Description
These fudgy zucchini brownies are rich, moist, and secretly healthy. You won’t taste the veggies, but they make all the difference! A perfect way to use garden zucchini for a crowd-pleasing dessert.
Ingredients
½ cup unsalted butter, melted
2 cups semisweet chocolate chips, divided
3 large eggs
1 ½ cups granulated sugar
2 tablespoons vegetable oil or light olive oil
1 tablespoon vanilla extract
1 ½ cups all-purpose flour
⅓ cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon fine sea salt
2 cups shredded zucchini (do not drain)
Optional:
½ cup chopped walnuts or pecans
½ cup chocolate chunks or mint candies
Instructions
Preheat oven to 350°F and line a 9×13 metal baking pan with parchment paper.
Melt 1 ½ cups of the chocolate chips with the butter in a saucepan over medium-low heat, stirring until smooth. Let cool.
In a large mixing bowl, whisk together eggs, sugar, oil, and vanilla. Stir in the cooled chocolate mixture.
In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Add to the wet ingredients and stir until just combined.
Fold in the shredded zucchini and any optional mix-ins. Pour the batter into the prepared pan and sprinkle remaining ½ cup chocolate chips on top.
Bake for 35–40 minutes or until a toothpick comes out mostly clean. Let cool before slicing.
Notes
Do not peel or drain the zucchini, the moisture keeps the brownies soft and fudgy.
You can freeze these brownies for up to 3 months.
Use a metal pan for best texture and crisp edges.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 278
- Sugar: 23g
- Sodium: 135mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Keywords: zucchini brownies, healthy chocolate dessert, moist brownies, hidden veggies