Zucchini Brownies
Rich, fudgy chocolate brownies made extra moist with finely shredded zucchini that disappears into the batter. Deep chocolate flavor, crackly tops, and a soft, fudgy center—no one will guess there are vegetables inside.
Ingredients
- 1 1/2 cups all-purpose flour about 200 g; use a 1:1 gluten-free baking blend with xanthan gum for gluten-free
- 1/2 cup unsweetened cocoa powder about 45 g; natural or Dutch-process both work
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup granulated sugar about 200 g; can reduce to 3/4 cup for less sweetness
- 1/2 cup light brown sugar about 100 g, packed; coconut sugar can replace brown sugar
- 1/2 cup neutral oil about 120 ml; such as canola, vegetable, or light olive oil
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 2 cups zucchini about 260 g finely shredded, lightly packed; no need to peel; gently blot only if extremely wet
- 3/4 cup semi-sweet chocolate chips about 130 g; or dark chocolate chips or chunks
- 1/4–1/2 cup extra chocolate chips for sprinkling on top, optional
- flaky sea salt for finishing, optional
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line it with parchment paper, leaving some overhang on the sides for easy lifting and cutting.
- Wash and dry the zucchini. Using the fine side of a box grater (or a fine shredding disc in a food processor), shred enough zucchini to make about 2 cups, lightly packed. If the shreds look extremely wet, gently blot them with a clean kitchen towel or paper towels, but do not squeeze them dry—you want the natural moisture for fudgy brownies.
- In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and fine sea salt. Break up any cocoa clumps so the mixture is smooth and even.1 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon fine sea salt
- In a large mixing bowl, whisk the granulated sugar, light brown sugar, and neutral oil until well combined and glossy. Add the eggs and vanilla extract, then whisk again until the mixture is smooth and slightly thickened.1 cup granulated sugar, 1/2 cup light brown sugar, 1/2 cup neutral oil, 2 large eggs, 2 teaspoons pure vanilla extract
- Stir the shredded zucchini into the sugar-egg mixture until evenly distributed. The mixture may look loose or chunky from the zucchini at this stage; that’s normal.2 cups zucchini
- Add the dry ingredient mixture to the bowl with the zucchini mixture. Using a spatula or wooden spoon, gently fold everything together. The batter may seem thick and a bit dry at first, but as you stir, the zucchini will release moisture and the batter will loosen. Mix just until no streaks of dry flour remain.
- Gently fold in 3/4 cup semi-sweet chocolate chips, taking care not to overmix so the brownies stay tender.3/4 cup semi-sweet chocolate chips
- Scrape the thick batter into the prepared 9×13-inch pan and spread it into an even layer, smoothing the top with a spatula or the back of a spoon. Sprinkle with the extra chocolate chips, if using, keeping them slightly away from the very edges to prevent burning.1/4–1/2 cup extra chocolate chips
- Bake on the middle rack for 25–32 minutes. Start checking at 25 minutes. The brownies are done when the edges look set and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. If the toothpick hits a melted chocolate chip, test a different spot.
- Place the pan on a wire rack and let the brownies cool for at least 30–45 minutes so they can set. For extra-clean slices, let them come to room temperature, then chill in the refrigerator for about 30 minutes before cutting.
- If you used parchment, lift the cooled brownies out of the pan using the overhang. Slice into 16 large squares or up to 24 smaller ones. Sprinkle lightly with flaky sea salt, if desired, and serve at room temperature for the best fudgy texture.flaky sea salt
Notes
Yield: 16 large brownies or up to 24 smaller brownies.
Timing: About 20 minutes prep, 25–32 minutes bake time, and 30–45 minutes cooling, for a total of around 1 hour 15 minutes.
Storage: Store in an airtight container at room temperature for 2–3 days, or in the refrigerator for up to 5–6 days. For longer storage, freeze in a single layer until solid, then transfer to a freezer-safe container for up to 3 months.
Reheating: From the fridge, enjoy cold or microwave individual brownies for 10–15 seconds for a freshly-baked feel. From the freezer, thaw at room temperature for about 30 minutes or in the fridge overnight; a quick 10-second microwave warm-up improves texture.
Tips: Do not squeeze the zucchini completely dry or the brownies will be more cakey than fudgy. Use a 9×13-inch pan for medium-thick brownies; a smaller pan will require more bake time and yield thicker bars. Pull the brownies from the oven when a toothpick shows a few moist crumbs, as they will continue to set while cooling.
Variations: Add 1–2 teaspoons instant espresso powder to the dry ingredients for a deeper chocolate flavor. Use a 1:1 gluten-free flour blend to make them gluten-free. Use dairy-free chocolate chips and oil only for dairy-free. Fold in 1/2–3/4 cup chopped nuts with the chocolate chips for crunch, or swirl 1/3 cup warmed peanut butter over the batter before baking for a peanut butter swirl version.
Timing: About 20 minutes prep, 25–32 minutes bake time, and 30–45 minutes cooling, for a total of around 1 hour 15 minutes.
Storage: Store in an airtight container at room temperature for 2–3 days, or in the refrigerator for up to 5–6 days. For longer storage, freeze in a single layer until solid, then transfer to a freezer-safe container for up to 3 months.
Reheating: From the fridge, enjoy cold or microwave individual brownies for 10–15 seconds for a freshly-baked feel. From the freezer, thaw at room temperature for about 30 minutes or in the fridge overnight; a quick 10-second microwave warm-up improves texture.
Tips: Do not squeeze the zucchini completely dry or the brownies will be more cakey than fudgy. Use a 9×13-inch pan for medium-thick brownies; a smaller pan will require more bake time and yield thicker bars. Pull the brownies from the oven when a toothpick shows a few moist crumbs, as they will continue to set while cooling.
Variations: Add 1–2 teaspoons instant espresso powder to the dry ingredients for a deeper chocolate flavor. Use a 1:1 gluten-free flour blend to make them gluten-free. Use dairy-free chocolate chips and oil only for dairy-free. Fold in 1/2–3/4 cup chopped nuts with the chocolate chips for crunch, or swirl 1/3 cup warmed peanut butter over the batter before baking for a peanut butter swirl version.
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