Zucchini Brownies Recipe
User Reviews
4.9
Zucchini Brownies Recipe
Description
This Zucchini Brownies recipe starts by melting butter and two cups of semisweet chocolate chips together gently until smooth. After cooling, the chocolate mixture is combined with eggs, sugar, olive oil, and vanilla extract. Dry ingredients including flour, cocoa powder, baking powder, baking soda, and salt are whisked separately then folded into the wet batter. Finally, shredded zucchini is folded in, lending moisture and a subtle vegetable note that enhances the brownie’s fudginess without overpowering its characteristic chocolate taste.
The batter is poured into a lined pan and topped with remaining chocolate chips for extra texture and flavor. Baking at 350°F sets the brownies with a fudgy, dense consistency, varying with baking time. The zucchini keeps the brownies moist and soft, resulting in a rich but balanced treat with slightly chewy chocolate throughout.
These brownies provide a way to include vegetables subtly in dessert, making them a practical option for using zucchini that might otherwise go unused. They serve well as a snack or dessert and can be cut into squares once fully cooled.
Ingredients
- 1/2 lb butter cut into pieces, unsalted
- 16 oz semisweet chocolate chips 2 1/2 cups by measuring cup, divided
- 3 egg large
- 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 cocoa powder unsweetened
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt fine sea salt
- 2 cups zucchini do not drain (from 1 medium or 1/2 lb zucchini, shredded
Instructions
- Preheat oven to 350 ̊F. Butter a 9x13 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.
Notes
- Use shredded zucchini grated on the large holes of a box grater for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24brownies
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Calories | 278kcal | 14% |
| Carbs | 30g | |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 42mg | 14% |
| Sodium | 106mg | 4% |
| Potassium | 188mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 296IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 29mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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