Ah, zucchini—my unexpected hero in the world of baking. Who would’ve thought this humble green veggie could transform into the most luscious, moist brownies ever? It’s like discovering a secret passage in a book you’ve read a thousand times, only to find it leads to chocolate heaven.
Steps
- Preheat your oven to 350°F and grease a 9×13-inch pan with butter or baking spray. Line it with parchment paper, leaving some extra paper over the sides for easy lifting later.
- In a large mixing bowl, thoroughly blend together oil, sugar, and vanilla extract until well mixed.
- Add flour, cocoa powder, baking soda, and salt to the bowl, mixing until the dry ingredients are just combined. The batter will be quite dry at this stage.
- Gently fold in the grated zucchini by hand and let the mixture sit for about 5 minutes to allow the moisture from the zucchini to incorporate into the batter.
- Stir in the chocolate chunks, mixing the batter again. If the mixture still seems dry, let it sit for another 5 minutes before stirring once more.
- Evenly spread the brownie mixture into the prepared pan and bake for 25 to 35 minutes. The brownies are done when a toothpick inserted into the center comes out with small crumbs but no wet batter.
- Allow the brownies to cool completely before removing from the pan. Enjoy them as is or follow freezing instructions if storing for later.
Ingredients
- Vegetable oil: 1/2 cup
- Granulated sugar: 1 1/2 cups
- Vanilla extract: 2 teaspoons
- All-purpose flour: 2 cups
- Unsweetened cocoa powder: 1/2 cup
- Baking soda: 1 1/2 teaspoons
- Salt: 1 teaspoon
- Grated zucchini: 3 cups
- Semi-sweet chocolate chunks: 1 1/4 cups (or 1 1/2 cups if using morsels)
FAQ
- Can I use a different size zucchini for the brownies?
- Yes, you can use different sizes, but it will affect the moisture content. A small zucchini will provide more moisture, which is preferred for this recipe. A larger zucchini is drier and might not yield the same moist results.
- Should the zucchini be drained before adding it to the batter?
- No, for this particular zucchini brownie recipe, do not drain the zucchini. Its moisture is crucial to achieving the right consistency in the batter.
- Why is the batter so dry before adding zucchini?
- The initial dryness of the batter is normal. Once you fold in the zucchini and let it rest, the moisture from the vegetable will hydrate the mixture, making it appear wetter.
- Can these zucchini brownies be made vegan?
- Yes, this recipe is naturally eggless and butter-free, making it suitable for vegan diets. The zucchini provides the necessary moisture and texture, eliminating the need for eggs.
- How should I store and freeze zucchini brownies?
- To freeze zucchini brownies, first cool them completely. Wrap them in plastic wrap, place them in an airtight container or freezer-safe bag, and label with the date. Thaw them in the refrigerator or on the counter until they reach room temperature before serving.
Tips
- Use a small to medium-sized zucchini for this recipe to take advantage of the extra moisture it provides, which is crucial for the brownies’ texture. Avoid draining the zucchini as it is the main source of moisture in the batter.
- Grate the zucchini using the fine side of a grater to ensure it blends seamlessly into the batter, minimizing any noticeable texture or flavor in the finished brownies.
- After assembling the batter, let it rest for about 5 minutes before stirring again. This allows the zucchini to release moisture, transforming the initially dry batter into a more manageable consistency.
- Feel free to experiment with different types of chocolate chips or chunks to customize the flavor of your brownies. Whether you choose semi-sweet, milk, peanut butter, or white chocolate chips, they can add a fun twist to the rich chocolate flavor.
Equipment
- 9×13-inch Baking Pan
- Parchment Paper
- Fine Grater (for grating zucchini)
- Large Mixing Bowl
