Double Chocolate Zucchini Brownies are rich and so incredibly moist and a perfect way to use up all that abundance of zucchini from the garden.
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These fudgy brownies are going to be a favorite summer dessert that everyone will crave. Nobody will know there is zucchini in these fudgy double chocolate brownies if you'd rather leave the zucchini out try my Cheesecake Brownies. A perfect dessert for potlucks and family gatherings or try my other great zucchini recipes Lemon Zucchini Bread, Pineapple Zucchini Bread, or my Chocolate Zucchini Bread.
Why this recipe works
These perfect zucchini brownies are super rich and fudgy and will satisfy your chocolate carving. Adding shredded zucchini to baked goods makes them super moist, it's a good way to use up your extra zucchini from the garden. Or you could try these Baked Zucchini Fritters!
Ingredients for Zucchini Brownies
- Oil: Canola or vegetable oil will work.
- Sugar: granulated white sugar
- Vanilla: this is a great accent to the cocoa don't leave it out.
- Flour: All purpose
- Cocoa: Use a good quality unsweetened cocoa powder
- Zucchini: Small or large zucchini both are fine for this, do not drain your zucchini
- Chocolate chips: I use dark chocolate chips but any kind will work
How to make Zucchini Brownies
- Step 1: Shred your zucchini into a small bowl and set it aside. In a large bowl add the oil, sugar, and vanilla.
- Step 2: Mix the wet ingredients together.
- Step 3: In a small separate mixing bowl whisk the dry ingredients together.
- Step 4: Mix the flour mixture into the sugar and oil. The brownie batter will seem very dry and that's normal.
- Step 5: Fold in the shredded zucchini and let it rest for about 10 minutes and continue mixing.
- Step 6: Add in the chocolate chips and once it's all combined spread the brownie batter into a 9x13 prepared pan lined with parchment paper or sprayed with cooking spray.
Recipe tips
- Use a cheese grater to shred your grated zucchini.
- Don't squeeze or drain your zucchini.
- The batter will seem dry, but the excess moisture from the zucchini will allow the batter to come together.
- Sprinkle some chopped walnuts on top for the best brownies.
How to store Zucchini Brownies
Store in an airtight container at room temperature for 4-5 days.
Recipe FAQ's
One good thing about an abundance of extra zucchini from your zucchini plant is all the baking you can do. In baking, zucchini does what applesauce or bananas will do. Zucchini has a mild flavor and generally contains a lot of water it's a great way to add moisture to baked goods and a boost of nutrition.
I like to use dark chocolate chips in this zucchini brownie recipe, but semi-sweet chocolate chips also work great. Or you could even toss in some peanut butter chips
The batter is supposed to be dry, then once you add in the zucchini let it rest for 8-10 minutes. The zucchini will release its moisture and helps the batter come together.
Yes, the cooled brownies can be cut into squares. The best way is to wrap each one in plastic wrap and place it in a ziplock freezer bag and freeze it for up to 2 months. Thaw at room temperature.
If your zucchini doesn't have a lot of water in it the brownies may turn out a bit dryer. You can add one tablespoon of water at a time for the batter to become wetter and come together.
I don't recommend leaving it out in this case, the brownies will turn out flat and not as thick as the recipe intended.
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Zucchini Brownies
Ingredients
- 1/2 cup vegetable or canola oil
- 1 1/2 cups granulated sugar
- 1 tablespoon vanilla
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3 cups shredded zucchini
- 1 1/4 cups chocolate chips divided
Instructions
- Preheat the oven to 350 degrees. Line a 9x13 baking pan with parchment paper or spray with cooking spray.
- Shred the zucchini using a cheese grater or food processor with the grater option into a bowl and set aside. (Do not drain)
- In a large bowl add the oil, sugar, and vanilla and mix with a wooden spoon until combined.
- In a small bowl add the flour, cocoa powder, baking soda, and salt mix until combined.
- Add the dry ingredients to the wet and use the wooden spoon to mix. The batter will be dry.
- Fold in the shredded zucchini and let rest for 10 minutes so the zucchini can release its liquid, then finish mixing the batter.
- Fold 1 cup of the chocolate chips into the batter. Spread batter into the prepared baking pan. Sprinkle the remaining chocolate chips on top.
- Bake for 25-35 minutes you know when they are done by inserting a toothpick into the center and it comes out clean.
So happy you enjoyed them Eileen 🙂
I made these and they are delicious!
The serving size was wrong it actually makes 12 brownies.
Wow, I would love to try these, but the sodium is so high, or am I reading it wrong.