Description
These moist and fudgy Zucchini Brownies combine the richness of chocolate with the subtle moisture and nutrition of shredded zucchini. Perfect for a healthier twist on a classic dessert, they feature a tender crumb, melty chocolate chunks, and a deep cocoa flavor with an easy-to-follow recipe ideal for any baking level.
Ingredients
Wet Ingredients
- ½ cup (112 g) vegetable oil
- 1 ½ cups (300 g) granulated sugar
- 1 tablespoon vanilla extract
Dry Ingredients
- 2 cups (256 g) all-purpose flour
- ½ cup (64 g) unsweetened cocoa powder
- 1 ½ teaspoon baking soda
- 1 teaspoon kosher salt
Additional Ingredients
- 3 cups finely shredded zucchini (DO NOT DRAIN)
- 1 ¼ cups semi-sweet chocolate chunks
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Prepare a 9×13 inch baking pan by greasing with butter or using baking spray, then line it with parchment paper ensuring the paper extends up the sides for easy brownie removal.
- Mix Wet Ingredients: In a large mixing bowl, combine the vegetable oil, granulated sugar, and vanilla extract. Mix thoroughly until the ingredients are well incorporated and smooth.
- Add Dry Ingredients: To the wet mixture, add the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt. Stir until just combined. The batter at this stage will look very dry.
- Fold In Zucchini: Gently fold the finely shredded zucchini into the dry batter by hand to incorporate the moisture evenly. Allow the batter to rest for 5 minutes, which helps hydrate the dry ingredients and results in a better texture.
- Add Chocolate Chunks: Stir in the semi-sweet chocolate chunks. After adding, the batter should become noticeably more moist and wet. If it still seems dry, let it rest for an additional 5 minutes before stirring again to achieve the right consistency.
- Bake the Brownies: Spread the batter evenly into your prepared pan. Bake in the preheated oven for 25 to 35 minutes. Check doneness by inserting a toothpick in the center; it should come out with moist crumbs but no wet batter.
Notes
- Do not drain the shredded zucchini; its moisture is essential for the fudgy texture.
- Letting the batter rest twice allows the dry ingredients to absorb moisture, improving the final texture.
- Use parchment paper for easy removal of brownies once baked.
- Check brownies at 25 minutes to avoid overbaking; the toothpick test with moist crumbs is the best indicator.
- You can substitute vegetable oil with canola or light olive oil for a different flavor profile.
