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Fudgy Chocolate Zucchini Brownies

A stack of freshly baked chocolate zucchini brownies on a white plate, showcasing their fudgy texture.
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Bake moist and fudgy chocolate brownies with hidden zucchini. These easy brownies are perfect for lunchboxes and a simple dessert.

Ingredients

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  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini, squeezed dry
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  3. In a large bowl, whisk together the sugar, melted butter, eggs, and vanilla extract until well combined.
  4. Stir in the grated zucchini until evenly distributed.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Fold in the chocolate chips, if using.
  7. Pour the batter into the prepared baking pan and spread evenly.
  8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
  9. Let the brownies cool in the pan before cutting into squares.

Notes

  • For extra moist brownies, ensure you squeeze as much water as possible from the grated zucchini.
  • Store cooled brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
  • These brownies freeze well. Wrap individual squares tightly in plastic wrap and then place in a freezer bag for up to 3 months.

Nutrition

Find it online: https://www.purecookingjoy.com/chocolate-zucchini-brownies/

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