Rich Zucchini Brownies: Fudgy Chocolate Delight (Print Version)

Rich Zucchini Brownies are a fudgy, moist chocolate treat. Sneak in veggies with this simple recipe, perfect for satisfying sweet cravings.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 9 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Wet Ingredients

01 - 1 ½ cups (300g) granulated sugar
02 - 2 large eggs
03 - ½ cup (120ml) vegetable oil
04 - 2 teaspoons vanilla extract

→ Dry Ingredients

05 - 1 ½ cups (180g) all-purpose flour
06 - ¾ cup (75g) unsweetened cocoa powder
07 - 1 teaspoon baking powder
08 - ½ teaspoon salt

→ Flavor Boosters & Finishing Touches

09 - 1 ½ cups (about 1 medium) grated zucchini, squeezed dry
10 - 1 cup (170g) chocolate chips (semi-sweet or dark)

→ Optional Extras

11 - ½ cup chopped walnuts or pecans
12 - 1 teaspoon espresso powder

# Instructions:

01 - First things first, get that oven preheating to 350°F (175°C), please! Then, grab an 8x8-inch baking pan. I like to line mine with parchment paper, leaving a little overhang on the sides. Trust me, it makes lifting out those glorious Zucchini Brownies so much easier later. A quick spray with non-stick cooking spray is also a good idea. This step just sets you up for success, no sticking allowed!
02 - In a large bowl, whisk together the granulated sugar, eggs, vegetable oil, and vanilla extract until everything is smooth and well combined. You're looking for a light, slightly frothy mixture. I've definitely rushed this part before and ended up with a slightly grainy texture, so take your time! This forms the super moist base for our 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; nobody wants a dry, chalky bite! This blend will ensure even distribution of our chocolatey goodness throughout the Zucchini Brownies.
04 - Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Seriously, stop mixing as soon as you don't see any dry streaks of flour. Overmixing develops gluten, and we want tender, fudgy Zucchini Brownies, not tough ones. It's okay if there are a few small lumps; that’s better than overdoing it.
05 - Now for the star of the show! Gently fold in the grated zucchini and chocolate chips. I usually do this with a spatula, making sure the zucchini is evenly distributed. Don't be shy with those chocolate chips! This is where the magic happens, giving our Zucchini Brownies their signature moisture and extra chocolate punch. I always try to sneak in a few more chips here.
06 - Pour the batter into your prepared 8x8-inch pan and spread it evenly. Pop it into the preheated oven and bake for 25-30 minutes. You want the edges to look set and a toothpick inserted into the center to come out with moist crumbs, not wet batter. Be careful not to overbake, or you’ll lose that amazing fudgy texture. Let them cool completely in the pan on a wire rack before cutting. That's the hardest part, I swear!

# Notes:

01 - Always squeeze out excess water from the grated zucchini; it prevents soggy brownies, a mistake I learned the hard way.
02 - Cool your Zucchini Brownies completely before cutting; otherwise, they can fall apart and lose their gorgeous texture.
03 - Don't overmix the batter after adding flour; it's the secret to keeping your Zucchini Brownies perfectly tender and fudgy.
04 - A sprinkle of flaky sea salt on top before baking really enhances the chocolate and adds a lovely textural contrast to these Zucchini Brownies.

# Equipment Needed:

01 - 8x8 inch baking pan
02 - parchment paper
03 - large mixing bowls
04 - whisk
05 - spatula

# Nutrition (Per Serving):

Calories: 350
Total Fat: 18g
Total Carbohydrate: 45g
Protein: 4g

Back