Description
Deliciously rich and moist zucchini brownies that combine the goodness of shredded zucchini with classic chocolate flavors. These brownies are easy to make, perfect for using up extra zucchini, and yield a tender, fudgy texture enhanced by melty chocolate chips. A great treat for chocolate lovers looking for a sneaky way to add some veggies into their dessert.
Ingredients
Scale
Wet Ingredients
- ½ cup butter (salted, melted) or vegetable oil
- 2 tsp vanilla extract
- 1 cup sugar
- ½ cup packed brown sugar
Dry Ingredients
- 2 cups flour (all-purpose or gluten-free 1-to-1 blend, divided)
- ½ cup cocoa powder (regular)
- 1 ½ tsp baking soda
- ½ tsp cinnamon (optional)
- ½ tsp salt
Other Ingredients
- 2 ½ cups medium zucchini (shredded, do NOT drain)
- 1 cup mini chocolate chips (milk or semi-sweet)
Instructions
- Preheat the oven: Set your oven temperature to 350°F (175°C) to warm up while you prepare the batter.
- Mix wet ingredients: In a large bowl, combine the melted butter or oil with the vanilla extract, sugar, and brown sugar until thoroughly blended.
- Combine dry ingredients: Add 1 cup of the flour, cocoa powder, baking soda, cinnamon (if using), and salt to the wet mixture. Mix well until the batter is thick and uniform in texture.
- Incorporate the zucchini: Fold the shredded, un-drained zucchini into the batter and allow it to rest for 5 minutes so the moisture from the zucchini softens the mixture and thins the batter slightly.
- Finish the batter: After resting, add the remaining 1 cup of flour and the mini chocolate chips to the batter. Mix until fully combined, then rest for another 4-5 minutes to let the batter thicken and become easier to stir.
- Bake the brownies: Lightly spray a 9×13-inch baking dish with non-stick cooking spray. Spread the batter evenly in the dish, then bake in the preheated oven for 30-35 minutes, or until the edges pull away from the pan and a toothpick inserted in the center comes out with moist crumbs.
- Cool and serve: Let the brownies cool to room temperature before slicing into 16 pieces for serving.
Notes
- Do not drain the shredded zucchini; the extra moisture helps keep the brownies moist and fudgy.
- For a gluten-free version, substitute all-purpose flour with a 1-to-1 gluten-free baking blend.
- Feel free to experiment with dark chocolate chips or add walnuts for extra texture.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
