These fudgy chocolate zucchini brownies are a tasty surprise! Made with shredded zucchini, they are rich, moist, and oh-so-chocolatey. Perfect for dessert or a snack!
Believe it or not, no one will guess there’s healthy zucchini hiding in there! I love sharing these with friends and watching their faces light up when they taste how yummy they are! 🍫
Key Ingredients & Substitutions
Zucchini: The star of the recipe! Use medium-sized, fresh zucchini for the best texture. If zucchini isn’t available, you can use grated carrots, but they’ll add more sweetness.
Unsalted Butter: I always prefer unsalted butter for better control over the salt level. If you’re looking for a dairy-free option, coconut oil or vegan butter works well here.
Sugar: Granulated sugar is used here, but you can swap it with coconut sugar or even brown sugar for a deeper flavor. Just be aware that brown sugar will make the brownies a little softer.
Cocoa Powder: Unsweetened cocoa powder gives these brownies their rich chocolate taste. If you run low, use Dutch-processed cocoa for a milder taste, but it won’t be as rich.
Chocolate Chips: I like semi-sweet chocolate chips for sweetness balance. Dark chocolate or milk chocolate chips can also be used, depending on your preference.
How Do I Keep My Brownies Fudgy and Moist?
To achieve those fudgy brownies, stay mindful of these techniques. First, don’t overmix your batter once you combine the wet and dry ingredients. Overmixing can lead to a cakier texture!
- Grate the zucchini finely and make sure to squeeze out excess moisture. This step helps keep brownies from being too soggy.
- Bake just until a toothpick comes out with a few moist crumbs, not clean. This ensures they stay fudgy.
- Let them cool completely before cutting. It helps them set better and makes slicing easier!
These simple tips will guarantee your brownies turn out rich, fudgy, and utterly delicious every time! Enjoy baking!
Fudgy Chocolate Zucchini Brownies
Ingredients:
- 1 cup shredded zucchini (about 1 medium zucchini)
- 1/2 cup unsalted butter (1 stick), melted
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 cup all-purpose flour
- 1/2 cup chocolate chips (semi-sweet or dark)
- Optional: flaky sea salt for topping
Time Needed:
This recipe takes around 10 minutes to prep and about 25-30 minutes to bake. Be sure to let the brownies cool completely before cutting, which might take another 30 minutes. So, in total, plan for about an hour to complete this delicious treat!
Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease it well to prevent sticking.
2. Prepare the Zucchini:
Next, grate the zucchini and using a paper towel or a clean kitchen towel, squeeze out any excess moisture. This step is important to keep the brownies fudgy!
3. Mix Wet Ingredients:
In a large mixing bowl, combine the melted butter, granulated sugar, vanilla extract, and shredded zucchini. Stir everything together until it is well combined.
4. Whisk Dry Ingredients:
In a separate bowl, whisk together the cocoa powder, salt, baking powder, and flour. This ensures that the dry ingredients are evenly distributed.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mix, stirring gently until just combined. Be careful not to overmix—this will help keep your brownies fudgy!
6. Add Chocolate Chips:
Fold in the chocolate chips, which will provide a delightful burst of chocolate in every bite.
7. Pour and Smooth:
Pour the brownie batter into the prepared pan, and use a spatula to smooth the top so it’s even.
8. Optional Topping:
If you like, sprinkle a pinch of flaky sea salt over the top of the batter for a delicious sweet and salty contrast!
9. Bake the Brownies:
Place the pan in the oven and bake for 25-30 minutes. Check for doneness by inserting a toothpick—if it comes out with a few moist crumbs, they’re perfect!
10. Cool and Cut:
Once baked, remove the brownies from the oven and let them cool completely in the pan on a wire rack. Once cooled, cut into squares for serving.
11. Enjoy!
Serve and indulge in your fudgy, delicious chocolate zucchini brownies, perfect as a tasty dessert or snack. Enjoy every chocolaty bite!
These brownies are not only rich and fudgy but also hide the zucchini well, making them a delightful treat. The added sprinkle of sea salt is optional but adds a nice touch to enhance the chocolate flavor. Enjoy baking!
FAQ for Fudgy Chocolate Zucchini Brownies
Can I Use Frozen Zucchini in This Recipe?
Yes, you can use frozen zucchini! Just be sure to thaw it first and drain any excess moisture. Squeeze it out well using a paper towel to keep the brownies from becoming too wet.
What if I Don’t Have Unsalted Butter?
No problem! You can use salted butter instead. Just reduce the added salt in the recipe to 1/8 teaspoon to balance the flavors.
How Do I Store Leftover Brownies?
Store any leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. Just thaw in the fridge overnight before enjoying.
Can I Add Nuts or Other Mix-ins?
Absolutely! Feel free to add chopped nuts, such as walnuts or pecans, or even dried fruits for added flavor and texture. Just keep the total amount of mix-ins around 1/2 cup to maintain the brownie consistency.
