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Zucchini Brownies Recipe

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3.9 from 12 reviews

These zucchini brownies are a moist and delicious twist on classic brownies, featuring shredded zucchini to add moisture and a subtle freshness without altering the rich chocolate flavor. Perfectly fudgy with melty chocolate chunks throughout, they make a great dessert or snack that sneaks in some veggies.

Ingredients

Wet Ingredients

  • ½ cup (112 g) vegetable oil
  • 1 ½ cups (300 g) granulated sugar
  • 1 tablespoon vanilla extract

Dry Ingredients

  • 2 cups (256 g) all-purpose flour
  • ½ cup (64 g) unsweetened cocoa powder
  • 1 ½ teaspoon baking soda
  • 1 teaspoon kosher salt

Additional Ingredients

  • 3 cups finely shredded zucchini (do not drain)
  • 1 ¼ cups semi-sweet chocolate chunks

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or use baking spray, then line it with parchment paper ensuring the paper goes up the sides for easy removal of the brownies.
  2. Combine Wet Ingredients: In a large mixing bowl, blend together the vegetable oil, granulated sugar, and vanilla extract until the mixture is fully incorporated and smooth.
  3. Add Dry Ingredients: Gradually mix in the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt. Stir until just combined; the batter will be very dry at this stage.
  4. Fold in Zucchini: Gently fold the finely shredded zucchini into the batter by hand, making sure it’s evenly distributed. Let the batter rest for 5 minutes to allow moisture to absorb.
  5. Add Chocolate Chunks: Stir in the semi-sweet chocolate chunks, mixing again to combine. The batter should now look more moistened; if not, let it rest an additional 5 minutes and give it another stir.
  6. Bake the Brownies: Spread the batter evenly into the prepared pan. Bake in the preheated oven for 25 to 35 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no wet batter.

Notes

  • Do not drain the shredded zucchini, as the moisture is key to the brownie texture.
  • Use fresh zucchini for the best flavor and moisture content.
  • Allow the batter to rest after adding zucchini and chocolate chunks to help hydrate the dry ingredients.
  • Check brownies at 25 minutes to avoid overbaking, which can make them dry.
  • Use parchment paper extending beyond both sides of the pan to easily lift the brownies out when cooled.

Find it online: http://bitezly.com/zucchini-brownies-recipe/