Description

Dense, fudgy, and intensely chocolatey brownies that hide shredded zucchini for extra moisture without affecting the taste. A simple one-bowl recipe that is perfect for sneaking veggies into desserts.

Ingredients

Scale

1/2 cup unsalted butter, melted
1 1/2 cups granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup shredded zucchini, squeezed dry
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup dark chocolate chips
1/2 cup walnuts or pecans (optional)

Instructions

Preheat oven to 350°F (175°C). Grease an 8×8 inch baking pan and line with parchment paper.
Wash, trim, and grate the zucchini. Wrap in a clean kitchen towel or paper towels and squeeze out as much excess moisture as possible.
In a large mixing bowl, melt the butter. Let it cool slightly, then whisk in the sugar, eggs, and vanilla extract until glossy and slightly thickened.
Add the flour, cocoa powder, baking powder, and salt to the wet ingredients. Stir gently until just combined; do not overmix.
Fold in the squeezed zucchini and chocolate chips (and nuts if using) until evenly distributed.
Pour batter into the prepared pan and spread evenly.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs clinging to it.
Let brownies cool in the pan for at least 30 minutes before lifting out and slicing into squares.

Notes

It is critical to squeeze the excess moisture from the zucchini to prevent soggy brownies. Do not overbake; the toothpick should have moist crumbs, not be completely clean. Brownies continue to cook in the hot pan after removal from the oven.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 brownie square
Calories: 220
Sugar: 22
Sodium: 120
Fat: 10
Saturated Fat: 6
Carbohydrates: 32
Fiber: 2
Protein: 3

Keywords: zucchini brownies, double chocolate, fudgy brownies, healthy dessert, easy baking, one bowl recipe, gluten-free option