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Best Fudgy Double Chocolate Zucchini Brownies Recipe

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These Fudgy Double Chocolate Zucchini Brownies are rich, fudgy, and intensely chocolatey, with a texture that would fool anyone into thinking they’re full of butter and sugar. The zucchini melts right into the batter, adding moisture without any discernible flavor, making this the perfect way to use up summer’s bounty.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup unsweetened cocoa powder (Dutch-process preferred)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini (about 1 medium zucchini, do not squeeze out moisture)
  • 1 cup semi-sweet chocolate chips (plus a handful extra for sprinkling)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides. Lightly grease the parchment.
  2. Shred the zucchini using the large holes of a box grater. Do not squeeze out the moisture. Set aside.
  3. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until no lumps remain.
  4. In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, whisking after each addition. Stir in the vanilla extract.
  5. Fold the shredded zucchini into the wet mixture until evenly distributed. The batter will look thin and watery.
  6. Add the dry ingredients to the wet mixture and fold gently with a rubber spatula until just combined. Do not overmix.
  7. Fold in 1 cup of chocolate chips, reserving a handful for the top.
  8. Pour the batter into the prepared pan and spread evenly. Sprinkle the reserved chocolate chips on top.
  9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. The edges should look set.
  10. Cool completely in the pan on a wire rack for at least 30 minutes. Use the parchment handles to lift the brownies out, then slice into 16 squares.

Notes

Do not squeeze the moisture out of the zucchini—it’s what makes the brownies fudgy. Let the brownies cool completely before cutting to avoid them falling apart. For best results, let them sit overnight for the flavors to meld. If using a large, seedy zucchini, scoop out the seeds before grating.

Nutrition

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

Find it online: https://spoonette.com/best-fudgy-double-chocolate-zucchini-brownies-recipe/