These chocolate zucchini brownies get their fudge from an unusual trick — a sandy, stubborn batter that only comes together once shredded zucchini releases its moisture. Ghirardelli Sweet Ground Chocolate & Cocoa and Spiceology’s Brown Butter Cookie blend build deep, buttery cocoa flavor, while optional Heath toffee bits add crackle on top.
The zucchini comes from Wild Sage Farms, grown in Deep Creek Canyon near Spokane. Garden-fresh zucchini brings more natural moisture and cleaner flavor than off-season produce — exactly what keeps these bars fudgy instead of dry.
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Chocolate Zucchini Brownies
Fudgy brown-butter cookie brownies with garden zucchini and toffee crunch
Ingredients
US Standard | Metric
Dry
- All-purpose flour1 cup125 g
- Ghirardelli Sweet Ground Chocolate & Cocoa (plus more for dusting)1 cup156 g
- Granulated sugar1/2 cup100 g
- Brown sugar, packed1/4 cup50 g
- Spiceology Brown Butter Cookie1 Tbsp9 g
- Baking powder1 tsp4.6 g
- Kosher salt1/2 tsp2.8 g
Wet
- Neutral oil1/2 cup105 g
- Large egg11 count
- Vanilla extract1 1/2 tsp7.5 ml
Produce & Mix-Ins
- Zucchini, shredded & gently squeezed1 1/2 cups170 g
- Heath English toffee bits (optional)3/4 cup, divided127 g
Instructions
- Prep the pan Heat oven to 350°F. Line an 8×8 pan with parchment, letting it overhang two sides as a sling.
- Shred the zucchini Shred on the large holes of a box grater, skin on. Gather in a clean towel and give ONE firm squeeze — you want 1–2 Tbsp of liquid out, not a dry puck. Over-wringing turns these cakey.
- Mix the dry ingredients Whisk the flour, Sweet Ground, both sugars, Brown Butter Cookie, baking powder, and salt in a large bowl.
- Add the wet ingredients Add the oil, egg, and vanilla and stir. The batter will look dry and sandy and refuse to come together — that’s correct. Do not add liquid.
- Fold in zucchini & rest Fold in the zucchini, rest 5 minutes, then stir again. The zucchini releases water and the batter turns thick, smooth, and glossy. Still powdery? Rest 5 more minutes rather than adding liquid.
- Add toffee & pan up If using toffee, fold in 1/2 cup of the Heath bits and reserve the rest. Spread the batter in the pan and level the top.
- Bake Bake 28–32 minutes. Done is when the edges just pull from the sides and a toothpick an inch from center comes out with moist crumbs clinging — not clean, not wet batter.
- Top while hot If using toffee, scatter the remaining 1/4 cup over the top the moment the pan leaves the oven — residual heat tacks it on; baked on top it scorches. Skipping toffee changes nothing else.
- Cool & dust Cool completely in the pan, at least 1 hour. Dust with Sweet Ground through a fine sieve just before cutting.
- Cut & serve Lift out by the parchment sling and cut 4×4 for 16 bars.
Chef C’s Tips
“One firm squeeze on that zucchini, not a wring-out — you want it moist, not dry. Over-squeeze and you’ll bake a cakey brownie instead of a fudgy one.”
“Toffee goes on the second the pan leaves the oven, never before — residual heat sets it without scorching the sugar.”
Nutrition Facts
Per bar, 1 of 16 (with toffee)