Tasty Box Brownie Mix with Zucchini

If you ask me, sneaking vegetables into brownies is one of the smartest baking tricks around.

These box brownie mix brownies get a healthy boost from fresh zucchini, but you’d never know it’s there. The shredded veggie melts right into the chocolatey batter, keeping everything nice and moist without changing the flavor.

I love how easy these are – just grab your favorite brownie mix, fold in some grated zucchini, and you’ve got a treat that’s still just as fudgy and rich as the original. The kids won’t even notice they’re eating vegetables.

It’s a simple way to make boxed brownies a little better for you, perfect for using up that extra garden zucchini during summer months.

What Kind of Zucchini Should I Use?

For baking brownies, medium-sized zucchini (about 8 inches long) are your best bet since they’re tender and have smaller seeds than larger ones. If you can only find large zucchini at the store, that’s okay too – just be sure to cut out the seedy center before grating, as those bigger seeds can affect the texture of your brownies. When grating your zucchini, use the standard-sized holes on your box grater rather than the fine holes, and remember there’s no need to peel the skin – it adds nutrients and disappears into the brownies anyway. Fresh zucchini works best for this recipe, and you’ll want to use it right after grating since we’re counting on that natural moisture to make our brownies extra fudgy.

Options for Substitutions

This recipe is pretty adaptable and here are some easy swaps you can try:

• Brownie mix: Any brand of brownie mix works here – milk chocolate, dark chocolate, or even gluten-free varieties. Just make sure it’s around 18 ounces to keep the proportions right.
• Zucchini: You can swap zucchini with grated yellow summer squash – it works exactly the same way. Just don’t try to drain either vegetable as the moisture is needed for the recipe.
• Eggs: For each egg, you can use either 1/4 cup mashed banana, 1/4 cup applesauce, or a flax egg (1 tablespoon ground flax mixed with 3 tablespoons water) for a vegan version.
• Cooking oil: Any neutral oil works here – canola, vegetable, or melted coconut oil. You can also use melted butter for a richer taste.
• Chocolate chunks: Feel free to use chocolate chips, chopped chocolate bars, or even a mix of dark and milk chocolate. You could also try mint chips, peanut butter chips, or butterscotch chips for a different flavor.

Watch Out for These Mistakes While Baking

The biggest mistake when adding zucchini to brownies is squeezing out the moisture – the natural water content in zucchini helps create that perfect fudgy texture, so leave it exactly as it is after grating.

When mixing your batter, avoid over-stirring once you’ve added the zucchini and chocolate chunks, as too much mixing can lead to tough, dense brownies instead of that perfectly chewy texture we’re after.

Temperature control is crucial – baking these brownies at too high a temperature can dry them out quickly, so stick to the temperature on your box mix and start checking for doneness about 5 minutes earlier than the package suggests, since the added moisture from the zucchini can affect baking time.

For the best texture, let the brownies cool completely (at least 30 minutes) before cutting – warm brownies might be tempting, but waiting allows them to set properly and gives you those clean, picture-perfect squares.

What to Serve With Zucchini Brownies?

These chocolatey brownies are perfect with a cold glass of milk, but there are lots of fun ways to dress them up! A scoop of vanilla ice cream on top creates that amazing hot-and-cold contrast, especially when the brownies are still a bit warm from the oven. For a coffee shop vibe at home, serve them alongside your favorite hot latte or cappuccino. If you’re setting up a dessert spread, try pairing these brownies with some fresh berries or a dollop of whipped cream to balance out the rich chocolate flavor.

Storage Instructions

Keep Fresh: These zucchini brownies stay moist and yummy when kept in an airtight container at room temperature for up to 3 days. I like to place a piece of parchment paper between layers to prevent them from sticking together. If your kitchen is warm, you might want to pop them in the fridge where they’ll stay fresh for up to a week.

Freeze: Good news – these brownies freeze really well! Cut them into squares, wrap them individually in plastic wrap, and store them in a freezer bag for up to 3 months. This way, you can grab just one or two whenever you’re craving something chocolatey.

Thaw: When you’re ready for a brownie fix, just take out what you need and let them thaw at room temperature for about an hour. If you like them slightly warm, pop them in the microwave for 10-15 seconds – the chocolate chunks get all melty and amazing!

Preparation Time	10-15 minutes
Cooking Time	25-35 minutes
Total Time	35-50 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 20-30 g
• Fat: 70-80 g
• Carbohydrates: 200-220 g

Ingredients

• 1/4 cup cooking oil (such as vegetable or canola oil)
• 1.5 cups chocolate chunks (I like Ghirardelli 60% cacao for a deep chocolate flavor)
• 2 large eggs
• 1 cup shredded zucchini (about 1 medium zucchini, finely shredded and lightly squeezed of excess water)
• 18.2 oz brownie mix (like Duncan Hines family size, for a rich chocolate base)

Step 1: Prepare the Baking Pan and Oven

Begin by preheating your oven to 375 degrees Fahrenheit.

While the oven is heating, grease a 9×9 inch baking pan with baking spray to ensure the brownies do not stick.

Step 2: Mix the Brownie Batter

In a large mixing bowl, combine the brownie mix, eggs, shredded zucchini, oil, and chocolate baking chunks.

Stir the ingredients together until they are well combined, creating a cohesive batter mixture.

Step 3: Rest and Final Mix

Allow the mixture to set for 3-5 minutes to let the ingredients meld together a bit.

After resting, stir the batter once more to ensure uniformity before transferring it to the baking pan.

Step 4: Spread and Bake the Brownies

Pour the brownie batter into the prepared 9×9 inch baking pan.

Spread it into an even layer to ensure consistent baking.

Place the pan in the preheated oven and bake for 25-35 minutes.

You’ll know the brownies are done when the top appears dry and is beginning to crack, and a toothpick inserted into the center comes out with a light smear of chocolate but no wet batter.

Step 5: Cool and Serve

Remove the brownies from the oven and let them cool in the pan for about 30 minutes.

Once cooled, cut them into squares and serve warm for a gooey treat, or allow them to cool further for a firmer texture.

Enjoy your delicious zucchini brownies!