Fudgy Chocolate Zucchini Brownies
These fudgy chocolate zucchini brownies are a delicious treat that hides veggies in a rich, moist, and fudgy chocolate base. Perfect for sneaking in zucchini without any green taste, they are quick, easy, and crowd-pleasing.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 medium zucchini (about 1 ½ cups shredded, packed)
- ½ cup (113g) unsalted butter, melted
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ¾ cup (95g) all-purpose flour (or almond flour for gluten-free)
- ½ cup (50g) unsweetened cocoa powder (Dutch-processed recommended)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon instant coffee powder (optional but recommended)
- ½ cup (90g) chocolate chips or chunks (dark or semi-sweet)
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
- Shred the zucchini finely using a box grater or food processor. Gently squeeze out excess moisture with a clean kitchen towel or paper towels.
- In a medium bowl, whisk together the melted butter, granulated sugar, brown sugar, and vanilla extract until combined. Add eggs one at a time, whisking well after each addition.
- In a separate large bowl, sift together the flour, cocoa powder, baking powder, salt, and instant coffee powder.
- Gradually fold the dry ingredients into the wet ingredients using a rubber spatula until just combined. Avoid overmixing.
- Fold in the shredded zucchini and chocolate chips evenly.
- Pour the batter into the prepared pan and spread evenly with a spatula.
- Bake for 25-30 minutes, starting to check at 25 minutes by inserting a toothpick in the center; it should come out with a few moist crumbs but no wet batter.
- Cool the brownies completely in the pan on a wire rack for at least 1 hour before slicing.
Notes
Shred zucchini finely and squeeze out excess moisture to avoid soggy brownies. Use melted butter for richer texture. Adding instant coffee powder enhances chocolate flavor without a coffee taste. Avoid overmixing the batter to keep brownies fudgy. Start checking for doneness at 25 minutes to prevent overbaking. Let brownies cool completely before slicing to maintain fudgy texture. For gluten-free, substitute flour with almond or gluten-free baking blend. For dairy-free, use coconut oil and dairy-free chocolate chips.
Nutrition
- Serving Size: 1 brownie (1/12th of
- Calories: 180
- Fat: 10
- Carbohydrates: 22
- Fiber: 2
- Protein: 2
Keywords: fudgy brownies, chocolate zucchini brownies, hidden veggies dessert, easy brownies, healthy brownies, chocolate dessert, zucchini recipe