Common Questions
Do I need to peel the zucchini?
Nope. There is no need to peel it. The skin is tender and disappears into the brownies. If your zucchini is huge with thick skin, you can peel a few strips, but it’s not required.
Do I have to squeeze the zucchini?
Yes, at least a little. Zucchini can hold wildly different amounts of water, and too much liquid pushes brownies toward gummy or underbaked. After shredding, bundle the zucchini in a clean kitchen towel and squeeze until it stops dripping. You are not trying to turn it bone-dry, just removing the excess water that would otherwise flood the batter. A helpful cue is a few tablespoons of liquid coming out for most zucchinis.
How much zucchini should I use after squeezing?
This recipe uses 1 cup packed, squeezed shredded zucchini. If you measure before squeezing, you may end up adding more zucchini than intended. For best results, pack the measuring cup after squeezing.
What shred size works best?
Use the large holes on a box grater. Fine shreds can turn watery and disappear too fast, while bigger shreds hold up and melt into the batter more evenly.
What pan size is best for zucchini brownies?
A 9x9-inch metal pan is the sweet spot for thick, fudgy squares and even baking. Glass pans work too, but they often bake a bit slower. If using glass, start checking a few minutes later and expect slightly softer edges.
Can I use a 9x13-inch pan?
Not for a single batch. In a 9x13-inch pan the brownies will be thin and may overbake. If you want a 9x13-inch pan, double the recipe and start checking around the 28 to 35 minute mark.
How do I get a crackly top?
A crackly top is never a sworn oath, especially with cocoa-only brownies, but these steps improve your odds. Crackle comes from dissolving sugar well and building a bit of shiny structure before the flour goes in.
- Whisk the sugar with the warm melted butter and eggs for about 45 to 60 seconds until glossy and a little less gritty.
- Use room temperature eggs so the batter emulsifies smoothly instead of turning grainy.
Also, avoid overmixing once the flour is added. Overmixing makes brownies more cakey and can dull that shiny top.
Will I taste the zucchini?
In most batches, no. The cocoa and vanilla cover it, and the zucchini mostly disappears into the crumb. The only giveaway is a super moist, fudgy bite.
Why do my zucchini brownies seem underbaked in the middle?
Fudgy brownies can look a touch soft in the center when they’re actually perfect. Use the toothpick test correctly: you want moist crumbs, not wet batter. Let the pan cool fully before slicing, since brownies finish setting as they cool.
Is there an internal temperature I can use?
Optional, but yes. For a fudgy center, aim for roughly 190°F to 205°F in the middle. Temperature ranges vary by oven and pan, so use it as a helpful guide alongside the toothpick test.
