Zucchini Walnut Brownies




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Zucchini Walnut Brownies are moist and delicious. The zucchini cuts the denseness of these brownies a little bit, gives them a little more mass without extra calories. 

This is the last addition to the care packages I sent out to my daughters this week.  The first two things I packed were familiar family favorites: Chocolate Chip Pumpkin Bread and Peanut Butter Chocolate Chip Blondies, but this last one is something a little different.  I think it’s nice to include something unexpected along with the tried and true.  Like the other two, these ship well and keep fresh and moist a relatively long time.

As you can see, the zucchini virtually disappears from view in the finished brownies, and take my word for it it has no flavor.  So why put it in at all?  TEXTURE and MOISTNESS.  And maybe it’s my imagination, but the extra dark chocolate flavor really shines in these brownies.  Could that be due to the zucchini?  Who knows?

I like a brownie that’s made with actual chocolate as opposed to cocoa powder.  And the deeper and darker the chocolate the better.  When you add it all up, you’re getting zucchini, walnuts, extra dark chocolate (think of all those anti-oxidants) and eggs, along with a bit of flour and butter.  Not too bad for such a rich taste sensation.

Like most brownies, this recipe is super quick and easy.

Luckily for me there were 9 brownies.  And I know all too well not to even think of doling out unequal portions to my two girls.

Don’t look at me.  It’s just basic geometry.

Recipe adapted from a basic brownie in Ready for Dessert, David Lebovitz

Zucchini Walnut Brownies
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Servings: makes 9 brownies

Zucchini Walnut Brownies

Ingredients

  • 6 Tbsp butter
  • 8 ounces bittersweet or semisweet chocolate, chopped (I used extra dark 73% cacao)
  • 3/4 cup sugar
  • 1 1/2 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1 cup grated zucchini
  • heaping 1/2 cup chopped walnuts, measured after chopping

Instructions

  1. Preheat your oven to 350F.
  2. Put the butter and chocolate in a saucepan or microwave safe mixing bowl.  If using the microwave, do an initial 1 minute burst, then stir thoroughly.  Put it back in for 15 seconds, and stir again.  The chocolate should completely melt as you stir.  If not, do another 15 second burst.  If you use the stove, keep the heat very low and stir constantly.
  3. Take off the heat and stir in the sugar and vanilla.  Beat in the eggs, one at a time.
  4. Beat in the flour, then fold in the zucchini and walnuts.
  5. Spread in an 8x8 or 9x9 square baking pan, lined with parchment paper for easy removal, or grease the pan.
  6. Bake for about 25 to 30 minutes, checking on the early side.  The brownies will look dry on top, don't over bake.

 

 

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19 Comments

    Leave a Reply

  • Reply
    Judy
    June 27, 2013 at 2:17 pm

    I made these yesterday. The only semi-sweet chocolate I had was some Ghiradelli chocolate chips, so that is what I used. They turned out very well–moist and rich, just the way I like them. Great recipe!

  • Reply
    Anonymous
    September 11, 2012 at 7:57 pm

    This is a great use up for all the Zucchini in everybody’s garden this time of year.

  • Reply
    SavoringTime in the Kitchen
    September 11, 2012 at 1:23 am

    Chocolate and Zucchini, Clotilde had a great idea naming her blog that, didn’t she! It’s a wonderful combination. I’ve never tried brownies with zucchini but I will soon!

  • Reply
    grace
    September 10, 2012 at 8:38 pm

    whoever first added zucchini to baked goods was a genius, no doubt about it. these look great!

  • Reply
    Tricia
    September 10, 2012 at 1:04 pm

    Love the way you think Sue. Your girls are so lucky – they will instantly have tons of new best friends when this package is received. I love David’s recipes and I also love real chocolate in my baked goods. Never tried zucchini in brownies but have had black bean brownies on my bucket list forever. Have a great week and hope you enjoyed your one, small little portion. I bet you ate the corner pieces or the broken brownie. I always love the funny looking cookie.

  • Reply
    Danielle Imstuffed
    September 9, 2012 at 4:31 pm

    What a great recipe! Zucchini in a brownie just sounds…healthier with less guilt. :)

  • Reply
    belleau kitchen
    September 9, 2012 at 8:33 am

    another stunner!… I made the pumpkin cake last night, haven’t iced or photographed it yet but it smelled amazing!!!

    • Reply
      Sue/the view from great island
      September 9, 2012 at 4:38 pm

      Oooh, are you icing it? Can’t wait. I know you’ll have a great take on it, and then I’ll have an excuse to make it again, your way!

  • Reply
    Victoria
    September 9, 2012 at 6:41 am

    i love chocolate zucchini loaf so I know I would love these! such a clever idea…lucky daughters!!

    • Reply
      Sue/the view from great island
      September 9, 2012 at 4:41 pm

      The chocolate and zucchini combo didn’t appeal to me at first, but like so many new tastes, it’s grown on me!

  • Reply
    Thyme (Sarah)
    September 9, 2012 at 2:27 am

    Oh, I can’t wait until I go to college and get yummy stuff like this. Wait! I already went to college…but I DID NOT get yummy stuff like this. I need a “redo”…

  • Reply
    Averie @ Averie Cooks
    September 9, 2012 at 1:30 am

    The brownies look awesome – between a great brownie, blondie, and pumpkin bread recipes this week, you are just on a ROLL over here! I’ve never used that TJs chocolate, I always buy the Pound Plus Bars, big red-wrappered bar for maybe 3.99 for a pound ad it’s 72% and that’s what I use/melt for my brownies. I need to compare what Ive been using with what you use. And I agree, using real chocolate, not cocoa powder, is better. Better flavor and moister. Your brownies look crazy good!

    • Reply
      Sue/the view from great island
      September 9, 2012 at 6:01 pm

      I have been on a roll, and I’ll need to de-tox this week. I need to look up the TJs baking chocolate, I avoid our local store because the parking is a nightmare, so I miss a lot of good stuff.

  • Reply
    Inside a British Mum's Kitchen
    September 9, 2012 at 12:45 am

    Lucky girls! these look wonderful and I love that these brownies are filled with zucchini –
    Mary x

  • Reply
    Mary
    September 8, 2012 at 10:41 pm

    Dark chocolate + zucchini = a perfect match.

    You are a very wise woman. However, I have three children. I think I’d better double my recipe and keep half. That math is working well for me today. The boys still don’t know there is a fresh container of banana bites in the freezer. I know those are safe from YOU, so I can mention it here!

    Have a wonderful rest of the weekend!

    • Reply
      Sue/the view from great island
      September 9, 2012 at 1:15 am

      I remember those years when I could hide food from the kids…once they get to a certain age (and height) it’s every man for himself!