Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Double-Chocolate Zucchini Brownies


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Isabella
  • Total Time: 45 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

These double-chocolate zucchini brownies are rich, fudgy, and moist, with a secret veggie twist that adds a subtle sweetness. Packed with both mini and semisweet chocolate chips, they offer the perfect balance of indulgence and hidden health benefits.


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


Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper.
  2. In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  3. In another bowl, combine the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth.
  4. Stir in the shredded zucchini, ensuring it’s evenly distributed throughout the wet ingredients.
  5. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
  6. Gently fold in the mini chocolate chips and semisweet chocolate chips.
  7. Pour the brownie batter into the prepared pan and spread it evenly.
  8. 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.
  9. For an extra touch, drizzle melted butter and a bit of milk over the top before serving for a glossy, chocolate finish.

Notes

Store in an airtight container at room temperature for 3-4 days or refrigerate for up to a week.

If desired, add chopped walnuts or pecans for a crunchy texture.

You can swap vegetable oil with canola or melted coconut oil.

For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend.

Do not squeeze out the moisture from the zucchini to maintain the fudgy texture.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 brownie
  • Calories: 200
  • Sugar: 18g
  • Sodium: 150mg
  • Fat: 12g
  • Saturated Fat: 5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 40mg