If you’re wondering what to do with all that zucchini that you have on your hands from our garden or have bought in the markets, this easy zucchini brownie recipe with chocolate chips is fabulous! The texture is more along the lines of a dense, rich, and fudgy cake. (If you want instead a classic chewy brownie recipe with a crisped top, my Chocolate Chip Brownies are perfect.) Because these chocolate zucchini brownies are definitely soft and cakey. I added mini chocolate chips into the brownie batter and also sprinkled some on top before baking. They add an extra oomph of chocolate to the brownies. A unique fact about these brownies is that there are no eggs and no butter. That’s right, they’re egg-free and dairy-free. They’re made with oil instead of butter and the zucchini and baking soda keep them soft and a bit fluffy, no eggs required. Finally, I make them in one bowl, and don’t use a mixer. Can you say easy-peasy!
Ingredients You’ll Need
To make these fudgy and rich easy zucchini cocoa brownies, you’ll the follow common and easy-to-find ingredients including the following:
Granulated sugar Unsweetened cocoa powder Vegetable or canola oil Vanilla extract All-purpose flour Baking soda Salt Coarsely grated zucchini (from about 2 medium zucchini) Mini chocolate chips
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Zucchini Brownies
Zucchini cocoa brownies are such an easy dessert recipe that takes advantage of summer’s bounty of zucchini. It’s a one bowl, no mixer recipe – the best kind!
How to Grate Zucchini for Brownies
When grating zucchini for the zucchini chocolate brownies, I do the following: You need to wait about 20 minutes AFTER you’ve added the grated zucchini into the chocolate batter and have initially stirred it in. This is because the zucchini will release its natural moisture and water into the batter, and you need this water because the “batter” at this point is very sandy and crumbly and desperately needs the moisture from the zucchini. Every 5 minutes or so, give it a stir, and you’ll notice that the zucchini keeps releasing a bit more water, bit by bit. And then after 20 minutes the batter will still be very thick and fudge-like, but not sandy and you can spread it out into your baking pan and bake it. Do not use a food processor, blender, or any other device. Just do it by hand. It literally 3 to 5 minutes to grate 3 cups of zucchini.
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