If you’re looking for a delightful way to sneak some veggies into a decadent treat, these zucchini brownies are your new best friend! They are incredibly fudgy, rich, and surprisingly moist, making them a perfect dessert that everyone will love.
Key Ingredients & Substitutions:
- Zucchini: Fresh, grated zucchini is essential for moisture. Don’t peel it!
- Cocoa Powder: Use unsweetened natural cocoa powder for deep chocolate flavor.
- Flour: All-purpose flour works perfectly.
- Oil: Vegetable oil or melted coconut oil adds richness. Applesauce can be substituted for some of the oil to reduce fat.
- Sugar: Granulated sugar and brown sugar create the perfect sweetness and chewiness.
- Eggs: Room temperature eggs bind everything together.
- Chocolate Chips: Semi-sweet or dark chocolate chips are highly recommended for extra decadence.
Ingredients:
Dry Ingredients:
* 1 ½ cups all-purpose flour
* ¾ cup unsweetened cocoa powder
* 1 teaspoon baking soda
* ½ teaspoon salt
* ¼ teaspoon ground cinnamon (optional, for depth)
Wet Ingredients:
* ½ cup vegetable oil (or melted coconut oil)
* 1 cup granulated sugar
* ½ cup packed light brown sugar
* 2 large eggs, room temperature
* 1 teaspoon vanilla extract
* 1 ½ cups grated zucchini (about 1 medium zucchini), lightly squeezed of excess water
Add-ins:
* ½ cup chocolate chips (plus more for sprinkling on top)
How Much Time Will You Need?
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Servings: 16 brownies
- Tools Needed: 9×13 inch baking pan, mixing bowls, whisk, spatula, grater.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan or line it with parchment paper for easy removal. This ensures your zucchini brownies won’t stick.
2. Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and optional cinnamon. Make sure there are no lumps for a smooth batter. Set this aside for a moment.
3. Combine Wet Ingredients
In a large bowl, whisk together the oil, granulated sugar, and brown sugar until well combined. Beat in the eggs one at a time, then stir in the vanilla extract. The mixture should be smooth and creamy.
4. Combine Wet and Dry Mixtures
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix the batter; a few streaks of flour are okay. Overmixing can lead to tough zucchini brownies.
5. Fold in Zucchini and Chocolate Chips
Gently fold in the grated zucchini and chocolate chips using a spatula. The zucchini will add wonderful moisture without a strong flavor. Spread the batter evenly into your prepared baking pan.
6. Bake Your Brownies
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Avoid overbaking, as this can dry out your delicious zucchini brownies. Let them cool completely in the pan on a wire rack before slicing.
Storage Instructions:
Store leftover zucchini brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. You can also freeze individual brownies, tightly wrapped, for up to 3 months; thaw at room temperature before enjoying.
Frequently Asked Questions (FAQ):
-
Can I taste the zucchini in these brownies?
No, the zucchini is virtually undetectable! It melts into the brownies, providing incredible moisture without any vegetable flavor. -
Do I need to squeeze the water out of the zucchini?
Yes, lightly squeezing out excess water is important. Too much moisture can make the brownies overly wet or gummy. -
Can I use a different size pan?
A 9×13 inch pan is recommended. Using a smaller pan will result in thicker brownies that may require a longer baking time. -
Can I add nuts to this recipe?
Absolutely! Walnuts or pecans would be a delicious addition. Fold in ½ to 1 cup with the chocolate chips. -
How do I know when the zucchini brownies are done?
Insert a toothpick into the center. If it comes out with moist crumbs clinging to it, they’re perfect. If it’s wet, they need more time. If it’s completely clean, they might be overbaked. -
Can I make these gluten-free?
While I haven’t tested it, you could try a 1:1 gluten-free baking flour blend. Results may vary slightly.