Moist Zucchini Brownies: Rich Chocolatey Squares (Print Version)
Moist Zucchini Brownies are surprisingly decadent! These rich, fudgy chocolate squares hide a veggie, making them a family favorite for any day.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 12-16 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Brownie Base
01 -
All-Purpose Flour
02 -
Unsweetened Cocoa Powder
03 -
Granulated Sugar
04 -
Vegetable Oil
05 -
Eggs
06 -
Vanilla Extract
07 -
Shredded Zucchini
→ Flavor Boosters & Mix-ins
08 -
Chocolate Chips (Semi-Sweet or Dark)
09 -
Baking Soda
10 -
Salt
→ Optional Finishing Touches
11 -
Powdered Sugar
# Instructions:
01 -
First things first, let's get that oven ready! Preheat your oven to 350°F (175°C) and grab a 9x13 inch baking pan. Line it with parchment paper, leaving a slight overhang on the sides. This is my absolute favorite trick for easy brownie removal – seriously, don't skip it! I once forgot the parchment, and trying to get those fudgy Moist Zucchini Brownies out was a sticky, crumbly mess. A little cooking spray on the parchment helps too.
02 -
In a medium bowl, whisk together your flour, cocoa powder, baking soda, and salt. Give it a good whisk to make sure everything is evenly distributed. This step is important, hon, because you don't want a bite of just salt or a clump of cocoa. I remember one time I rushed this, and the brownies had uneven pockets of flavor – not ideal! Just a quick minute or two here makes a difference.
03 -
Now for the wet stuff! In a large bowl, whisk together the granulated sugar and vegetable oil until they're well combined and look a bit glossy. Then, crack in your eggs, one at a time, whisking after each addition until smooth. Finally, stir in that lovely vanilla extract. This is where the batter starts to smell absolutely divine, a hint of the decadent Moist Zucchini Brownies to come!
04 -
Gently add your dry ingredient mixture to the wet ingredients. Mix until *just* combined. And I mean *just*! Overmixing is the enemy of fudgy brownies, turning them tough and cakey. You might still see a few streaks of flour, and that's totally okay. This is where I always have to resist the urge to keep stirring – it's a real test of patience, honestly!
05 -
Now for the fun part: fold in the shredded zucchini and chocolate chips. The zucchini will seemingly disappear into the batter, adding moisture without being noticeable once baked – it's pure magic for these Moist Zucchini Brownies. Be gentle here, just enough to distribute everything. I often sneak a few extra chocolate chips in at this stage, just for good measure. No regrets!
06 -
Pour your beautiful batter into the prepared pan and spread it evenly. Pop it into your preheated oven and bake for 25-30 minutes. You're looking for the edges to be set and a toothpick inserted into the center to come out with moist crumbs, not wet batter. Don't overbake, or you'll lose that amazing fudgy texture! Once out, the whole kitchen will smell like pure chocolate heaven, a promise of delicious Moist Zucchini Brownies.
# Notes:
01 -
Don't overmix your batter; it's the secret to truly fudgy brownies.
02 -
Always let these cool completely before cutting for clean slices and best texture.
03 -
Try adding a pinch of instant espresso powder to enhance the chocolate flavor.
04 -
For a special treat, serve warm with a scoop of vanilla ice cream.
# Equipment Needed:
01 -
9x13 inch baking pan
02 -
parchment paper
03 -
whisk
04 -
large mixing bowls
05 -
box grater
# Nutrition (Per Serving):
Calories: 350 Calories
Total Fat: 20g Fat
Total Carbohydrate: 40g Carbs
Protein: 4g Protein