Fudgy Double Chocolate Zucchini Brownies
These fudgy double chocolate zucchini brownies feature a moist, gooey center with a subtle veggie twist that keeps them soft and indulgent. Perfect for a comforting treat that sneaks in some greens without sacrificing rich chocolate flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 brownies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 ½ cups (180 g) all-purpose flour (or almond flour for gluten-free)
- ¾ cup (75 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) packed light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup (113 g) unsalted butter, melted and slightly cooled (or coconut oil for dairy-free)
- 1 ½ cups (about 225 g) grated zucchini, squeezed gently to remove excess water
- ½ cup (90 g) semi-sweet chocolate chips or chunks (use dairy-free if preferred)
- Optional: ¼ cup (25 g) chopped walnuts or pecans
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×9 inch (23×23 cm) baking pan with parchment paper, leaving an overhang for easy removal.
- Grate 1 ½ cups (225 g) zucchini using a box grater or food processor. Gently squeeze out excess moisture but keep some moisture for fudginess.
- In a large bowl, whisk together flour, cocoa powder, baking powder, and salt until combined.
- In another bowl, whisk granulated sugar, brown sugar, eggs, and vanilla extract until smooth and pale, about 2 minutes. Slowly whisk in melted butter until glossy.
- Fold grated zucchini into the wet mixture until evenly distributed.
- Pour wet mixture into dry ingredients and fold gently with a spatula until no streaks remain. Avoid overmixing.
- Fold in chocolate chips and optional chopped nuts.
- Scrape batter evenly into prepared pan and smooth the top.
- Bake for 28-32 minutes, checking at 28 minutes with a toothpick; it should come out with moist crumbs but no wet batter.
- Cool brownies completely in the pan on a wire rack for at least 45 minutes before slicing.
Notes
Do not over-squeeze the zucchini to retain moisture for a fudgy center. Use good quality Dutch-processed cocoa powder for richness. Fold batter gently to avoid toughness. Check bake time closely to avoid drying out. Let brownies cool completely before slicing for best texture. Parchment paper lining prevents sticking and makes removal easier. Butter gives classic fudgy texture; coconut oil can be used for dairy-free variation.
Nutrition
- Serving Size: 1 brownie (assuming
- Calories: 170
- Sugar: 18
- Sodium: 150
- Fat: 8.5
- Saturated Fat: 5
- Carbohydrates: 23
- Fiber: 2.5
- Protein: 2.5
Keywords: fudgy brownies, double chocolate, zucchini brownies, moist brownies, healthy dessert, gluten-free option, dairy-free option, chocolate treat