Courgette Chocolate Chip Brownie

Courgette Chocolate Chip Brownie

Zoe Lake



  • 150g plain flour (gluten free flour works well here too)
  • 150g butter (or replace butter and eggs for 300g apple puree for vegan version)
  • 50g cacao or cocoa powder
  • 2 tsp baking powder
  • ½ tsp salt
  • 100g sugar (or 50g Truvia for diabetics or your chosen sweetener equivalent)
  • 3 free range eggs
  • 1 tsp vanilla essence
  • 300g grated courgette
  • 150g milk chocolate chips (dark chocolate chips work very well too)


  1. Preheat oven to 180 °
  2. Pop all of the ingredients into a bowl, except the courgette and chocolate chips, and mix well. Using an electric mixer will ensure lots of air getting in to make them light.
  3. Take small handfuls of the grated courgette and squeeze out any excess liquid before adding to the mix.
  4. Now add in the chocolate chips and mix again until all is combined nicely.
  5. Grease a square tin or oven proof dish with butter and pour in your mixture, spreading it evenly across the top.
  6. Pop in the oven for 45-55 minutes or until a skewer comes out clean.
  7. Portion into squares and allow to cool on a wire rack whilst you patiently wait.

    Oh, my goodness, these are so moreish. Therefore, if you find yourself unable to leave them alone, they also freeze very well. Simply defrost within 3 months, heat for 30 seconds in a microwave to warm them up should you wish and add lashings, I mean a moderate amount, of cream. The Longley Farm single cream goes particularly well, as it is so flavoursome.

    This recipe is a really nice change to using courgettes in savoury dishes, where they tend to absorb other flavours very well. The courgettes here make the brownies deliciously moist, however this does mean they won’t last long in a tin. Oh no, what a shame. Guess you will have to eat them all today then!