These fudgy zucchini chocolate brownies are a delicious way to sneak some veggies into your dessert! Rich chocolate flavor hides the healthy zucchini like a pro.
I love how moist and chewy these brownies are! They disappear quickly at my house. It’s always a fun surprise when someone finds out there’s zucchini in them! 😄
Key Ingredients & Substitutions
Zucchini: This is the star of the dish. Use a medium-sized zucchini, and don’t forget to squeeze out excess moisture for a better texture. You can swap it for grated carrots if you’re in a pinch!
Sugar: Granulated sugar gives sweetness, but you can use coconut sugar or a sugar substitute if you’d like to reduce the carbs.
Flour: All-purpose flour works well, but feel free to try whole wheat flour for a healthier option. You could even use almond flour for a gluten-free version!
Cocoa Powder: Unsweetened cocoa powder is essential for that deep chocolate flavor. Dutch-process cocoa provides a smoother taste, so use that if you prefer. Just remember to adjust the baking powder accordingly!
Oil: Vegetable oil keeps the brownies moist, but melted coconut oil or butter can add a different flavor dimension. Use butter for a richer taste!
How Do I Make Sure My Brownies Are Perfectly Fudgy?
Getting that desirable fudgy texture is key! Here’s how:
- Do not overmix the batter once you add the dry ingredients to the wet. This keeps the brownies tender.
- Keep an eye on the baking time! Pull them out when a toothpick has a few moist crumbs but not wet batter.
- Let them cool completely before cutting. This helps them set properly and achieve that perfect fudgy bite.
These tips will help you impress friends and family with your amazing fudgy brownies! Enjoy baking!
Fudgy Zucchini Chocolate Brownies
Ingredients You’ll Need:
For the Brownies:
- 1 cup shredded zucchini (about 1 medium zucchini)
- 1 cup granulated sugar
- 2 large eggs
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips or chunks (plus extra for topping)
- Flaky sea salt, for sprinkling on top (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and around 30 minutes for baking. Be sure to let the brownies cool completely before cutting. In total, you’re looking at about 45 minutes from start to finish for these delightful treats!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare an 8×8-inch baking pan by lining it with parchment paper or lightly greasing it. This will help the brownies come out easily after baking.
2. Prepare the Zucchini:
Grate the zucchini finely using a grater. Then, place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out any excess moisture. This step is important to prevent the brownies from becoming too watery.
3. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the granulated sugar, eggs, vegetable oil, and vanilla extract until well combined. This mixture should be smooth and creamy.
4. Combine the Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Make sure to mix them well so that the leavening agent is evenly distributed throughout the flour.
5. Combine Wet and Dry Mixtures:
Slowly add the dry mixture to the wet mixture, stirring just until everything is combined. Be careful not to overmix; you want a fudgy texture!
6. Fold in the Zucchini and Chocolate Chips:
Gently fold the shredded zucchini and chocolate chips into the batter. This adds moisture, flavor, and that yummy chocolatey goodness to every bite!
7. Pour and Smooth:
Pour the batter into the prepared pan, using a spatula to spread it evenly. Smooth the top to ensure even baking.
8. Add Toppings:
If you’d like, sprinkle some extra chocolate chips on top along with a pinch of flaky sea salt for a nice finishing touch.
9. Bake:
Place the pan in the preheated oven and bake for 25 to 30 minutes. Check for doneness by inserting a toothpick into the center; it should come out mostly clean with a few moist crumbs sticking to it.
10. Cool Down:
Once baked, remove the brownies from the oven and let them cool completely in the pan on a wire rack. This might be the hardest part—waiting for them to cool!
11. Serve and Enjoy:
After cooling, cut the brownies into squares and serve them up! You’ll love the rich, fudgy texture paired with the delightful surprise of zucchini hidden within.
These fudgy zucchini chocolate brownies are a fantastic way to indulge in a sweet treat while sneaking in some healthy veggies. Enjoy every delicious bite!
Can I Use Different Types of Zucchini?
Absolutely! While green zucchini is most common, you can use yellow zucchini as well. Just make sure to shred it finely and remove any excess moisture as you would with green zucchini.
What Can I Substitute for Granulated Sugar?
If you’re looking to reduce sugar, you can use coconut sugar or a sugar substitute like stevia or erythritol. Keep in mind that using a liquid sweetener may alter the moisture level, so adjust accordingly.
How Do I Store Leftover Brownies?
Store any leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. Just make sure to wrap them tightly!
Can I Add Nuts or Other Mix-Ins?
Definitely! Feel free to fold in nuts, such as walnuts or pecans, or even additional mix-ins like peanut butter chips or dried fruit. Just be mindful of how much you add, as too many mix-ins might alter the texture.
