Fudgy Chocolate Zucchini Brownies Recipe Easy Secret Veggie Twist
A rich and moist fudgy chocolate brownie recipe with a secret twist of shredded zucchini that adds moisture and nutrition without compromising flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 to 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups shredded zucchini, squeezed dry
- 1 cup (125g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, melted
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup (90g) semi-sweet chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, letting some hang over the sides for easy removal.
- Shred about 1 ½ cups of zucchini (roughly one medium zucchini). Place the shreds in a clean kitchen towel and squeeze firmly to remove excess water.
- In a medium bowl, sift together 1 cup all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking powder, and ½ teaspoon salt. Whisk to combine evenly.
- In a large bowl, whisk ½ cup melted unsalted butter with ¾ cup granulated sugar until smooth. Add 2 large eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.
- Gradually fold the dry ingredients into the wet ingredients with a spatula until just combined. Avoid overmixing.
- Gently fold in the squeezed zucchini shreds and ½ cup semi-sweet chocolate chips.
- Pour the batter into the prepared pan and spread evenly to about 1-inch thickness.
- Bake for 25-30 minutes. Check doneness by inserting a toothpick in the center; it should come out with a few moist crumbs but not wet batter.
- Let the brownies cool completely in the pan on a wire rack for at least an hour.
- Use the parchment overhang to lift the brownies out and cut into 9 or 12 squares.
Notes
Squeeze excess moisture from shredded zucchini to avoid soggy brownies. Avoid overmixing the batter to keep brownies tender and fudgy. Use parchment paper for easy removal. Tent with foil if edges brown too quickly. Let brownies cool completely before slicing for best texture.
Nutrition
- Serving Size: 1 brownie (if cut in
- Calories: 180
- Sugar: 18
- Sodium: 150
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 24
- Fiber: 2
- Protein: 3
Keywords: fudgy brownies, chocolate zucchini brownies, secret veggie brownies, easy brownies, healthy brownies, chocolate dessert, zucchini dessert