These zucchini brownies are super easy to make with just three ingredients! They’re rich, fudgy, and a great way to sneak in some veggies without anyone noticing.
The best part? No one will believe there’s zucchini in these delicious treats! I love to enjoy mine with a scoop of ice cream on top. Yum! 🍦
Key Ingredients & Substitutions
Zucchini: The star ingredient! Use a medium-sized zucchini, which provides moisture and makes the brownies fudgy. If you have yellow squash instead, that works too. Just make sure to squeeze out any excess water.
Brownie Mix: You can choose your favorite brand. I personally love Ghirardelli for its rich chocolate flavor. If you want to make it from scratch, use a basic cocoa powder, sugar, flour, and baking powder mix!
Eggs: Eggs help bind the ingredients. If you’re vegan or allergic, you can substitute with flax eggs (1 tablespoon ground flaxseed with 2.5 tablespoons water per egg) or applesauce (1/4 cup per egg).
How Do I Get the Zucchini Ready for Brownies?
Preparing the zucchini properly is key to getting brownies that aren’t soggy. Here’s how to do it:
- Wash and grate the zucchini using a box grater or food processor.
- After grating, use a clean kitchen towel or paper towel to squeeze out as much moisture as possible. This prevents the brownies from becoming too moist.
- Once dry, you’re good to go! This step ensures the perfect brownie texture.
Easy 3-Ingredient Zucchini Brownies
Ingredients:
- 1 medium zucchini (about 1 to 1½ cups grated)
- 1 box (about 18 oz) of brownie mix (your favorite brand)
- 2 large eggs
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time, plus 25–30 minutes to bake. You’ll spend just a little time gathering and mixing the ingredients, then baking to perfection. A quick and easy treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your brownies bake evenly. While the oven heats up, prepare your baking pan by greasing it or lining it with parchment paper.
2. Prepare the Zucchini:
Wash your zucchini thoroughly and grate it finely using a box grater. It’s important to squeeze out the extra moisture. You can use a clean kitchen towel or paper towel to do this. Getting rid of excess moisture will keep your brownies from becoming too watery.
3. Mix the Ingredients:
In a large mixing bowl, combine your boxed brownie mix, the two eggs, and the grated zucchini. Stir everything together until it’s well mixed. The batter will be a bit thicker because of the zucchini, but that’s okay!
4. Bake the Brownies:
Pour the batter into your prepared baking pan and spread it out evenly. Pop it into the preheated oven. Bake for 25–30 minutes. To check if they’re done, insert a toothpick in the center; it should come out with a few moist crumbs (not wet batter).
5. Cool and Serve:
Once baked, take the brownies out of the oven and let them cool completely in the pan. This step is important for the perfect texture! After cooling, cut them into squares, serve, and enjoy your deliciously fudgy zucchini brownies!
This simple recipe adds moisture and a subtle veggie boost to classic brownies while keeping the ingredient list short and sweet. You won’t believe how good they taste!
FAQ for Easy 3-Ingredient Zucchini Brownies
Can I Use Another Type of Squash Instead of Zucchini?
Yes! Yellow squash works well as a substitute for zucchini. Just make sure to grate it and squeeze out any excess moisture before using it in the recipe.
How Do I Store Leftover Brownies?
Store any leftover brownies in an airtight container at room temperature for up to 3 days. If you want to keep them fresher longer, you can refrigerate them for up to a week.
Can I Freeze These Brownies?
Absolutely! Once cooled, cut the brownies into squares and place them in a freezer-safe container or bag. They’ll last in the freezer for up to 3 months. Just thaw in the fridge or at room temperature when you’re ready to enjoy them!
What If I Don’t Have Eggs?
If you need an egg substitute, you can use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) or 1/4 cup of unsweetened applesauce per egg. Both will work well to bind the ingredients!
