Print

Fudgy Double Chocolate Zucchini Brownies

fudgy double chocolate zucchini brownies - featured image
Print Recipe

These fudgy double chocolate zucchini brownies are a delicious hidden veggie dessert that combines rich chocolate flavor with moist shredded zucchini for a tender, indulgent treat.

Ingredients

Scale
  • 1 ½ cups shredded zucchini (about 1 medium zucchini, squeezed dry)
  • ½ cup unsalted butter, melted
  • 1 cup granulated sugar (can substitute coconut sugar)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour (or almond flour for gluten-free option)
  • ¾ cup unsweetened cocoa powder (preferably Dutch-process)
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup dark chocolate chips or chopped dark chocolate (60–70% cocoa)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper, leaving some overhang for easy brownie removal.
  2. Use a box grater or food processor to finely shred about 1 medium zucchini, yielding roughly 1 ½ cups. Place shredded zucchini in a clean kitchen towel or cheesecloth and squeeze gently to remove excess moisture.
  3. In a large bowl, melt ½ cup unsalted butter until just melted. Whisk in 1 cup granulated sugar until combined. Add 2 large eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract until mixture is glossy and smooth.
  4. In a separate bowl, sift together ½ cup all-purpose flour, ¾ cup unsweetened cocoa powder, ½ teaspoon baking powder, and ¼ teaspoon salt. Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined.
  5. Gently fold in the shredded zucchini and ½ cup dark chocolate chips.
  6. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs but no wet batter.
  7. Let the brownies cool completely in the pan on a wire rack. Once cool, use the parchment overhang to lift the slab out and slice into 12 squares.

Notes

Squeeze zucchini well to remove excess moisture to avoid soggy brownies. Use room temperature eggs for better emulsification. Avoid overmixing the batter to keep brownies tender. Let brownies cool completely before slicing. For dairy-free, substitute butter with coconut oil and use dairy-free chocolate chips. Variations include adding nuts, cinnamon, or raspberries.

Nutrition

Keywords: brownies, zucchini brownies, double chocolate, hidden veggies, fudgy brownies, easy dessert, healthy dessert, chocolate dessert

Find it online: https://wigglebite.com/fudgy-double-chocolate-zucchini-brownies-recipe-easy-hidden-veggie-dessert/