Description

These Zucchini Brownies are a delightful twist on the classic brownie, offering a moist, rich, and fudgy texture thanks to the addition of shredded zucchini. The zucchini is virtually undetectable in flavor but adds a boost of moisture, making these brownies irresistibly soft and dense.

Ingredients

Scale

½ cup (112 g) vegetable oil
1 ½ cups (300 g) granulated sugar
1 tablespoon vanilla extract
2 cups (256 g) all-purpose flour
½ cup (64 g) unsweetened cocoa powder
1 ½ teaspoon baking soda
1 teaspoon kosher salt
3 cups finely shredded zucchini DO NOT DRAIN
1 ¼ cups semi-sweet chocolate chunks

Instructions

Preheat oven to 350°F and prepare a 9×13 pan with butter (or use baking spray) and line with parchment paper. (Allow parchment paper to go up the sides for easy removal.)
In a large bowl combine oil, sugar, and vanilla until fully incorporated.
Add flour, cocoa, baking soda, and salt. Mix until combined. Batter will be very dry.
Fold in zucchini by hand. Allow batter to rest for 5 minutes.
Add in chocolate chunks and stir again. Batter should appear more wet. (if not, let it rest for 5 more minutes and stir again)
Spread brownie mixture into the pan and bake for 25-35 minutes. Brownies are done with an inserted toothpick is removed with crumbs. There should not be wet batter on the toothpick.

Notes

Don’t drain the zucchini! Its moisture is key to achieving the perfect batter consistency. These brownies are also customizable—try adding nuts, swapping oils, or even making them vegan for a healthier treat.