Zucchini Brownies
If you’ve never added zucchini to your baked goods, drop everything you are doing and do it now! These Zucchini Brownies are unbelievably moist and rich. A chocolate lover's dream!
Equipment
- 9×13-Inch Pan
Ingredients
Brownie Batter
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 1 tbsp vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1 tsp kosher salt
- 3 cups finely shredded zucchini DO NOT DRAIN
- 1 1/4 cups semi-sweet chocolate chunks
Instructions
- Preheat oven to 350°F and prepare a 9×13-inch pan with butter or baking spray and line with parchment paper.
- In a large bowl combine oil, sugar, and vanilla until fully incorporated.
- Add flour, cocoa, baking soda, and salt. Mix until combined. Batter will be very dry.
- Fold in zucchini by hand. Allow batter to rest for 5 minutes.
- Add in chocolate chunks and stir again. If batter is still dry, let it rest for another 5 minutes and stir again.
- Spread brownie mixture evenly into the prepared pan and bake for 25-35 minutes, or until an inserted toothpick comes out with crumbs but no wet batter.
Notes
Use the fine side of your grater for the zucchini. Do not drain the zucchini, its moisture is essential! Brownies freeze well if wrapped properly.