These fudgy zucchini chocolate brownies are a delicious way to sneak in some veggies! They are rich, moist, and packed with chocolatey goodness. You won’t even taste the zucchini!
I love how easy these brownies are to whip up. Plus, they make me feel a little better about my chocolate habit—who knew brownie could be healthy? Enjoy them warm with a scoop of ice cream! 🍦
Key Ingredients & Substitutions
Unsalted Butter: This adds richness to your brownies. If you prefer a healthier option, you can substitute it with coconut oil or applesauce—just keep in mind that it might alter the texture slightly!
Sugar: I use granulated sugar for sweetness, but you could swap in brown sugar for a deeper flavor. Alternatively, consider using honey or maple syrup, but you may need to adjust the flour since they’re liquid sweeteners.
Zucchini: The star of the show! Grated zucchini adds moisture without a strong flavor. If zucchini isn’t available, you can use grated carrots for a similar effect.
Cocoa Powder: Unsweetened cocoa powder is key for that rich chocolate flavor. If you want to add more sweetness, try using Dutch-processed cocoa for a smoother taste instead.
Chocolate Chips: Optional, but they add extra chocolatey goodness! Feel free to swap in dark chocolate, milk chocolate, or even white chocolate chips for a different twist.
How Do I Make Sure My Brownies Are Fudgy?
Achieving that fudgy texture comes down to two key things: the baking time and how you mix the ingredients. Here’s what you need to know:
- Don’t overmix the batter! Stir just until combined to avoid overdeveloping the gluten, which makes brownies cake-like.
- Check for doneness a few minutes before the recommended time. A toothpick inserted should have a few moist crumbs for that perfect fudgy center.
- Let them cool completely in the pan. This allows them to set up nicely and makes cutting easier without crumbling!
Follow these tips, and you’ll have rich, fudgy brownies that are a hit with everyone!
Fudgy Zucchini Chocolate Brownies
Ingredients You’ll Need:
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup grated zucchini (about 1 medium zucchini, excess moisture squeezed out)
- 1/2 cup chocolate chips or chunks (optional)
- Flaky sea salt, for topping (optional)
How Much Time Will You Need?
This recipe takes about 15-20 minutes for preparation and about 30-35 minutes for baking. Allow yourself some extra time for cooling before slicing. Overall, you’re looking at just under an hour from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your brownies bake evenly. While the oven heats, get your baking pan ready by lining an 8×8-inch pan with parchment paper or lightly greasing it.
2. Mix the Wet Ingredients:
In a large mixing bowl, add the melted butter and sugar. Use a whisk or spatula to mix until it’s nice and smooth. Next, beat in the eggs one at a time, making sure they are well blended before adding the next. Finally, stir in the vanilla extract for a lovely flavor boost!
3. Combine the Dry Ingredients:
In another bowl, whisk together the flour, cocoa powder, baking powder, and salt. This helps evenly distribute the dry ingredients and avoids clumps in your brownies!
4. Combine Wet and Dry Ingredients:
Gradually add the dry mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix! It’s okay if there are a few small flour streaks left.
5. Fold in the Zucchini:
Now it’s time to fold in the grated zucchini and chocolate chips, if you wish. The zucchini will add moisture and a sneak of healthy goodness to your brownies!
6. Bake Your Brownies:
Pour the batter into your prepared baking pan, spreading it evenly. Place it in the oven and bake for 30-35 minutes. To check if they’re done, stick a toothpick in the center—if it comes out with a few moist crumbs, your brownies are perfect!
7. Cool and Enjoy:
Once baked, remove the brownies from the oven. If you like, sprinkle a little flaky sea salt on top while they’re still warm for an extra touch. Let the brownies cool completely in the pan before cutting into squares to serve.
Enjoy these rich, fudgy brownies that are not only delicious but also a great way to enjoy some veggies in your dessert!
FAQ for Fudgy Zucchini Chocolate Brownies
Can I Use Different Types of Sugar?
Absolutely! You can substitute granulated sugar with brown sugar for a deeper flavor. If you prefer natural sweeteners, honey or maple syrup can work, but you may need to adjust the flour to account for the extra liquid.
Can I Make These Brownies Gluten-Free?
Yes! You can swap out the all-purpose flour for a gluten-free flour blend. Make sure to check that the blend contains xanthan gum or add a bit yourself to help with the texture.
How Should I Store Leftover Brownies?
Store any leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for a week. You can also freeze them for up to 3 months. Just wrap them well in plastic wrap and foil, then thaw at room temperature when you’re ready to enjoy again!
Can I Add Nuts or Other Mix-Ins?
Definitely! Feel free to add chopped nuts, dried fruit, or even other types of chocolate. Just keep in mind that additional mix-ins may alter the texture slightly, so adjust the batter if needed.
