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Fudgy Double Chocolate Zucchini Brownies

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These fudgy double chocolate zucchini brownies are a rich, moist treat with hidden veggies, perfect for snacks or dessert. They combine intense cocoa flavor with the subtle moisture of zucchini for a deliciously indulgent yet slightly healthier brownie.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder
  • ½ cup (90g) dark chocolate chips (optional)
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 to 1¼ cups (120-140g) shredded zucchini, squeezed dry
  • ¼ teaspoon salt
  • ½ cup (60g) chopped walnuts or pecans (optional)
  • 1 teaspoon espresso powder (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper, leaving some overhang for easy removal.
  2. Shred about 1¼ cups (140g) of zucchini using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel or paper towels and squeeze firmly to remove excess moisture.
  3. In a medium bowl, sift together 1 cup (125g) all-purpose flour, ½ cup (50g) unsweetened cocoa powder, and ¼ teaspoon salt. Add 1 teaspoon espresso powder if using. Set aside.
  4. In a large bowl, beat together ¾ cup (150g) granulated sugar, ¼ cup (50g) brown sugar, 2 large eggs, ½ cup (120ml) vegetable oil, and 1 teaspoon vanilla extract until smooth and glossy, about 2-3 minutes with a mixer.
  5. Fold the squeezed zucchini into the wet mixture gently, ensuring even distribution without overmixing.
  6. Gradually fold the dry ingredients into the wet mixture until just combined, avoiding overmixing.
  7. Fold in ½ cup (90g) dark chocolate chips and ½ cup (60g) chopped nuts if using.
  8. Pour the batter into the prepared pan and spread evenly with a spatula.
  9. Bake for 30-35 minutes. Insert a toothpick into the center at 30 minutes; it should come out with moist crumbs but no wet batter. Bake 3-5 minutes longer if needed.
  10. Let the brownies cool in the pan on a rack for at least 20 minutes before lifting out using the parchment paper. Cut into 12 squares and enjoy.

Notes

Squeeze zucchini well to avoid soggy brownies. Use quality cocoa powder for best flavor. Avoid overmixing to keep brownies tender. Check doneness at 30 minutes to ensure fudgy texture. Lining pan with parchment paper with overhang helps easy removal. Optional espresso powder enhances chocolate intensity. For gluten-free, substitute flour with gluten-free blend. For vegan, use flax eggs and coconut oil.

Nutrition

Keywords: brownies, double chocolate, zucchini brownies, fudgy brownies, hidden veggies, healthy dessert, chocolate dessert, snack

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