Zucchini Brownies

Servings: squares

Calories: 201cal

4 ounces vegetable oil 1/2 cup, 100g
12 ounces granulated sugar 1 1/2 cups, 340g
2 teaspoons vanilla extract .32 ounce, 9g
11 ounces all purpose flour 2 1/4 cups, 312g
2 ounces unsweetened baking cocoa 1/2 cup + 2 Tablespoons. 57g
1 ½ teaspoons baking soda .3 ounces, 9g
1 teaspoon Kosher salt .25 ounces, 7g
16 ounces shredded zucchini packed and undrained. 2 1/2 cups, 455g
5.5 ounces chopped baking chocolate 1 cup, 140g
2.5 ounces chopped baking chocolate optional for the top. A scant 1/2 cup or 70g

Preheat oven to 350 F and line a 13x9 baking dish with parchment paper, allowing extra to hang over the sides to use as handles.
With mixer at medium speed, combine the vegetable oil, sugar, and vanilla until moist crumbs form.
4 ounces vegetable oil, 12 ounces granulated sugar, 2 teaspoons vanilla extract
To a medium bowl, add the flour, cocoa, baking soda, and Kosher salt. Whisk together until thoroughly combined then add to the oil/sugar mixture. Beat on low speed until completely combined and a fine dry crumb is formed. Mixture will be very dry at this stage.
11 ounces all purpose flour, 2 ounces unsweetened baking cocoa, 1 1/2 teaspoons baking soda, 1 teaspoon Kosher salt
Using a rubber spatula, fold in the shredded zucchini until completely combined and mixture is moistened. Allow to rest for 5-10 minutes. During the rest, the zucchini will release its liquid and the mixture will now look like batter.
16 ounces shredded zucchini
Stir the 1 cup of chopped chocolate into the batter and scrape the batter into the prepared pan. Spread out to an even layer.
5.5 ounces chopped baking chocolate
If using, sprinkle the 1/2 cup chopped chocolate over the top of the batter.
2.5 ounces chopped baking chocolate
Bake for 25-35 minutes, or until a toothpick comes out fairly clean. Crumbs may still stick to the toothpick but it should not be wet.
Remove pan from oven and place on wire rack. Allow to cool completely, then use parchment paper handles to remove brownies from the pan.

5 from 1 vote

If you weigh your ingredients, your results should be the same as mine. Please keep in mind that some zucchini have more moisture than others, so results can vary a bit. That’s why I chose to weigh everything to give you the best chance of successful results. Also note that the 16 ounces of zucchini was weighed after the ends were trimmed off and it was shredded, therefore buying a pound of zucchini at the store will result in slightly less than you need.
A note on chocolate chips vs chopped chocolate. I love a really chocolatey brownie. If you do as well, use the chopped chocolate or jumbo chocolate chips. If you don’t then mini chocolate chips are actually perfect for this recipe.
When lining the pan with parchment, you can spray the bottom of the pan first to help the parchment stay in place. Alternatively, you can use chip clips to hold the parchment in place until the batter has been added. Just be sure to remove the clips before putting the pan in the oven!

Course: Dessert

Cuisine: American

Diet: Vegan

Prep Time20

Cook Time30

Total Time50