These zucchini brownies with chocolate chips are super delicious ~ shredded zucchini not only makes these brownies extra moist, it gives you an excuse to go in for seconds: we all need to eat more veggies!
chocolate and zucchini brownies ~ why the zucchini??
These rich brownies are just one of the chocolatey zucchini desserts in my collection. The combination of chocolate and zucchini just works. But as you can see, the zucchini virtually disappears from view in the finished brownies, and take my word for it it has no flavor. So why put it in at all? I have two words for you ~ TEXTURE and MOISTNESS. And maybe it’s my imagination, but the chocolatey flavor really shines in these brownies. Could that be due to the zucchini? Who knows? And who really cares? It’s such a delicious combo I say we just graciously accept this culinary gift.
grab your ingredients and preheat the oven
This is going to come together fast!
- shredded zucchini
- all purpose flour
- unsalted butter
- semi sweet chocolate
- granulated sugar
- large eggs
- chocolate chips
all in one bowl method for easy brownies
- Melt butter and chocolate in a large mixing bowl. I do this in the microwave.
- Whisk in the sugar, eggs, and vanilla.
- Fold in the flour, followed by the zucchini, nuts, and chocolate chips.
- It’s ready for the oven.
chef’s tips for fudgy zucchini brownies
No, I wouldn’t think of wasting that beautiful peel, leave it on!
No, I don’t find that’s necessary, this recipe takes into account the moisture that is in the zucchini.
No, you can’t taste the zucchini, and if you don’t tell people there is zucchini in these brownies, they will never guess. This is because zucchini is a bland veggie to begin with, and then breaks down as it bakes, and literally melts into the brownies.
It depends…if you want your zucchini to melt into the brownies and disappear, grate it on a box grater. If you want your shreds to show up, I like to shred it with the shredding disk in my food processor: the shreds will be larger.
I don’t recommend this because zucchini begins to break down immediately after it’s shredded, so for best results, grate shortly before using.
Yes, I suggest using a good quality gluten free baking mix, like the ones from Bob’s Red Mill or King Arthur Flour. Use them in a 1 to 1 ratio with the flour in this recipe.
Great question, because regular techniques for judging the doneness of baked goods don’t work with brownies. Here are a few tips: make sure your oven is at the correct temperature, and follow the recipe baking instructions. Always set your timer to the earliest suggested baking time. When the timer goes off, look at the center, it should appear dry and glossy. Next check the edges, they should juuuuuuuust be beginning to separate from the pan. If the center looks at all wet or wobbly, keep cooking a little longer.
more zucchini for dessert
- The BEST Chocolate Zucchini Bread
- Caramel Frosted Zucchini Pecan Bars
- Old Fashioned Zucchini Cake with Cream Cheese Frosting
- Blueberry Zucchini Snack Cake with Lemon Buttercream
- Gluten Free Zucchini Cake with Cream Cheese Frosting
- 9×13 pan
- 12 Tbsp unsalted butter
- 12 ounces bittersweet or semisweet chocolate, chopped
- 1 1/2 cup sugar
- 2 tsp vanilla extract
- 4 large eggs
- 1 cup all-purpose flour
- 2 cups shredded zucchini
- 1 cup chopped walnuts
- 1 cup chocolate chips
- Preheat your oven to 350F. Lightly grease a 9×13 pan.
- Put the butter and chocolate in a saucepan or microwave safe mixing bowl. If using the microwave, do an initial 1 minute burst, then stir thoroughly. Put it back in for 15 seconds, and stir again. The chocolate should completely melt as you stir. If not, do another 15 second burst. If you use the stove, keep the heat very low and stir constantly, just until the chocolate has melted.
- Stir in the sugar and vanilla. Beat in the eggs, one at a time.
- Blend in the flour, then fold in the zucchini, walnuts, and chocolate chips.
- Turn the batter into your pan and spread out evenly.
- Bake for about 30 minutes, checking on the early side. The brownies will look dry on top, and the center should be set. Don't over bake.
- Let the pan cool on a rack for at least 15 minutes before devouring. Note: if you want neat squares, let your brownies cool completely before slicing.
Questions and Reviews
Just wondering, do you beat the eggs and sugar into the warm saucepan with the melted chocolate? Or do you pour the melted chocolate into a new bowl, and then continue the recipe? Thanks!
You can do it either way, but you’ll want to let it cool a bit if doing in the pan.
OMG! These are absolutely decadent. What a wonderful recipe! It’s almost like Texas sheet cake with the moist, dense chocolate. SOOOOO fantastic and so easy, too. This one’s a winner for sure!
I was a little leery at first to make these being they didn’t have any salt, baking soda or baking powder. But surprisingly they came out very good. You cannot taste the zucchini but it gives it a nice moisture and texture. Next time I will melt some chocolate on top and add some sea salt and culinary lavender. I think it would go well with these brownies. Thanks for the recipe Sue!
How do you beat the eggs in without them cooking?
No need for baking powder or soda?
Just wait a little while for the butter and chocolate to cool and they’re fine. 🙂 No need for baking powder or soda.
I made these yesterday. The only semi-sweet chocolate I had was some Ghiradelli chocolate chips, so that is what I used. They turned out very well–moist and rich, just the way I like them. Great recipe!
Thanks Judy <3
This is a great use up for all the Zucchini in everybody’s garden this time of year.