Zucchini Brownie Recipe

These zucchini brownies are full of rich chocolate taste and one of the best summer desserts to make. Moist, ooey and gooey, no one can ever tell they are made with zucchini!

Prep Time: 15

Cook Time: 25

Cool Time: 20

Total Time: 1

Servings:

Equipment

1 9x13 inch baking dish

Ingredients

1 ½ cup granulated sugar
½ cup vegetable oil , or avocado oil
2 teaspoons vanilla extract
2 cups all-purpose flour
½ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon fine salt
2 ½ cups shredded zucchini , undrained
1 cup semi-sweet chocolate chips or chunks , plus more for top if desired

Instructions

Preheat the oven to 350°F. Spray a 9x13-inch baking dish with cooking spray or lining with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, mix the sugar, oil, and vanilla over medium speed until well combined.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until combined.
Mix the dry ingredients into the wet ingredients until just combined. It will be crumbly. Once you start stirring in the zucchini, the zucchini itself adds all the moisture needed.
Then fold in the zucchini and chocolate chips and mix until batter is smooth. Spread the batter in an even layer in the baking dish. Sprinkle a few extra chocolate chips on top.
Bake 25 to 30 minutes, or until the top is dry and edges have started to pull away from the sides. Let cool 20 minutes.

Notes

Texture: Note these brownies have a slightly more cakey texture.

Storage: Store leftovers in a sealed container up to 3 days.

Freeze: Store in an airtight container in the freezer up to 3 months.

Nutrition