Zucchini Brownies

These Zucchini Brownies are the perfect combination of rich chocolatey goodness and unexpected moisture from shredded zucchini. The zucchini adds a subtle texture and helps keep the brownies incredibly fudgy, while the semisweet chocolate chips provide indulgent pockets of chocolate in every bite. These brownies are a delicious, sneaky way to incorporate more vegetables into your dessert without sacrificing flavor!

Why You’ll Love This Recipe

If you love brownies, you’ll fall head over heels for this recipe. The addition of zucchini might surprise you, but it creates an incredibly moist and dense texture that’s perfect for fudgy brownies. With a double dose of chocolate from the melted chips in the batter and the chocolate chips on top, these brownies are rich and indulgent. Best of all, they’re easy to make and full of hidden veggies, making them a slightly healthier treat to satisfy your chocolate cravings.

Ingredients

• 1/2 lb unsalted butter (cut into pieces)

• 16 oz semisweet chocolate chips (2 1/2 cups, divided)

• 3 large eggs

• 1 1/2 cups granulated sugar

• 2 tbsp light olive oil or vegetable oil

• 1 tbsp vanilla extract

• 1 1/2 cups all-purpose flour (or gluten-free flour)

• 1/3 cup unsweetened cocoa powder

• 1 tsp baking powder

• 1 tsp baking soda

• 1/2 tsp fine sea salt

• 2 cups shredded zucchini (do not drain, from 1 medium zucchini)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat oven: Preheat your oven to 350°F. Butter a 9×13 metal pan and line it with parchment paper.

2. Melt chocolate and butter: In a medium saucepan over medium/low heat, melt 2 cups of chocolate chips and the butter, whisking constantly. Do not bring to a boil. Once smooth, remove from heat and set aside to cool for 15 minutes.

3. Mix dry ingredients: In a small mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

4. Mix wet ingredients: In a large bowl, whisk together the eggs, sugar, oil, and vanilla until fully blended. Whisk in the cooled chocolate mixture.

5. Combine wet and dry ingredients: Add the dry ingredients to the wet ingredients and stir until well combined.

6. Add zucchini and chocolate chips: Fold in the shredded zucchini until fully incorporated. Pour the batter into the prepared baking pan. Sprinkle the remaining 1/2 cup of chocolate chips over the top.

7. Bake: Bake at 350°F for 35-40 minutes. For fudgy brownies, bake for 35-37 minutes or until a toothpick comes out mostly clean. For firmer brownies, bake for 40 minutes or until a toothpick comes out clean.

8. Cool and serve: Let the brownies cool in the pan until nearly at room temperature. Then, cut into bars and serve.

Servings and Timing

• Servings: 24 brownies

• Prep Time: 15 minutes

• Cook Time: 40 minutes

• Cooling Time: 15 minutes

• Total Time: 1 hour 10 minutes

Variations

• Gluten-free version: Use gluten-free flour as a substitute for all-purpose flour to make these brownies gluten-free.

• Extra add-ins: For added texture, fold in some chopped nuts, such as walnuts or pecans, or some white chocolate chips for a twist.

• Dairy-free version: Use dairy-free butter and chocolate chips to make these brownies dairy-free.

• Spices: Add a teaspoon of cinnamon or nutmeg for a spiced version of these brownies.

Storage/Reheating

• Storage: Store the brownies in an airtight container at room temperature for up to 4 days. They will stay fresh and fudgy.

• Reheating: If you prefer warm brownies, reheat individual servings in the microwave for about 10-15 seconds.

FAQs

Do I need to drain the zucchini before using it?

No, do not drain the zucchini! The moisture from the zucchini helps keep the brownies fudgy and adds to their rich texture.

Can I use frozen zucchini for these brownies?

Yes, you can use frozen zucchini. Just make sure to thaw and drain it to remove excess moisture before adding it to the batter.

How can I tell when the brownies are done?

For fudgy brownies, insert a toothpick into the center. It should come out mostly clean but with a few moist crumbs attached. For firmer brownies, the toothpick should come out clean.

Can I make these brownies without eggs?

Yes, you can substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or another egg substitute.

How can I make these brownies less sweet?

You can reduce the amount of sugar by up to 1/4 cup if you prefer a less sweet brownie. Just be aware that this may affect the texture slightly.

Can I make these brownies ahead of time?

Yes, these brownies can be made ahead and stored at room temperature for up to 4 days. They also freeze well for up to 3 months.

How do I cut the brownies neatly?

To get clean cuts, let the brownies cool completely. Use a sharp knife and wipe it clean between cuts for neat, even pieces.

Can I use a different type of chocolate?

Yes, you can use dark or milk chocolate chips instead of semisweet, depending on your taste preference. You can also use chopped chocolate bars.

Can I make these brownies with other vegetables?

Zucchini is great for adding moisture and texture, but other vegetables like carrots or even sweet potatoes can work as substitutes.

What can I serve with these brownies?

Serve these brownies with a scoop of vanilla ice cream, whipped cream, or a drizzle of chocolate sauce for a decadent treat.

Conclusion

These Zucchini Brownies are a delicious, secretly healthy treat that everyone will love. The zucchini adds moisture and richness to the brownies, making them extra fudgy without compromising on taste. With the perfect balance of chocolate and a hint of sweetness, these brownies are a perfect dessert for any occasion. Whether you’re enjoying them as a snack or serving them at a party, these brownies are sure to disappear quickly!

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