Zucchini adds an amazing moistness to baked goods and helps keep them tender; it’s the perfect addition to brownies! Yes, you heard that right! Zucchini brownies! Yum! These double chocolate zucchini brownies, containing both cocoa powder and chocolate chips, are so easy to make! You simply mix the wet ingredients (zucchini, oil and sugar) with the dry ingredients (flour, cocoa powder and baking soda) along with some chocolate chips, and bake! These double chocolate zucchini brownies are a great treat to make, many times, this summer! And since they have zucchini in them, they’re healthy… right?
What a great way to enjoy some zucchini this summer!
(You might even be able to sneak some zucchini by those that do not normally eat it! : )
Zucchini Brownies
Moist and tender double chocolate brownies with a hidden secret ingredient, zucchini!
ingredients
- 2 cups shredded zucchini (do not squeeze out extra moisture)
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil (or canola oil or coconut oil)
- 1 teaspoon vanilla extract (optional)
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/4 cup semi-sweet chocolate chips
directions
- Mix the zucchini, sugar, oil and vanilla extract.
- Mix the flour, cocoa powder, baking soda, and salt.
- Mix the mixture of the dry ingredients into the wet.
- Mix 1 cup of the chocolate chips into the batter and pour it into a greased 9×13 inch baking pan. (Optionally lined with aluminum foil or parchment paper.)
- Sprinkle the remaining chocolate chips on top.
- Bake in a preheated 350F/180C oven until a toothpick pushed into the center comes out clean, about 25-30 minutes.
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These look delicious! And I love that they have a hidden veggie in there! Can’t wait to try them!
These look really good. Would whole wheat flour work well for this recipe?
Thank you
Yes it will!
I finally got around to making these today. And boy, are they ever good. Very chocolatey. I am sharing them with family and friends.
Thanks for a great recipe.
Made these tonight. Super easy and very yummy.
Wow, I had no idea you could use zucchini for sweet dishes! Sounds tooo delightful!
xx
Are there no eggs in this recipe?
There are no eggs!
Kevin,
You have the tastiest recipes! And such variety so glad I found you!
I have these in the oven right now, was more of a dough instead of a batter, so hoping they turn out. I had to press into the pan instead of pouring, i s that the way it’s supposed to be? I used espresso morsels, thought that would make them super yummy! Have tried several of your recipes and have loved them, keep up the great work!!
The consistency of the dough depends on the amount of liquid in the zucchini, but it’s generally a thicker batter.
Can you use frozen zucchini for this recipe?
This is best with fresh zucchini but you can use frozen.
Very yummy!! Moist andvery chocolatly. I used applesauce instead of oil.. I just need vanilla ice cream to go with these.
Great receipe.
Was wondering if this freezes well?
thanks
These do freeze well!
These are so good! Don’t even need icing. The batter is very thick but you don’t have to spread it too much, it will melt down a little and spread while baking.
My first batch was so thick I could hardly stir it thought so I added a little bit of melted butter. (natch) This batch was much better. I noticed when I left the ‘wet’ ingredients to sit for a bit they got ‘wetter’, made it easier to stir!
Thanks for the delicious recipe
How about grating the zucchini instead of shredding it.
Grating works! Enjoy!
Great recipe! I subbed 1/2 cup unsweetened applesauce for 1/2 cup of the oil and 1/2 cup whole wheat pastry flour for like amount of AP as suggested by other commenter. So good thanks!
Are those mini chocolate chips? Or regular size?