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Zucchini Brownies Recipe
These Zucchini Brownies are so moist and fudgy, no one will ever suspect they have zucchini in them. This is the best zucchini brownie recipe.
👥 24 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 15 min🔥 Cook: 40 min👤 Natasha Kravchuk📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●saucepan
- ●bowl
- ●mixing bowl
- ●whisk
📝 Preparation Steps
1
Preheat oven to 350 ̊F. Butter a 9x13 metal pan and line it with parchment paper.
2
In a medium saucepan over medium/low heat, melt together 2 cups chocolate chips and butter while whisking constantly. Do not boil. Once it’s smooth, remove from heat and set aside to cool for ⏱️ 15 minutes.
3
In a small mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
baking powder1 tspbaking soda1 tsp
4
In a second large bowl, whisk together eggs, sugar, oil, and vanilla until blended. Whisk in the cooled chocolate mixture.
large eggs3
5
Add dry ingredients to the wet ingredients and stir until well combined.
6
Fold in the zucchini until well incorporated. Pour the batter into the prepared baking pan. Sprinkle the remaining 1/2 cup chocolate chips over the top.
shredded zucchini (do not drain (from 1 medium or 1/2 lb zucchini)*)2 cups
7
Bake at 350 ̊F for ⏱️ 35-40 minutes. For fudgy brownies, bake for ⏱️ 35-37 minutes or until a toothpick comes out mostly clean. If you prefer them a bit more firm, bake for ⏱️ 40 minutes or until a toothpick comes out clean. Cool in the pan until nearly at room temperature then cut into bars before serving.
Nutrition Facts
calories
278 kcal
fat Content
17 g
serving Size
1 serving
fiber Content
2 g
sugar Content
20 g
sodium Content
106 mg
protein Content
3 g
trans Fat Content
0.3 g
cholesterol Content
42 mg
carbohydrate Content
30 g
saturated Fat Content
9 g
unsaturated Fat Content
6 g
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