Sourdough Chocolate Chip Zucchini Brownie Recipe

Sourdough zucchini brownie recipe : Enjoy rich, fudgy brownies packed with double chocolate and hidden zucchini for a deliciously sneaky treat.

Zucchini season is upon us, meaning it’s time for my family members to just close their eyes when they see specks of green in recipes they normally wouldn’t see green. When I make this sourdough zucchini brownie recipe, they could care less if they see green, because these are the best zucchini brownies we’ve ever had. You cannot taste or feel that there is zucchini in there. They are so rich, fudgy, and basically double chocolate because it has a cocoa powder brownie batter PLUS lots of chocolate chips. 

Why you will love this Sourdough zucchini brownie recipe:

1. Easy recipe: This comes together SO easy, made in one bowl, no mixer required. It does need extra time to ferment but you can skip this step too if you’re in a rush. The sourdough is not the leavening agent in this recipe, the baking soda is. 
2. ​Moist and Fudgy: Zucchini’s high water content keeps the brownies moist without making them dry. You won’t even notice the zucchini!
3. Healthier Ingredients: These brownies are made with sourdough and are actually fermented, and are packed with zucchini. I make these with a healthier kind of chocolate chip too. 
4. Nutrient Boost: Zucchini adds vitamins and minerals to your brownies, making them more nutritious than traditional versions. This uses over 3 cups of shredded zucchini, so it’s a great way to use that extra zucchini during the summer months when it seems like everyone and their grandma has tons of zucchini to give away. 
5. Pantry staple ingredients: Everything you need to make this brownie (except zucchini) is most likely already in your pantry. 
6. Delicious: Soft, fudgy, and almost taste like rich chocolate cake. They’re filled with chocolate chips to add even more fabulous chocolate flavor. And no, you cannot taste or feel the zucchini AT ALL. 

Ingredients:

• 1 stick of butter
• 1 1/2 cup sugar
• 1/2 cup unsweetened cocoa powder
• 1/4 cup active starter
• 1 tbsp vanilla extract
• 1 tsp salt
• 1 1/2 tsp baking soda
• 2 cups all-purpose flour
• 4 cups shredded zucchini
• 1 1/2 cup semi-sweet chocolate chips

Instructions: 

1. Melt a stick of butter and pour it into a large mixing bowl. 
2. Add the sugar, sourdough starter, and vanilla. and whisk it together. 
3. In a separate bowl, mix the baking soda, cocoa powder, flour and salt together thoroughly. 
4. Combine flour mixture with wet ingredients in the large bowl. The dry ingredients don’t mix in well at all, but the zucchini will fix that. Let it rest while you shred the zucchini. 
5. Shred a small or medium zucchini with a box grater. 
6. Measure 4 cups of the grated zucchini into the dry brownie batter. 
7. Mix as good as you can, then let it rest for 15 minutes, then try again. At this point the zucchini should have released moisture and it should be mix together well. If not, it will release extra moisture as it sits. 
8. Let it sit at room temperature to ferment for 4-6 hours, or overnight in the fridge. 
9. Preheat oven to 350 degrees F. 
10. Line a 9×13 baking dish with parchment paper, or just spray the pan well. 
11. Mix 1.5 cups chocolate chips into the batter. 
12. Spread brownie mixture into the baking pan and bake in preheated oven for 30-35 minutes. Test brownies with a toothpick, if you can poke it into the center and it comes out with crumbs, it’s ready. 
13. Let cool slightly on cooling rack before cutting. 

Tips for making Sourdough zucchini brownie recipe:

Size matters. 

A large zucchini will be drier. A small zucchini with have more moisture. I recommend using small zucchini for this recipe because it needs the moisture. 

Shred zucchini right before mixing

Some recipes ask that the zucchini is drained to prevent whatever your baking from getting too soggy. In this recipe, the zucchini is the main source of moisture and should NOT be drained! The excess moisture is key.

FAQ’s:

Are these zucchini brownies healthy?

Using zucchini adds vitamins and fiber. Fermenting it with sourdough breaks down the gluten making them easier to digest. Using a healthier kind of chocolate chips like Lily’s or Bake Believe will also make them better for you. However, these sourdough brownies are still a calorie-rich, sweet dessert. I’ve replaced half of the sugar with coconut sugar and had great results, but I haven’t been brave enough to use ALL coconut sugar. 

Do I need to peel zucchini before grating them?

There is no need to peel the zucchini before grating them. The skin on asmall or medium zucchini is thin enough to eat, so peeling does not change the taste or texture either way. If you use a larger zucchini with a harder skin, I would peel it.

Can I double the recipe?

Sure. I suggest that you weigh your pans after you portion your batter so you can ensure that your brownies bake at the same rate in the oven.

Can I freeze these brownies?

When the brownies are completely cooled wrap with plastic wrap and then place into an airtight container, or in a freezer-safe plastic storage bag. When you are ready to enjoy the brownies again, remove them from the freezer and place them in the refrigerator overnight or on the counter. Once they reach room temperature you are ready to enjoy them.

Sourdough Chocolate Chip Zucchini Brownie Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Rest 6 hours hrs

Total Time 6 hours hrs 45 minutes mins

Servings 15

Ingredients

  

Ingredients:

• 1 stick of butter
• 1 1/2 cup sugar
• 1/2 cup unsweetened cocoa powder
• 1/4 cup active starter
• 1 tbsp vanilla extract
• 1 tsp salt
• 1 1/2 tsp baking soda
• 2 cups all-purpose flour
• 4 cups shredded zucchini
• 1 1/2 cup semi-sweet chocolate chips

Instructions

 

Instructions:

• Melt a stick of butter and pour it into a large mixing bowl.
• Add the sugar, sourdough starter, and vanilla. and whisk it together.
• In a separate bowl, mix the baking soda, cocoa powder, flour and salt together thoroughly.
• Combine flour mixture with wet ingredients in the large bowl. The dry ingredients don’t mix in well at all, but the zucchini will fix that. Let it rest while you shred the zucchini.
• Shred a small or medium zucchini with a box grater.
• Measure 4 cups of the grated zucchini into the dry brownie batter.
• Mix as good as you can, then let it rest for 15 minutes, then try again. At this point the zucchini should have released moisture and it should be mix together well. If not, it will release extra moisture as it sits.
• Let it sit at room temperature to ferment for 4-6 hours, or overnight in the fridge.
• Preheat oven to 350 degrees F.
• Line a 9×13 baking dish with parchment paper, or just spray the pan well.
• Mix 1.5 cups chocolate chips into the batter.
• Spread brownie mixture into the baking pan and bake in preheated oven for 30-35 minutes. Test brownies with a toothpick, if you can poke it into the center and it comes out with crumbs, it’s ready.
• Let cool slightly on cooling rack before cutting.