Print

Moist Double Chocolate Fudge Zucchini Brownies

moist double chocolate fudge zucchini brownies - featured image
Print Recipe

These brownies are rich, fudgy, and moist thanks to the hidden zucchini, delivering a decadent chocolate dessert that’s surprisingly tender and perfect for any occasion.

Ingredients

Scale
  • 1 cup all-purpose flour (125g)
  • 3/4 cup unsweetened cocoa powder (75g)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup granulated sugar (200g)
  • 2 large eggs, room temperature
  • 1/2 cup vegetable oil (120ml)
  • 1 teaspoon vanilla extract
  • 1 medium zucchini, about 1 cup grated (squeezed to remove excess water)
  • 1/2 cup mini chocolate chips (90g)
  • 3 ounces melted dark chocolate (85g)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Grate the zucchini finely using a grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze gently to remove excess water.
  3. In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt, breaking up any lumps.
  4. In a separate bowl, beat the sugar and eggs together until combined and slightly thickened, about 2 minutes by hand or 1 minute with a mixer.
  5. Stir in the vegetable oil and vanilla extract to the wet mixture until smooth and glossy.
  6. Melt the dark chocolate gently using a double boiler or microwave in 20-second bursts, stirring each time. Let it cool slightly before folding into the wet ingredients.
  7. Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined, avoiding overmixing.
  8. Fold in the grated zucchini and mini chocolate chips evenly throughout the batter.
  9. Pour the batter into the prepared pan and spread evenly with a spatula.
  10. Bake for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but no wet batter.
  11. Let the brownies cool completely in the pan before lifting them out using the parchment overhang to prevent crumbling.

Notes

Do not over-squeeze the zucchini to avoid soggy batter. Use room temperature eggs for better mixing. Fold ingredients gently to keep brownies fudgy. Use quality Dutch-processed cocoa and dark chocolate for best flavor. Tent pan with foil if edges brown too quickly. Let brownies cool fully before cutting to prevent crumbling.

Nutrition

Keywords: double chocolate brownies, zucchini brownies, fudgy brownies, chocolate dessert, healthy brownies, easy brownies, moist brownies

Find it online: https://cooksybite.com/moist-double-chocolate-fudge-zucchini-brownies-recipe-easy-and-perfect-for-dessert/