I get it, veggies in brownies! Sounds a little strange, right? But trust me, once you try these chocolate zucchini brownies, you might never look at brownies the same way again.
I first made these when I had a bunch of zucchinis sitting in my kitchen and was looking for a way to use them up. A simple “why not?” moment blossomed into a household favorite.
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These zucchini desserts are a total game-changer. The zucchini adds so much moisture to the brownies without altering the flavor, so you’re getting that perfect fudgy texture every time. And the best part? You won’t even know it’s there.
Seriously, no one will ever guess that there’s a veggie hidden in all that chocolatey goodness.
Why You’ll Love These Zucchini Brownies
- Unbeatable Fudgy Texture: The zucchini gives these brownies the kind of melt-in-your-mouth moisture that makes every bite feel like a chocolate dream. No dry, crumbly brownies here!
- Made with Simple Ingredients: No need to hunt down fancy ingredients. With everyday ingredients, these brownies are ready in a snap, ideal for satisfying sudden sweet cravings.
- A Hit with Everyone: Whether you’re baking for picky kids, a crowd of friends, or just yourself, these brownies will impress.
The Ingredients You’ll Need
- Granulated Sugar: Adds just the right sweetness and helps bring out the chocolatey goodness. A must for any brownie!
- Light Brown Sugar: Brings a soft, chewy bite and a whisper of rich caramel flavor. The secret to super moist brownies!
- Vegetable Oil: Keeps things moist and fudgy. It’s what makes every bite melt in your mouth.
- Vanilla Extract: A small pour delivers bold results! It adds a warm, cozy flavor that makes everything taste better.
- All-Purpose Flour: This is the base of your brownies, giving them structure while still staying soft.
- Unsweetened Cocoa Powder: The key to rich, intense chocolate flavor. It makes these brownies chocolate heaven.
- Baking Soda: Helps the brownies rise just a bit for that perfect texture. t’s the secret to achieving that irresistibly soft, fudgy center.
- Fine Salt: A pinch of salt helps balance the sweetness and brings out the chocolate flavor. Don’t skip it!
- Shredded Zucchini: The secret ingredient! It keeps your brownies super moist and sneaks in some extra goodness without anyone noticing.
- Semi-Sweet Chocolate Chips: More chocolate, because why not? These chips make your brownies extra gooey and irresistible.
Note: This is just a quick rundown of the ingredients I used and why, to find all the details and measurements, simply scroll down to my recipe card!
How to Make These Irresistible Zucchini Brownies
Ready to dive into these brownies? Here’s the lowdown on how to make them, and trust me, you’re going to love it.
First Things First: Preheat the Oven
Get your oven nice and warm by setting it to 350°F. While it heats up, grab your 9×13-inch baking dish.
Coat it with cooking spray or opt for parchment paper to ensure easy removal. This will ensure your brownies slide out perfectly later.
Mix the Sweet Stuff Together
Combine the granulated sugar, brown sugar, and vegetable oil in a large mixing bowl.
Mix until the batter is perfectly smooth and gleaming. Use a stand mixer here. Then, add the vanilla extract and give it another quick mix. You’re already building that delicious base flavor.
Dry Ingredients: The Unsung Heroes
In a separate bowl, sift together your all-purpose flour, cocoa powder, baking soda, and salt. Don’t skip the sifting step; it keeps the cocoa powder lump-free for a rich, velvety chocolate experience.
Bringing It All Together
Add the dry ingredients to the wet ones in small portions, mixing steadily.
Stir just until it’s combined, don’t worry if it looks a bit crumbly. This is where the zucchini comes in to save the day!
In Goes the Zucchini and Chocolate
Toss in your shredded zucchini, yes, the secret ingredient! This is what makes the brownies moist and fudgy without anyone even realizing there’s zucchini in there.
Mix well until the ingredients come together in a cohesive batter. Then, fold in your chocolate chips. This is when things get extra exciting because you’ll have pockets of melted chocolate throughout. Each bite delivers an unexpected burst of joy!
Into the Oven They Go
Add your brownie mixture to the pan, making sure it’s spread out nice and level. If you’re feeling indulgent (and let’s be honest, who isn’t?), sprinkle a few extra chocolate chips on top for a little extra chocolatey love.
Baking Time: Patience, My Friend
Put the dish in the oven and bake for 25 minutes, or until the mixture is fully set.
You’ll know they’re done when the top looks set, dry, and slightly cracked, and the edges are pulling away from the sides. It’s okay if you’re tempted to peek, just don’t open the oven too much!
