The BEST zucchini brownies that are EASY, made in one bowl, and no mixer required! Soft, fudgy, and almost taste like rich chocolate cake. They're filled and topped with mini chocolate chips to add even more fabulous chocolate flavor. And NO, you cannot taste the zucchini at all - promise!
Prep Time40 minutesmins
Cook Time30 minutesmins
Cooling Time1 hourhr
Total Time2 hourshrs10 minutesmins
Course: Dessert
Cuisine: American
Keyword: brownies with zucchini, chocolate brownies with zucchini, chocolate zucchini brownies, zucchini brownies, zucchini brownies recipe, zucchini cocoa brownies
Servings: 15
Calories: 280kcal
Author: Averie Sunshine
Ingredients
1 ¼ to 1 ½cupsgranulated sugar
½cupunsweetened cocoa powder
½cupvegetable or canola oil
2 to 3teaspoonsvanilla extract
2cupsall-purpose flour
1 ½teaspoonsbaking soda
1teaspoonsalt
3cupscoarsely grated zucchinifrom about 2 medium zucchini
10ouncebag mini chocolate chipsdivided
Instructions
Preheat oven to 350, optionally line a 9x13-inch pan with foil for easier cleanup, spray generously with cooking spray; set aside.
To a large mixing bowl, add the sugar, cocoa powder, oil, vanilla, and whisk vigorously to combine.
Add the flour, baking soda, salt (Tip - do not omit the salt, it helps the zucchini release water which is instrumental), and mix with a rubber spatula, turning and folding, and repeating. Note - The batter is extremely dry and crumbly at this point which is normal, do not worry; set bowl aside.
Using a the coarsest blade of a large box grater, grate the zucchini. Slice off the "eye" end, grab the other end like a handle, and grate. Tip - Do NOT wring out the zucchini.
Add 3 cups to the sandy batter and use your rubber spatula to fold, flip, and turn it in. Tip - Measure the zucchini loosely piled in the measuring cup and not packed in.
Wait for about 20 minutes to allow the zucchini to release its natural moisture into the batter. Every 5 minutes or so, flip and turn the batter with your rubber spatula and you'll notice the batter getting more fudge-like and less sandy as time passes. Note - If for some reason your batter is still very sandy and isn't fudgy, you may need to add water. Add between 1 to 4 tablespoons, as necessary to get it to a thick and fudgy consistency. It really should not be necessary, but use your judgment and add water if you truly think you need to.
After about 20 minutes and the batter is thick, fudge-like and spreadable, add 1 cup of the mini chocolate chips and stir to incorporate; reserve the remainder.
Turn the batter out into your prepared pan. It's very thick and dense and a little tricky to spread, but do your best to finesse it with your rubber spatula.
Evenly sprinkle the remaining mini chocolate chips from the bag, about 2/3 to 3/4 cup, over the top of the batter.
Bake for about 30 minutes, or until brownies are set in the center, and a toothpick inserted in the center comes out clean, or with a few moist crumbs but no batter. Start checking at 25 minutes. Tips - Rotate your pan once midway through baking to ensure even cooking. Bake for as long as is necessary so that your brownies are set and done. Because all zucchini, moisture levels, baking pans, climates, ovens, etc. vary, baking times will vary as well so bake as is necessary and use my timeline as only an estimate.
Allow brownies to cool in the pan for about 30 to 60 minutes, or as necessary, until you can slice and serve. Extra brownies will keep airtight at room temp for up to 5 days or in the freezer for up to 4 months.