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Fudgy Dark Chocolate Zucchini Brownies

Fudgy Dark Chocolate Zucchini Brownies That Wow Your Taste Buds

Indulge in these fudgy dark chocolate zucchini brownies, incorporating hidden vegetables for a guilt-free treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 12 squares
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownies
  • 1 cup All-Purpose Flour Can substitute with a 1-to-1 gluten-free baking blend for gluten-free brownies.
  • 1/3 cup Unsweetened Cocoa Powder Essential for taste.
  • 1/2 teaspoon Fine Sea Salt Regular salt can be used; however, fine salt distributes better.
  • 1 teaspoon Baking Powder Required for the rise.
  • 1/2 cup Unsalted Butter Can be replaced with coconut oil for a dairy-free version.
  • 1/4 cup Neutral Oil (Canola, Avocado, Olive) Choose any neutral oil.
  • 1 cup Granulated Sugar Can swap 1/2 for dark brown sugar for added depth in flavor.
  • 2 large Eggs Important for structure.
  • 1 teaspoon Pure Vanilla Extract Do not skip for maximum taste.
  • 1 cup Finely Shredded Zucchini Pat dry if too wet, but do not wring out.
  • 1 cup Dark Chocolate Chips/Chunks Options include semi-sweet.
  • 1/2 cup Chopped Walnuts or Pecans Optional; can replace with other nuts if preferred.

Equipment

  • 8x8 inch metal baking pan
  • Box grater
  • Mixing bowls

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line an 8x8 inch metal baking pan with parchment paper.
  2. Wash and dry 1 medium zucchini, grate it finely, and measure about 1 cup. Lightly pat it dry to remove excess moisture.
  3. In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder until well combined.
  4. In a large bowl, whisk melted butter and neutral oil with granulated sugar until thick and glossy. Add eggs and vanilla, blending until incorporated.
  5. Gently fold dry ingredients into the wet mixture until just combined, avoiding overmixing.
  6. Fold in the shredded zucchini and dark chocolate chips (and nuts if using) until evenly distributed.
  7. Spread the batter evenly into the prepared baking pan and smooth the top.
  8. Bake for 28-35 minutes, checking at 28 minutes with a toothpick; it should come out with moist crumbs.
  9. Let the brownies cool on a wire rack for 30-45 minutes before lifting out and slicing.

Nutrition

Serving: 1squareCalories: 200kcalCarbohydrates: 27gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

These brownies are a delightful, fudgy treat that also include hidden veggies for added health benefits. Experiment with mix-ins like nuts for extra crunch.

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