Moist Zucchini Brownies: A Chocolatey Treat (Print Version)

These Zucchini Brownies are fudgy, moist, and secretly packed with veggies. A delicious way to use up garden zucchini for a chocolatey dessert everyone loves!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 16 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Wet Goodness

01 - 1/2 cup (113g) unsalted butter, melted
02 - 1 cup (200g) granulated sugar
03 - 1/2 cup (100g) light brown sugar, packed
04 - 2 large eggs
05 - 1 teaspoon vanilla extract

→ Dry Essentials

06 - 1 cup (120g) all-purpose flour
07 - 1/2 cup (45g) unsweetened cocoa powder
08 - 1/2 teaspoon baking powder
09 - 1/2 teaspoon salt

→ Chocolate & Veggie Stars

10 - 1 1/2 cups (about 1 medium) shredded zucchini, squeezed of excess water
11 - 1 cup (170g) semi-sweet chocolate chips

→ Finishing Touch (Optional)

12 - Flaky sea salt, for sprinkling

# Instructions:

01 - First things first, grate your zucchini. Then, and this is crucial for those truly Moist Zucchini Brownies, take that shredded zucchini and squeeze out as much water as you possibly can. I use a clean kitchen towel, and honestly, you'll be surprised how much liquid comes out! While you're doing that, preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper, leaving an overhang to make lifting easier later. Don't forget to lightly grease the paper!
02 - In a large microwave-safe bowl, melt your unsalted butter. Once melted, whisk in both the granulated sugar and light brown sugar until combined and smooth. It should look glossy and smell wonderfully sweet. Next, crack in your eggs, one at a time, whisking well after each addition until the mixture is light and fluffy. Finally, stir in that glorious vanilla extract. This is where the magic starts to happen, creating a beautiful base for your Zucchini Brownies.
03 - In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Make sure there are no lumps of cocoa powder; we want a smooth, consistent chocolate flavor throughout. I usually give it a good whisk for about 30 seconds to really incorporate everything. This step ensures all our dry elements are evenly distributed when we add them to the wet mixture.
04 - Pour the dry ingredient mixture into the wet ingredients. Using a spatula, fold them together until just combined. Be careful not to overmix! Overmixing can lead to tough brownies, and we're aiming for fudgy, remember? A few small streaks of flour are totally fine; they'll disappear during the next step. I always tell myself, "less is more" here, and it works every time.
05 - Now for the stars of the show! Add your squeezed shredded zucchini and semi-sweet chocolate chips to the batter. Gently fold them in until they are evenly distributed. Again, don't overmix! We want those beautiful pockets of zucchini and chocolate. The batter will look thick and rich, and honestly, it's hard not to just take a spoonful right here.
06 - Pour the batter into your prepared baking pan and spread it evenly with your spatula. Pop it into the preheated oven and bake for 28-32 minutes. You'll know they're done when a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The aroma of these Zucchini Brownies baking is honestly intoxicating, filling your whole kitchen with a deep chocolate scent. Let them cool completely in the pan on a wire rack before cutting, if you can resist!

# Notes:

01 - Always squeeze the zucchini thoroughly; it's the secret to truly fudgy brownies.
02 - Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer.
03 - If you're out of butter, melted coconut oil can work, but the flavor will be a bit different.
04 - Serving warm with a scoop of vanilla ice cream is honestly a game-changer for these brownies.

# Equipment Needed:

01 - 9x13 inch baking pan
02 - mixing bowls
03 - whisk
04 - spatula

# Nutrition (Per Serving):

Calories: 250
Total Fat: 15g
Total Carbohydrate: 28g
Protein: 3g

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