Zucchini Brownies
By: McCormick Kitchens
Made With:
Sink your teeth into pure chocolatey bliss with McCormick's zucchini brownies. Crafted for the ultimate fudgy experience, this recipe combines simple ingredients with the hidden power of zucchini. Whether they’re served warm with a scoop of ice cream, or enjoyed cool as an everyday treat, these zucchini brownies promise a delightful escape into chocolate paradise.
Sink your teeth into pure chocolatey bliss with McCormick's zucchini brownies. Crafted for the ultimate fudgy experience, this recipe combines simple ingredients with the hidden power of zucchini. Whether they’re served warm with a scoop of ice cream, or enjoyed cool as an everyday treat, these zucchini brownies promise a delightful escape into chocolate paradise.
Key products
Instructions
- Preheat oven to 350°F. Spray 13x9-inch baking dish with no stick cooking spray. Line with parchment paper, allowing for extra paper to come up and over sides of pan. (This will help remove the brownies from the pan later!)
- Whisk sugar, butter, oil, and vanilla in large bowl. Add flour, cocoa powder, baking soda, and salt, mixing just until blended. Fold in the zucchini until combined. Let batter rest 5 minutes. (Batter mixture will be slightly dry and crumbly to start, but the moisture from the zucchini will help to moisten while standing.) Stir in chocolate chips. Pour batter into prepared pan, smoothing with a spatula as needed.
- Bake 25 to 30 minutes, or until brownies are set and toothpick inserted in center comes out with fudgy crumbs. Cool on wire rack 10 minutes. Use parchment paper handles to lift brownies from pan. Slice and serve warm or cool completely.
