Why You’ll Love This Recipe
These Double-Chocolate Zucchini Brownies are irresistible! They combine the richness of chocolate with the moisture and subtle sweetness of zucchini, making each bite ultra-fudgy. Zucchini also helps make the brownies extra moist while adding nutritional value, without affecting the flavor. The use of cocoa powder and melted chocolate gives these brownies a deep, indulgent chocolate taste, making them perfect for dessert or an afternoon treat. Plus, they’re surprisingly easy to make and will satisfy both your chocolate cravings and your veggie intake in one delicious bite.
Ingredients
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1 ½ cups all-purpose flour
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½ cup unsweetened cocoa powder
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1 teaspoon baking soda
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¼ teaspoon salt
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1 cup granulated sugar
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½ cup brown sugar, packed
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2 large eggs
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1 teaspoon vanilla extract
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1 cup shredded zucchini, squeezed dry
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½ cup unsalted butter, melted
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½ cup semi-sweet chocolate chips
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½ cup milk chocolate chips
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½ cup melted dark chocolate (optional, for extra richness)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
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In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
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In a large bowl, combine the granulated sugar, brown sugar, eggs, and vanilla extract. Beat until smooth and well combined.
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Stir in the melted butter and shredded zucchini (make sure to squeeze out excess moisture from the zucchini before adding it).
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Gradually add the dry ingredients to the wet ingredients and mix until just combined.
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Gently fold in the semi-sweet and milk chocolate chips. If using, stir in the melted dark chocolate for extra richness.
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Pour the brownie batter into the prepared baking pan and spread it out evenly.
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Bake for 30-35 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs.
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Let the brownies cool in the pan before slicing and serving.
Servings and Timing
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Servings: This recipe makes approximately 12-16 brownies, depending on the size of the slices.
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Timing: Preparation time: 15 minutes; Cooking time: 30-35 minutes; Total time: 45-50 minutes.
Variations
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Gluten-Free: You can substitute the all-purpose flour with a gluten-free flour blend to make these brownies gluten-free.
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Dairy-Free: Use dairy-free chocolate chips and substitute the butter with a dairy-free alternative like coconut oil or vegan butter.
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Nutty Twist: Add chopped nuts, such as walnuts or pecans, into the batter for an extra crunchy texture.
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Spices: For an extra flavor boost, try adding a pinch of cinnamon or a teaspoon of instant coffee to intensify the chocolate flavor.
Storage/Reheating
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Storage: Store any leftover brownies in an airtight container at room temperature for up to 3-4 days. You can also refrigerate them for up to a week to prolong freshness.
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Freezing: These brownies freeze well! Wrap them in plastic wrap or aluminum foil and place them in an airtight container. They’ll keep for up to 3 months in the freezer.
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Reheating: If you want to enjoy them warm, simply microwave a brownie for 10-15 seconds or warm them in the oven at 300°F (150°C) for 5-7 minutes.
FAQs
How do I make sure my zucchini doesn’t make the brownies too watery?
Make sure to squeeze out any excess moisture from the shredded zucchini before adding it to the batter. You can wrap it in a clean kitchen towel or use your hands to press out the liquid.
Can I use a different type of chocolate in this recipe?
Yes! You can swap the semi-sweet and milk chocolate chips for dark chocolate, white chocolate, or even a combination of different chocolates for a unique flavor.
Can I use coconut flour instead of all-purpose flour?
Coconut flour has a very different texture and absorbency compared to all-purpose flour, so it’s not recommended to substitute it 1:1. If you want to use coconut flour, you’ll need to adjust the ratios and potentially add more liquid to the recipe.
Is it necessary to squeeze the zucchini?
Yes! It’s important to remove the excess moisture from the zucchini to avoid making the brownies too soggy.
Can I double this recipe for a larger batch?
Absolutely! If you’d like to make a larger batch, simply double the ingredients and bake in a 9×13-inch pan. Just keep an eye on the baking time as it may need a little longer.
Can I make these brownies without eggs?
Yes, you can use an egg substitute like flax eggs or chia eggs. For 1 egg, mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water, let it sit for 5 minutes to form a gel, and then add it to the batter.
How do I know when the brownies are done baking?
You can check if the brownies are done by inserting a toothpick into the center. If it comes out with only a few moist crumbs (not wet batter), the brownies are ready.
Are these brownies healthy?
These brownies are healthier than traditional ones thanks to the addition of zucchini, which adds moisture and fiber. While they still contain sugar and chocolate, they’re a great way to indulge without feeling too guilty.
Can I use zucchini with the skin on?
Yes, you can leave the skin on the zucchini. It adds color and nutrients to the brownies, but make sure to grate it finely so it blends seamlessly into the batter.
Can I add frosting to these brownies?
These brownies are already rich and fudgy on their own, but if you’d like to add extra sweetness, you can top them with a simple chocolate ganache or a dusting of powdered sugar.
Conclusion
Double-Chocolate Zucchini Brownies are the perfect way to indulge your chocolate cravings while sneaking in some extra veggies! With a moist, fudgy texture and an irresistible chocolate flavor, these brownies will be a hit with anyone who tries them. Whether you’re baking for yourself or sharing with friends, these brownies are sure to become a favorite treat.
Double-Chocolate Zucchini Brownies
These indulgent Double-Chocolate Zucchini Brownies are a perfect treat for chocolate lovers looking for a healthier option. Made with fresh zucchini, cocoa powder, and chocolate chips, these moist and fudgy brownies are a sweet, guilt-free dessert. Packed with hidden veggies, they’re a great way to sneak in extra nutrients while satisfying your chocolate cravings.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 16 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup zucchini, grated (about 1 medium zucchini)
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup dark chocolate chips
- Optional: 1/4 cup chopped walnuts or pecans
Instructions
- Preheat the oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper.
- In a medium bowl, combine flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, beat together the melted butter, granulated sugar, and brown sugar until smooth and creamy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients and mix until fully combined.
- Gently fold in the grated zucchini and chocolate chips (and optional nuts, if using).
- Pour the batter into the prepared pan and spread it out evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the brownies cool in the pan before cutting into squares.
Notes
- For an extra fudgy texture, underbake slightly and allow the brownies to set for a longer period after baking.
- You can replace the zucchini with shredded carrots for a different flavor twist.
- These brownies are great on their own or served with a scoop of vanilla ice cream.
