Zucchini Chocolate Brownies to Start the Week on a Sweet Note

Monday mornings deserve a little something extra — and these zucchini chocolate brownies are exactly that. Dense, deeply fudgy, and rich with the kind of dark chocolate that makes you pause mid-bite, they also happen to sneak a full cup of shredded zucchini into every pan. No one will know. Or perhaps they will, and they simply won’t care.

This recipe was born on a late-summer Sunday when the garden was overflowing and the chocolate drawer was calling. Guittard dark chocolate melted into good olive oil, sweetened with earthy maple sugar, and bound together with gluten-free flour — the result is a brownie that is genuinely gluten-free without tasting like a compromise. A finishing drizzle of milk chocolate makes them look as lovely as they taste.

Bake a pan on Sunday evening, and you will have something wonderful waiting for you every morning of the week. That is, if they last.

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Ingredients

Makes one 8×8-inch pan — about 16 small brownies

• 1 cup (about 1 medium) zucchini, grated and firmly squeezed dry
• 4 oz Guittard dark chocolate, roughly chopped
• ⅓ cup extra-virgin olive oil
• ¾ cup maple sugar
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract
• ¾ cup gluten-free all-purpose flour (a 1:1 blend works well)
• ¼ cup unsweetened cocoa powder
• ½ tsp baking powder
• ¼ tsp fine sea salt
• For the drizzle: 2 oz Guittard milk chocolate, melted

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Instructions

1. Preheat your oven to 350 °F (175 °C). Grease an 8×8-inch baking pan and line it with parchment paper, leaving an overhang on two sides for easy lifting.
2. Prepare the zucchini. Grate the zucchini on the large holes of a box grater, then wrap it in a clean kitchen towel and squeeze firmly until very little moisture remains. Set aside.
3. Melt the chocolate. Combine the chopped dark chocolate and olive oil in a heatproof bowl set over a saucepan of gently simmering water. Stir until completely smooth and glossy, then remove from heat and let cool for five minutes.
4. Mix the wet ingredients. Whisk the maple sugar into the melted chocolate mixture until combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
5. Add the dry ingredients. Sift in the gluten-free flour, cocoa powder, baking powder, and salt. Fold gently with a spatula until just combined — do not overmix.
6. Fold in the zucchini. Add the squeezed zucchini and fold until evenly distributed throughout the batter.
7. Bake. Pour the batter into the prepared pan and smooth the top. Bake for 28–32 minutes, until the edges are set and a toothpick inserted into the centre comes out with just a few moist crumbs (not wet batter).
8. Cool completely. Allow the brownies to cool in the pan on a wire rack for at least 45 minutes. Resist the urge to cut them early — they firm up beautifully as they cool.
9. Add the milk chocolate drizzle. Melt the milk chocolate in 20-second bursts in the microwave, stirring between each, until smooth. Transfer to a small zip-lock bag, snip the corner, and drizzle freely over the cooled brownies.
10. Slice and serve. Lift the brownies out using the parchment overhang, transfer to a cutting board, and cut into 16 squares with a sharp knife wiped clean between cuts.

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Baking Notes

• Squeeze the zucchini thoroughly. Excess moisture is the number-one culprit behind cakey, underdone brownies. The drier the zucchini, the fudgier the result.
• Chocolate quality matters. Ghirardelli’s dark chocolate has a clean, bold flavour that stands up to the earthiness of the maple sugar. Swap it for any good-quality 60–72% dark chocolate bar you love.
• Olive oil adds character. A mild or medium extra-virgin olive oil contributes a very subtle fruitiness that pairs beautifully with dark chocolate. If you prefer a more neutral flavour, a light-tasting olive oil or refined coconut oil works too.
• Maple sugar vs. maple syrup. Maple sugar keeps the batter thick and ensures a clean slice. Do not substitute maple syrup without reducing another liquid, as the batter will be too wet.
• Gluten-free flour blend. A 1:1 blend (such as Bob’s Red Mill or King Arthur) performs best here. Single-ingredient flours like almond or oat flour will change the texture significantly.
• Storage. Keep brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. They taste even better on day two.

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Serving Suggestion

Serve these brownies slightly warm — 15 seconds in the microwave revives them perfectly — alongside a proper cup of coffee or a creamy latte. A small pinch of flaky sea salt scattered over the milk chocolate drizzle just before it sets adds a beautiful finishing touch and a gentle contrast to the sweetness.

Dense, fudgy, and generously drizzled — because Monday mornings deserve a little indulgence.

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