Ingredients
- 1½ cups granulated sugar
- ½ cup neutral oil (canola or vegetable)
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon salt
- 1½ teaspoons baking soda
- ¼ teaspoon baking powder
- 2 cups finely shredded zucchini (with moisture)
- 2 cups semi-sweet chocolate chips, divided
Instructions
- Preheat the oven to 350°F (175°C) and spray a 9x13-inch metal baking dish with nonstick spray.
- In a large mixing bowl, whisk together sugar, oil, and vanilla extract.
- Add flour, cocoa powder, salt, baking soda, and baking powder. Stir until almost combined.
- Mix in shredded zucchini. The batter will look dry; let it sit for 2 minutes to allow zucchini to release moisture.
- Stir in 1½ cups of chocolate chips until combined.
- Spread the batter evenly in the prepared baking dish and sprinkle the remaining ½ cup chocolate chips on top.
- Bake for 27–32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from the oven and place on a wire rack. Let cool in the pan for at least 20 minutes before cutting to avoid crumbling.
Notes
- Don't drain the zucchini—its moisture is essential for the right texture.
- Use a metal pan for best baking results and even heat distribution.
- Letting the batter sit before baking helps hydrate the mix and ensures moist brownies.
- Store leftovers in an airtight container at room temperature for 2–3 days or refrigerate for longer shelf life.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie
- Calories: 440
- Sugar: 37g
- Sodium: 337mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0.1g
- Carbohydrates: 59g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 2mg
