Chocolate Chip Zucchini Brownies: Easy Cookie Recipe for Summer
Chocolate Chip Zucchini Brownies are the perfect answer to
the perennial question of what to do when your summer garden (or your neighbor’s
garden) produces too many zucchinis.
It’s a super-easy cookie recipe and it looks good, thanks to
the chocolate chips and nuts you sprinkle on top. That means you save yourself
the step of frosting.
The brownies are thick and cake-like. In fact, you can
easily convert the recipe to a sheet cake by using a 13 x 9 pan instead of a
jelly roll pan.
But I like making the brownies version because it makes it
look like you get more.
Extra tip: these brownies freeze well. Make a few extra
batches to use up zucchini, store them in airtight containers in the freezer,
and label them. You’ll be glad you did when it comes time to make school
Prep time: 15 minutes
Bake time: 25-30 minutes
Makes 35 squares
½ cup (1 stick) butter or margarine, melted
1 ½ cups granulated sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
2 ½ cups shredded zucchini, drained well
1 cup (6 ounces) semi-sweet chocolate chips
1 cup chopped walnuts
Directions for Chocolate Chip Zucchini Brownies
- Preheat oven to 350º F. Line a 15 x 10 jelly roll baking pan with
aluminum foil, allowing ends of foil to extend over two sides of the pan. Coat
the foil lightly with vegetable spray.
- Combine the all-purpose flour, cocoa powder, baking soda,
and salt together in a medium bowl. Set aside.
- Use a grater to grate the zucchini. Set the grated zucchini
in colander in the sink. Use a potato masher to press out excess water. (You
can also squeeze excess moisture from zucchini with clean hands or blot it on
paper towels.) Measure 2 ½ cups of the grated, drained zucchini and set it
- Set butter and granulated sugar in a large bowl. Use an
electric mixer on medium speed to combine the ingredients together. Add eggs,
one at a time, followed by the vanilla extract. Beat the mixture until it is
smooth. Add flour mixture and blend until the batter is just combined and dry
ingredients are absorbed. The batter will be quite thick, resembling heavy, wet
- Fold in grated zucchini, either with a large spoon or on the
mixture’s low setting.
- Pour the brownie batter into the prepared pan. Use an angled
spatula to spread the batter evenly in the pan. Sprinkle the surface with the
chopped nuts and chocolate chips.
- Bake the brownies for 25-30 minutes until set and a
toothpick inserted in the center comes out clean. Do not over bake. Remove
brownies from the oven and allow the pan to cool completely on a wire cooling
- Grasp ends of aluminum foil and lift the brownies from the
pan. Peel away foil. Cut brownies in five rows of seven (or in any other size
- Store brownies in an airtight container in the refrigerator.
Special Baking Tips for
Chocolate Chip Zucchini Brownies
To make very thick brownies, use a 9 x 13 pan. Increase
baking time to 45-50 minutes.
Brownies will cut more evenly if you set them in the
refrigerator to chill for about an hour.
Get more ideas for brownies on our Brownies Pinterest board.
More Easy Cookie Recipes that use zucchini
Easy Zucchini Cookie Recipe: an oatmeal cookie variation ...
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