Chewy, moist, fudgy zucchini brownies with sourdough discard. Zucchini adds in so much moisture to any baked good you are putting it in. Adding in the sourdough discard gives this a deeper flavor and makes a tender crumb. These are the BEST zucchini brownies!

Zucchini is perfect to add to baked goods because it takes on whatever flavor is added to it. You won’t even be able to tell there is zucchini in this. You can’t even see it in there for picky eaters.

Ingredients in zucchini brownies

Butter or avocado oil – unsalted butter if using

Zucchini- shredded with a cheese grater. You can also use frozen.

Sugar

sourdough discard – optional, I love to add it for a tangy flavor and extra moisture

cocoa powder – unsweetened

Chocolate chips

How to make

Step 1: Preheat your oven to 350°. Grease your 9×9″ pan with coconut oil. Shred your zucchini with small holes on a cheese grater. Strain out some of the liquid

Step 2: In a large bowl add your oil or butter, sugar, and vanilla and mix. Add in flour, cocoa, sourdough discard, baking soda, or salt and mix well.

Step 3: Add in shredded zucchini and chocolate chips and mix

Step 4: Add your batter to the pan and bake for 1 hour. Allow to cool fully before cutting.

Adapting to freshly milled flour

To adapt this recipe to use freshly milled flour you’ll want to use a soft wheat such as soft white wheat, spelt, or einkorn. Add 1/4 more flour so a total of 1 1/4 cups of flour. When you add the zucchini do not squeeze any of the liquid out. That’s it!

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Zucchini Brownies with sourdough discard

The most tender and moist brownie recipe you will ever make! You won't even be able to tell there is zucchini in this. It's a great recipe to make when your garden is overflowing with squash and you don't know what to do with it all!

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Prep Time 20

Cook Time 1

Total Time 1 20

Servings: 9

Ingredients Equipment Method Notes

Ingredients

1/2 cup butter or avocado oil unsalted butter if using butter
1 cup white cane sugar
1 tbsp vanilla extract
1/2 cup sourdough discard
1 cup all purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1 tsp salt
2 cups shredded zucchini Half of juice squeezed out
1 cup semi-sweet chocolate chips

Equipment

9×9" pan

Method

Preheat oven to 350° and grease a 9×9" pan with coconut oil
Shred your zucchini with a cheese grater with small holes. Squeeze out about half of the liquid
2 cups shredded zucchini
In a large bowl add oil, sugar, and vanilla mix. Then add flour, cocoa, sourdough discard (optional), baking soda, and salt, mix well.
1/2 cup butter or avocado oil, 1 cup white cane sugar, 1 tbsp vanilla extract, 1/2 cup sourdough discard, 1 cup all purpose flour, 1/2 cup unsweetened cocoa powder, 1 1/2 tsp baking soda, 1 tsp salt
Add in shredded zucchini and chocolate chips, mix.
1 cup semi-sweet chocolate chips
Spread brownie batter in your pan and bake for 1 hour. They are done when you stick a knife in and it comes out clean. Allow to cool fully before cutting into.

Notes

You can leave out the sourdough discard and you will still have a delicious brownie.

Pre-shred and freeze your garden zucchini and use frozen zucchini in this. Just thaw and drain a little bit of the water out.

Double this recipe for a 9×13″ pan

If you want to use freshly milled flour use 1 1/4 cup of a soft white wheat