Can I be honest with you? I never knew the real size of zucchini until I left for college. I didn’t realize they are so small. Because the zucchinis my parents grew in their garden were titans compared to the ones you see in the store. You know how the Grinch’s heart would grow three sizes? His heart had nothing on these zucchinis. Maybe ten sizes? Needless to say, Mom would get really creative with the monstrous zucchinis we had. For me, a personal favorite has always been her zucchini brownies.
I mean sure, we made zucchini bread. Lots of it. But zucchini brownies were our real go-to zucchini recipe. And zucchini fritters. But mostly the brownies—super fudgy with drooling pockets of melted chocolate chips, paired with a large scoop of vanilla ice cream and topped with strawberries. Yeah, what 10-year-old would choose zucchini fritters over that?
Zucchini season is currently upon us, and it’s coming to a close soon. I’ve been thinking a lot about summer produce and different recipes we can make together, and zucchini brownies instantly came to mind. But I knew I couldn’t make a recipe worthy enough—especially when my mother’s zucchini brownies are the perfect recipe already.
So on that note, she was delighted to share. Did I force her to make me some zucchini brownies so I can photograph them? Absotively. Aren’t they gorgeous?
I mean, if you put vegetables in something, it’s like you’re eating your vegetables, right? So this brownie is considered a vegetable. You’re welcome. Case closed. You’re making them this weekend.
Make sure to buy the big chocolate chips. Those pockets of chocolate are what dreams are made of.
And always, always, heat these brownies up. They are fine cold, but they are divine when warmed up with a scoop of ice cream or a dollop of whipped cream. I mean, you could even melt some chocolate to add on top. These are vegetables, remember? We’re healthy here.
I hope these zucchini brownies brighten your week—and your weekend. And every summer day after. We could use a little brightness right now. I know I could.
- 1 stick butter at room temperature
- 1/2 cup vegetable oil
- 1 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 2 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup unsweetened cocoa powder
- 2 cups zucchini shredded
- 1/2 cup semi-sweet chocolate chips
- Preheat the oven to 325 degrees.
- Grease a 9 x 13" casserole dish.
- In a stand mixer or in a large bowl, beat together the butter, oil, and sugar.
- Add in the egg and the vanilla beat until combined.
- Stir in the sour cream.
- Sift the flour, baking soda, salt, and unsweetened cocoa powder together in a separate bowl. Add to the wet ingredients and stir to combine.
- Fold in the zucchini using a rubber spatula.
- Spread the brownie mixture into the greased pan with the rubber spatula. Sprinkle the chocolate chips on top.
- Bake in the oven for 45-50 minutes, or until a toothpick comes out clean.