Print

Zucchini Brownies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Rich, fudgy Zucchini Brownies that are incredibly moist with a deep chocolate flavor. The hidden zucchini adds moisture and nutrients without any veggie taste, making these the perfect way to use summer squash while satisfying your chocolate cravings!

Ingredients

Scale
  • 2 cups shredded zucchini (about 2 medium zucchinis, moisture squeezed out)
  • 1¾ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1½ cups granulated sugar
  • 2 large eggs
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup semi-sweet chocolate chips (optional)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal, or grease the pan thoroughly with butter or cooking spray.
  2. Prepare the Zucchini: Wash and shred your zucchini using a box grater or food processor (no need to peel). Place the shredded zucchini in a clean kitchen towel or several layers of paper towels and squeeze out excess moisture. You want to remove as much liquid as possible, but the zucchini should still be moist—don’t dry it out completely. Set aside.
  3. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Make sure there are no lumps in the cocoa powder. Set aside.
  4. Combine Wet Ingredients: In the same bowl (or a separate medium bowl), whisk together the sugar, eggs, vegetable oil, and vanilla extract until well combined and slightly frothy, about 1 minute.
  5. Combine Everything: Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold the mixture together until just combined. Don’t overmix—a few streaks of flour are okay.
  6. Add Zucchini: Fold in the shredded, squeezed zucchini until evenly distributed throughout the batter. The batter will be thick and dense.
  7. Add Chocolate Chips: If using, gently fold in the chocolate chips, reserving a small handful to sprinkle on top if desired.
  8. Bake: Spread the batter evenly into your prepared pan. If you reserved some chocolate chips, sprinkle them over the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). The top should look set and may have small cracks.
  9. Cool: Remove from the oven and place the pan on a cooling rack. Let the brownies cool completely in the pan before cutting—this helps them set up properly and makes cleaner cuts. If you used parchment paper, you can lift the entire brownie slab out of the pan using the overhang for easier cutting.
  10. Cut and Serve: Once completely cool, cut into 16 squares. Use a sharp knife, wiping it clean between cuts for the neatest edges. Serve and enjoy!

Notes

  • Zucchini Moisture: The key to perfect Zucchini Brownies is squeezing out excess moisture from the shredded zucchini. Too much liquid will make the brownies soggy and prevent them from setting properly.
  • Don’t Overbake: Brownies continue cooking slightly as they cool. Remove them when a toothpick comes out with moist crumbs, not completely clean, for the fudgiest texture.
  • Cocoa Powder Quality: Better quality cocoa powder makes a noticeable difference. Dutch-processed creates a darker, mellower chocolate flavor, while natural cocoa is more intensely chocolatey.
  • Pan Size: Using a different pan size will affect baking time. Smaller pans create thicker brownies that need more time; larger pans create thinner brownies that bake faster.
  • Storage: Store in an airtight container at room temperature for up to 5 days, refrigerated for up to 1 week, or frozen for up to 3 months.

Nutrition

Find it online: https://focialy.com/zucchini-brownies-recipe/