Ooey-gooey and super fudgy, these zucchini brownies are a healthier alternative to typical brownies. But you’d never know it from the way they taste! You can use semi-sweet or dark chocolate chips in this recipe, according to your preference. Personally, I prefer the Ghiradelli dark chocolate chips. They’re so good, I eat them plain when I need a little something sweet. (To be clear, Ghiradelli is not a paid sponsor of this blog. But if they want to send me a lifetime supply of chocolate, I wouldn’t turn them down.)
Get Sauced
Dry red wines make an excellent pairing for brownies, enhancing the chocolatey flavors. You can even try a Port. Ports are sweet, yet dry and often have complimentary notes of cherry, red berries, coffee, & chocolate. However, any full-bodied, fruit-forward, dry red wine such as a Pinot Noir, Cabernet Sauvignon, and/or Merlot will pair well with these fudgy brownies.
Sweet Emotion
On tonight’s Sauced Kitchen Playlist: “Sweet Emotion,” by Aerosmith. I don’t know how anyone can hear the opening riff of this particular rock tune and not feel instantly pumped. It’s one of my all-time favorite songs. “Sweet Emotion,” was released as a single from Aerosmith’s “Toys in the Attic,” album in May of 1975. The song was written by Steven Tyler and Tom Hamilton. It quickly became Aerosmith’s breakthrough single and their first Top 40 hit that summer. It is said that only after the success and popularity of “Sweet Emotion,” did Aerosmith decide to re-release their power ballad: “Dream On.” When it was re-released, it topped the charts at No. 6, which was the highest rating for the band’s singles in the 1970s.
Fudgy Zucchini Brownies
Equipment
- 1 Stand Mixer (KitchenAid or other stand mixer, or, you may substitute a handheld mixer)
Ingredients
- 1 c zucchini finely grated
- 1/3 c semi-sweet or dark chocolate chips
- 2 eggs beaten
- 1/4 c unsalted butter softened
- 1 c granulated sugar
- 1 tsp pure vanilla extract
- 1/2 c cocoa powder
- 3/4 c white or whole wheat flour
- 1/4 tsp salt
- 1/2 tsp baking powder
Instructions
- Finely grate or shred the zucchini, using a sharp knife, vegetable peeler, cheese grater, or slicer/shredder attachment on your KitchenAid. Place the shredded zucchini in a strainer and, using paper towels or a clean, absorbent cloth, gently squeeze as much moisture out of the zucchini as you can. Allow to rest on paper towels to continue to soak any excess water.
- Preheat oven to 350℉.
- Using a mixer, cream together the sugar and butter. Mix in the eggs until the mixture is completely blended and has a creamy consistency.
- Then, stir in the vanilla and grated zucchini.
- Turn off the mixer for the time being and add all of the dry ingredients on top of the zucchini mixture: the cocoa powder, flour, salt, and baking powder. Gently beat on low speed, or stir by hand, until all ingredients are fully-incorporated. The batter should appear to be rich and chocolatey.
- Gently fold the chocolate chips into the batter.
- Pour the brownie mix into a 9" baking pan and bake at 350℉ for 20-25 minutes.
- Important Note: Do not over-bake! The batter may be somewhat wet in the middle when done, as these brownies have a very fudgy consistency (hence, the name). However, the brownies are done when the edges are firm and begin to pull away from the pan.
- Remove from oven and allow to cool on wire rack for at least 30 minutes prior to cutting and serving. Store leftovers (if there are any) in the fridge.
Get More Sauced
Looking for more zucchini recipes? Check out the “Blog” section on Sauced and search with the keyword: “zucchini.” I have highlighted some of my favorite zucchini recipes in the links below.