Let It Cool (If You Can Wait)
Once they’re out of the oven, let your brownies cool for about 15 minutes. Crucial for locking in that rich, gooey consistency, this step shouldn’t be skipped. The scent is tempting, but patience will pay off!
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The Zucchini Tip
Squeezing or not squeezing? It really depends on the zucchini you’re working with. If it’s a smaller, more watery zucchini, give it a light squeeze or pat it dry with a paper towel to get rid of excess moisture.
But if it’s already on the drier side, don’t worry about squeezing, just let it do its thing. The moisture from the zucchini is what keeps your brownies soft and fudgy, so you want to keep that in!
So, trust your zucchini and don’t overdo the squeezing. A little moisture goes a long way in keeping your brownies perfectly fudgy and delicious.
4 Mistakes to Avoid
Not Grating the Zucchini Fine Enough
Make sure you grate the zucchini finely, not in big chunks! Larger pieces can make the texture uneven and affect the moisture balance in the brownies.
Finely grating it helps it integrate seamlessly with the rest of the batter.
Overmixing the Batter
Yes, it’s tempting to keep stirring, but overmixing will give you dense, cakey brownies instead of that rich, fudgy texture we’re after.
Mix just enough until everything is combined, keep it simple!
Not Testing for Doneness
The baking time is important, but every oven is a little different. Use a toothpick to check for doneness.
Check by inserting it in the middle; if only a few moist crumbs cling to it, they’re ready to go. If you wait for it to be completely clean, you might miss that perfect fudgy middle.
How to Store Your Zucchini Brownies
- Room Temp- Maintain their softness by storing brownies in an airtight container on the counter for up to three days. They’ll stay fresh and fudgy, perfect for snacking all day long.
- Fridge- For longer-lasting goodness, keep them chilled in the refrigerator for up to seven days. The cool temps make them even richer and denser.
- Freezer– Want to save some for later? Wrap brownies individually, pop them in a freezer bag, and freeze for up to 3 months. Thaw for a bit, and they’re good to go!
More Rich Brownies to Try
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The Best Fudgy Zucchini Brownies (So Moist and Super Easy!)
I get it, veggies in brownies. Sounds a little strange, right? But trust me, once you try these chocolate zucchini brownies, you might never look at brownies the same way again.
Ingredients
- 2 ½ cups shredded zucchini (undrained)
- ½ cup vegetable oil
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 2 teaspoons pure vanilla extract
- ½ cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon fine salt
- 1 cup semi-sweet chocolate chips, plus extra for sprinkling on top.
Instructions
- Preheat your oven to 350°F to get it nice and warm. While the oven warms up, prep your 9x13-inch pan with a light coat of cooking spray or a sheet of parchment paper to guarantee a clean release.
- In a big mixing bowl, blend together the granulated sugar, brown sugar, and vegetable oil. Mix them together until smooth and shiny.
- Add the vanilla extract and mix again to bring in that sweet, delicious flavor.
- Combine the all-purpose flour, cocoa powder, baking soda, and salt by sifting them in a separate bowl. Sifting helps avoid any cocoa clumps, so each bite will be silky smooth and full of rich chocolate flavor.
- Add the dry ingredients to the wet, a little at a time, and stir until everything comes together smoothly. It might look a little crumbly, but don’t worry, this is where the zucchini works its magic!
- Now, fold in your shredded zucchini, it’s the secret to making these brownies extra moist and fudgy. Stir it in well, then add the chocolate chips.
- Add the batter to the baking dish and level it out for an even bake. If you're feeling extra indulgent, sprinkle a few more chocolate chips on top before baking.
- Bake the brownies for 25 minutes until they’re perfectly set. You’ll know they’re ready when the top looks dry and slightly cracked, with the edges starting to pull away from the sides.
- Be patient, you don’t want to open the oven too much while they’re baking!
- Give your brownies 15 minutes to cool, then indulge in their rich flavor.
Notes
- If you’re using larger zucchini, remember to scoop out the seeds, they can make the texture a bit off.
- Check your brownies a little early! Every oven is different, so peek in around the 22-minute mark to avoid overbaking.
- If you're in the mood for a little twist, add a pinch of cinnamon to the dry ingredients for a warm, comforting flavor.
Nutrition Information:
Serving Size: 1 sliceAmount Per Serving: Calories: 200Total Fat: 11gSaturated Fat: 1.5gCholesterol: 15mgCarbohydrates: 29gFiber: 2gSugar: 17gProtein: 2g
Nutritional information is provided as a general guideline and is calculated using standard online tools. Variations may occur depending on the specific ingredients and methods used.
