One of my favorite things about baking is discovering unique ways to sneak vegetables into sweet treats. It all began during a family visit to my grandmother’s house in the countryside. As a woman who believed in making the most out of her garden’s bounty, she always had a knack for incorporating fresh produce into everything she baked. One summer, when the zucchini harvest was particularly abundant, she whipped up a batch of zucchini chocolate chip brownies. Skeptical at first, I was quickly converted after the first bite. The brownies were rich, moist, and incredibly delicious, with the zucchini adding an unexpected yet delightful twist.
Ever since then, I’ve been experimenting with zucchini in my baking. Not only does it add a fantastic texture, but it also makes me feel slightly less guilty about indulging in a chocolate treat! These zucchini chocolate chip brownies are a nod to my grandmother’s ingenuity, blending the wholesome goodness of zucchini with the decadent flavor of chocolate.
What I love about this recipe is its simplicity and the fact that it doesn’t require any special equipment—just a box grater and a mixing bowl. Plus, it’s incredibly adaptable. Sometimes, I like to switch things up by adding a handful of chopped walnuts or pecans for a bit of crunch. If you’re a fan of spices, a teaspoon of cinnamon or a pinch of nutmeg can add a warm, aromatic depth to the brownies. And for those who prefer a slightly less sweet treat, reducing the sugar by a quarter cup doesn’t compromise the flavor or texture.
Another fun variation is to use dark chocolate chips instead of mini chocolate chips, or even a mix of both for an intense chocolate experience. If you’re feeling adventurous, a drizzle of melted white chocolate over the cooled brownies can create a beautiful contrast and an extra layer of sweetness.
These brownies are perfect for any occasion—be it a family gathering, a potluck, or just a quiet evening at home. They’re easy to make, delightfully fudgy, and a great way to use up those extra zucchinis. I hope you enjoy baking and savoring these as much as I do.
Zucchini Chocolate Chip Brownies
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Ingredients
- 3 cups grated zucchini (approximately 2 medium zucchinis)
- 1/2 cup canola oil
- 1 1/2 cups white sugar
- 1 1/2 teaspoons baking soda
- 10-ounce mini chocolate chips (split)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup unsweetened cocoa powder
Directions
- Set your oven to preheat at 350°F. Line a 9×13-inch baking pan with foil and coat it with cooking spray for easy cleanup. Put it aside.
- In a large bowl, whisk together the white sugar, unsweetened cocoa powder, canola oil, and vanilla extract until smooth.
- Incorporate the all-purpose flour, salt, and baking soda into the mixture. Use a rubber spatula to fold and mix until just combined. The batter will initially be dry and crumbly.
- Using the coarse side of a box grater, grate the zucchini. Add 3 cups of loosely packed grated zucchini to the batter without squeezing out any moisture.
- Gently fold the grated zucchini into the batter with a rubber spatula. Let the mixture rest for around 20 minutes, stirring every 5 minutes, to allow the zucchini to release moisture, transforming the batter into a more fudgy consistency.
- After 20 minutes, mix in 1 cup of mini chocolate chips. Spread the batter evenly in the prepared baking pan.
- Sprinkle the remaining mini chocolate chips (around 2/3 to 3/4 cup) over the top of the batter.
- Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Begin checking at the 25-minute mark and rotate the pan halfway through baking for even cooking.
- Let the brownies cool in the pan for 30 to 60 minutes before slicing and serving. Store any leftover brownies in an airtight container at room temperature for up to 5 days or freeze for up to 4 months.
Storing Suggestions:
To store the zucchini chocolate chip brownies, keep them in an airtight container at room temperature for up to 5 days. For longer storage, freeze the brownies for up to 4 months, ensuring they are well-wrapped to prevent freezer burn.
FAQs:
Can I use a different type of oil instead of canola oil?
Yes, you can substitute canola oil with other neutral oils like vegetable oil or light olive oil. Avoid using oils with strong flavors as they may alter the taste of the brownies.
What can I use as a substitute for cocoa powder?
If you don’t have cocoa powder, you can use unsweetened baking chocolate. Substitute 1/2 cup of cocoa powder with 2 ounces of melted unsweetened baking chocolate.
How can I make these brownies gluten-free?
To make gluten-free zucchini chocolate chip brownies, replace the all-purpose flour with a gluten-free flour blend that can be substituted cup-for-cup. Ensure the blend contains xanthan gum for better texture.
Why is my brownie batter so dry before adding the zucchini?
It’s normal for the batter to appear dry and crumbly before adding the zucchini. The moisture from the zucchini will hydrate the batter, creating a fudgy texture once baked.
Can I use regular chocolate chips instead of mini chocolate chips?
Yes, you can use regular chocolate chips if you prefer. Mini chocolate chips distribute more evenly throughout the brownies, but regular chocolate chips work just as well.
How do I know when the brownies are done baking?
The brownies are done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking around the 25-minute mark and rotate the pan halfway through baking to ensure even cooking.
Zucchini Chocolate Chip Brownies
Ingredients
- 1 1/2 cups granulated sugar
- 1/2 cup canola oil
- 1/2 cup cocoa powder
- 2 teaspoons vanilla extract
- 2 cups flour
- 1 teaspoon salt
- 1 1/2 teaspoons baking soda
- 3 cups grated zucchini about 2 medium zucchini
- 10- ounce mini chocolate chips divided
Instructions
- Preheat your oven to 350°F. For easier cleanup, line a 9x13-inch pan with foil and spray it generously with cooking spray. Set aside.
- In a large mixing bowl, whisk together the sugar, cocoa powder, oil, and vanilla until well combined.
- Add the flour, salt, and baking soda to the mixture. Using a rubber spatula, fold and mix until combined. The batter will be dry and crumbly at this point, which is normal.
- Grate the zucchini using the coarsest blade of a large box grater. Add 3 cups of loosely packed zucchini to the batter. Do not wring out the zucchini.
- Fold the zucchini into the batter with a rubber spatula. Let the mixture sit for about 20 minutes, stirring every 5 minutes. This allows the zucchini to release its moisture, making the batter more fudge-like.
- After 20 minutes, stir in 1 cup of mini chocolate chips. Pour the batter into the prepared pan and spread it evenly.
- Sprinkle the remaining mini chocolate chips (about 2/3 to 3/4 cup) over the top of the batter.
- Bake for approximately 30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 25 minutes and rotate the pan midway through baking for even cooking.
- Allow the brownies to cool in the pan for 30 to 60 minutes before slicing and serving. Extra brownies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 4 months.
