Ingredients
Equipment
Method
Prep and bake
- Preheat the oven to 350°F and grease a 9x13 baking pan with a thin, even coating.
- Whisk all-purpose flour, unsweetened cocoa powder, baking soda, and salt together until the cocoa is evenly distributed.
- Beat granulated sugar, vegetable oil, eggs, and vanilla extract until smooth and slightly fluffy, about a minute or two.
- Stir in the grated squeezed zucchini; the batter will look thin because the zucchini releases moisture.
- Fold the dry ingredients into the wet ingredients until just combined, then fold in half of the semi-sweet chocolate chips.
- Spread the batter into the prepared pan and scatter the remaining semi-sweet chocolate chips over the top; add chopped walnuts if using.
- Bake for 25–28 minutes at 350°F until a toothpick comes out with moist crumbs (not wet), and do not overbake.
Cool and cut
- Cool the brownies for 20 minutes before cutting into squares so the shiny top crust sets.
Notes
For the fudgiest texture, don’t overmix after the flour goes in, and pull the brownies when the toothpick has moist crumbs (they firm up as they cool). Store covered in the refrigerator for up to 4 days. Freeze baked brownies in a sealed container for up to 2 months. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend in place of the all-purpose flour.