Easy Decadent Zucchini Brownies - Using shredded zucchini in this delicious recipe makes these fudgy brownies super moist, and full of chocolate flavor! This is one of my favorite dessert recipes, especially with the moist texture and crunchy pecans throughout the brownie batter. They will definitely satisfy your next chocolate craving!
Those of us "in the know", so to speak, are aware that the bountiful harvest of a zucchini plant from the garden can be an opportunity, and a challenge. We'll take advantage of this and create sweet treats. We humbly present to you the best fudgy zucchini brownies!
Zucchini has an advantage over most other vegetables. It has a somewhat unique blend of high-water content mild flavor, and a resinous cooked texture. These qualities add extra moisture to a traditional brownie recipe and creates an irresistible fudgy texture!
Next time you're looking for other cool zucchini recipes, our cheesy zucchini bacon casserole, peach zucchini bread, grilled vegetable & tomato salad, and zucchini & black bean quesadilla are great also!
Due to great growing conditions during these summer months, and Chef Chris's hard work and diligence, we have had a great zucchini season in our garden, leading to the inspiration for many recipes, including these fudgy zucchini brownies.
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What You're Going to Need!
- Zucchini - those of us that garden know, there's always tons of zucchini to utilize. We shred it in a food processor.
- Eggs - large, preferably free range.
- Salt - granulated for precision of measurement, preferably non-iodized.
- Flour - all purpose flour, (you can also use whole wheat flour if you'd like)
- Pecans - almost any nut will work, but we love the richness and slight chewiness of pecans.
- Dark chocolate - chunks are better than chips in general, and 60% butterfat content or more is best here.
- Unsweetened Cocoa powder - look for the phrase "Dutch process", and you'll notice a more pronounced "chocolatey" taste.
- Vanilla extract - use real, pure extract, and you'll notice a difference, Mexican or French are preferred.
- Light brown sugar - this sugar provides a bit of moisture and a tinge of molasses bitterness.
- Vegetable oil - light and flavorless. canola, sunflower, or corn oil, for example.
- Baking soda - the leavening agent. it provides the bubbles that form the lightness in the finished zucchini brownie.
- White Sugar - keeping it sweet!
See recipe card for quantities.
Recipe
Easy Fudgy Zucchini Brownies (Super Moist & Chocolatey)
Ingredients
Equipment
Method
- Grate and weigh your zucchini
- Preheat oven to 350℉
- In a mixing bowl combine the eggs, brown sugar, and sugar with a wire whisk until smooth
- Add the vanilla extract, vegetable oil, and salt. Whip with the whisk to combine until smooth
- Place the drum sieve over a separate mixing bowl, add the flour, cocoa powder, and baking soda to the sieve and sift it through into the bowl underneath
- Add half of the dry mixture to the egg and sugar mixture and mix to combine, add about half of the water or coffee, mixing to create a smooth batter. Repeat with the remaining dry ingredients, followed by the remaining water or coffee creating a smooth batter
- Add the grated zucchini, the chocolate chunks, and chopped pecans to the batter and fold them in using a rubber spatula
- Pour the finished batter into the prepared baking pan, and bake in a preheated 350℉ oven on the center rack for 45 minutes
- Remove from the oven and place on a cooling rack. Cut and enjoy when completely cooled!
Nutrition
Tried this recipe?
Let us know how it was!How to Make the Best Ever Dark Chocolate Zucchini Brownies
Combining Wet Ingredients:
- Combine the eggs and sugar in a large bowl with a wire whip until smooth.
2. Add the oil, vanilla extract, and salt, whipping well to combine.
Sifting and Combining Dry Ingredients:
3. In a drum sieve over a separate large mixing bowl, sift together the flour, cocoa powder, and baking soda.
4. Add the sifted dry ingredients to the liquid ingredient bowl in small increments, and the water as needed in order to create a smooth batter.
Finishing the Batter:
5. Add the shredded zucchini to the batter and stir through, then add the pecans and chocolate chunks.
6. Fold everything together until homogeneous.
Filling the Prepared Pan:
7. Here we see the best way to cut your measured parchment paper in order to create corners that you can then fold up the sides of the pan in order to line it. Use pan spray before placing the cut parchment, to help it to stay in place. And after placing it to keep the brownie from sticking.
8. Pour the batter in evenly and bake at 350 degrees for 45 minutes.
Chef Tip
Once you combine the sugar and eggs, don't let this sit un-stirred. The sugar will react with the egg yolks, causing them to begin to dehydrate. This reaction is what professional chefs refer to as "burning" the yolks. It creates stiff chunks and bits that will not stir in and become creamy. Another tip is when creating any recipe, gather and measure your ingredients before you start cooking or baking, the recipe will come together more smoothly!
Substitutions & Variations
- Nuts - If you or your loved ones have a nut allergy, or if you would just rather not have nuts, you can omit them with no issue.
- Mocha- adding warm brewed coffee instead of the water in the recipe will give it a mocha flavor.
- Nuts - we used pecans, but feel free to sub your favorite.
- Coconut oil - using this flavorful tropical oil in place of the vegetable oil will add an interesting richness.
Storage & Helpful Hint
Store in an airtight container at room temperature. The brownies will remain fresh for up to 5 days, but we'd be willing to bet they will get eaten before then!
Make sure that the water you're using here is warm, so it will help bloom the oils in the cocoa powder and create a much more full and rich chocolate flavor.
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Yes, you can substitute your favorite chocolate baking chips without changing the recipe.
Jason Miller says
So moist!