Make rich, moist, and fudgy chocolate brownies that secretly include zucchini. This easy recipe satisfies your sweet tooth while offering a healthier twist on a classic dessert.
Author:sarahmiller
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:16 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup unsalted butter, melted
1 3/4 cups granulated sugar
3/4 cup packed light brown sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups finely grated zucchini, squeezed dry
1 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper.
In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until combined.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Gently fold in the squeezed, grated zucchini and the chocolate chips.
Spread the batter evenly into the prepared baking pan.
Bake for 25 to 30 minutes. A toothpick inserted near the center should come out with moist crumbs attached, not wet batter, for a fudgy texture.
Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang.
Cut into squares and serve.
Notes
Squeeze the grated zucchini very dry using a clean kitchen towel or paper towels. Excess moisture affects the final texture.
For the fudgiest results, slightly underbake them; they will set more as they cool.
If you want an extra rich chocolate flavor, use dark cocoa powder.