Description
Zesty zucchini brownies redefine chocolate dessert magic with Ree Drummond’s signature twist. Moist chocolate squares packed with garden-fresh zucchini deliver rich flavor and unexpected moisture that will make chocolate lovers swoon.
Ingredients
Scale
Main Ingredients:
- ½ pound (0.23 kilograms) unsalted butter, cut into pieces
- 3 large eggs
- 1 ½ cups (300 grams) granulated sugar
- 2 cups (300 grams) shredded zucchini
- 16 ounces (454 grams) semisweet chocolate chips, 2 ½ cups by measuring cup, divided
Flour and Dry Ingredients:
- 1 ½ cups (180 grams) all-purpose flour, measured correctly, or use gluten-free flour
- ⅓ cup (40 grams) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
Additional Liquid Ingredients:
- 2 tablespoons light olive oil or vegetable oil
- 1 tablespoon vanilla extract
Instructions
- Prepare the oven environment by heating to 350°F (175°C). Coat a 9×13-inch metal baking pan with butter or cooking spray, then line with parchment paper to facilitate effortless brownie extraction.
- Create a chocolate base by gently melting chocolate chips and butter in a medium saucepan over low heat. Stir consistently to prevent scorching, removing from heat once the mixture transforms into a smooth, lustrous consistency. Allow the melted mixture to cool for approximately 15 minutes.
- Craft the dry ingredient blend by thoroughly whisking flour, cocoa powder, baking powder, baking soda, and salt in a separate bowl until uniformly integrated.
- Develop the wet ingredient mixture in a large mixing bowl by vigorously whisking eggs, sugar, vegetable oil, and vanilla extract until the texture becomes light and aerated. Gradually incorporate the cooled chocolate mixture, stirring until achieving a seamless consistency.
- Merge dry and wet components by carefully introducing the dry ingredient mixture into the wet ingredients. Stir gently until just combined, avoiding overmixing to maintain optimal texture.
- Incorporate shredded zucchini by delicately folding it throughout the batter, ensuring even distribution of the vegetable.
- Transfer the batter into the prepared baking pan, spreading it evenly. Sprinkle the remaining chocolate chips across the surface for additional richness.
- Bake in the preheated oven for 35-40 minutes. Test for doneness by inserting a toothpick into the center – it should emerge with minimal residue for moist brownies or completely clean for firmer results.
- Allow brownies to cool within the pan until reaching near room temperature. Utilize the parchment paper to lift the entire batch, then slice into individual bars and serve.
Notes
- Zucchini transforms these brownies into a sneaky, nutritious treat that masks vegetable goodness beneath rich chocolate flavor.
- Shredding vegetables ultra-fine ensures complete batter integration without detecting any green hints.
- Parchment paper creates a foolproof removal method, preventing stuck edges and crumbly disaster zones.
- Gentle chocolate melting preserves delicate cocoa characteristics, developing deep, luxurious flavor profiles.
- Room temperature ingredients guarantee smoother mixing and more consistent brownie texture.
- Strategic cooling lets brownies stabilize, concentrating their decadent chocolate essence and preventing crumbly results.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 377 kcal
- Sugar: 25 g
- Sodium: 90 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 62 mg