Zucchini Cocoa Brownies
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Dense brownies loaded with shredded zucchini for moisture, cocoa powder for depth, and chocolate chips for pockets of melty sweetness. Uses a mix of sugars to balance richness, with hints of vanilla and a subtle rise from baking powder. Simple steps yet packed with texture and aroma. A twist on classic brownies by sneaking in veggies that boost fudginess without sogginess. Best baked till toothpick comes out with moist crumbs. Adaptable with swaps like applesauce or olive oil. A favorite for those who’ve tried and tested multiple versions before landing here.
Prep:
12 min
Cook:
22 min
Total:
34 min
Servings:
20 servings
#baking
#brownies
#vegetable baking
#dessert
#chocolate
#zucchini
Brownies with zucchinis? Sounds odd but don’t dismiss. Moisture locked in by shredded green bits keeps fudgy texture, no dense sog. Combining granulated and brown sugars shifts sweetness and chew. Tried olive oil, got grassy notes; canola’s neutral suits better. Cocoa powder, not cocoa mix—that dark punch essential. Baking powder over baking soda here for slight lift, helps balance zucchini density. Watching that toothpick test—moist crumbs sticking, not raw batter or dry clean. Cool fully before slicing or experience the gooey mess stage. Fold by hand after dry mix; overworked batter means tough brownies. Chocolate chips scattered, not melted away, little bursts with each bite. Squeeze zucchini long to avoid pool of unwanted water, easiest after grating to wrap in towel pressing hard. Classic treat with hidden veggie twist that even skeptics grudgingly like.
Ingredients
- 1/2 cup canola oil
- 7/8 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1 cup semi-sweet chocolate chips
- 2 cups grated zucchini, squeezed dry
About the ingredients
Vegetable oil suggested but canola or light olive oil good swaps; avoid strong olive oils or butter for neutral flavor. Sugar balance tweaks sweetness and texture; both brown and granulated add chew and rich molasses notes. Vanilla adds depth, but don’t overdo or risk masking cocoa. Flour is straightforward all-purpose; use cake flour for lighter bite but expect less density. Unsweetened cocoa powder mandatory; natural or Dutch-processed will change final color and acidity but both fine. Baking powder not baking soda — alters rise and crumb, so don’t swap blindly. Salt amplifies cocoa strength. Chocolate chips bring textural contrast — semi-sweet works best but bittersweet or milk add different profiles. Zucchini grated fresh; dry as much as possible. Frozen zucchini can substitute but thaw fully and press excess water out well. Avoid colorful zucchinis with thick skins; green firm ones preferred.
Method
- Oven to 345°F. Grease a 9x13 pan or line it; parchment, better for cleanup.
- Mix wet — canola oil (sub veggie oil), sugars (slightly less granulated, a touch more brown), vanilla, and the egg. Use stand mixer or hand mixer on medium until poor man's creamy.
- Whisk dry — flour sifted or not, cocoa, baking powder, salt. Skip lumps, cocoa stubborn but important.
- Add dry to wet slow, folding gently to avoid overmix. Stir in chocolate chips, then zucchini last by hand—no mixer here, fibers fragile. Zucchini moisture crucial, squeeze it well or excess water ruins crumb.
- Spread level in pan. Not sloppy but dense spread. A spatula with little flour works best, keep it even.
- Bake 18-23 minutes. Less for fudgy, more for cakey. Watch edges pull away, top slightly crackled but not dry. Toothpick with moist crumbs, not raw batter, but avoid fully clean.
- Cool fully in pan, trickiest part. Cutting warm makes mash; patience will reward texture and flavor budding.
- Returns? Share tweaks, add nuts, maybe cinnamon or espresso powder for depth. Tried replacing oil with applesauce? Adds sweetness, loses some richness.
- Mistakes? More than once made soggy bars—too much zucchini or skipping squeeze step. Also, baking too long dulls moisture, too short feels raw.
- Efficiency tip: Grate zucchini a day ahead, drain overnight in coffee filter or clean towel to prevent sogginess. Mix dry ingredients first to save time.
- Swap notes: Powdered sugar instead of granulated gives smoother texture but watch sweetness. Coconut oil works but flavors shift.
- Closing: Expect dense, moist, not cakey brownies. Chunky with chocolate pockets, rich cocoa smell fills kitchen mid-bake. Sharp edges when cooled. Keeps well; refrigerate if warm kitchen.
Cooking tips
Starting with oven preheated ensures consistent baking. Greasing or lining the pan stops stick and simplifies cleanup; parchment can be tricky with oiled pans but pans sprayed can yield browner crust. Wet mix first combines oil and sugars — beating is for smooth, emulsified texture not volume. Dry combination involves sifting for cocoa especially to avoid lumps, vital for even chocolate flavor. Folding dry into wet too fast or overmixing develops gluten, making brownies tough — slow, gentle folding preferred. Chocolate chips added last retain shape, not melt fully into batter. Zucchini introduced last by hand folding avoids breaking fibrous texture or overmixing. Spreading batter evenly controls cooking; thick and thin spots cause uneven doneness. Bake monitored by visual cues — slightly pulled edges, matte cracked top, toothpick moist crumb test better than rigid timing. Cooling fully is crucial; warm brownies are tantalizing but slice will fail if rushed, letting structure set keeps clean edges. Experiment with spices or nuts at folding stage for personalized touch; adding cinnamon elevates complexity but watch proportions to prevent overpowering. Practical tip: prepare zucchini ahead and squeeze extra water — wet zucchini equals failing brownies. Hands dirty at end improving batter texture adds personal cook’s touch.
Chef's notes
- 💡 Grate zucchini day before. Wrap in clean towel or coffee filter. Press hard to drain excess water. Moisture kills crumb firmness. Let it dry well or soggy bars guaranteed. Saves time too while mixing other parts.
- 💡 Fold dry into wet slowly. Avoid overmixing or gluten forms — tough nasty texture. Cocoa powder lumps stubborn; sift if possible. Chocolate chips added last by hand. Keeps texture contrast, no melting completely.
- 💡 Baking time varies 18 to 23 min. Watch edges — should pull away slightly. Surface cracked but matte, not shiny. Toothpick test: Moist crumbs stick, no raw batter. Too clean means dry bars; too wet equals gooey mess.
- 💡 Oil choice matters. Canola neutral good. Olive oil shifts flavor grassy. Butter avoided for dense weight. Applesauce possible swap cuts fat but sweetens and changes crumb. Choose based on final texture wanted.
- 💡 Cool fully in pan. Cutting warm makes mess—gooey, unstable. Wait patiently till firm and edges firm up. Texture changes from gooey to chewy; aroma richer at cool down. Slice gives clean edges then.
Common questions
Can I replace oil with something else?
Sure, applesauce works but expect sweeter, less richness. Olive oil changes flavor – grassy, sometimes off. Butter adds weight, not recommended here. Experiment but adjust for moisture balance.
How to prevent soggy brownies?
Drain zucchini well. Press grated veggie in towel or coffee filter overnight if possible. Too much water ruins crumb. Baking too long dries out, too little makes baby batter goo. Timing and prep both key.
What if I mix dry ingredients too fast?
Gluten forms. Texture turns tougher than needed – not chewy, just dense and hard. Slow folding prevents this. Cocoa powder lumps? Sift or whisk vigorously to break clumps before folding.
How to store these brownies?
Refrigerator keeps them stable if kitchen warm. Wrapped airtight for 3-4 days best. Room temp ok but risks drying out faster or becoming gummy if warm environment. Freeze possible but lose freshness.
