Chocolate Zucchini Brownies
These chocolate zucchini brownies are rich, fudgy, and incredibly moist. Made with dark chocolate, peanut butter, and fresh zucchini, they're an easy homemade dessert that's perfect with coffee or tea.
Ingredients
- 70 g dark chocolate 70%
- 50 g butter
- 1 tbsp peanut butter
- 130 g all-purpose flour
- 200 g zucchini peeled
- 100 g Demerara sugar
- 1 packet vanilla sugar or 1 tsp vanilla extract
- 2 eggs
- 30 g cocoa powder
- 30 ml vegetable oil
- 1 tsp baking powder
- pinch of salt
For Serving
- fresh berries
- fresh mint
- cocoa powder or chocolate glaze
Instructions
- Melt 70 g dark chocolate, 50 g butter, and 1 tbsp peanut butter together over a double boiler. Let cool slightly.
- Whisk together 2 eggs, 100 g Demerara sugar, 30 ml vegetable oil, and vanilla until smooth.
- Add 130 g flour, 30 g cocoa powder, 1 tsp baking powder, and a pinch of salt. Mix until just combined.
- Peel the zucchini, grate it, then blend into a smooth purée using an immersion blender.
- Stir the zucchini purée and melted chocolate mixture into the batter.
- Pour into a parchment-lined baking pan with high sides.
- Bake at 170°C (340°F) for about 40 minutes, depending on the thickness of the batter.
- Let cool completely before slicing. Serve with fresh berries and mint, or dust with cocoa powder.
Notes
Blend the zucchini until smooth for the best texture.
Don't overmix the batter after adding the flour.
The brownies become even fudgier after cooling.
Store in an airtight container for up to 4 days.
Don't overmix the batter after adding the flour.
The brownies become even fudgier after cooling.
Store in an airtight container for up to 4 days.