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Zucchini Brownies

Rich, fudgy chocolate brownies made extra moist with finely shredded zucchini and plenty of chocolate chips.
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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings: 12 brownies
Course: Dessert
Cuisine: American
Calories: 248
Ingredients Equipment Method Notes

Ingredients
  

Brownie Batter
  • 1 1/2 cups zucchini finely shredded, lightly packed
  • 1/2 cup unsalted butter melted and slightly cooled
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon ground cinnamon optional
  • 3/4 cup semi-sweet chocolate chips plus more for topping
  • 2 tablespoons semi-sweet chocolate chips for topping

Equipment

  • 1 8-inch square baking pan lined with parchment paper
  • 1 box grater for shredding zucchini
  • 1 large mixing bowl
  • 1 whisk
  • 1 rubber spatula

Method
 

  1. Preheat the oven to 350°F. Grease an 8-inch square baking pan and line it with parchment paper.
  2. Finely shred the zucchini. If it is extremely wet, gently blot it with paper towels, but do not squeeze it dry.
  3. In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and glossy.
  4. Add the eggs and vanilla extract and whisk until well combined and slightly thickened.
  5. Add the cocoa powder, flour, baking soda, salt, and cinnamon if using. Stir with a spatula just until no dry streaks remain.
  6. Fold in the shredded zucchini and 3/4 cup chocolate chips. The batter will be thick at first, then loosen slightly as the zucchini releases moisture.
  7. Spread the batter evenly into the prepared pan and sprinkle the remaining 2 tablespoons chocolate chips over the top.
  8. Bake for 28 to 32 minutes, until the top is set and a toothpick inserted near the center comes out with moist crumbs.
  9. Cool completely in the pan before lifting out and slicing into 12 brownies.

Notes

Finely shred the zucchini for the best texture. Do not squeeze it completely dry, or the brownies may lose moisture. Cool fully before slicing for clean squares.