Description
Chocolate-packed zucchini brownies from the Pioneer Woman combine garden-fresh vegetables with rich cocoa. Moist, indulgent squares offer a clever way you can sneak extra nutrition into a classic dessert.
Ingredients
Scale
- 2 cups (300 grams) shredded zucchini
- 1 ½ cups (300 grams) granulated sugar
- 16 oz (454 grams) semisweet chocolate chips, 2 ½ cups by measuring cup, divided
- ½ lb (0.23 kg) unsalted butter, cut into pieces
- 3 large eggs
- 1 ½ cups (180 grams) all-purpose flour, measured correctly, or use gluten-free flour
- ⅓ cup (40 grams) unsweetened cocoa powder
- 2 tbsps light olive oil or vegetable oil
- 1 tbsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp fine sea salt
Instructions
- Preheat Preparation: Heat oven to 350°F (175°C) and prepare a 9×13-inch metal baking pan by coating with butter and lining with parchment paper for easy removal.
- Chocolate Base Creation: Melt chocolate chips and butter in a saucepan over low heat, stirring continuously until smooth. Cool the mixture for 15 minutes, ensuring a glossy, integrated consistency.
- Dry Ingredient Fusion: Whisk flour, cocoa powder, baking powder, baking soda, and salt in a bowl until thoroughly combined and lump-free.
- Wet Ingredient Transformation: In a large mixing bowl, vigorously blend eggs, sugar, vegetable oil, and vanilla extract until light and frothy. Gradually integrate the cooled chocolate mixture, stirring to create a seamless emulsion.
- Batter Assembly: Gently fold dry ingredients into wet mixture, mixing until just combined to preserve the brownie’s delicate texture. Delicately incorporate shredded zucchini, ensuring even distribution throughout the batter.
- Pan Arrangement: Spread batter evenly in the prepared pan, generously scattering remaining chocolate chips across the surface for enhanced flavor and visual appeal.
- Baking Process: Position pan in preheated oven and bake for 35-40 minutes. Verify doneness by inserting a toothpick – minimal residue indicates moist brownies, while a clean pick suggests a firmer texture.
- Cooling and Serving: Allow brownies to cool in the pan until nearly room temperature. Lift entire batch using parchment paper, slice into individual servings, and enjoy the rich, vegetable-infused chocolate treat.
Notes
- Moisture Magic: Zucchini adds unexpected moisture without overpowering chocolate flavor, creating incredibly rich and tender brownies.
- Mixing Matters: Stir batter gently to prevent tough brownies; overmixing can develop excess gluten and create dense, chewy texture.
- Temperature Control: Cool melted chocolate mixture before adding to prevent accidentally cooking eggs and disrupting brownie consistency.
- Parchment Paper Perfection: Using parchment paper ensures easy removal and clean cutting, preventing brownie breakage during serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 320
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg