Courgette Brownies

Three pieces of courgette brownie in a stack.

These Courgette Brownies are super moist, delicious & decadent – no one will ever guess there’s zucchini in these brownies!

4.97 from 91 votes

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Course: Afternoon Tea, Dessert, Sweet Treat

Cuisine: British

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 282kcal

Author: Sarah James

servings

Equipment

1 non stick baking tin 27cm x 20 cm x 3.5 cm (11" x 8" x 1½") lined with baking parchment (with a 5 cm overhang of parchment for easy removal of brownies)

Ingredients

300 g courgettes / zucchini
½ teaspoon salt
200 g dark chocolate chips
150 g butter
3 eggs
200 g caster sugar
1 teaspoon vanilla extract
140 g plain flour
2 tbsp cocoa powder
2 teaspoons baking powder
2 teaspoons espresso powder Optional
100 g chopped nuts I used hazelnuts ( Optional )

Metric - US Customary

Instructions

Preheat oven: 180°C / 160°C fan / 350 °F / Gas Mark 4
Coarsely grate or shred your courgettes / zucchini before chopping the courgette into smaller pieces.
Place in a colander inside a bowl and sprinkle with salt. Leave to drain while you get on with the Brownies.
Place the chocolate and butter in a microwaveable bowl and microwave on high for 1 to 2 minutes in 30 second bursts until melted. Add the vanilla extract and stir until chocolate is nice and smooth and leave to cool.
In a large bowl, whisk the eggs and sugar together using an electric mixer until doubled in volume (about 5 to 8 minutes depending on your mixer)
Pour the cooled chocolate mix into your egg mix carefully and gently fold together with a silicone spatula.
Fold in the courgettes (and nuts if using) in a figure of 8 movement. Take your time, you don't want to knock the air out.
Hold a sieve over the bowl of your chocolate mixture and sieve over the dry ingredients. Carefully fold in using a figure of eight movement.
Pour mixture into the prepared tin, gently easing the mixture into the corners of the tin and levelling with a spatula. Pop in the oven for 30 minutes.
Check to see if there is a paper like crust on top - there should still be some movement in the centre of the tin.
Insert a toothpick into the brownie there will still be a smear of brownie mix on the tooth pick with a few moist crumbs sticking to the tooth pick as you pull it out. If there is still wet batter on the tooth pick pop your brownies back in the oven for another five minutes.
Remove from the oven and leave in the tin until completely cold – if you can !
Using the extra parchment paper edges, remove from the tin and cut the into squares and dust with icing sugar.

Video

Notes

To check you have achieved enough volume with your eggs and sugar. Remove your whisk, if there is a trail on the surface of the mixture for a second or two, it's done.

Layer Courgette Brownies between baking parchment inside an airtight container. You can keep your brownies this way for up to five days.

Courgette Brownies will keep in the freezer for up to three months. Cut into portions and open freeze for a couple of hours before putting into a food safe freezer bag.

Nutrition information is approximate and meant as a guideline only.