Okay, confession time! I know what you’re thinking: zucchini… in brownies?! Trust me, I was skeptical too. But these Chocolate Zucchini Brownies? Total game-changer. They’re unbelievably moist, like, melt-in-your-mouth good, and the chocolate flavor is seriously intense. You’d never guess there’s a veggie hiding in there!
I stumbled upon this recipe years ago when I was desperately trying to use up a mountain of zucchini from my garden (seriously, it was taking over!). I saw a recipe for Chocolate Zucchini Brownies and figured, why not? Best. Decision. Ever. Now, it’s my go-to recipe whenever I need a chocolate fix. I’ve been baking for over 20 years and now I’m sharing all my secrets with you! I promise, even the pickiest eaters will devour these!
Why You’ll Love These Chocolate Zucchini Brownies
Seriously, what’s not to love? They’re:
- Super moist – like, unbelievably so!
- Packed with rich chocolate flavor.
- Easy to make – even I can’t mess them up!
- Sneakily healthy – shhh, don’t tell the kids about the hidden veggie!
The Secret Ingredient to the Best Chocolate Zucchini Brownies
Okay, let’s talk zucchini. I know, I know, it sounds weird, but trust me on this! The zucchini basically melts into the batter while baking. It adds SO much moisture, that’s the key! You won’t even taste it, I swear. It just makes the brownies extra fudgy and delicious. My favorite part is that it makes them just a little bit healthier too! Win-win, right?
Ingredients for Chocolate Zucchini Brownies
Alright, let’s gather our goodies! You’ll need: 1 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup granulated sugar, 1/2 cup packed brown sugar (that’s the good stuff!), 1/2 cup vegetable oil, 2 large eggs, 2 teaspoons vanilla extract (don’t skimp!), 1 cup grated zucchini (make sure you squeeze out the extra water!), and 1 cup chocolate chips. I usually use semi-sweet, but hey, you do you!
How to Make Chocolate Zucchini Brownies: Step-by-Step Instructions
Okay, ready to get baking? Don’t worry, it’s super easy! Just follow these steps and you’ll have a pan of fudgy, delicious Chocolate Zucchini Brownies in no time. Make sure you preheat your oven to 350°F (175°C) first! Trust me, that’s important.
Preparing the Chocolate Zucchini Brownies Batter
First things first, grab a big bowl (or two!). In one, whisk together your flour, cocoa powder, baking soda, and salt. This just makes sure everything’s evenly distributed. In another bowl, mix together the granulated sugar, brown sugar, oil, eggs, and vanilla. Beat it all up until it’s nice and smooth. My favorite part is when it gets all glossy!
Now, here’s the trick: add the wet stuff to the dry stuff *gradually*. Mix until *just* combined. Don’t overmix! Seriously, that’s the secret to tender brownies. Fold in the zucchini (remember to squeeze out the extra water!) and those glorious chocolate chips. Mmm, I can almost smell them already!
Baking Your Perfect Batch of Chocolate Zucchini Brownies
Pour that lovely batter into your greased and floured 9×13 inch pan. Spread it out evenly and pop it in the preheated oven. Bake for 25-30 minutes. Keep an eye on them! Mine usually take about 28 minutes, but ovens can be weird.
The key is to stick a toothpick in the center. If it comes out with moist crumbs, you’re good to go! If it’s still wet, give it a few more minutes. Let them cool COMPLETELY before you even *think* about cutting into them. I know, it’s hard, but trust me, it’s worth it!
Tips for the Best Chocolate Zucchini Brownies
Want *perfect* *Chocolate Zucchini Brownies* every time? Here’s my hard-earned wisdom! First: Squeeze that zucchini! Seriously, get all the extra moisture out, or your brownies will be soggy. Second: Don’t overmix the batter! A few streaks of flour are okay. Third, and I cannot stress this enough: Let them cool completely before cutting. I know it’s torture, but trust me, they’ll be so much easier (and cleaner!) to slice. Plus, the flavor gets even better as they cool!
Ingredient Notes and Substitutions for Chocolate Zucchini Brownies
Okay, let’s talk swaps! I usually use semi-sweet chocolate chips, but milk chocolate or even dark chocolate would be AMAZING. For a fun twist, try white chocolate chips! If you’re out of vegetable oil, melted coconut oil works great too. For flour, I always use all-purpose, but I bet a 1:1 gluten-free blend would work too! Brown sugar gives it a lovely caramel flavor, but if you’re out, just use all granulated sugar. Easy peasy!
Storing and Serving Your Chocolate Zucchini Brownies
Okay, if you actually have any Chocolate Zucchini Brownies leftover (which, let’s be real, is a big “if”), store them in an airtight container at room temperature. They’ll stay moist and delicious for days! If you want to warm them up, pop one in the microwave for a few seconds. For serving, a scoop of vanilla ice cream on top? Yes, please!
Nutritional Information Disclaimer
Okay, quick disclaimer: the nutrition info below is just an estimate. It can vary depending on the exact ingredients and brands you use, so don’t take it as gospel, okay?
Frequently Asked Questions About Chocolate Zucchini Brownies
Got questions? I’ve got answers! Here are a few of the most common questions I get about these amazing Chocolate Zucchini Brownies.
Can I taste the zucchini in these Chocolate Zucchini Brownies?
Nope! Seriously, I promise you won’t even know it’s there! The zucchini just melts into the batter and adds tons of moisture. It’s like a ninja veggie – secretly making your brownies better without you even realizing it! It’s the perfect way to sneak some extra greens into your kids’ (or your own!) diet!
Can I freeze Chocolate Zucchini Brownies?
Absolutely! These brownies freeze like a dream. Just wrap them tightly in plastic wrap (I usually do a double layer to prevent freezer burn) and pop them in the freezer for up to 2 months. When you’re ready to eat one, just thaw it at room temperature or zap it in the microwave for a few seconds. Instant chocolate gratification!
Can I use a different type of chocolate in these Chocolate Zucchini Brownies?
Heck yeah! Get creative! I usually use semi-sweet chocolate chips, but milk chocolate chips would be super yummy too. Or, for a richer, more intense flavor, try dark chocolate chips. White chocolate chips would also be amazing! Honestly, any kind of chocolate will work. It’s all about what YOU like!
Enjoy Your Homemade Chocolate Zucchini Brownies!
Alright, go enjoy those Chocolate Zucchini Brownies! Seriously, you deserve it! And hey, if you loved them, leave a comment below or give the recipe a rating! Share a pic on social media too! I wanna see your baking masterpieces!
Print
Chocolate Zucchini Brownies: Ditch Dry, Get Divine
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Moist and delicious chocolate zucchini brownies.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup grated zucchini, excess moisture squeezed out
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate bowl, combine granulated sugar, brown sugar, oil, eggs, and vanilla extract. Beat until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Stir in the zucchini and chocolate chips.
- Pour batter into prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let cool completely before cutting into squares and serving.
Notes
- Squeeze excess moisture from zucchini for best results.
- Adjust baking time based on your oven.
- Store in an airtight container at room temperature.
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
