Zucchini Brownies


I have been captivated with baking with zucchini of late. to this point I’ve shared my chocolate zucchini bread, chocolate zucchini mug cake, and currently these chocolate zucchini brownies. What i like concerning baking with zucchini is that it keeps the food super damp and you don’t style the zucchini in the slightest degree. This tastes rather like regular cake brownies.

These brownies aren't chewy, however they're terribly fudgy. they're a additional sort of a cake-type brownie thanks to however soft and damp they're. however once you bite in, you’re met with a fudgy texture and intense chocolate flavor that I ordinarily associate additional with brownies than with cake.

The key to the current formula operating is that the sliced zucchini. once employing a kitchen utensil, use one with little holes. whereas for a few dishes I like thicker shreds, for this formula you wish terribly skinny shreds. First, the skinny shreds can nearly disappear into the cake batter once stewed. Second, if you decide on to form diluent shreds, you may unharness heaps additional water from the zucchini, that is required to induce the batter to the proper consistency. Thicker shreds won’t unharness the maximum amount water and your batter could also be too dry.

When you initial end admixture along all the ingredients except the zucchini, you’ll have a sand-like batter. however once you begin stirring within the zucchini, you’ll see the batter become additional and additional liquidy till by the tip, it's the consistency of standard brownie batter.

These brownies extremely glad my chocolate desire and that i would best that almost all folks can’t even tell there's any zucchini within. This formula comes along therefore simply too. i used to be ready to whomp up the batter ANd bake the brownies in underneath an hour.


  •  2 cups all-purpose flour
  •  1 1/2 cups granulated sugar
  •  1/2 cup unsweetened cocoa powder
  •  1 1/2 tsp. baking soda
  •  1/2 tsp salt
  •  1/2 cup vegetable or canola oil
  •  2 tsp vanilla extract
  •  2 1/2 cups finely shredded zucchini
  •  1 1/2 cups semi-sweet chocolate chunks


  1. Preheat oven to 350°F and line a 9x13 inch baking pan with parchment paper.
  2. In a large bowl add flour, sugar, cocoa powder, baking soda, salt. Whisk until evenly mixed.
  3. Add in oil, vanilla. Stir until all the batter is just moistened. It should resemble sand.
  4. Stir in zucchini. The batter will not turn to liquid immediately, but the more you stir and mix, the batter should become more liquidy. Continue stirring until it becomes a thick, liquid batter.
  5. Stir in 1 cup of chocolate chunks. Spread brownie batter into the prepared pan. Sprinkle remaining chocolate chunks across surface of the batter. Bake for 28-32 minutes. Toothpick insert should have a few crumbs clinging and the batter should no longer be liquid inside. Allow brownies to cool and set before cutting and serving.

Recipe From : Kirbie's Cravings

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