Easy Decadent Zucchini Brownies - Using shredded zucchini in this recipe makes these rich brownies super moist, rich, and fudgy! This is a favorite summer dessert, especially with the crunchy and chewy texture of pecans in the mix.
Those of us "in the know", so to speak, are aware that the bountiful harvest of zucchini from the garden can be an opportunity, and a challenge. In the spirit of taking advantage of this versatile vegetable, we humbly present to you these dark chocolate chunk 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 translate into an extravagantly moist and fudgy texture in baked goods.
Due to great growing conditions, and Chef Chris's hard work and diligence, we have had a great harvest in our garden, leading to the inspiration for many recipes, this zucchini brownies one included.
- Zucchini - those of us that garden know, there's always enough of this vegetable to utilize.
- Eggs - large, preferably free range.
- Salt - granulated for precision of measurement, preferably non-iodized.
- Flour - all purpose.
- 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.
- 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.
- Sugar - keeping it sweet!
See recipe card for quantities.
Step One - Combining Wet Ingredients
Combine the eggs and sugar with a wire whip until smooth.
Add the oil, vanilla extract, and salt, whipping well to combine.
Step Two - Sifting and Combining Dry Ingredients
In a drum sieve over a separate bowl, sift together the flour, cocoa powder, and baking soda.
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.
Step Three - Finishing the Batter
Add the shredded zucchini to the batter and stir through, then add the pecans and chocolate chunks.
Fold everything together until homogeneous.
Step Four - Preparing and Filling the Pan
Here we see how to cut your measured parchment paper in order to create corners that you can then fold into 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.
Pour the batter in evenly, and bake at 350 degrees for 45 minutes.
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.
- 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 issues
- 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
Store tightly sealed 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!
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!
Garden to Table
More Zucchini Recipes
Decadent Zucchini Brownies
- 1 Cutting Board
- 1 Chef Knife
- 2 Mixing Bowls
- 1 Rubber Spatula
- 1 Measuring Spoon Set
- 1 Measuring cup set
- 1 box grater or grating attachment for a stand mixer
- 1 liquid measuring cup
- 1 drum sieve
- 1 dough blade
- 1 wire whip/whisk
- 1 sheet of parchment paper
- 1 8 x 8 brownie pan
- 1 Cooling rack
- 1 Kitchen Scale
- 8 oz zucchini shredded
- ¾ cup vegetable oil
- 1 cup sugar
- ½ cup Light Brown Sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 teaspoon salt
- 2¼ cups all purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- 1 10 oz bag dark chocolate chunks
- ½ cup chopped pecans other nuts can be used or the nuts can be omitted
- 4 oz warm water or warm coffee can be used for a richer flavor
- 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!