Name: Double-Chocolate Zucchini Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup granulated sugar; 1/2 cup brown sugar, packed; 1/4 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1 cup shredded zucchini (about 1 medium zucchini); 1/2 cup mini chocolate chips; 1/2 cup semisweet chocolate chips; 1/4 cup milk (or dairy-free alternative); 2 tablespoons butter, melted

If you’re looking for a rich and decadent dessert that’s secretly packed with veggies, these double-chocolate zucchini brownies are the answer. The zucchini makes the brownies extra moist, while the double dose of chocolate ensures that each bite is nothing short of indulgent. It’s the perfect way to satisfy your sweet tooth and sneak in some healthy greens!

Why You’ll Love This Recipe

I absolutely love how these brownies bring together two of my favorite things: chocolate and zucchini! The zucchini keeps the brownies incredibly moist, while the combination of mini chocolate chips and semisweet chocolate chips gives them that irresistible fudgy texture. Plus, the zucchini adds a subtle sweetness and depth of flavor that I don’t think I could achieve with just flour and sugar. It’s a wonderful balance between indulgence and sneakily healthy, making it an ideal treat for just about any occasion. Best of all, no one will ever know there’s a veggie hiding in this dessert!

Ingredients

1 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon salt

1 teaspoon baking powder

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1/4 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 cup shredded zucchini (about 1 medium zucchini)

1/2 cup mini chocolate chips

1/2 cup semisweet chocolate chips

1/4 cup milk (or dairy-free alternative)

2 tablespoons butter, melted

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper.

In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt.

In another bowl, combine the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth.

Stir in the shredded zucchini, ensuring it’s evenly distributed throughout the wet ingredients.

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.

Gently fold in the mini chocolate chips and semisweet chocolate chips.

Pour the brownie batter into the prepared pan and spread it evenly.

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Let the brownies cool completely in the pan before cutting them into squares.

For an extra touch, drizzle melted butter and a bit of milk over the top before serving for a glossy, chocolate finish.

Servings and Timing

Servings: 12 servings

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Storage/Reheating

I love how these brownies stay moist for several days when stored properly. After they’ve cooled completely, I recommend storing them in an airtight container at room temperature. They should last for about 3-4 days. If I want to keep them longer, I’ll pop them in the fridge for up to a week. Reheat them in the microwave for a few seconds if I want that fresh-out-of-the-oven experience!

Related Recipes:

Cinnamon Roll Zucchini Bread

FAQs

Can I use a different oil in this recipe?

Yes! I like using vegetable oil for its neutral flavor, but you can swap it with another oil like canola or melted coconut oil.

Can I make these brownies gluten-free?

Absolutely! You can replace the all-purpose flour with a gluten-free flour blend, and the recipe should still work well.

Do I need to squeeze the water out of the zucchini before using it?

No, I don’t bother squeezing out the moisture from the zucchini. The extra moisture is what helps make these brownies so fudgy.

Can I add nuts to this recipe?

Definitely! If I’m in the mood for a little crunch, I’ll toss in some chopped walnuts or pecans along with the chocolate chips.

How do I know when the brownies are done?

I check them by inserting a toothpick into the center. If it comes out with a few moist crumbs (not wet batter), they’re done!

Conclusion

These double-chocolate zucchini brownies are a delicious and sneaky way to add some extra veggies into my dessert routine. With their rich, fudgy texture and chocolatey goodness, they’re sure to satisfy any sweet tooth. I love that they’re easy to make and don’t require any special ingredients. Whether I’m baking for a special occasion or just craving a treat, these brownies are always a win!

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