These fudgy zucchini chocolate brownies are a yummy treat that helps you sneak in some veggies! They’re rich, chocolatey, and oh-so-delicious—plus, who knew zucchini could be this good?
I love how moist and chewy they turn out, making them hard to resist. Perfect for snack time or dessert, these brownies are a fun way to get a little veggie action in your sweets! 🍫🥒
Key Ingredients & Substitutions
Zucchini: Shredded zucchini is the star here, adding moisture without a strong flavor. If you don’t have zucchini, you can substitute with shredded carrots, but it will slightly change the flavor and color.
Unsalted Butter: I prefer unsalted butter for better control over the sweetness. If you’re dairy-free, coconut oil works great as a substitute and will add a subtle flavor.
Sugar: Granulated sugar is used for sweetness, but you could swap it with coconut sugar or a sugar substitute for a lower-calorie option.
Cocoa Powder: Unsweetened cocoa powder gives the brownie a rich chocolate taste. You can use Dutch-process cocoa for a slightly different flavor or a vegan cocoa if needed.
Chocolate Chips: Semi-sweet chips add great sweetness and richness. Dark chocolate chips or even white chocolate can be fun alternatives!
How Can I Ensure My Brownies Are Fudgy and Moist?
To achieve that perfect fudgy texture, follow these simple tips:
- **Do Not Overmix:** Once you add the dry ingredients, mix just until combined to keep the texture dense.
- **Don’t Overbake:** Keep an eye on the oven! Check for doneness a few minutes before the suggested time; they’re ready when a toothpick comes out with a few moist crumbs.
- **Cool Completely:** Allowing the brownies to cool in the pan helps them set up better and stay fudgy. Cutting too soon can lead to gooey edges!
Happy baking! These brownies are a treat you can feel good about enjoying! 🍫🥒
Fudgy Zucchini Chocolate Brownies
Ingredients:
- 1 1/2 cups shredded zucchini (about 1 medium zucchini)
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup semi-sweet chocolate chips (plus extra for topping)
- Optional: flaky sea salt for garnish
How Much Time Will You Need?
This tasty recipe takes about 15 minutes for preparation and 25-30 minutes for baking. Allow some time for cooling before serving, making the total time approximately 1 hour, including cooling. Quick and delightful!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper or lightly grease it to ensure your brownies come out easily.
2. Prepare the Zucchini:
Shred the zucchini finely using a grater. After shredding, place it in a clean kitchen towel or paper towels and gently squeeze out any excess moisture. This helps keep the brownies from becoming too soggy. Set the prepared zucchini aside.
3. Mix the Wet Ingredients:
In a large mixing bowl, combine the melted butter and granulated sugar. Stir well until the mixture is smooth and creamy. Then, add the eggs one at a time, making sure to beat well after each addition. Finally, stir in the vanilla extract for added flavor.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. This will ensure that the dry ingredients are well mixed before they join the wet ones.
5. Combine and Add Zucchini:
Gradually add the dry ingredient mixture into the wet mixture. Stir gently just until everything is combined—avoid overmixing. Then, fold in the shredded zucchini and chocolate chips, ensuring an even distribution without breaking the zucchini too much.
6. Pour and Bake:
Pour the brownie batter into the prepared baking pan, smoothing out the surface with a spatula. If you want, sprinkle some extra chocolate chips on top for a delicious finishing touch. Bake in the oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs—this means they are perfectly fudgy!
7. Cool and Serve:
Once baked, take the brownies out of the oven and sprinkle with flaky sea salt if you’re using it. Let the brownies cool completely in the pan before cutting them into squares. This helps them hold their shape when serving.
Enjoy these rich, fudgy zucchini chocolate brownies that have a deep chocolate flavor and a delightful texture, all while sneaking in some veggies! Perfect for a sweet treat or a delightful dessert.
FAQ for Fudgy Zucchini Chocolate Brownies
Can I Substitute the Zucchini?
Yes! If you don’t have zucchini on hand, shredded carrots are a great alternative. Just keep in mind that the flavor and color will change slightly. You can even try using applesauce for a moist texture!
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 make sure to wrap them tightly to prevent freezer burn.
Can I Make These Brownies Gluten-Free?
Absolutely! To make them gluten-free, swap the all-purpose flour with a 1:1 gluten-free baking blend. Be sure to check that your baking powder is also gluten-free for best results!
What If My Brownies Turn Out Too Fudgy?
If they are too fudgy, it may be due to underbaking. Make sure to bake them until a toothpick comes out with a few moist crumbs, but not wet batter. If you prefer a more cake-like texture, you can bake them a few minutes longer, keeping an eye on them to avoid dryness.
