zucchini mochi brownies

Addictive Zucchini Mochi Brownies Recipe

Hey guys, It’s Kevin here! I know Sierra normally does the baking recipes, but I had a recipe idea that I really wanted to try—zucchini mochi brownies! These chewy brownies are a great way to add some healthy zucchini into your diet.

With zucchini being in season during the summer, I started looking for ways to work them into a recipe. I’d seen some zucchini brownie recipes floating around which seemed like a perfect way to use zucchini. However, I wanted to add my own touch to this recipe, and having loved the mochi brownies I tried in the past, I knew I had to try combining these two types of brownies. I haven’t seen any recipes for zucchini mochi brownies online, so here’s my original recipe for them!

zucchini mochi brownies

Zucchini in a Brownie?

Honestly, I would’ve been a little revolted if you suggested adding zucchini to a brownie before I tried making zucchini brownies for myself. Zucchini is a divisive vegetable, and the thought of adding it to a universally loved dessert can be pretty surprising. But after trying it for myself, I found that you can’t even tell that there is zucchini at all!

zucchini mochi brownies

After thinking about it, it’s actually pretty similar to carrot cake; there’s a lot of sliced carrots used in carrot cake, but you can’t taste them at all! For zucchini brownies, the zucchini is prepared in the same way—by grating it into tiny pieces.

Normally, brownies use some sort of liquid in the batter to make it into a consistency that allows it to be poured, usually milk, but instead of that, this recipe uses zucchini! Zucchinis are a great source of many nutrients, are high in antioxidants, and aids in digestion. Sadly, many people hate the taste of zucchini, and they are often the butt of jokes. As such, this zucchini mochi brownie is a great way to add some zucchini to your diet without having to deal with the taste!

zucchini mochi brownies

What is Mochiko?

Mochiko is a type of glutinous rice flour (or sweet rice flour). It’s made by grinding short-grain glutinous rice (or sticky rice) into a flour. Mochiko is commonly used in many kinds of Asian baking, most notably for making mochi. When made into a dough, it creates a unique chewy and stretchy texture, and despite the name of sweet rice flour, it isn’t sweet at all, making it perfect for creating “not-too-sweet” desserts.

By adding mochiko flour to brownies, the texture is changed considerably. While normally brownies are incredibly rich, dense, and fudgy, a brownie made with mochiko will be a bit lighter and have an unmistakably chewy texture. Also, instead of being super rich and fudgy, the mochi will impart a not-too-sweet flavor to complement the chocolate. As much as I love a rich and dense brownie, I always hit a wall after a few bites because of just how intense it is. The mochiko flour makes this brownie something that is lighter and easier to eat.

Without further ado, let’s get started on this healthy and addictive zucchini mochi brownie recipe!

zucchini mochi brownies

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Addictive Zucchini Mochi Brownies

4 from 6 votes
Recipe by Sierra Park Course: DessertCuisine: AmericanDifficulty: Easy


Prep time


Baking time



This zucchini mochi brownie recipe is incredibly easy to make and is a great way to eat some healthy zucchini! The mochiko flour helps make them not-too-sweet and also uniquely chewy while retaining the signature rich chocolate taste of traditional brownies.


  • 3/4 zucchini (about 1 1/2 cups)

  • 3 tablespoons butter (melted)

  • 3 eggs (room temperature)

  • 1 teaspoon vanilla extract

  • 1 cup mochiko flour

  • 1/2 cup sugar

  • 1/2 cup cocoa powder

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 8 tablespoons chocolate chips

  • Chocolate bar (broken into pieces; optional)

  • Equipment
  • Mixing bowls

  • Box grater

  • 9″ square baking tray

  • Silicone spatula


  • Preheat the oven to 350°F and grease the baking tray
  • Using the small holes on a box grater, grate the zucchini and set asidezucchini mochi brownies zucchini
  • Beat the eggs, then mix in the melted butter and vanilla extractzucchini mochi brownies egg mixture
  • In a separate bowl, combine the mochiko flour, sugar, cocoa powder, baking powder, and salt and mix together wellzucchini mochi brownies dry mixture
  • Add the egg mixture to the dry ingredients and mix together with a silicone spatula. Don’t worry if the dough is very thick at this point, as it will become thinner once we add the zucchinizucchini mochi brownies dry and wet mixture
  • Add the zucchini a bit at a time to the batter, mixing each time, until the batter reaches a consistency that will allow it to be easily poured (you may end up not using all of the zucchini)zucchini mochi brownies batter
  • Add the chocolate chips and mix until combined
  • Pour the batter into the greased baking tray. Optionally, add chunks of chocolate for decoration and more pockets of chocolatezucchini mochi brownies in tray
  • Bake for about 45 minutes at 350°F or until a toothpick inserted into the thickest part comes out clean. Let cool to room temperature, then chill in the fridge for a few hours to let the brownie set (the mochi will be sticky if you try to cut it while hot)


  • Store in an airtight container in the fridge for up to a week, or at room temperature for 2 to 3 days

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This zucchini mochi brownie recipe is incredibly easy to make and is a great way to eat some healthy zucchini! The mochiko flour helps make them not-too-sweet and also uniquely chewy while retaining the signature rich chocolate taste of traditional brownies.

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One Comment

  1. This brownies are so fluffy. Great recipe and I love the added zucchini for keeping them moist.

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