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
- salt
- cinnamon
- vanilla
- large eggs
- walnuts
- 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
Zucchini Brownies
Equipment
- 9×13 pan
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Chocolate and Zucchini, Clotilde had a great idea naming her blog that, didn’t she! It’s a wonderful combination. I’ve never tried brownies with zucchini but I will soon!
whoever first added zucchini to baked goods was a genius, no doubt about it. these look great!
Love the way you think Sue. Your girls are so lucky – they will instantly have tons of new best friends when this package is received. I love David’s recipes and I also love real chocolate in my baked goods. Never tried zucchini in brownies but have had black bean brownies on my bucket list forever. Have a great week and hope you enjoyed your one, small little portion. I bet you ate the corner pieces or the broken brownie. I always love the funny looking cookie.
What a great recipe! Zucchini in a brownie just sounds…healthier with less guilt. 🙂
Well, a teeny bit healthier, maybe. Let’s hope!
another stunner!… I made the pumpkin cake last night, haven’t iced or photographed it yet but it smelled amazing!!!
Oooh, are you icing it? Can’t wait. I know you’ll have a great take on it, and then I’ll have an excuse to make it again, your way!
i love chocolate zucchini loaf so I know I would love these! such a clever idea…lucky daughters!!
The chocolate and zucchini combo didn’t appeal to me at first, but like so many new tastes, it’s grown on me!
Oh, I can’t wait until I go to college and get yummy stuff like this. Wait! I already went to college…but I DID NOT get yummy stuff like this. I need a “redo”…
I can just imagine the exquisite care packages your daughter will be getting, Sarah!
The brownies look awesome – between a great brownie, blondie, and pumpkin bread recipes this week, you are just on a ROLL over here! I’ve never used that TJs chocolate, I always buy the Pound Plus Bars, big red-wrappered bar for maybe 3.99 for a pound ad it’s 72% and that’s what I use/melt for my brownies. I need to compare what Ive been using with what you use. And I agree, using real chocolate, not cocoa powder, is better. Better flavor and moister. Your brownies look crazy good!
I have been on a roll, and I’ll need to de-tox this week. I need to look up the TJs baking chocolate, I avoid our local store because the parking is a nightmare, so I miss a lot of good stuff.
Lucky girls! these look wonderful and I love that these brownies are filled with zucchini –
Mary x
Thanks, Mary!
Dark chocolate + zucchini = a perfect match.
You are a very wise woman. However, I have three children. I think I’d better double my recipe and keep half. That math is working well for me today. The boys still don’t know there is a fresh container of banana bites in the freezer. I know those are safe from YOU, so I can mention it here!
Have a wonderful rest of the weekend!
I remember those years when I could hide food from the kids…once they get to a certain age (and height) it’s every man for himself!