When I first made these zucchini brownies in 2012, I declared that I would never need another brownie recipe. That was silly, because you can never have enough brownie recipes, and having a stockpile of really good brownies recipes is essential. But these are simply that good. They happen to not use eggs, should you have an allergy or know someone who is avoiding them.
- Nonstick spray
- 1/2 cup (120 ml) vegetable oil
- 1 1/2 cups (300 grams) granulated sugar
- 1 tablespoon vanilla extract
- 2 cups (250 grams) all-purpose flour
- 1/2 cup (64 grams) unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 3 cups (450 grams) finely shredded zucchini, undrained (from 2 to 3 medium zucchini)
- 1 1/4 cups (210 grams) semi-sweet chocolate chunks
In a large bowl, combine the oil, sugar, and vanilla and stir until fully incorporated. Add the flour, cocoa powder, baking soda, and salt and mix until combined. The batter will be very dry at this point. Fold in the zucchini by hand.
Let the batter rest for 5 minutes. Add the chocolate chunks and stir. The batter should appear more wet. If not, let it rest for 5 more minutes and stir again.
Spread the brownie mixture evenly in the pan and bake for 25 to 35 minutes. The brownies are done when a toothpick inserted into the center comes out with a few crumbs but no wet batter clinging to it.
Let the brownies cool in the pan for about 10 minutes, then cut and serve.
Leftovers can be stored in an airtight container at room temperature for 3 or 4 days.
