Made with freshly grated zucchini, 2 kinds of chocolate, and simple pantry staples, these rich and cakey zucchini brownies are a great way to enjoy your summer zucchini haul in a bite of decadent ooey gooey heaven!
1cupsemi-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.