Name: Fudgy Double Chocolate Zucchini Brownies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup all-purpose flour (120g) – can substitute with almond flour for gluten-free; ½ cup unsweetened cocoa powder (50g) – Dutch-processed recommended; 1 teaspoon baking powder; ½ teaspoon salt; ⅓ cup vegetable oil (80ml) – can substitute with melted coconut oil; ¾ cup granulated sugar (150g); 2 large eggs, room temperature; 1 teaspoon vanilla extract; 1 cup grated zucchini (about 120g), squeezed dry; ½ cup semisweet or bittersweet chocolate chips (90g); Flaky sea salt for sprinkling on top

Ingredients

1 cup all-purpose flour (120g) – can substitute with almond flour for gluten-free

½ cup unsweetened cocoa powder (50g) – Dutch-processed recommended

1 teaspoon baking powder

½ teaspoon salt

⅓ cup vegetable oil (80ml) – can substitute with melted coconut oil

¾ cup granulated sugar (150g)

2 large eggs, room temperature

1 teaspoon vanilla extract

1 cup grated zucchini (about 120g), squeezed dry

½ cup semisweet or bittersweet chocolate chips (90g)

Flaky sea salt for sprinkling on top

Instructions

Step 1: Preheat the oven to 350°F (175°C). Position a rack in the center and line an 8×8-inch baking pan with parchment paper, letting some overhang for easy lifting.

Step 2: Grate the zucchini and squeeze out as much moisture as possible using a clean towel or paper towels.

Step 3: In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Whisk gently to combine and set aside.

Step 4: In a large bowl, whisk the vegetable oil and granulated sugar until smooth. Add eggs one at a time, beating well after each. Stir in the vanilla extract.

Step 5: Fold the grated zucchini into the wet mixture gently but thoroughly.

Step 6: Gradually add the dry ingredients to the wet zucchini mixture, folding gently with a spatula until just combined. Avoid overmixing.

Step 7: Fold in the chocolate chips evenly.

Step 8: Spread the batter evenly in the prepared pan, smoothing the top with a spatula.

Step 9: Bake for 25-30 minutes. Begin checking at 25 minutes by inserting a toothpick into the center; it should come out with moist crumbs but no wet batter. The edges will start to pull away slightly.

Step 10: Remove from the oven and immediately sprinkle flaky sea salt evenly on top while the brownies are still warm.

Step 11: Let the brownies cool completely in the pan on a wire rack for at least 30 minutes. Lift out using the parchment overhang and cut into 12 squares to serve.

Tips & Variations

For a gluten-free option, substitute almond flour for the all-purpose flour and adjust baking time as needed.

Use Dutch-processed cocoa powder for a richer chocolate flavor and deeper color.

Squeeze the zucchini very well to avoid soggy brownies and maintain that fudgy texture.

Try adding chopped nuts like walnuts or pecans for extra crunch.

For a dairy-free version, make sure your chocolate chips are dairy-free and use coconut oil instead of vegetable oil.

Storage

Store brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. To reheat, warm individual squares in the microwave for 10-15 seconds for a freshly baked feel. These brownies also freeze well; wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.

FAQs

Can I use fresh zucchini without squeezing out the moisture?

It’s important to squeeze out as much moisture as possible from the grated zucchini to prevent the brownies from becoming too wet and losing their fudgy texture.

Do the brownies taste like zucchini?

No, the zucchini adds moisture and a slight tenderness but its flavor is very subtle and well-masked by the rich chocolate, making it virtually undetectable.