Double Chocolate Zucchini Brownies
User Reviews
4.7
Double Chocolate Zucchini Brownies
Description
These brownies begin by melting butter and semisweet chocolate together with cocoa powder to form a smooth base. Brown and granulated sugars provide sweetness, enhanced by vanilla and an egg yolk for richness. Baking soda and salt act as leavening and seasoning agents. Finely shredded zucchini, prepared to be as dry as possible, is folded in, adding moisture without overpowering the chocolate flavor, ensuring a tender texture that stays away from a cakey result.
The flour and half the chocolate chips are mixed in carefully to avoid overmixing, preserving fudginess. The batter is spread in a greased metal pan, topped with remaining chocolate chips for a melted, textured surface. Baking at 350°F develops set edges with a soft center. The result is a chocolate-forward dessert with subtle vegetable incorporation, ideal for those wanting to include zucchini in sweets.
Using metal pans promotes even baking, while wringing dry zucchini prevents excess moisture that could alter texture. Popular chocolate chip brands noted perform better for melting. These brownies suit dessert settings or snacks and can be sliced into bars for easy serving.
Ingredients
- ¾ cup butter 12 tablespoons, salted
- 1 cup semisweet chocolate chopped; or good-quality chocolate chips that melt well
- ¼ cup unsweetened cocoa powder natural
- ½ cup light brown sugar packed
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg large, yolk
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 cups zucchini finely shredded and wrung dry
- 1 ¼ cups all-purpose flour
- 2 cups chocolate chips or chunks
Instructions
- Preheat the oven to 350 degrees F. Lightly coat a 9x13-inch aluminum pan (see note) with nonstick cooking spray or line with foil and coat with cooking spray (for easier cleanup and to lift out the brownies in one slab after baking, if desired).
- In a microwave-safe bowl (you can also do this in a pan on the stovetop), add the butter, chocolate chips, and cocoa. Cook for one minute increments, stirring in between, until the mixture is melted and smooth (don't overheat).
- Add the brown sugar and white sugar; mix well. Add the vanilla and egg yolk and mix again until well-combined.
- Stir in the baking soda and salt until well-combined.
- Add the zucchini and stir until evenly mixed.
- Add the flour and ONE CUP of the chocolate chips (or chunks) and stir until just combined (don't overmix).
- Spread the batter evenly in the prepared pan. Sprinkle the remaining cup of chocolate chips over the top.
- Bake for 25-30 minutes until the edges are set and the middle is soft (a toothpick inserted in the center will come out clean or with a few moist crumbs - but if there is wet batter on the toothpick, bake for a few more minutes). Don't overbake or the brownies can be dry. Let the brownies cool in the pan before cutting. These taste amazing chilled.
Notes
- Use a metal baking pan to ensure even cooking; reduce oven temperature to 325°F if using glass to prevent edge overbaking.
- Choose good-quality chocolate chips like Ghirardelli or Guittard for melting; less reliable brands may affect texture.
- Finely shred zucchini and squeeze out as much moisture as possible to avoid overly cakey brownies.
- Two small to medium zucchinis yield about 2 cups of dry shredded zucchini needed for this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Servings (9X13-inch pan)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Brownie | |
| Calories | 418kcal | 21% |
| Carbohydrates | 49g | 16% |
| Protein | 4g | 8% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 40mg | 13% |
| Sodium | 278mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 34g | 68% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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