Zucchini Brownies are super fudgy, decadent, and chocolatey. Finely shredded zucchini keeps them incredibly moist, while chocolate chips add extra richness in every bite. SO dang good that they disappear from the baking sheet in seconds.
2cupsfinely shredded zucchini, leaving the moisture that comes with it
2cupssemi-sweet chocolate chips, divided
Instructions
Spray a 9x13 baking dish (preferably metal) and preheat your oven to 350 F.
In a large mixing bowl whisk together the sugar, oil, and vanilla extract. Add the flour, cocoa powder, salt, baking soda, baking powder and mix until almost combined. Add the zucchini in and mix again until mostly combined. It will appear kind of dry. Let it sit for 2 minutes to let the zucchini release more moisture. Add 1 ½ cups chocolate chips and stir once more.
Spread the batter in the baking dish and sprinkle the remaining chocolate on top. Bake for about 27-32 minutes or until an inserted toothpick comes out with a few moist crumbs.
Remove from the oven and let cool in the pan on top of a wire cooling rack. Brownies will fall apart if cut when hot. Let cool for at least 20 minutes before cooling.
Nutrition Facts
Zucchini Brownies
Amount per Serving
Calories
440
% Daily Value*
Fat
22
g
34
%
Saturated Fat
8
g
50
%
Trans Fat
0.1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
9
g
Cholesterol
2
mg
1
%
Sodium
337
mg
15
%
Potassium
293
mg
8
%
Carbohydrates
59
g
20
%
Fiber
4
g
17
%
Sugar
37
g
41
%
Protein
5
g
10
%
Vitamin A
56
IU
1
%
Vitamin C
4
mg
5
%
Calcium
32
mg
3
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.