Easy Zucchini Recipes – Double Chocolate Zucchini Brownies

Okay, so because I was a little distracted this afternoon while I was making these double chocolate brownies, I totally forgot to add the egg.  And the funny thing is… as I was making the recipe, I was like, that’s weird, there’s no egg.  Hmm.  It just goes to show you that you always need to read the directions thoroughly before you start.

Or maybe not.  Monkey Boy couldn’t even tell there wasn’t an egg in there.  And you want to know what else?  He didn’t know there was ZUCCHINI in those brownies either.

We are giving this recipe two thumbs up!


1 cup flour
3/4 cup whole wheat flour {I used whole wheat pastry flour}
1/3 cup baking cocoa {I used Hershey’s}
1/2 teaspoon baking soda {15 Cool Uses for Baking Soda}
1/2 teaspoon salt
1 egg { I totally forgot to add the egg!}
3/4 cup sugar
3/4 cup brown sugar {free from Vitacost}
1/2 cup plain yogurt
1/2 cup oil
1 teaspoon vanilla
2 cups shredded zucchini
1/2 cup chocolate chips
1/2 cup shredded coconut {optional}


Preheat oven to 350º

Combine the first 5 ingredients in a large bowl and set aside.  In a separate bowl combine everything else and stir well.  Fold the wet ingredients into the dry ingredients and mix well.

Spread the batter evenly into greased 9 x 13-inch or be like me and use parchment paper.

Bake at 350º  for 30 -35 minutes or until a toothpick inserted into the center comes out clean.

I was first alerted to this cookbook by my dear friend Jane.  Simply in Season is packed full of seasonal recipes that use fresh, local ingredients.  The book is divided up into chapters by season, so you’ll always have recipes for what you have currently growing in your backyard garden. I use my Simply in Season cookbook all the time and if you take a look at the reviews on Amazon, you’ll see the reviews on it are awesome as well.

Related posts:

  • Like on FaceBook
  • Twitter
  • Print Friendly and PDF

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.

Want to get more of this awesome goodness? Sign up here for the newsletter!


    • Michelle says

      So I was sitting here and decided that I had to make them and NO cocoa. Two texts to neighbors with my chocolate emergency and nothing. I had to do without. : (

  1. natalie says

    Do you think this would work with yellow squash? I’ve got a bunch from my garden and I don’t know what to do with it!

  2. francie says

    These brownies were yummy. I didnt have any yogurt so I substituted milk and sour cream. Delicious!
    I made a pasta tonight that I thought you should try. I received it from Challenge butter. You must check out their recipes for zucchini. I added fresh basil to this one and yummers!

    Zucchini Linguine 15 min Cook Time
    4 Servings

    ½ cup (1 stick) Challenge Butter
    5 cups unpeeled shredded zucchini (5 or 6 small-sized)
    3 large cloves garlic, minced
    ¼ cup parsley, chopped
    ½ cup grated Parmesan cheese (plus additional for topping)
    8 oz. dry linguine (or 10-12 oz. fresh linguine)
    Salt & freshly ground pepper to taste


    Melt butter in a 10½-inch sauté pan over medium heat; sauté garlic.
    Stir in zucchini and cook until tender (about 5 minutes). Reduce heat.
    While zucchini is cooking, prepare linguine according to package directions. Drain well.
    To zucchini mixture, add parsley, Parmesan cheese and cooked pasta. Mix lightly, using 2 forks. Season to taste with salt and pepper.
    Additional of Parmesan cheese maybe added as a topping.

  3. Susan says

    1/2 what of chocolate chips? Cup, bag? 😀 Sounds delicious and without the egg would be a good recipe to try when the chickens aren’t laying as well.

Leave a Reply

Your email address will not be published. Required fields are marked *