If you’re a chocolate lover, this recipe is a dream come true! Adding zucchini to baked goods is a game-changer, and these brownies will become your new favorite treat.
I discovered the magic of Zucchini Delight Brownies back in 2012, and since then, I’ve declared them the best brownies I’ve ever tasted. However, since zucchini is a seasonal ingredient, it’s also essential to have a fantastic brownie recipe that doesn’t rely on it. Nevertheless, every summer, I’m reminded of the wonders of zucchini in baked goods, and these brownies quickly reclaim their title as my favorite.
The Key to Baking with Zucchini
When it comes to zucchini, size matters. Larger zucchinis tend to be drier, while smaller ones retain more moisture. Different recipes benefit from different sizes. In the case of this recipe, I prefer using medium to small zucchinis to achieve the desired level of moisture.
Using the fine side of a grater is recommended. Coarser pieces can contribute to a slightly more noticeable flavor and texture in the finished product. However, the choice ultimately depends on personal preference.
Some recipes suggest pressing the grated zucchini with a clean towel to remove excess moisture and prevent sogginess. It’s crucial to pay attention to the moisture level required for the specific recipe. In this case, the zucchini is the primary source of moisture and should not be drained.
Double Chocolate Zucchini Delight Brownies
Prepare yourself, as this recipe will challenge the boundaries of experienced bakers. The batter starts off extremely dry, but once you add the zucchini, everything changes! Follow the recipe instructions to assemble the batter and then let it rest for 5 minutes. Stir again, and you’ll witness the moisture the zucchini adds.
For a double chocolate experience, I added semi-sweet chocolate chunks to this batch. However, you can also use milk chocolate chips, peanut butter chips, white chocolate chips, or omit them altogether. The brownies are incredibly delicious and rich even without the additional flavors. If you opt for chocolate chips, use 1 1/2 cups instead of 1 1/4. Don’t forget to reserve a few for the topping!
As you can see, the zucchini bits practically disappear into the layers of glorious chocolate. If you keep it a secret, no one will ever suspect that you’ve added a whopping 3 cups of this abundant vegetable!
Freezing Zucchini Delight Brownies
Once the brownies have completely cooled, wrap them with plastic wrap and store them in an airtight container, a freezer-safe plastic storage bag, or wrap them again with aluminum foil. Don’t forget to label them with the date.
When you’re ready to enjoy the brownies again, remove them from the freezer and let them thaw in the refrigerator overnight or on the counter until they reach room temperature. Then, you’re ready to indulge!
- ½ cup (112 g) vegetable oil
- 1 ½ cups (300 g) granulated sugar
- 1 tablespoon vanilla extract
- 2 cups (256 g) all-purpose flour
- ½ cup (64 g) unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 3 cups finely shredded zucchini (DO NOT DRAIN)
- 1 ¼ cups semi-sweet chocolate chunks
Preheat the oven to 350°F and prepare a 9×13-inch pan by greasing it with butter or using baking spray. Line the pan with parchment paper, allowing the parchment paper to extend up the sides for easy removal.
In a large bowl, combine the vegetable oil, granulated sugar, and vanilla extract. Mix until all the ingredients are well incorporated.
Add the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to the bowl. Stir until the dry ingredients are fully combined with the wet ingredients. The batter will appear very dry at this stage.
Fold in the finely shredded zucchini by hand. Allow the batter to rest for 5 minutes, which will allow the zucchini to release its moisture.
After the resting period, add the semi-sweet chocolate chunks to the batter and stir again. You should notice that the batter becomes more moist. If it still seems dry, let it rest for an additional 5 minutes and stir again.
Spread the brownie mixture evenly into the prepared pan, using a spatula to smooth the top.
Bake the brownies in the preheated oven for 25-35 minutes. To test for doneness, insert a toothpick into the center of the brownies. It should come out with a few crumbs but no wet batter.
Once baked, remove the pan from the oven and allow the brownies to cool completely in the pan on a wire rack.
Once cooled, lift the brownies out of the pan using the parchment paper overhang. Cut them into squares or rectangles and serve.
Enjoy the decadent and moist Zucchini Delight Brownies!
Note: These brownies can be stored in an airtight container at room temperature for a few days. Alternatively, you can freeze them by wrapping them tightly in plastic wrap and placing them in a freezer-safe container or bag. Thaw the frozen brownies in the refrigerator overnight or at room temperature before serving.