Super Fudgy, Melt-In-Your-Mouth, Zucchini Brownies with Warm Pockets of Melted Chocolate! Enjoy it Knowing the Health Benefits of Summer’s Favorite Squash!
It recently dawned on me, I don’t have nearly as many brownie recipes as I thought and that needed to change ASAP! So over the weekend, I started baking.
Brownies are a close second to my love for cakes but unlike cakes, I’m extremely picky about my brownies. The right amount of fudge, chew and some really good chocolate in the right amounts, makes for a good brownie. I like to compare mine to the well-known boxed kind from Betty Crocker and Pillsbury because in all honesty, I see these brands as practically perfect. If anything, when I make mine 100% from scratch, I find myself endlessly striving to attain the right flavor and texture that can come close to theirs. But what I noticed with this chocolate treat, almost everyone has their own idea of what they feel is the perfect brownie.
Today’s brownies are a variant of my best made yet which includes a full 1 and 1/2 cups of fresh shredded zucchini! Perfect as we approach the peak season of this popular Summer veggie that us bakers like to hide in sweets. For me, I love knowing I can add a bit of vegetable into a dessert and not taste it. The best is when I have someone try it and then see their face in shock when I tell them I added a vegetable. What’s even more great, is that you can’t even see it but it’s there.
Though this brownie does not have that classic thin and shiny, crinkly top that distinguishes a chocolate dessert as a brownie, it still has a crackly top crust when cut into. My best guess as to why it’s not as shiny could be from the extra moisture of the zucchini. All-in-all, if you’re looking for a thick fudge like brownie that melts in your mouth, this will do it! And if you’re wondering if you should add zucchini, keep reading below on the benefits of this Summer squash.
What Are the Benefits of Zucchini?
Raw zucchini in general is very mild flavor. Add it to dishes and in many cases, you wouldn’t know it’s there. So you may ask, “Why add it?” Well, there are many up-sides to adding this seasonal vegetable to your next meal or dessert but I’ll give you a brief overview on its benefits.
For one, zucchini is low in calories: 20 cal per cup. It contains fiber which is good for digestive health and has a high water content which is great for hydration. But most importantly, zucchini has several high nutritional and medical values. In varying amounts, both yellow and light green varieties of zucchini contain the following:
Carotenoids:
- Lutein reduces the risk of cataracts and age-related macular degeneration.
- Beta carotene beneficial mostly during the initial stages of tumor cell growth.
- Zeaxanthin which helps to reduce melanoma cell activity in addition to a few eye-related ailments.
Vitamin C:
- Dehydroascorbic acid (DHA) an oxidized form of ascorbic acid, also known as Vitamin C which plays a role in:
- the biosynthesis of collagen, an essential component to connective tissues,
- regenerating other antioxidants within the body such as vitamin E,
- improving absorption of nonheme iron,
- and immune function.
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Zucchini Brownies
- Total Time: 1 hour
- Yield: 16 1x
- Diet: Vegetarian
Description
Super Fudgy, Melt-In-Your-Mouth, Zucchini Brownies with Warm Pockets of Melted Chocolate! Enjoy it Knowing the Health Benefits of Summer’s Favorite Squash!
Ingredients
- 1 1/2 cups (165 grams) zucchini, shredded
- 10 tablespoons (140 grams) unsalted butter, sliced
- 2 cups (340 grams) semisweet chocolate chips, divided
- 3/4 cup (165 grams) light or dark brown sugar
- 3/4 cup (150 grams) granulated sugar
- 1/2 cup (34 grams) unsweetened cocoa powder
- 1 teaspoon (6 grams) pure vanilla extract
- 1/4 teaspoon salt
- 3 large eggs (150 grams)
- 3/4 cup (90 grams) all purpose flour
Instructions
- Place shredded zucchini over a paper or cloth towel. Using a second towel, pat down onto the zucchini to remove excess liquid; set aside to dry. The zucchini should reduce down to 1/2 cup (105 grams). If there is slightly more or less than 1/2 cup remaining, this is okay. Note: If greater than 1/2 cup, longer bake time may be needed due to the greater water content therefore, carefully adjust bake time accordingly.
- Heat oven to 350°F (175°C). Line an 8×8 inch (20×20 cm) baking pan with aluminum foil leaving excess foil hang over two opposite sides for easy removal. Grease and flour bottom and sides of the foil; set aside.
- In a medium bowl, melt butter and 1 cup of chocolate chips in microwave on HIGH for 30 seconds, stir. Repeat for another 30 seconds, stir until fully melted. If larger than pea size pieces remain, you may repeat heat for 10 seconds then stir. Residual heat will melt any butter or chocolate that is smaller than the size of a pea.
- Whisk in both sugars and cocoa to cool the butter. Beat in vanilla, salt and eggs vigorously for 1 to 2 minutes.
- Using a rubber spatula, fold in flour and the remaining cup of chocolate chips and zucchini. Keep folding and scraping sides of the bowl until the flour is blended in with the cocoa. Batter will be thick. Spread batter evenly into the prepared pan.
- Bake for 40 minutes or until a toothpick inserted in the center comes out clean or with a few dry crumbs. Allow to cool in the pan for 10 minutes before removing brownies onto a rack to further cool. Cut into 16 squares. ENJOY!
Notes
Large zucchinis tend to hold more water in the center. If using large zucchinis, it’s best to slice zucchini in half lengthwise and using a soup spoon, scrape out the center and discard the seeds. Continue to shred zucchini.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Cuisine: American
Keywords: zucchini brownies, veggie brownies, summer brownies
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