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Zucchini Brownies

Adapted from the recipe found in Simply in Season, a cookbook by Mary Beth Lind and Cathleen Hockman-Wert.
Prep Time 10 mins
Cook Time 40 mins
Total Time 49 mins
Course Dessert
Cuisine American
Servings 24 brownies


  • 9 by 13 pan


  • 1 ¾ cups all-purpose flour
  • cup cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 ½ cups zucchini shredded
  • 1 egg
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • ½ cup nonfat plain Greek yogurt
  • ½ cup butter melted
  • 1 teaspoon vanilla bean paste
  • 1 cup semisweet chocolate chips plus more for sprinkling*


  • Preheat your oven to 350 degrees F. Grease a 9” x 13” pan and set aside.
  • Combine the flour, cocoa powder, baking soda, and salt in a large bowl. Stir in shredded zucchini and set aside.
  • In a separate bowl, combine the butter and sugars. Stir in the Greek yogurt and vanilla bean paste before beating in the egg. Pour into the bowl holding the zucchini mixture.
  • Stir to combine, making sure the mixture is homogenous, before stirring in the chocolate chips.
  • Pour batter into your prepared pan spread into an even layer. Sprinkle with additional chocolate chips. Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean.
  • Allow the brownies to cool briefly before slicing and serving.


By “more for sprinkling”, I mean about ½ - 1 cup of additional chocolate chips. I don’t mess around with chocolate.
Keyword brownies, chocolate, zucchini