After mixing the dry ingredients, the mixture will be super dry and crumbly. It’s amazing how much moisture the zucchini adds! It’s also worth noting that different zucchinis will yield different results. Depending on the amount of moisture in the fruit, the batter might still be dry (but spreadable), or much thinner and runny. A dry batter will create more fudgy, rich brownies, while the thinner batter will come out more cake-like. Either way, this has become my favorite brownie recipe—one that I look forward to every summer.
YIELDS
9–12 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1 Tablespoon vanilla extract
- 2 cups flour
- 1/2 cup cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3 cups shredded zucchini
- 1 cup vegan chocolate chips
Directions
1. Peel the zucchini(s) and shred. You don’t need to peel the zucchini, but the peel will make the zucchini bits more noticeable in the brownies! Set aside for further use.
2. Mix sugar, oil, and vanilla together until smooth. Get rid of any sugar lumps.
3. Add flour, cocoa powder, baking soda, and salt. The mixture will be very dry and crumbly—but don’t worry.
4. Add shredded zucchini and stir. Wait a few minutes for the batter to absorb the moisture from the zucchini, then stir again and add the chocolate chips.
5. Pour batter into a 9-inch by 9-inch pan. Bake for 25–30 minutes at 350°F.
Optional: After cooling, top brownies with homemade chocolate frosting. Make this by mixing 1 cup confectioner’s sugar, 1 tablespoon cocoa powder, and 1 tablespoon water. Add more water if needed to get to desired consistency. Scatter extra chocolate chips over the top.
Also by Cassidy: Vegan Strawberry Rhubarb Muffins
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Photo: Cassidy Klingman
