Make rich, moist, and fudgy chocolate zucchini brownies. This easy recipe hides the vegetable content, making it a guilt-free dessert perfect for using up summer zucchini.
Author:maddie-thompson
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:16 brownies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups grated zucchini, squeezed dry
1/2 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×9 inch baking pan.
In a medium bowl, whisk together the flour, cocoa powder, and baking soda. Set this dry mixture aside.
In a large bowl, whisk together the granulated sugar and brown sugar. Pour in the melted butter and mix until combined.
Beat in the eggs one at a time, then stir in the vanilla extract.
Add the squeezed, grated zucchini to the wet ingredients and mix well.
Gradually add the dry ingredient mixture to the wet ingredients, mixing only until just combined. Do not overmix.
Fold in the chocolate chips.
Spread the batter evenly into the prepared baking pan.
Bake for 25 to 30 minutes. A toothpick inserted near the center should come out with moist crumbs attached, not wet batter, for fudgy zucchini brownies.
Let the brownies cool completely in the pan on a wire rack before cutting into squares.
Notes
Squeeze excess moisture from the grated zucchini using a clean kitchen towel or paper towels. This step is key for fudgy zucchini brownies.
For a darker, richer flavor, substitute 1/4 cup of the all-purpose flour with an equal amount of cake flour.
If you want to use dark chocolate zucchini brownies, use dark cocoa powder or add an extra 1/4 cup of dark chocolate chips.