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Fudgy Double Chocolate Zucchini Brownies

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These fudgy double chocolate zucchini brownies combine rich chocolate flavor with moist shredded zucchini for a sneaky-healthy, melt-in-your-mouth treat that’s perfect for any occasion.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • ½ cup (115g) unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 4 ounces (115g) bittersweet or semi-sweet chocolate, chopped and melted
  • 1 to 1¼ cups (about 150g) shredded zucchini, squeezed dry
  • Optional: ½ cup (90g) chocolate chips
  • Optional: ½ cup (60g) chopped walnuts or pecans

Instructions

  1. Wash and dry the zucchini. Shred finely using a box grater. Place shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible (about 2-3 minutes). Set aside.
  2. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment paper.
  3. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until no lumps remain.
  4. In a microwave-safe bowl, melt chopped chocolate and butter together, stirring every 20 seconds until smooth. Let cool slightly but do not harden.
  5. In a large bowl, whisk granulated sugar and brown sugar together. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  6. Pour melted chocolate-butter mixture into the sugar-egg mixture and stir gently until combined.
  7. Fold in the dry ingredients just until no flour streaks remain. Do not overmix.
  8. Fold in shredded zucchini and optional chocolate chips or nuts if using.
  9. Spread batter evenly in the prepared pan.
  10. Bake for 30-35 minutes. Check at 30 minutes by inserting a toothpick near the center; it should come out with moist crumbs but not wet batter.
  11. Let brownies cool completely in the pan on a wire rack. Use parchment overhang to lift brownies out. Cut into squares and serve.

Notes

Squeeze zucchini thoroughly to avoid soggy brownies. Use both cocoa powder and melted chocolate for richer flavor. Avoid overbaking to keep fudgy texture. Room temperature eggs help batter blend evenly. Cooling brownies fully improves texture. For gluten-free, substitute flour with 1:1 gluten-free baking flour blend. Vegan adaptations include flax eggs and dairy-free butter and chocolate.

Nutrition

Keywords: chocolate zucchini brownies, fudgy brownies, double chocolate, healthy brownies, zucchini dessert, easy brownies, moist brownies

Find it online: https://spoonmira.com/fudgy-double-chocolate-zucchini-brownies-easy-moist-melt-in-your-mouth-recipe/