Zucchini Brownies
Moist, fudgy, and deeply chocolaty zucchini brownies that hide finely shredded zucchini for extra moisture and tenderness—with no detectable veggie flavor.
Ingredients
- 1 1/2 cups zucchini finely shredded, about 200 g, packed but not squeezed
- 1 cup granulated sugar about 200 g
- 1/2 cup neutral oil such as canola, vegetable, or light olive oil (120 ml)
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour about 125 g
- 1/2 cup unsweetened cocoa powder about 45 g; natural or Dutch-process
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon instant espresso powder optional; enhances chocolate flavor
- 1/2 cup semi-sweet chocolate chips or chunks about 90 g, plus extra for sprinkling on top if desired
- 1/4 cup chopped walnuts or pecans about 30 g, optional
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8x8-inch metal or glass baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the parchment as well.
- Wash and dry the zucchini. Using the small holes of a box grater, finely shred until you have 1 1/2 cups packed (about 200 g). Do not peel or squeeze out the liquid—the natural moisture helps create a fudgy texture.1 1/2 cups zucchini
- In a large mixing bowl, whisk together the granulated sugar, neutral oil, and vanilla extract until the mixture looks creamy and glossy. Stir in the shredded zucchini; the mixture will look loose, which is expected.1 1/2 cups zucchini, 1 cup granulated sugar, 1/2 cup neutral oil, 2 teaspoons vanilla extract
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, and instant espresso powder (if using) until well combined and no streaks of cocoa or flour remain.1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon fine sea salt, 1/2 teaspoon instant espresso powder
- Add the dry ingredients to the zucchini mixture. Fold gently with a spatula until no dry flour remains. The batter may seem thick and slightly dry at first; keep folding for 1–2 minutes so the zucchini can release more moisture, forming a thick, fudgy batter.
- Fold in the chocolate chips and chopped nuts (if using), reserving a small handful of chocolate chips to sprinkle on top of the batter if desired.1/2 cup semi-sweet chocolate chips or chunks, 1/4 cup chopped walnuts or pecans
- Scrape the thick batter into the prepared baking pan. Use a spatula to spread it evenly into the corners and smooth the top. Sprinkle any reserved chocolate chips over the surface.
- Bake in the preheated oven for 25–32 minutes. Begin checking at 25 minutes. The edges should look set, and a toothpick inserted in the center should come out with moist crumbs but no wet batter (melted chocolate on the toothpick is fine).
- Place the pan on a wire rack and let the brownies cool for at least 30–45 minutes. For the cleanest slices, chill the pan in the refrigerator for an additional 30 minutes. Use the parchment overhang to lift the slab out of the pan and cut into 16 squares.
- Serve the brownies as they are, dusted with powdered sugar, or slightly warmed with a scoop of vanilla ice cream.
Notes
Storage: Store brownies in an airtight container at room temperature for 2–3 days, or in the refrigerator for up to 5–6 days. For longer storage, wrap individual brownies and freeze for up to 3 months. Thaw at room temperature or gently warm in the microwave for 10–15 seconds.
Tips: Do not squeeze the shredded zucchini; its moisture is key to the fudgy texture. Use the small holes on your grater so the zucchini blends into the batter. Metal pans usually bake a bit faster than glass—start checking early and use the toothpick test.
Variations: Add extra chocolate chips for double chocolate zucchini brownies, omit nuts for a nut-free version, use dairy-free chocolate chips for dairy-free brownies, or swirl warmed peanut butter on top of the batter before baking for a peanut butter swirl version.
Nutrition
Calories: 220kcal
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