Fudgy Hidden Veggie Zucchini Brownies
These fudgy hidden veggie zucchini brownies combine rich chocolate flavor with the moisture and nutrition of shredded zucchini, creating a healthier indulgence that’s moist, tender, and delicious.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 medium zucchinis, shredded (about 2 cups)
- 1 cup (125g) all-purpose flour (can substitute almond flour for gluten-free)
- ½ cup (50g) unsweetened cocoa powder
- ¾ cup (150g) granulated sugar
- ¼ cup packed (50g) brown sugar
- ½ cup (1 stick or 113g) unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (90g) dark chocolate chips or chunks (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper.
- Grate the zucchini using a box grater or food processor. Gently squeeze out excess moisture using a clean kitchen towel or paper towels.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a large bowl, stir together the granulated sugar, brown sugar, and melted butter until smooth and glossy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gently fold the shredded zucchini into the wet mixture until evenly combined.
- Gradually add the dry ingredients to the wet ingredients, folding just until combined. Avoid overmixing.
- Fold in the dark chocolate chips or chunks if using.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes, checking at 25 minutes with a toothpick. It should come out with a few moist crumbs but no wet batter.
- Cool completely in the pan on a wire rack before slicing.
Notes
Squeeze out excess moisture from zucchini to avoid soggy brownies. Use room temperature eggs for better batter consistency. Check doneness at 25 minutes to avoid overbaking. For dairy-free, substitute butter with coconut oil or plant-based butter. For gluten-free, substitute flour with almond or oat flour. Refrigerate leftovers for firmer slices and intensified chocolate flavor. Adding a teaspoon of instant espresso powder enhances chocolate depth. Sprinkle sea salt on top before baking for a flavor punch.
Nutrition
- Serving Size: 1 brownie (1/16th of
- Calories: 150
- Sugar: 15
- Sodium: 90
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 20
- Fiber: 2
- Protein: 2
Keywords: zucchini brownies, fudgy brownies, hidden veggies, healthy brownies, chocolate dessert, easy brownies, gluten-free option, dairy-free option