Description
Fudgy Zucchini Brownies are ultra-moist, rich chocolate brownies enhanced with shredded zucchini for natural moisture and a hidden veggie boost—perfectly decadent with a wholesome twist.
Ingredients
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- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1 1/2 cups finely shredded zucchini (moisture squeezed out)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder (optional)
- 1/2 cup chocolate chips or chopped nuts (optional)
Instructions
- Preheat oven to 350 °F (175 °C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang.
- In a large bowl, combine melted butter and sugar. Let cool slightly.
- Stir in eggs one at a time, then add vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, salt, and baking powder if using.
- Fold dry ingredients into the wet mixture until just combined.
- Stir in shredded zucchini and optional chocolate chips or nuts.
- Pour batter into the prepared pan and smooth the top evenly.
- Bake for 25–30 minutes, or until edges are set and a toothpick inserted in the center returns a few moist crumbs.
- Let brownies cool in the pan on a wire rack for at least 20 minutes before lifting out and slicing.
Notes
- Do not overmix the batter once dry ingredients are added—this preserves the fudgy texture.
- Be sure to squeeze out zucchini moisture to avoid soggy brownies.
- Add espresso powder to intensify chocolate flavor if desired.
- Customize with a drizzle of ganache or frosting for an extra treat.
- Store in an airtight container to maintain moisture and freshness.
Nutrition
- Serving Size: 1 brownie
- Calories: 190
- Sugar: 14g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg