These zucchini brownies are rich and fudgy with a crinkly top and loaded with shredded zucchini! They’re the best chocolate zucchini brownies ever and a perfect summer treat for chocolate lovers.
Preheat oven to 350 degrees F, grease an 8x8” baking dish, set aside.
Melt chocolate and butter together in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy. Set aside to cool slightly.
Mix flour, cocoa powder and sea salt together in a small bowl; set aside.
In the bowl of a standing mixer, beat eggs for 1 minute or until pale and thick.
Add sugar and beat for an additional 30-60 seconds, until sugar is dissolved.
Add melted & cooled chocolate/butter mixture and vanilla and stir on low speed until batter is smooth.
Add dry ingredients, mix on low speed until just incorporated and there are no lumps.
Stir in zucchini and chocolate chips.
Pour batter into prepared pan; bake until the top is set and the brownies are only very slightly “jiggly”, 25-30 minutes.**
Place brownie pan on a wire cooling rack to cool completely.
Cut into squares and serve.
Video
Notes
Remove Excess Water from ZucchiniIn order to keep the texture fudgy and not cakey, I recommend squeezing the water out of the zucchini before using it to make these zucchini brownies.Baking timeI bake for 25 minutes because I like them gooey/fudgy and not cakey.StoreTo keep brownies fresh, store them in an airtight container. They will last at room temperature for 3 days, or in the refrigerator for up to a week, or in the freezer for up to 1 month. Ingredient Substitutions
Salted butter. Unsalted butter, coconut oil and ghee all work well in this recipe.
Chopped chocolate. The form of the chocolate doesn't matter too much. Chips, chopped bars, discs, etc. all work equally well because it's being melted.
Granulated sugar. Any granulated sugar works well in this recipe. I use organic cane sugar.
Cocoa powder. You can use extra dark cocoa powder for an even more intense chocolate flavor.
Zucchini. There's no substitute for the zucchini (obviously)! For the fudgiest brownies make sure to squeeze out some of the water in the shredded zucchini before putting it in the bater.
All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose flour blend.
Fine Sea Salt. I recommend using pure fine sea salt in baking and cooking. If you use iodized table salt decrease the amount of salt by half.
Eggs. I have not tried using egg substitutes. If you do and it works well for you please let me know in the comments below!
Frost (Optional)You can also frost the zucchini brownies before cutting once they are completely cooled. Here are some of our favorite frosting recipes: