Zucchini Brownies Recipe


Servings: 24 brownies 1/2 lb unsalted butter, cut into pieces 16 oz semisweet chocolate chips, 2 1/2 cups by measuring cup, 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 cup all-purpose flour, measured correctly, or use 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 or 1/2 lb zucchini)*


Preheat oven to 350 ̊F. Butter a 9×13 metal pan and line it with parchment paper. In a medium saucepan over medium/low heat, melt together 2 cups chocolate chips and butter while whisking constantly. Do not boil. Once it’s smooth, remove from heat and set aside to cool for 15 minutes.

In a small mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

In a second large bowl, whisk together eggs, sugar, oil, and vanilla until blended. Whisk in the cooled chocolate mixture.

Add dry ingredients to the wet ingredients and stir until well combined. Fold in the zucchini until well incorporated. Pour the batter into the prepared baking pan. Sprinkle the remaining 1/2 cup chocolate chips over the top.

Bake at 350 ̊F for 35-40 minutes. For fudgy brownies, bake for 35-37 minutes or until a toothpick comes out mostly clean. If you prefer them a bit more firm, bake for 40 minutes or until a toothpick comes out clean. Cool in the pan until nearly at room temperature then cut into bars before serving.

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