Zucchini Chocolate Brownies with Cashews

These delicious zucchini chocolate brownies full of cashew nuts and chocolate chips are the perfect summer brownies.

These zucchini chocolate brownies... so good... so moist...

I made these last week, and I chose the recipe just because it contained zucchini, and I still have so many zucchini in my cellar waiting to be cooked. Same in 2018 when I made and photographed these zucchini brownies with cashew nuts and chocolate again.

Zucchini Brownies with Chocolate and Nuts

I am not that much into chocolate, but I do love brownies. I make some quite often, they are easy to make, and I can also be sure that everybody will like them. And I do enjoy adding a bit of a surprise ingredient from time to time, like the zucchini in this case or the black beans in these Black Bean Brownies.

The recipe only needs 150 g of zucchini, it is not the world, but still, something, and these brownies really could not be better. I mean, brownies, everybody loves them; there are so many recipes out there, and they are probably all good, but if you, like me, swim in zucchini at the moment, do give these brownies a try; you will not regret it.

How to make zucchini chocolate brownies

This is a simple brownie recipe made with dark chocolate, chocolate chips, and cocoa powder, so triple chocolate brownies.

I can assure you that using both chocolate and cocoa will make these brownies unbelievably chocolatey, a chocolate's lover dream come true. And another brownie recipe full of chocolate, even more chocolate than in the case of the zucchini brownies: The Ultimate Cherry Brownies (with Chocolate).

You will not taste or see the zucchini at all; they are there to make the brownies so wonderfully moist. They will also make the brownies more delicate than regular fudgier brownies; these zucchini brownies are more cake-like but with a moist interior.

Step-by-step instructions

• Chop the dark chocolate finely.
• Melt the butter and the chocolate in a small pan. Do this on low heat, stirring often and taking care that the mixture doesn't get too hot; it should definitely not start to simmer.
•  If it does threaten to get too hot, remove the pot from the heat source and continue melting the butter and the chocolate off the heat. Stir often. Let the mixture cool until you prepare the rest.
• Grate the zucchini and squeeze them in your hand to remove the extra moisture. I recommend weighing the zucchini before grating and squeezing them and not measuring the grated zucchini in cups. A cup measurement is really not reliable in this case; depending on how much you press the zucchini in the cup, the results would be too different.
• Chop the cashew nuts roughly.

• Whisk the eggs, sugar, and vanilla.
• In another bowl, mix together the flour, cocoa, and baking powder, and sift them over the egg mixture. Fold in.
• Fold in the zucchini, cashews, and half of the chocolate chips as well. Chocolate chips are optional, you can leave them out if you wish, but the zucchini chocolate brownies are even better with the chips.
• Give the mixture to the prepared baking dish.
• Sprinkle the brownie batter with the remaining chocolate chips and bake in the preheated oven.
• Check after about 30 minutes; the toothpick inserted in the middle of the cake should still have chocolate traces on it, and the brownies should not become dry in the middle but remain nice and moist. If there is too much chocolate on the toothpick, you can bake the brownies for a few minutes more.
• Leave cool in the pan. Serve sprinkled with some icing sugar if you wish.

How to store?

• Keep them in an airtight container at room temperature for 2-3 days.
• If kept airtight in the fridge, they will be OK for a few more days.

More bakes with zucchini

More brownie recipes

Zucchini Chocolate Brownies with Cashews

Delicious zucchini chocolate brownies, full of cashew nuts and chocolate chips, these are the perfect summer brownies.

5 from 2 votes

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Course: Cakes

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 16

Calories: 164kcal

Author: Adina

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Ingredients 

• ▢ 75 g/ 2.6 oz/ scant ⅓ cup unsalted butter
• ▢ 50 g/ 1.7 g/ ¼ cup chopped dark chocolate with 70% cocoa content
• ▢ 150 g/ 5.3 oz zucchini
• ▢ 100 g/ 3.5 oz/ ⅔ cup cashew nuts roasted but unsalted
• ▢ 2 eggs medium Germany, large US
• ▢ 150 g/ 5.3 oz/ ¾ cup granulated sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 50 g/ 1.7 oz/ ⅓ cup + 1 tablespoon all-purpose flour
• ▢ 5 heaped teaspoons natural cocoa powder unsweetened
• ▢ 1 heaped teaspoon baking powder
• ▢ 50 g/ 1.7 oz/ ½ cup chocolate chips divided

Instructions

• Preheat the oven to 170 degrees Celsius/ 340 degrees Fahrenheit. Line a brownie pan (20x20 cm/ 8x8 inches) with baking paper.
• Place the butter and the chopped chocolate in a small saucepan and heat gently until melted. Do not let come to a boil. Leave to cool for a few minutes while preparing the rest.
• Grate the zucchini and squeeze them in your hand to remove the extra moisture. Roughly chop the cashews.
• Whisk the eggs, sugar, and vanilla sugar with a hand-held mixer until frothy.
• Mix the flour, cocoa, and baking powder together and add to the egg mixture. Incorporate and add the butter chocolate mixture. Fold in the zucchini, cashew nuts, and half of the chocolate chips.
• Pour this mixture into the prepared pan and sprinkle with the remaining chocolate chips. Bake for 30 to 35 minutes, depending on your oven.
• Check by inserting a toothpick in the middle of the cake. It should come out still a little moist. Leave the zucchini chocolate brownies cool in the pan, take out, and dust with icing sugar if desired.
• The zucchini brownies keep well in an airtight container for several days.

Nutrition

Serving: 1square | Calories: 164kcal | Carbohydrates: 19g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Cholesterol: 34mg | Sodium: 81mg | Fiber: 1g | Sugar: 13g

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