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Fudgy Double Chocolate Zucchini Brownies

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Incredibly rich, fudgy brownies made with shredded zucchini for extra moisture. No one will ever guess the secret ingredient!

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1/2 cup (50g) unsweetened cocoa powder (Dutch-process preferred)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 1/2 cups packed shredded zucchini (about 1 medium zucchini)
  • 1 cup (175g) semi-sweet chocolate chips
  • 1/4 cup (45g) semi-sweet chocolate chips (for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease parchment.
  2. Shred zucchini on the large holes of a box grater. You should have about 1 1/2 cups packed.
  3. Place shredded zucchini in a clean kitchen towel and squeeze out about half the moisture. Set aside (should yield about 1 cup squeezed).
  4. In a large microwave-safe bowl, melt butter in 30-second intervals. Let cool for 1 minute.
  5. Add sugar to melted butter and whisk until combined. Add eggs one at a time, whisking well after each. Stir in vanilla extract.
  6. In a separate small bowl, whisk together flour, cocoa powder, salt, and baking powder.
  7. Pour dry ingredients into wet mixture. Fold gently with a rubber spatula until just combined (a few streaks of flour are okay).
  8. Fold in squeezed zucchini and 1 cup chocolate chips until evenly distributed.
  9. Pour batter into prepared pan and spread evenly. Sprinkle remaining 1/4 cup chocolate chips on top.
  10. Bake for 28 to 32 minutes, until a toothpick inserted in center comes out with a few moist crumbs. Edges should look set.
  11. Cool in pan on a wire rack for 30 minutes, then lift out using parchment handles and cool completely on rack.
  12. Cut into 16 squares with a sharp knife, wiping clean between cuts.

Notes

Don’t overbake; start checking at 28 minutes. Let cool completely before cutting for clean slices. For gluten-free, use a 1-to-1 gluten-free flour blend. For dairy-free, use coconut oil and dairy-free chocolate chips. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: zucchini brownies, fudgy brownies, double chocolate brownies, vegetable brownies, summer dessert, easy brownie recipe

Find it online: https://merrymorsel.com/fudgy-double-chocolate-zucchini-brownies-easy-recipe/