Go Back
–+ servings
Stack of three zucchini brownies with a sliced zucchini next to it
Recipes
No primary category found.

Zucchini Brownie Recipe

prep 10 minutes
cook 40 minutes
1 hour
total 1 hour 50 minutes
Serves 16 squares
Rich & fudgy zucchini brownies are for those end of summer days where you have too much zucchini in the garden and you’re sick of making zucchini bread! 
Servings 16 squares

Equipment

  • 1 large bowl
  • 1 medium heat proof bowl
  • 1 Whisk
  • 1 Rubber Spatula
  • 1 8 inch square pan

Ingredients

  • 225 grams shredded zucchini
  • 113 grams salted butter, get melted
  • 170 grams chocolate chips, any kind works, I like dark
  • 200 grams granulated sugar
  • 100 grams brown sugar , lightly packed - light or dark brown
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 26 grams Dutch-process cocoa powder, spooned and leveled
  • 120 grams all-purpose flour, spooned and leveled
  • 1/2 tsp fine sea salt
  • 170 grams mini chocolate chips , or chopped chocolate

Method

  1. Preheat the oven to 325F/163C convection and grease and line an 8x8” pan with baking spray and parchment paper (leaving an overhang to easily remove them). 
  2. Shred the zucchini and if they're kinda wet, wring them out a little with your hands BEFORE weighing them. Then weigh the zucchini to the proper amount.
    225 grams shredded zucchini
  3. Place the butter and chocolate in a medium, heat proof bowl and microwave for 1 minute, remove and stir until the chocolate and butter is melted and combined. 
    113 grams salted butter get melted, 170 grams chocolate chips any kind works, I like dark
  4. In a large bowl, place the granulated sugar, brown sugar, vanilla and eggs and whisk them together aggressively for 2-3 minutes, until the mixture is completely smooth. 
    200 grams granulated sugar, 2 large eggs room temperature, 1 tsp vanilla extract, 100 grams brown sugar lightly packed - light or dark brown
  5. Add in the melted chocolate and butter and whisk until the mixture is fully combined.
  6. Add in the flour, cocoa powder (I like to sift this so there's no clumps) and salt and whisk just until there’s only a few streaks of flour left. 
    120 grams all-purpose flour spooned and leveled, 1/2 tsp fine sea salt, 26 grams Dutch-process cocoa powder spooned and leveled
  7. Add in the shredded zucchini and chocolate chips and fold together until they're completely combined.
    170 grams mini chocolate chips or chopped chocolate
  8. Spread the brownie batter into the prepared pan and bake for 40-45 minutes. The top should be thin and crackly and puffed in the enter.
  9. Tap it against the counter a couple of times, it should deflate a little but not be jiggly at all. When you press on it, it should feel soft underneath but not liquid-y.
  10. Allow to cool in the pan for 30-60 minutes. Refrigerate for a little if you want clean slices. Top with a pinch of sea salt flakes.

Nutrition

Calories: 272kcalCarbohydrates: 40gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 40mgSodium: 138mgPotassium: 119mgFiber: 1gSugar: 32gVitamin A: 262IUVitamin C: 3mgCalcium: 36mgIron: 1mg
Course: Dessert
Cuisine: American
Keyword: brownies, fudge brownies, fudgy brownies, zucchini brownies