Get the Recipe:
Double Chocolate Zucchini Brownies
The addition of zucchini makes these Double Chocolate Zucchini Brownies wonderfully soft, moist, and fudgy!
Ingredients
- 1/4 cup (56 g) unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (42 g) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (60 g) all-purpose flour
- 3/4 cup (127 g) semisweet chocolate chips
- 1 1/4 cups shredded zucchini, about 1 medium zucchini*
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Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan. If you like, line the pan with parchment paper and grease the paper.
- In a large bowl, combine the cooled butter, eggs, and vanilla. Stir in the sugar, cocoa powder, baking soda, and salt. Mix until combined.
- Add the flour, and mix just until combined or a few streaks of flour remaining.
- Stir in the chocolate chips and the zucchini.
- Transfer the batter to the prepared pan, and spread evenly.
- Bake 25 to 30 minutes, or until a pick inserted into the center comes out with a few moist crumbs.
- Cool in the pan on a wire rack before cutting into bars.
Notes
- *You don't need to drain the zucchini, but I recommend blotting the shredded zucchini with a paper towel to remove the excess moisture.
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