Chocolate Zucchini Brownies – Fudgy and Moist
These Chocolate Zucchini Brownies are rich, fudgy, and wonderfully moist, with deep cocoa flavor and melty chocolate chips. Finely grated zucchini adds moisture without overpowering the chocolate, making these easy homemade brownies perfect for dessert or an afternoon treat.
Ingredients
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ⅓ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- ¼ cup vegetable oil
- 1 cup finely grated zucchini
- ½ teaspoon vanilla extract
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
- ⅓ cup chocolate chips
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Line a 6-inch square baking pan with parchment paper, leaving a little overhang on the sides for easy removal.
- Grate the Zucchini: Wash and finely grate the zucchini. If it is exceptionally watery, gently blot away some excess moisture with a paper towel. Do not squeeze it completely dry.
- Mix the Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt until evenly combined.
- Combine the Wet Ingredients: In a separate bowl, whisk the egg, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth. Stir in the grated zucchini.
- Make the Brownie Batter: Add the dry ingredients to the wet mixture. Stir gently until no large streaks of flour remain. Fold in the chocolate chips without overmixing.
- Fill the Baking Pan: Transfer the batter to the prepared pan. Spread it evenly into the corners with a spatula. Sprinkle a few extra chocolate chips on top if desired.
- Bake the Brownies: Bake for approximately 25–30 minutes, checking for doneness toward the end of the baking time. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter.
- Cool and Serve: Let the brownies cool in the pan for approximately 30 minutes before lifting them out. Cut into four portions with a sharp knife and serve.
Notes
- Fudgy texture: Avoid overbaking. Remove the brownies when a toothpick shows a few moist crumbs.
- Zucchini preparation: Finely grate the zucchini so it blends into the chocolate batter. Remove only excess liquid if necessary.
- Clean slices: Allow the brownies to cool before cutting.
- Storage: Store in an airtight container in the refrigerator for up to five days.
- Freezing: Wrap individual brownie portions and freeze for up to three months for best quality.
- Reheating: Microwave an individual brownie for 10–15 seconds, checking that it does not become too hot.
- Serving idea: Serve with vanilla ice cream, fresh berries, or a glass of milk.
Nutrition Facts
- Calories: 510 kcal
- Total Fat: 29 g
- Saturated Fat: 8 g
- Cholesterol: 55 mg
- Sodium: 115 mg
- Total Carbohydrates: 62 g
- Dietary Fiber: 4 g
- Total Sugars: 43 g
- Protein: 6 g
Note: These are approximate nutrition values based on 4 servings. Actual values may vary depending on the brands of chocolate chips, cocoa powder, and other ingredients used.