Fudgy Double Chocolate Zucchini Brownies
These fudgy double chocolate zucchini brownies are a moist, dense treat that combines the subtle earthiness of zucchini with rich cocoa powder and chocolate chips for a deeply satisfying dessert. This ultimate one-bowl recipe is quick, easy, and perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup (120g) all-purpose flour (can substitute almond flour for gluten-free)
- ½ cup (50g) unsweetened cocoa powder (Dutch-processed recommended)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (150g) granulated sugar (can substitute coconut sugar)
- ⅓ cup (80ml) vegetable oil (can substitute melted coconut oil)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1½ cups (about 200g) grated zucchini, fresh and finely shredded
- ¾ cup (130g) semi-sweet or dark chocolate chips
- Optional: ½ teaspoon espresso powder
- Optional: ½ cup (60g) chopped walnuts or pecans
Instructions
- Preheat your oven to 350°F (175°C) and prepare an 8×8-inch (20×20 cm) baking pan by greasing it or lining it with parchment paper.
- Grate the zucchini using a box grater or food processor. Place the shredded zucchini on paper towels and gently press to remove excess moisture.
- In a large mixing bowl, sift together the flour, cocoa powder, baking powder, and salt. Whisk to combine.
- Add the granulated sugar to the dry ingredients and stir lightly to blend.
- Add the vegetable oil, eggs, and vanilla extract to the bowl. Mix gently with a wooden spoon or silicone spatula until just combined; do not overmix.
- Fold in the grated zucchini and chocolate chips. If using, add espresso powder. Stir gently until evenly distributed.
- Scrape the batter into the prepared baking pan and smooth the top with a spatula.
- Bake for 30 to 35 minutes, checking doneness by inserting a toothpick in the center; it should come out with a few moist crumbs but no wet batter.
- Allow the brownies to cool completely in the pan on a wire rack for at least 20 minutes before slicing.
Notes
Drain shredded zucchini well to avoid soggy brownies. Avoid overmixing the batter to keep brownies tender. Check brownies starting at 28 minutes to prevent overbaking. Let brownies cool completely before slicing to set fudgy texture. For vegan adaptation, use flax eggs and dairy-free chocolate chips, and substitute vegetable oil with melted coconut oil. Nuts can be omitted or replaced with sunflower seeds for nut-free version.
Nutrition
- Serving Size: 1 brownie (1/16th of
- Calories: 150
- Sugar: 12
- Fat: 8
- Carbohydrates: 19
- Fiber: 2
- Protein: 2
Keywords: fudgy brownies, double chocolate, zucchini brownies, one-bowl recipe, easy dessert, chocolate dessert, healthy brownies, moist brownies