Zucchini – FoodWatcher

Zucchini Brownies

This zucchini brownies recipe comes out ultra moist with deep chocolaty flavor! Bookmark this one for a deliciously simple treat.…

A Couple Cooks – Recipes worth repeating.

This zucchini brownies recipe comes out ultra moist with deep chocolaty flavor! Bookmark this one for a deliciously simple treat.

What do you make when you’ve made all the zucchini bread and zucchini muffins? Zucchini brownies, of course! Stop what you’re doing and gather the ingredients for this recipe that will have your friends and family running for another piece. The brownies come out ultra moist and gooey, with a deep, rich chocolaty flavor. They’re simple to make and you won’t believe the amazing flavor and texture!

Ingredients in this zucchini brownies recipe

The secret to rich and moist brownies? Zucchini! Turns out, adding shredded zucchini to brownies makes for an incredibly moist, gooey texture (which is what we prefer in a good brownie). It also lets you get away with not using eggs, which makes this zucchini brownies recipe accidentally vegan! Here are the ingredients in this recipe:

Granulated sugar
Neutral oil
Zucchini
Vanilla extract
Cocoa powder
Dutch process cocoa powder
Cornstarch
All-purpose flour
Baking soda
Kosher salt
Chocolate chips

The flavor key: Dutch process cocoa powder

This zucchini brownies recipe uses a combination of two types of cocoa powder to achieve the deep, dark chocolaty flavor. The key? Dutch process (dark) cocoa powder, a special type of cocoa powder is treated with an alkali to make it pH neutral. This gives it a darker color and milder flavor. It makes the flavor ultra chocolaty, with deep rich notes instead of the lighter fruity notes that you’ll get with regular cocoa powder.

Dutch process cocoa powder is available in the baking aisle at your local grocery. Or you can buy it online: our favorite brands are Hershey’s Special Dark Cocoa Powder or Ghiradelli Dutch Process Cocoa Powder.
For more recipes using Dutch process cocoa powder, try Chocolate Zucchini Bread, Chocolate Zucchini Muffins, Chocolate Muffins, Chocolate Banana Muffins, No Bake Cookies, Mug Cake, and this fun Healthy Chocolate Pudding.

Tips for zucchini brownies

Zucchini brownies are as straightforward as a standard brownies recipe! There are just a few things to note for success:

Use a metal pan for baking. This makes for the most consistent bake and a better rise than a glass pan.
Finely grate the zucchini. This allows this green vegetable to meld seamlessly into the texture of the brownies.
Do not drain the zucchini! This recipe is optimized for undrained zucchini, using the moisture in this vegetable (which is 94% water!).

Some notes on cooling and cutting

It’s important for recipes like brownies, muffins and quick breads to cool completely. This sets the texture and allows them to hold together better. The flavor is also generally better at room temperature. These zucchini brownies don’t hold together if they are very warm, so make sure to let them cool completely.

For best results, cool for 1 hour in the pan, then remove the brownies from the pan with the foil and allow to cool on a baking rack for another 1 hour until cooled.

To get clean slices, but through the brownies once they are cooled and clean off the knife after each cut.

Brownie variations

If you love non-standard brownies, you’ll love these zucchini brownies! A few other variations you’ll love:

Try Fudgy Sweet Potato Brownies with roasted sweet potato puree
Go for Amazing Gluten Free Brownies
Opt for Raw Brownies, made from walnuts and Medjool dates!

Leftover storage info

These zucchini brownies hold up well over time! Store them refrigerated for up to 1 week. You can also store at room temperature, but they are so gooey that refrigeration is best: plus, they’ll last longer.

More zucchini bread and muffins

There are so many ways to mix up zucchini bread! This chocolate zucchini bread is our absolute favorite, but a close second is lemon zucchini bread: it’s zingy and bright! It’s the exact opposite of this bread but nearly as satisfying. Here are a few more zucchini recipes:

Go for classic Zucchini Bread or Zucchini Chocolate Chip Muffins
Make bright and zesty Lemon Zucchini Bread, topped with a lemon glaze
Go for rich and chocolaty Chocolate Zucchini Bread or Chocolate Zucchini Muffins
Mix up Best Zucchini Muffins or Zucchini Chocolate Chip Muffins

Easy Zucchini Bread

Lemon Zucchini Bread

Chocolate Zucchini Muffins

Zucchini Chocolate Chip Muffins

This zucchini brownies recipe is…

Vegetarian, vegan, plant-based and dairy-free.

Zucchini Brownies

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Author: Sonja Overhiser
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 16

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Description

This zucchini brownies recipe comes out ultra moist with deep chocolaty flavor! Bookmark this one for a deliciously simple treat.

Ingredients

1 ¼ cup granulated sugar
⅓ cup neutral oil (grapeseed, organic canola or vegetable oil, or other neutral oil of choice)
2 cups finely shredded zucchini (packed not drained)
1 teaspoon vanilla extract
½ cup cocoa powder (standard)
2 tablespoon Dutch process (dark chocolate) cocoa powder
1 tablespoon cornstarch
1 ¼ cups all-purpose flour
½ teaspoon baking soda
¾ teaspoon kosher salt
1 cup semisweet chocolate chips

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Instructions

Preheat the oven to 350°F. Line a 9 x 9″ pan with a piece of aluminum foil.
Stir together the sugar and oil with a spatula. Then stir in the zucchini, vanilla, cocoa powder, Dutch process cocoa powder, cornstarch, flour, baking soda, and salt. Fold in ¾ of the chocolate chips. Allow the batter to stand for 5 minutes to allow it to thicken.
Pour the batter into the pan and top with the remaining ¼ cup chocolate chips. Bake 30 to 35 minutes until a tester comes out with a few clinging crumbs. Cool for 1 hour in the pan, then remove the brownies from the pan with the foil and allow to cool on a baking rack for another 1 to 2 hours until cooled. Slice into 16 pieces and serve (wash the knife after each slice to make for clean cuts). Leftovers store up to 1 week refrigerated.

