Description
Ultimate Fudgiest Zucchini Brownies sneak delicious veggies into a chocolate treat that disappears faster than you can slice them. Friends and family never guess zucchini creates such rich, moist chocolate magic tucked inside these wickedly good squares.
Ingredients
Scale
Wet Ingredients:
- 1.5 cups grated zucchini, squeezed dry
- 0.5 cup vegetable oil
- 0.25 cup milk
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Toppings/Mix-ins:
- 0.5 cup chocolate chips
Instructions
- Prepare your oven by heating to 350°F (175°C) and coat a 9×13 inch baking pan with grease and a light dusting of flour.
- Combine the dry ingredients in a large mixing bowl: sift 1 ½ cups flour, 1 cup sugar, ½ cup cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt until thoroughly blended.
- Squeeze excess moisture from 1 ½ cups grated zucchini using a clean kitchen towel or cheesecloth until it feels relatively dry.
- Whisk together the zucchini with ½ cup vegetable oil, ¼ cup milk, and 1 teaspoon vanilla extract in a separate bowl until smooth.
- Pour the wet ingredients into the dry mixture, stirring gently until just incorporated. Your batter should look slightly lumpy but fully mixed.
- Sprinkle ½ cup chocolate chips across the batter and fold them in carefully, distributing evenly without overmixing.
- Transfer the batter to your prepared pan, using a spatula to spread it into an even layer that reaches all corners.
- Slide the pan into the preheated oven and bake for 22-25 minutes, checking doneness with a toothpick that should emerge with a few moist crumbs.
- Remove from the oven and allow the brownies to cool completely in the pan before slicing into squares.
Notes
- Grate zucchini on the fine side of a box grater to ensure it blends seamlessly into the brownie batter without leaving noticeable chunks.
- Don’t skip squeezing out excess moisture from the zucchini, as this prevents your brownies from becoming soggy and maintains a perfect fudgy texture.
- For a gluten-free version, substitute the all-purpose flour with a cup-for-cup gluten-free flour blend that contains xanthan gum.
- When checking doneness, remember that a few moist crumbs on the toothpick are perfect – this ensures ultra-rich, fudgy brownies that aren’t dried out.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Brownies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 139
- Sugar: 7 g
- Sodium: 103 mg
- Fat: 7 g
- Saturated Fat: 1.6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 3 mg