Zucchini Cashew Brownies Recipe

Name: Zucchini Cashew Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5-1/3 ounces, weight Zucchini; 3-1/2 ounces, weight Cashews; 2-5/8 ounces, weight Butter; 1-3/4 ounce, weight Dark Chocolate, 70% Cocoa Content; 2 Eggs; 5-1/3 ounces, weight Sugar; 1 Tablespoon Vanilla Sugar Or 1 Teaspoon Vanilla Essence; 1-3/4 ounce, weight All-purpose Flour; 5 teaspoons Unsweetened Natural Cocoa Powder, Heaped; 1 teaspoon Baking Powder (Heaped); Chocolate Chips (optional); Icing Sugar For Dusting (optional)

Servings: persons

5-1/3 ounces, weight Zucchini
3-1/2 ounces, weight Cashews
2-5/8 ounces, weight Butter
1-3/4 ounce, weight Dark Chocolate, 70% Cocoa Content
2 Eggs
5-1/3 ounces, weight Sugar
1 Tablespoon Vanilla Sugar Or 1 Teaspoon Vanilla Essence
1-3/4 ounce, weight All-purpose Flour
5 teaspoons Unsweetened Natural Cocoa Powder, Heaped
1 teaspoon Baking Powder (Heaped)
Chocolate Chips (optional)
Icing Sugar For Dusting (optional)

1
Preheat oven to 170u00b0C (340u00b0F). Line a brownie pan (mine is 22 x 24 cm or 8.6 x 9.5 inches) with baking paper. Grate zucchini. Roughly chop cashews and dark chocolate.
2
Place butter and roughly chopped chocolate into a small pan and heat gently until melted. Do not let boil. Leave to cool for a few minutes while preparing the rest of the recipe.
3
Place eggs, sugar and vanilla sugar into a bowl and whisk up with a handheld mixer until frothy. Mix flour, cocoa and baking powder together and add to egg mixture; mix well. Add butter-chocolate mixture, zucchini, and cashews; combine well. If desired, stir in chocolate chips.
4
Pour mixture into prepared pan and bake for 30-35 minutes, depending on your oven and the size of the pan. Insert a toothpick in the middle of the cake; it should come out still a little moist. Let cool and dust with icing sugar if desired.
5
These brownies keep well in an airtight container for several days.

1189

kcal

Calories

Fat

168

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5-1/3 ounces, weight Zucchini, 3-1/2 ounces, weight Cashews, 2-5/8 ounces, weight Butter, 1-3/4 ounce, weight Dark Chocolate, 70% Cocoa Content, and more.

Yes, Zucchini Cashew Brownies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Zucchini Cashew Brownies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions