Description
These fudgy zucchini brownies are a delightful way to enjoy a rich chocolate dessert. Super moist and secretly veggie-packed, they’re always a family favorite.
Ingredients
Scale
- Base Ingredients:
- 1 ½ cups (180g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 2 large eggs, room temperature
- ½ cup (120ml) vegetable oil
- 2 cups (about 2 medium) grated zucchini, moisture squeezed out
- Flavor Boosters:
- ¾ cup (75g) unsweetened cocoa powder (Dutch-processed for richer color)
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (170g) semi-sweet chocolate chips (plus more for sprinkling)
- Make It Special:
- 1 teaspoon espresso powder (optional, enhances chocolate flavor)
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Prep Your Zucchini & Dry Mix:: First things first, grab that zucchini and grate it up. I usually use the larger holes on my box grater. This is important: place the grated zucchini in a clean kitchen towel or paper towels and squeeze, squeeze, squeeze! You want to get out as much moisture as possible, or your Zucchini Brownies will be soggy, trust me, I learned that the hard way. While that’s draining, whisk together your flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Give it a good whisk to get rid of any lumps; you don’t want a surprise clump of baking soda in a bite!
- Combine Wet Ingredients:: In a separate, larger bowl, crack those eggs. Add the granulated sugar, brown sugar, vegetable oil, and vanilla extract. Whisk this mixture really well until it’s light in color and super creamy. You’re looking for a smooth, glossy consistency here, almost like a thin caramel. This step is where you build the foundation for that fudgy texture in your Zucchini Brownies. I always take a moment to really get all those sugars dissolved. It makes a difference, I swear!
- Bring It All Together:: Now for the magic! Gently add your dry ingredients to the wet ingredients. Mix just until combined. Seriously, stop as soon as you see no more streaks of flour. Overmixing is the enemy of fudgy Zucchini Brownies; it’ll develop the gluten too much and make them tough, not tender. I often use a spatula for this to avoid overdoing it. It’s a delicate dance, but so worth it for the final texture. Don’t worry if it looks a little thick, that’s what we want.
- Fold in the Good Stuff:: Time to fold in that squeezed zucchini and your chocolate chips (and any optional nuts or espresso powder, if you’re using them!). Use a spatula to gently fold them into the batter. You want to distribute everything evenly, but again, don’t overmix! Just a few gentle turns until everything is just incorporated. I love seeing those little flecks of chocolate and knowing the zucchini is in there doing its moist-making job for these Zucchini Brownies. It smells so good already!
- Bake Your Zucchini Brownies:: Pour your beautiful batter into your prepared 9×13 inch baking pan. Make sure it’s greased and floured, or lined with parchment paper, so nothing sticks. Spread the batter evenly with your spatula. Pop it into your preheated oven at 350°F (175°C) for about 30-35 minutes. Keep an eye on it; you want a toothpick inserted into the center to come out with moist crumbs, not wet batter. Overbaking is a no-go for fudgy Zucchini Brownies, so pull them out when they still look just a *little* underdone in the middle.
- Cool & Enjoy:: This is the hardest part, honestly, the waiting! Let your Zucchini Brownies cool completely in the pan on a wire rack before cutting into them. I know, I know, the smell is intoxicating, but cutting them warm makes them fall apart. Give them at least an hour, or even better, two. Once cool, they’ll be perfectly set and incredibly fudgy. The edges will be slightly chewy, the center soft and rich. Slice them into squares and get ready for a truly delightful chocolate treat!