Chocolate and zucchini—who would’ve thought they’d make such a magical pair? I stumbled upon this combo during a late-night baking spree, and wow, it was like a culinary plot twist I didn’t see coming. These brownies, with their rich cocoa embrace and sneaky veggie infusion, have this mysterious way of disappearing from the plate—almost like they’ve been enchanted or something.
Steps
- Preheat your oven to 350°F. Grease a 9×13-inch baking pan with butter or baking spray and line it with parchment paper, leaving some paper hanging over the sides for easy removal.
- In a large mixing bowl, blend oil, sugar, and vanilla until fully combined.
- Add flour, cocoa powder, baking soda, and salt to the bowl. Mix the ingredients together until the batter is dry and crumbly.
- Gently fold in the grated zucchini by hand. Let the mixture rest for five minutes to allow the zucchini to release moisture.
- Stir in chocolate chunks thoroughly. If the batter still seems dry, let it rest for another five minutes and stir again.
- Transfer the brownie batter into the prepared baking pan, spreading it evenly. Bake for 25-35 minutes, or until a toothpick inserted in the center comes out with a few crumbs but no wet batter.
- Once baked, allow the brownies to cool completely before removing them from the pan. Enjoy as is or store them for later use.
Ingredients
- 1/2 cup of oil
- 1 1/2 cups of granulated sugar
- 2 teaspoons of vanilla extract
- 1 1/2 cups of all-purpose flour
- 1/2 cup of unsweetened cocoa powder
- 1 1/2 teaspoons of baking soda
- 1 teaspoon of salt
- 3 cups of grated zucchini
- 1 1/4 cups of semi-sweet chocolate chunks (or 1 1/2 cups of chocolate chips)
FAQ
- Why is zucchini used in brownie recipes?
- Zucchini is used in brownies because it adds moisture and richness, creating an incredibly moist and decadent texture without altering the chocolate flavor.
- Do I need to drain the zucchini before adding it to the brownie batter?
- No, for this particular zucchini brownie recipe, you should not drain the zucchini. The moisture from the zucchini is essential for achieving the desired consistency in the brownies.
- Can I freeze zucchini brownies, and how should I do it?
- Yes, you can freeze zucchini brownies. First, let them cool completely, then wrap them in plastic wrap and place them in an airtight container or a freezer-safe bag. When ready to eat, thaw them overnight in the refrigerator or at room temperature.
- What can I substitute for chocolate chunks in the recipe?
- If you prefer, you can use milk chocolate chips, peanut butter chips, or white chocolate chips instead of chocolate chunks. Just remember to adjust the quantity to 1 1/2 cups if using chips.
- Are zucchini brownies suitable for a vegan diet?
- Yes, zucchini brownies can be suitable for a vegan diet because this recipe does not require eggs or butter, making it a great option for those following a vegan lifestyle.
Tips
- Use small to medium zucchinis: These sizes provide the necessary moisture for the recipe, enhancing the brownies’ texture. Avoid large zucchinis, as they tend to be drier.
- Grate finely: Use the fine side of your grater for the zucchini to ensure it blends smoothly into the batter, creating a more even texture and less noticeable flavor.
- Do not drain zucchini: For this specific recipe, the moisture from the zucchini is crucial. Do not press out the excess moisture, as it contributes to the brownies’ moistness.
- Let batter rest: After mixing the batter, let it sit for five minutes to allow the zucchini to release moisture. Stir again before baking to ensure the batter achieves the right consistency.
Equipment
- Fine Grater – To finely grate the zucchini for the recipe.
- 9×13 Pan – Specifically mentioned for baking the brownies.
- Parchment Paper – To line the baking pan for easy removal of the brownies.
