Try this Zucchini Brownies recipe, or contribute your own.
- Carbohydrate 0.0206255555555556 g
- Cholesterol 61.00625 mg
- Fat 23.0151436111111 g
- Fiber 0.00147222222222222 g
- Protein 0.241795833333333 g
- Saturated Fat 14.5757244444444 g
- Serving Size 1 1 brownie (28g)
- Sodium 163.442444444444 mg
- Sugar 0.0191533333333333 g
- Trans Fat 1.61114027777778 g
- Calories 203 calories
Step-by-step
- Preheat oven to 350°F and prepare a 9x13 pan with butter (or use baking spray) and line with parchment paper. (Allow parchment paper to go up the sides for easy removal.)
- In a large bowl combine oil, sugar, and vanilla until fully incorporated.
- Add flour, cocoa, baking soda, and salt. Mix until combined. Batter will be very dry.
- Fold in zucchini by hand. Allow batter to rest for 5 minutes.
- Add in chocolate chunks and stir again. Batter should appear more wet. (if not, let it rest for 5 more minutes and stir again)
- Spread brownie mixture into the pan and bake for 25-35 minutes. Brownies are done with an inserted toothpick is removed with crumbs. There should not be wet batter on the toothpick.
Standard brownies rely entirely on butter and melted chocolate for moisture, but vegetable oil and shredded vegetables create a uniquely tender crumb that persists for days. Unlike traditional fudge squares that dry out quickly on the counter, this variation actually improves as the sugars stabilize overnight. Stored in an airtight container at room temperature, the second-day slices exhibit a denser, fudgier texture than freshly baked portions because the natural water content of the squash continues to hydrate the surrounding starches.
Managing Moisture and Texture
Shredding zucchini without draining introduces substantial liquid into the mixing bowl, which requires precise timing to control. Letting the initial dry batter rest for five minutes allows the salt to draw out internal moisture from the vegetable cells before the chocolate chunks are folded in. Baking requires a 350°F oven and a standard 9x13 pan lined with parchment paper to facilitate clean extraction once cooled. Testing for doneness depends entirely on observing moist crumbs clinging to a wooden pick inserted into the center, avoiding any wet batter residue.
- Bake at 350°F for 25 to 35 minutes depending on oven hot spots.
- Allow the batter to rest for 5 to 10 minutes if it appears too dry before adding chocolate chunks.
- Store finished squares in an airtight container at room temperature for up to three days to maximize second-day fudgeness.
- Line the pan with parchment paper extending up the sides to lift out the entire batch cleanly.
