The ideal beverage to have following dinner is a rum and coffee mixture.
| Prep Time: | 30 mins |
| Cook Time: | 25 mins |
| Total Time: | 55 mins |
| Servings: | 20 |
| Yield: | 20 servings |
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter
- 1 ½ cups white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 ½ cups shredded zucchini
- 2 tablespoons white sugar
- 1 cup chopped walnuts (Optional)
- 1 cup chocolate chips
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Grease a jelly roll pan.
- Sift flour, cocoa powder, baking soda, and salt together in a bowl.
- Beat the butter and 1 1/2 cups sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla extract with the last egg. Mix in the flour mixture until just incorporated. Fold in the zucchini; mixing just enough to evenly combine. Pour mixture into prepared pan. Sprinkle the remaining 2 tablespoons sugar, chocolate chips, and walnuts on top.
- Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 25 to 30 minutes.
Nutrition Facts
| Calories | 239 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 164 mg |
| Sugars | 21 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve made this severaltimes, always turns out great. I do double the cocoa powder, though, soak up some of the wetness of the zucchini with paper towels before I mix it in. I get 24 brownies out of it. This is not a chewy brownie, so if you’re looking for that, this isn’t it, but they are very good chocolate zucchini bars. You would never know there was zucchini in it.
Made it exactly as the recipe directs and it came out amazing. It has a sponge cake texture and is very moist. I think it tastes like a moist red velvet cake. Definitely will be making this again.
Family really enjoyed. Made in cake pan as is but baked 40 minutes.
This is awesome and I only used 1 cup of sugar and about half cup mini choc chips on top and skipped 2 T of AG
Changed 2 T cocoa powder to 4
These brownies are wonderful and moist. Yes they are cake-like but that is way we like them in this house. I will be making these again.
yep, pretty good .. i like them in muffin cups
Taste delicious, sharing with friends this afternoon
This is a great recipe, very tasty! It’s more like a cake texture than a brownie, but I love that it does not need frosting. Kids loved it! Update:Made a second time by substituting granulated stevia for sugar. It turned out good, obviously not as good as sugar recipe, but for a lower calorie option it was good.
Excellent recipe and I would make this again. More of a cake-like consistency rather than brownie. The sugar and chocolate chips on the top were more than enough for a topping.
Loved this! Came out a little more cake like than brownie, but the taste was excellent! Not too sweet. I did not put on the extra sugar on top, chocolate chips, or walnuts. The second time I made this I added 2 drops of peppermint for a little twist. It was excellent!
I usually dont rate things I have made, but I had to rate this. It was delicious!! So moist!
It looks and smells amazing! I am not using the chocolate chips, walnuts, or sugar. I cut the sugar to one cup, and am using a cinnamon cream cheese frosting instead to bring out the zucchini.
I made these brownies today – I used butterscotch chips instead of chocolate chips on the top. Otherwise, I followed the recipe exactly. They were cake-like, not chewy and moist as I like my brownies – pretty mild chocolate flavor as well. I will not make these again.
I made it exactly as written. I have made zucchini brownies for years but lost my recipe. I had high hopes for this one. The brownies were overly salty and the taste was terrible. Yuck.
In my opinion, this would fall under the category of snack cake and not a brownie. The texture is delicate and moist with a light cocoa flavor. The topping is what makes the cake. The chocolate chips melt into the batter to give it pockets of gooiness while the sugar forms a delicate crispy layer much like a glaze. The nuts, of course, add crunch. However, I left the nuts out because I didn’t want to open a new bag since this was more about using up leftover zucchini and a bag of chocolate bits ‘n pieces that were on the shelf. The chocolate pieces that I used melted into the batter more than it would have had I used regular chocoalte chips, but it was still delicious.
These were so delicious and moist. You couldn’t even tell the zucchini was there. This gave me something to look forward to when it was time for dessert. Very pleasant and creative brownie recipe, 5 stars!
My family could not believable that this was made with zucchini. Great for my entire family.
Yum Yum Yum! Make sure you have enough zucchini or your brownies end up a bit dry.
Okay if you’re just trying to use Zucchini but it was not anything like a brownie. It was like cake and nothing more. Will look for another recipe or more likely adapt a real brownie recipe myself. Was very, very disappointed. Had wanted something rich enough to pair with vanilla ice cream. Too late to make something else for guests.
Hands down the best brownie I’ve made. I kept all ingredients as listed. After it cooled, I added a can of Hershey’s chocolate frosting microwaved about 10-15 seconds. It was divine!