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–+ servings
Chocolate Chip Zucchini brownie on a spatula over a dish of brownies.
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Chocolate Chip Brownies with Dried Zucchini

Learn to use your dehydrated or freeze-dried zucchini to make these delectable brownies all year long from your 'garden-fresh' produce!
Prep Time8 minutes
Cook Time25 minutes
Total Time33 minutes
Course: Dessert
Cuisine: American
Servings: 16
Calories: 335kcal
Author: Darcy Baldwin

Equipment

  • 1 Bowl
  • 1 Spatula
  • 1 9x13 baking dish

Ingredients

Instructions

Rehydrating Instructions

  • If using dehydrated zucchini, place in a bowl with enough water to cover.

Baking Directions

  • Preheat oven to 350°F
  • Mix flours, sugar and oil and mix well. A stand mixer is helpful but not necessary.
  • Blend in the rest of the ingredients.
  • Pour into a greased 9x13 pan
  • Sprinkle chocolate chips across surface.
  • Bake for 30 minutes or until pick comes out mostly clean. DO NOT OVERBAKE
  • Allow to rest and cool for 30 minutes.

Notes

  • If using dehydrated zucchini, use ½ Cup dried zucchini and rehydrate it in water. Squeeze out excess moisture enough to leave it very wet, but not dripping water. Reserve the water in case you need to add a little extra moisture to the batter.
  • With freeze-dried zucchini, I don't rehydrate first, I just put them in with a little extra water in the batter.
These cake brownies have more of a texture of cake than a dense fudgey brownie, but are not as delicate as cake can be. 
We found that undercooking slightly gave the best flavor for us. 
You can make this with 2 cups of freshly shredded zucchini and NOT squeeze out excess moisture.

Nutrition

Serving: 1piece | Calories: 335kcal | Carbohydrates: 45g | Protein: 3g | Fat: 17g | Cholesterol: 13mg | Sodium: 229mg | Potassium: 131mg | Fiber: 3g | Sugar: 34g