Zucchini Brownies
These rich, fudgy zucchini brownies are the ultimate way to use up summer squash. Moist, gooey, and full of chocolate flavor, no one will ever guess the secret ingredient!
Equipment
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 1 1/2 cups sugar, 1/2 cup oil, and 2 teaspoons vanilla over medium speed until well combined.
- In a medium bowl, whisk together 2 cups flour, 1/2 cup cocoa powder, 1 1/2 teaspoons baking soda, and 1 teaspoon 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.
- Fold in 2 1/2 cups zucchini and 1 cup 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
Calories: 177kcal, Carbohydrates: 26g, Protein: 2g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Trans Fat: 0.04g, Cholesterol: 0.5mg, Sodium: 184mg, Potassium: 115mg, Fiber: 2g, Sugar: 16g, Vitamin A: 30IU, Vitamin C: 2mg, Calcium: 11mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
