchini if they weren’t watching the garden every day. Those things can GROW!

I have used this recipe for years and years, and tested it on kids aged 2 to 72. Funny that it’s only the adults that give these brownies the side-eye when they find out there is zucchini in them (which you can’t even TASTE.) Kids love ’em and so will you!

Three fresh zucchini in a wooden trug, with a rudbeckia and lime mound spirea in a cobalt blue vase. The zucchini are for making zucchini brownies.

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Zucchini Brownie Recipe


  • 2 squares unsweetened baking chocolate
  • 1/4 cup butter or margarine
  • 1/2 cup sugar
  • 1/2 cup Splenda (or similar product) or you can use one full cup of sugar
  • 1 egg (or use a powdered egg substitute with the recommended amount of water to equal one egg)
  • 1/4 tsp salt
  • 3/4 tsp baking powder
  • 1 tsp vanilla extract
  • 2/3 cup unbleached flour
  • 1 cup shredded, unpeeled zucchini. If it is a huge zucchini, cut in half and scoop out the seeds with a spoon.
  • 1 cup chopped or halved walnuts to sprinkle on top (optional)
Shredded zucchini and grater with a white cutting board to be used in making zucchini brownies

Preheat the oven to 350 degrees, and coat an 8 x 8 glass baking pan with cooking spray oil.

Melt the chocolate and the butter or margarine in the top pot of a double boiler.

Mix in the sugar and Splenda until dissolved.

Add the egg or egg substitute, salt, baking powder and vanilla, and mix thoroughly.

Add in the flour and mix well.

Add the zucchini and mix well.

Transfer batter to greased baking pan, and scrape out all the batter with a silicone spatula. Top the batter with walnuts if you like.

Bake 25 minutes.

Cool, then cut into squares.

I have found that these freeze well – if you have any left!


All the sugar can be replaced with a full cup of Splenda, but the brownies will not rise. What you will get is a 1/2″ high, chewy, sugar-free chocolate cookie!

Clear glass baking pan with zucchini brownies topped with walnut pieces

When the zucchini is growing like crazy in the garden, I shred large batches, then freeze in bags which I squish down flat. Each bag gets 2 cups of shredded zucchini, because I make double batches of these brownies (using a 9 x 13″ glass baking pan.) My zucchini bread recipe also uses 2 cups per batch.

The flat freezer bags store neatly in the freezer – either lying flat or standing up like books. It’s also wonderful to have the zucchini to use during the middle of winter!

More ideas for your harvest

a book titles An Introduction to Urban Homesteading

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