These fudgy zucchini chocolate brownies are a tasty surprise! Packed with rich chocolate flavor, they also sneak in some healthy zucchini, making them both delicious and a bit wholesome.
Who would guess there’s zucchini hiding in there? They’re so fudgy that you might want to save some for later—but let’s be real, it’s hard to resist! I love serving them warm with a scoop of ice cream on top.
Key Ingredients & Substitutions
Zucchini: One medium zucchini adds moisture and nutrients. If you don’t have zucchini, you can use finely shredded carrots, but the flavor will differ slightly. Always squeeze out excess moisture so your brownies don’t turn mushy.
Cocoa powder: Unsweetened cocoa is essential for that rich chocolate flavor. If you’re out, you can use Dutch-process cocoa, but avoid sweetened cocoa powder as it will make your brownies too sweet.
Butter: I love using melted butter for a richer taste, but vegetable oil works just as well! If you want a healthier option, try using applesauce in place of half the fat—your brownies will still be moist.
Sugar: Granulated sugar gives the right sweetness and texture. You can substitute it with brown sugar for extra chewiness or coconut sugar for a lower glycemic index, but it will slightly change the flavor.
How Do You Get the Right Texture in Brownies?
Getting that perfectly fudgy texture is key. Follow these tips to ensure great results:
- Don’t over-mix the batter after adding the dry ingredients—just fold until combined.
- Make sure to squeeze out excess moisture from the zucchini. Too much water can make your brownies cakey instead of fudgy!
- For the best chocolate flavor, let your brownies cool before cutting. They’ll firm up a bit and get even more fudgy.
Fudgy Zucchini Chocolate Brownies
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup melted butter (or vegetable oil)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup finely shredded zucchini (about 1 medium zucchini, excess moisture squeezed out)
- 1/2 cup chocolate chips (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 25–30 minutes of baking. With some cooling time afterward, you can have delicious fudgy brownies ready in about an hour, perfect for sharing or savoring on your own!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your brownies bake evenly. While the oven is heating up, prepare your baking pan by greasing a 9×9-inch pan or lining it with parchment paper.
2. Combine Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until everything is well blended. This mixture will give your brownies that chocolatey goodness!
3. Mix Wet Ingredients:
In a large bowl, mix the melted butter and granulated sugar until they are fully combined. Then, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract for added flavor.
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet ingredients. Use a spatula to fold everything together until just combined—be careful not to over-mix!
5. Add Zucchini and Optional Chocolate Chips:
Gently fold in the finely shredded zucchini along with the chocolate chips if you’re using them. This is what makes these brownies fudgy and adds that hidden veggie goodness!
6. Pour and Spread the Batter:
Pour the brownie batter into your prepared pan and spread it out evenly with a spatula. It can be a bit thick, so take your time to make it nice and smooth on top.
7. Bake the Brownies:
Place the pan in the preheated oven and bake for 25–30 minutes. To check for doneness, insert a toothpick in the center—the toothpick should come out with a few moist crumbs but no wet batter.
8. Cool and Cut:
Once baked, take the brownies out of the oven and allow them to cool in the pan on a wire rack. After they have cooled, you can slice them into squares to serve!
9. Enjoy!
Serve your fudgy, chocolatey zucchini brownies as they are or with a scoop of ice cream. Enjoy every bite of this delightful treat!
FAQ for Fudgy Zucchini Chocolate Brownies
Can I Use Frozen Zucchini in This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and squeeze out any excess moisture before adding it to the batter. This will help maintain the right texture in the brownies.
How Can I Make These Brownies Gluten-Free?
To make these brownies gluten-free, simply substitute the all-purpose flour with a 1:1 gluten-free baking blend. Make sure to check that your cocoa powder and baking powder are also gluten-free!
Can I Add Nuts or Other Mix-Ins?
Absolutely! Feel free to add chopped nuts, like walnuts or pecans, or even swaps like butterscotch or peanut butter chips if you want different flavors. Just keep the total amount of mix-ins to about 1/2 cup to maintain the fudgy texture.
How Should I Store Leftover Brownies?
Store leftover brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. For longer storage, freeze them in a zip-top bag for up to 3 months. Just thaw them at room temperature before enjoying!
