Zucchini Brownie Recipe
Servings: 9
This rich and decadent zucchini brownie recipe is the perfect way to enjoy an ooey gooey chocolatey treat and use up your zucchini crop! These brownies are packed with both chocolate and zucchini, but don’t worry - you don’t even taste the zucchini! - they just make the brownies super moist.
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Ingredients
- 4 large eggs
- 2/3 cup butter melted and slightly cooled
- 2 teaspoons vanilla
- 1 cup sugar
- 1/2 cup packed brown sugar
- 2 cups shredded zucchini
- 3/4 cup cocoa powder
- 1/2 cup all purpose flour
- 1/2 teaspoon baking soda
- pinch of salt
- 1/2 cup bittersweet or semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Grease a 9x9 baking pan or line with parchment paper. Set aside.
- In a large bowl, beat the eggs until frothy. Slowly add in the butter and vanilla. Stir in the sugars and zucchini until well combined.
- Stir in the cocoa powder, all purpose flour, baking soda and salt. Gently stir in the chocolate chips. Pour into prepared pan and smooth to an even layer. Bake for 40 minutes or until a toothpick inserted in center comes out with a few crumbs. (Do not overbake) Cool completely in pan before cutting.
Notes
Storage: Leftover brownies?! Never heard of them! 😉 Just kidding - if you have leftovers you can store them in an airtight container in the refrigerator for up to 3 days. You can also freeze individual squares by wrapping them in saran wrap, wrapping them again in tin foil, and then putting them in an airtight container to go into the freezer. Just pop one in the fridge to thaw overnight.
