Zucchini Brownies

4.82 from 11 votes

These Zucchini Brownies are the perfect way to use up some of that summer produce. Super chocolate-y, rich, delicious and no one will ever guess there is zucchini in them!

Prep Time10

Cook Time30

Total Time40

Course: Dessert Recipes

Cuisine: American

Servings:

Author: Erin Sellin

Ingredients

1 1/2 cups light brown sugar
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking soda
2 cups shredded zucchini (do not drain)
3-5 Tablespoons milk
1 cup chocolate chips divided

Instructions

Preheat oven to 350º F. Line a 9x13 inch pan with parchment paper or grease and flour pan. Set aside.
In a large bowl whisk together brown sugar, oil and vanilla until combined. It will be the texture of wet sand
1 1/2 cups light brown sugar, 1/2 cup vegetable oil, 2 teaspoons vanilla extract
Add flour, cocoa powder, salt, and baking soda. Mix until mostly combined. The mixture will be stiff and dry.
1 3/4 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon salt, 1 teaspoon baking soda
Add the zucchini and 3 Tablespoons of milk. Mix until it comes together as a batter. If the mixture is dry, let it rest for 5 minutes and stir again. If necessary, add additional 2 Tablespoons of milk.
2 cups shredded zucchini, 3-5 Tablespoons milk
Stir in 1/2 cup of chocolate chips.
1 cup chocolate chips
Pour batter into prepared pan. Sprinkle the remaining chocolate chips over the top.
Bake for 28-32 minutes or until a tester comes out mainly clean. Be careful not to over bake.
Let cool completely before serving.

Notes

Adapted from Lick The Bowl Good

Original recipe from 2013 called for coconut sugar (instead of brown sugar), coconut oil (instead of vegetable oil) and whole wheat flour (instead of all-purpose flour) in the same amounts as above. You can swap and follow the same instructions if desired.

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