Why put zucchini in brownies?

Zucchini is a secret weapon in healthy baking. It’s loaded with moisture, fiber, and antioxidants, yet completely neutral in flavor. In these high-protein zucchini brownies with chocolate glaze, the zucchini keeps every bite soft and fudgy while cutting the need for oil or butter. You won’t taste the veggies — just rich, chocolate goodness. If you’re curious about how hidden ingredients elevate desserts, try the traditional sugar plums — another sweet surprise with a healthy twist.

Can I add shredded zucchini to brownie mix?

Absolutely. Boxed brownie mixes get a nutritious upgrade with zucchini. Just shred about one cup, squeeze out the moisture, and fold it in before baking. This works especially well if you’re trying to sneak in extra veggies for picky eaters or just want a softer texture with less fat. It’s a great first step into healthy baking without starting from scratch.

Why do people put zucchini in chocolate cake?

The same reason they love it in brownies: moisture and texture. Zucchini practically disappears into chocolate cake, enhancing the richness and giving the crumb a perfectly tender feel. You can also reduce sugar and oil without sacrificing flavor, making it a go-to addition for guilt-free indulgence. Want a decadent chocolate dessert without the overload? My Wendy’s Brownie Batter Frosty copycat hits the spot with way less sugar than the original.

Why put sour cream in brownies with brownie mix?

Sour cream adds a rich tang and creaminess that boosts the overall flavor and texture. It softens the crumb, prevents dryness, and creates a luxurious mouthfeel — especially when using a boxed mix. If you're out of sour cream, Greek yogurt or even cottage cheese (as used in this recipe) make great high-protein alternatives.

High-Protein Zucchini Brownies with Chocolate Glaze Recipe

Name: High-Protein Zucchini Brownies with Chocolate Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup cottage cheese; 1 cup finely shredded zucchini, moisture squeezed out; 1/2 cup unsweetened cocoa powder; 1/2 cup honey or maple syrup; 1/4 cup unsweetened applesauce; 2 large eggs; 1 tsp vanilla extract; 1/2 tsp baking powder; Pinch of salt; 1/4 cup cocoa powder; 3 tbsp maple syrup or honey; 2–3 tbsp milk or water (as needed)

Ingredients

Scale

1 cup cottage cheese

1 cup finely shredded zucchini, moisture squeezed out

1/2 cup unsweetened cocoa powder

1/2 cup honey or maple syrup

1/4 cup unsweetened applesauce

2 large eggs

1 tsp vanilla extract

1/2 tsp baking powder

Pinch of salt

For the glaze:

1/4 cup cocoa powder

3 tbsp maple syrup or honey

2–3 tbsp milk or water (as needed)

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Instructions

1. Preheat oven to 350°F (175°C) and line an 8×8 inch pan with parchment paper.

2. In a large bowl, blend cottage cheese, zucchini, cocoa powder, sweetener, applesauce, eggs, vanilla, baking powder, and salt until smooth.

3. Pour batter into prepared pan and spread evenly.

4. Bake for 25–30 minutes or until a toothpick comes out with a few moist crumbs.

5. Whisk glaze ingredients until smooth and glossy.

6. Let brownies cool for 10 minutes, then drizzle with glaze.

7. Allow glaze to set before slicing into 16 squares.

Notes

Store brownies in the refrigerator for up to 5 days.

Add 1 scoop chocolate whey protein to increase protein per serving.

For dairy-free, use almond yogurt instead of cottage cheese.

Author: EmilyFrost
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 98
Sugar: 5g
Sodium: 78mg
Fat: 4.5g
Saturated Fat: 2g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 6g
Cholesterol: 30mg