Category: Dessert
Method: Baked
Cuisine: Baked
Diet: Vegan

Keywords: Zucchini brownies, zucchini brownies recipe

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Chocolate Chip Zucchini Bread

This chocolate chip zucchini bread is moist and soft, with rich sweet chips in each bite! This easy recipe impresses…

A Couple Cooks – Recipes worth repeating.

This chocolate chip zucchini bread is moist and soft, with rich sweet chips in each bite! This easy recipe impresses everyone.

Got zucchini? Here’s a tasty, simple way to use up this abundant green vegetable: chocolate chip zucchini bread! The loaf is soft and moist, with just the right cinnamon spiced sweetness. The best part is a generous sprinkling of chocolate chips so you get one in every bite! Welcome to your favorite new baking project (though if you’re a choco-holic you should also consider this double chocolate zucchini bread too!).

Ingredients in chocolate chip zucchini bread

This zucchini bread with chocolate chips is based on our classic zucchini bread recipe: sweet, moist, and cinnamon-spiced. If you’ve got zucchini and chocolate, the remaining ingredients you might already have on hand in your pantry and refrigerator. This recipe is unique because it uses both butter and oil for the most tender crumb, and both brown sugar and white sugar for a nuanced caramel sweetness. Here are the ingredients for chocolate chip zucchini bread:

Zucchini
Chocolate chips
All-purpose flour
Unsalted butter
Neutral oil
Brown sugar and granulated sugar
Eggs
Milk
Vanilla extract
Baking powder and baking soda
Cinnamon
Salt

Tips for baking chocolate chip zucchini bread

Chocolate chip zucchini bread is quick and simple to whip up! There are a few tips that will lead to the best results. Here’s what to know:

Use an aluminum baking pan for best results. Ceramic and glass pans don’t cook as evenly for quick breads. Use aluminum if you can! We recommend a 9-inch loaf pan, but you can use an 8-inch pan too: just increase the bake time slightly.
Bake until just set and the top springs back. Overbaking makes for a dry bread. Pull the bread just when the top is set, about 60 to 65 minutes (the internal temperature should be between 200°F and 205°F). With a chocolate chip bread, it’s hard to tell when inserting a toothpick because the chocolate chips can melt onto the toothpick, looking like the bread isn’t done! A toothpick inserted should have only a few clinging crumbs.

A few special notes on cooling

Topping zucchini bread with chocolate chips makes for a nice look. The only drawback? The chips take quite a while to cool and re-solidify! Allow 2 to 3 hours for the bread to cool in the pan. This is important because when you remove the bread from the pan, the warm chips can get very messy.

If you’d like, you can omit the chocolate chips from the top. This allows you to remove it from the pan sooner and you can eat it warm! Otherwise, cool it in the pan for 2 to 3 hours before attempting to remove it. Don’t want to wait? Turn it into zucchini muffins instead (follow the instructions in the linked recipe).

Variation: try chocolate zucchini bread

Want a fun variation on chocolate chip zucchini bread? Try double chocolate zucchini bread! This is our favorite spin because it makes the most delicious, rich chocolate cake layer to pair with the chocolaty chips. Try it and you won’t go back! You can also make them as chocolate zucchini muffins.

Turn it into muffins!

You can also turn this zucchini chocolate chip bread into muffins to make for a quicker bake time and to shorten the cooling time. Simply do the following:

Scoop the batter evenly into the muffin cups, using about a heaping ¼ cup per muffin. Sprinkle another handful chocolate chips onto the tops of the muffins.
Bake until the tops are set, rotating the pans halfway through the baking, about 20 to 26 minutes total.
Allow to cool for 5 minutes, then transfer to a baking rack to fully cool (about 30 minutes to 1 hour).

Storage info

How to store zucchini chocolate chip bread? This recipe works well made in advance, though it has great flavor the day of baking. It picks up more moisture during storage, so it tastes even more moist and delicious! Here’s how to store it:

Room temperature (up to 3 days): If you think you’ll eat the bread quickly, store it at room temperature and cover it with aluminum foil.
Refrigerated (1 week): Refrigerating the bread helps it to stay fresher longer. Eat it cold, or let it come to room temperature before serving.
Frozen (up to 3 months): To extend the life even further, pop your sliced bread into the freezer in a sealed container. It can last at least 3 months this way.

More zucchini recipes

Got more zucchini to use up? Here are a few great zucchini recipes to try:

Make our Chocolate Zucchini Bread, Lemon Zucchini Bread, or Banana Zucchini Bread
Mix up Chocolate Zucchini Muffins
Go for tasty savory Zucchini Fritters
Make Stuffed Zucchini Boats or Perfect Zucchini Lasagna
Grab Baked Zucchini or Creamy Zucchini Pasta

Lemon Zucchini Bread

Chocolate Zucchini Muffins

Zucchini Fritters

Stuffed Zucchini Boats

This chocolate chip zucchini bread recipe is…

Vegetarian. For vegan and dairy-free, use vegan butter or more neutral oil.