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Zucchini Brownies

PJ Hamel · kingarthurbaking.com · 16 brownies

Against 1,221 brownie recipes

More cocoa than 95% of recipes and more egg than 92%.

What the 20 “zucchini” brownie recipes do differently →

Get the method at kingarthurbaking.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.

  • More cocoa than 95% of recipes: 95% of the flour weight against the typical recipe's 18%, about 5.5 times as much.
  • More egg than 92% of recipes: 250% of the flour weight against the typical recipe's 125%, about twice as much.
  • Less fat than 83% of recipes: 72% of the flour weight against the typical recipe's 136%, about half as much.
  • More leavening than 87% of recipes: 3.8% of the flour weight against the typical recipe's 0%.
Chocolate: 213%, 71st percentileCocoa: 95%, 95th percentileFat: 72%, 16th percentileSugar: 248%, 58th percentileEgg: 250%, 94th percentileLeavening: 3.8%, 88th percentileSalt: 0%, 16th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (12)

  • 1 1/2 cups (182g to 225g) zucchini, cut into chunks, lightly tamped down182 g
  • 3 tablespoons (43g) butter, melted43 g
  • 3 large eggs≈ 150 g
  • 1 teaspoon King Arthur Pure Vanilla Extract≈ 4.2 g
  • 3/4 cup (149g) granulated sugar149 g
  • 2/3 cup (57g) unsweetened cocoa, Dutch-process or natural57 g
  • 1/2 teaspoon espresso powder, optional; for enhanced chocolate flavor≈ 1.2 g
  • 1/2 teaspoon baking powder≈ 2.3 g
  • heaping 1/4 teaspoon table saltn/a
  • 1/2 cup (60g) King Arthur Unbleached All-Purpose Flour60 g
  • 3/4 cup (128g) semisweet chocolate chips or bittersweet chocolate chips128 g
  • 1/4 cup (57g) heavy cream or 3 tablespoons (43g) milk57 g

flour 60 gbatter 834 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 1221 recipes. Shaded: the middle half. Tick: the median.

  • Chocolate213% · 71st percentile
  • Cocoa95% · 95th percentile
  • Fat72% · 16th percentile
  • Sugar248% · 58th percentile
  • Egg250% · 94th percentile
  • Leavening3.8% · 88th percentile
  • Salt0% · 16th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
25 to 30 minutes
median 30 minutes

Keep exploring

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Nearest by baker's percentages: chocolate, cocoa, fat, sugar, egg, leavening, salt.

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