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Moist Chocolate Zucchini Brownies topped with melted chocolate chips on white parchment paper.
Daniel

Chocolate Zucchini Brownies

Fudgy, deeply chocolate brownies that use up summer zucchini without anyone ever guessing there's a vegetable inside.
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Prep Time 20 minutes
Cook Time 28 minutes
Total Time 55 minutes
Servings: 16 brownies
Course: Dessert
Cuisine: American
Calories: 198
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • 2 cups zucchini grated, packed, not squeezed dry
  • .5 cup vegetable oil
  • 2 large eggs room temperature
  • 2 tsp vanilla extract
Dry Ingredients
  • 1.5 cups all-purpose flour spooned and leveled
  • .5 cup unsweetened cocoa powder Dutch-processed preferred
  • 1.5 cups granulated sugar
  • .5 tsp baking powder
  • .5 tsp fine sea salt
Add-Ins
  • 1 cup semisweet chocolate chips divided

Equipment

  • 9x13-inch Baking Pan
  • Mixing Bowls
  • Whisk
  • Box Grater or Food Processor

Method
 

Prep
  1. Heat oven to 350F. Grease a 9x13 inch baking pan and line with parchment paper, leaving an overhang for easy removal.
  2. Grate zucchini on the large holes of a box grater. Measure 2 cups packed, but do not squeeze out the moisture - this is what keeps the brownies fudgy.
  3. In a large bowl, whisk together the grated zucchini, oil, eggs, and vanilla until well combined. The mixture will look slightly curdled - that's normal.
  4. Add flour, cocoa powder, sugar, baking powder, and salt directly on top of the wet mixture. Stir until just combined and no dry streaks remain. Do not overmix.
  5. Fold in 3/4 cup chocolate chips. Scrape batter into the prepared pan and spread evenly. The batter will be thick. Sprinkle remaining 1/4 cup chips on top.
  6. Bake 26-30 minutes until a toothpick inserted in the center comes out with moist crumbs but no wet batter. The top should look set with slight cracks. Cool completely in the pan on a wire rack before cutting, at least 1 hour.

Notes

Do not squeeze the zucchini dry - the moisture is essential for fudgy texture. For extra richness, substitute 1/4 cup of the oil with melted butter. These keep moist for 3 days at room temperature or freeze well up to 3 months.