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Zucchini Brownies

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Rich and fudgy zucchini brownies made with semisweet chocolate chips and shredded zucchini, offering a moist texture with a delicious chocolate flavor.

  • Total Time: 1 hour 10 minutes
  • Yield: 24 brownies

Ingredients

  • Brownie Batter:
  • 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)

Instructions

  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.

Notes

  • Zucchini Tip: Do not drain the zucchini! It adds moisture to the brownies, making them extra fudgy.
  • Storage: Store brownies in an airtight container at room temperature for up to 4 days.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: undefined
  • Method: undefined
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 brownie
  • Calories: 200
  • Sugar: 20g
  • Sodium: 120mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 40mg

Find it online: https://recipeteach.com/zucchini-brownies/