If you haven’t tried adding zucchini to your baked goods yet, now’s the time! These Zucchini Brownies are incredibly rich, moist, and perfect for chocolate lovers. Don’t miss out on my Zucchini Cake and Chocolate Zucchini Cake! Prefer a classic brownie? I’ve got you covered with this zucchini-free recipe!
INGREDIENTS
- ½ cup (112 g) vegetable oil
- 1 ½ cups (300 g) granulated sugar
- 1 tablespoon vanilla extract
- 2 cups (256 g) all-purpose flour
- ½ cup (64 g) unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon kosher salt
- 3 cups finely shredded zucchini (do not drain)
- 1 ¼ cups semi-sweet chocolate chunks
INSTRUCTIONS
- Preheat your oven to 350°F. Grease a 9×13-inch pan with butter or baking spray and line it with parchment paper, leaving some overhang for easy removal.
- In a large mixing bowl, whisk together the oil, sugar, and vanilla until well combined.
- Add the flour, cocoa powder, baking soda, and salt. Stir until just combined—the batter will be thick and dry.
- Gently fold in the shredded zucchini. Let the batter rest for 5 minutes.
- Stir in the chocolate chunks. If the batter still looks dry, let it sit for another 5 minutes before stirring again.
- Spread the mixture evenly into the prepared pan. Bake for 25-35 minutes, or until a toothpick inserted in the center comes out with a few crumbs but no wet batter.
- Let the brownies cool before slicing. Enjoy!
