The Zucchini Disappears The Brownies Get Rich & Moist
Zucchini brownies are another example of the amazing power of shredded zucchini to make baked goods tender and moist while it virtually vanishes into the batter. You absolutely do not taste a bit of zucchini in these fabulously moist brownies!
The pretty green vegetable should be canonized for its selfless ability to vanish while making baked goods taste amazing. This magic is exceptionally evident in this recipe! THE MIXTURE LOOKED LIKE SAND when I combined the sugar, oil, vanilla, flour, baking soda, salt, and cocoa.
I looked at the recipe again and thought, “Surely there’s an egg or two in this recipe for zucchini brownies!” But nope, just three cups of shredded zucchini. I looked again at the recipe instructions, and it said the batter would look dry, but I wasn’t expecting it to look like a beach!
SOMETHING MAGICAL BEGAN TO HAPPEN when I stirred the zucchini into the grainy-looking mixture! Within about five minutes, the zucchini released its moisture, and a lovely, chocolatey zucchini brownie batter began to appear. I folded in some semi-sweet chocolate chips. If I would have had chocolate chunks, they would have been good, too.
I waited for another three minutes or so, then scooped the beautiful mixture into a thirteen by nine pan I had sprayed and lined with parchment paper. I cut the piece long enough that the ends hung over the long sides of the pan, forming a handle I’d use to lift the brownies out of the pan when I cut them.
I sprinkled a few more chocolate chips on top of the batter for good measure and popped the pan into a 350-degree oven for about 25 minutes. My cake tester still had some wet batter clinging to it, so I gave the pan another five minutes, and the brownies were perfect. Every oven is different, so always test!
Cutting Your Beautiful Zucchini Brownies
Let the brownies cool completely in the pan, then lift them out using the parchment paper “handles.” I found the best tool for cutting the brownies was my bench scraper.
With it, I could cut straight down into the brownies and avoid dragging a knife through them. It made a very clean cut. Mine is old and doesn’t have a measuring guide. Believe me, you’ll find dozens of ways to use this handy and inexpensive little gadget.
Until you get a bench scraper, cut the zucchini brownies by pressing the knife straight down, then lift it until you have cut the brownies into squares the size you want. I divided them into twenty-four pieces. I cut the pan into four lengthwise and six across. If you want more, you have the joy of eating two!!
These yummy brownies, especially with the added chocolate chips in the batter and on top, definitely do not need any frosting! They would be the perfect base for a brownie sundae with homemade hot fudge sauce on top! A cold glass of milk is always a wonderful accompaniment to a chocolatey zucchini brownie!
I forgot to mention these zucchini brownies are vegan which may be helpful to know if you are following a plant-based diet. If so, soy or almond milk is great with these tasty treats, too!
We have some big-time chocoholics around Yeyfood, so we have lots of recipes any chocolate lovers would appreciate! Amazing Oreo Dirt Cake, Chocolate Crazy Cake, Double Chocolate Banana Bread, and No-Bake Chocolate Layer Dessert! Hungry for more? Just type chocolate in the search bar for additional inspiration!
Printable Recipe:
Zucchini brownies
Exceptionally moist and rich brownies that are totally vegan. The recipe uses three full cups of shredded zucchini!
Ingredients
- 1 1/2 cups white granulated sugar
- 1/2 cup Vegetable oil
- 1 Tbsp vanilla
- 2 cups all-purpose flour
- 1 tsp salt
- 1 1/2 tsp Baking soda
- 1/2 cup Cocoa powder, unsweetened
- 1 1/4 cups Semi-sweet chocolate chips or chunks, plus some for garnish on top if desired
- 3 cups raw zucchini, unpeeled and shredded fine
Instructions
- Grease a 13" by 9" pan and line it with parchment paper cut so some hangs down on the long sides. You'll use this to lift the brownies out of the pan.
- Preheat the oven to 350 degrees.
- Beat together the oil, sugar, and vanilla.
- Add the flour, cocoa, baking soda, and salt and mix well. The batter will be very dry and look like sand. Don't panic.
- Fold in the zucchini by hand and let the batter rest for at least five minutes to give the zucchini time to release its moisture into the dry ingredients. It's almost magic.
- Add the chocolate chips and stir again. The batter should look wet now. If not, let it sit a little longer. It will happen.
- Spread the batter in the pan and bake for 25-35 minutes. Check after 25 minutes. A cake tester or toothpick should come out clean with no batter clinging to it. Every oven is different!
- Allow the brownies to cool completely before cutting them into squares.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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Would you be able to adapt this recipe for a smaller pan? 8” or 9”? I’d love to make it.
I think if you cut the recipe in half a square pan would work fine, either eight or nine-inch.
These look so yummy! I have an abundant supply of zucchini and was wondering if I could bake and freeze? Have you tried freezing? Thank you.
I have frozen zucchini. Read this post on how to do it to use in baking. This girl knows her stuff https://brooklynfarmgirl.com/how-to-freeze-zucchini-without-blanching
Thanks, Betty, this is great to know! Have you tried freezing these brownies?
Not yet, but other readers have said it works well. One even said they taste great partially frozen!
It’s just us two old people that live here now and I give lots of food away, I hardly ever freeze sweets, and the rest of the family rarely indulges in any!