Easy Zucchini Brownies

These incredibly moist, rich and delicious brownies are made with zucchini! Grated zucchini always makes a great cake but here it shines in chocolate fudgey brownies thanks to its moisture content and versatility. You will love how easy these zucchini brownies are to put together and there is no need for draining off or squeezing out all the water from the zucchini for this recipe. There are no eggs in these brownies and yet the are so decadent. An easy way to sneak in some veggies - although that is definitely not the reason we make these - we just love how rich and chocolatey, and full of melty chocolate chips they are and think you will too. You will be making batch after batch.

Zucchini Brownie Recipe Ingredients

• ZUCCHINI: The zucchini should be shredded with a cheese grater or box grater and does not need to be peeled first (unless it’s extra large with a thick skin). There is no need to remove the seeds unless it’s again a large zucchini - simply scrape them out before shredding the zucchini. NO need to drain zucchini after it’s shredded. This recipe relies on the moisture from the zucchini.
• FLOUR: We use all purpose flour for this recipe.
• COCOA POWDER: We use unsweetened cocoa powder for rich chocolate flavor.
• BAKING SODA & SALT: For leavening and flavor.
• ESPRESSO POWDER: Instant espresso powder is what we add but it is optional. It really brings out the chocolate flavor.
• VEGETABLE OIL: Use any neutral flavored vegetable oil you prefer like light olive oil or canola oil.
• SUGAR: We like to use a blend of granulated sugar and brown sugar. If you prefer to use just one I would say go all granulated for best result.
• VANILLA: We use pure vanilla extract for best flavor.
• CHOCOLATE CHIPS: We use semi sweet chocolate chips but for a less sweet and richer option you could use dark chocolate chips instead.
• OPTIONAL ADD INS: If you would like to add some nuts to the batter I recommend up to a ½ cup chopped walnuts for extra flavor and texture.
  
  

How To Make Zucchini Brownies (detailed instructions in recipe card below)

1. GRATE ZUCCHINI: You want to use the Coarse Grating or The Regular Side a standard grater with the large raised teardrop holes. You DO NOT want to use the fine one for this recipe.
2. WHISK DRY INGREDIENTS: Whisk flour, baking soda, salt, cocoa powder and espresso powder.
3. WHISK WET INGREDIENTS: Whisk together oil, sugars and vanilla. The mixture will be grainy.
4. COMBINE WET & DRY: Stir the dry into the wet - the batter will be very clumpy and dry (almost like packaged brownie mix)
5. STIR IN ZUCCHINI & REST BATTER: Stir in the grated zucchini and the batter will be thick and crumbly. Set aside to rest 5 minutes.
6. STIR IN CHOCOLATE CHIPS: Fold the chocolate chips in and you will notice the batter gets thicker and more uniform now.
7. TRANSFER BATTER & BAKE: Transfer thick batter to prepared pan smooth it out as evenly as possible. Sprinkle with remaining chocolate chips then bake until set and toothpick tester comes out with a few moist crumbs.
8. COOL & SLICE: Cool completely so that brownies set fully and they will become even more moist. Once cool slice into size you prefer.
   
   

Fudgy Zucchini Brownies Storage & Freezing

• STORAGE: Store cooled zucchini brownies in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week. They are fudgy straight out of the fridge.
• FREEZING: For longer storage, wrap them tightly in plastic wrap and freeze in a freezer-safe bag for up to 3 months. I recommend separating the bars with parchment paper or wax paper between them cause they are super fudgy. Thaw in the fridge and then enjoy cold or allow to come to room temperature.
  
  

More Easy Baking Recipes You Will Love

• Lemon Zucchini Bread
• Zucchini Muffins
• Blueberry Zucchini Bread
• Classic Zucchini Bread
• Chocolate Zucchini Bread
• Easy Banana Bread
• Oatmeal Chocolate Chip Bars
• Chocolate Chunk Cookies