Fudgy Double Chocolate Zucchini Brownies
These fudgy double chocolate zucchini brownies combine rich chocolate flavor with moist texture, sneaking in zucchini for moisture without veggie taste. Perfect for a cozy, indulgent treat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 brownies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour (120g)
- 3/4 cup unsweetened cocoa powder (75g), preferably Dutch-processed
- 1 cup granulated sugar (200g)
- 1/2 cup packed brown sugar (110g)
- 2 large eggs, room temperature
- 1/2 cup unsalted butter (115g), melted (can substitute with coconut oil for dairy-free)
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini), squeezed dry
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup semi-sweet or dark chocolate chips (90g)
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Grate the zucchini finely and squeeze out excess water using a clean kitchen towel or cheesecloth.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Whisk to combine and set aside.
- In a large bowl, whisk together granulated sugar, brown sugar, and melted butter until smooth and glossy.
- Beat in the eggs one at a time, then stir in the vanilla extract until the batter is shiny and slightly thick.
- Gently fold the squeezed zucchini into the wet mixture.
- Gradually fold the dry ingredients into the wet zucchini batter, mixing just until combined to avoid overmixing.
- Fold in the chocolate chips evenly.
- Pour the batter into the prepared pan and spread evenly with a spatula.
- Bake for 28-33 minutes, rotating halfway through. Start checking at 28 minutes; a toothpick should come out with a few moist crumbs but no wet batter.
- Let the brownies cool completely in the pan on a wire rack (about 30 minutes). Use the parchment paper overhang to lift brownies out for cutting.
Notes
Drain zucchini thoroughly to avoid soggy brownies. Do not overmix batter to keep brownies tender. Slightly underbake for extra fudginess or bake a bit longer for a more cake-like texture. Let brownies cool completely before cutting to set texture. Use quality cocoa powder and chocolate chips for best flavor.
Nutrition
- Serving Size: 1 brownie (1/16th of
- Calories: 180
- Fat: 9
- Carbohydrates: 24
- Fiber: 2
- Protein: 3
Keywords: fudgy brownies, double chocolate, zucchini brownies, moist brownies, easy dessert, cozy treat, chocolate dessert, vegetable in dessert