Easy Fudgy Zucchini Brownies
Rich, moist chocolate brownies made with shredded zucchini for an extra fudgy texture and simple pantry ingredients.
Equipment
- 1 8x8-inch baking pan lined with parchment or greased
- 1 box grater for shredding zucchini
- 1 Large mixing bowl
- 1 Whisk
- 1 spatula or wooden spoon
Ingredients
Brownie Batter
- 1 1/2 cups zucchini shredded, lightly packed
- 1/2 cup unsalted butter melted
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips divided
Instructions
- Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper or lightly grease it.
- Shred the zucchini using the large holes of a box grater. If it seems very wet, gently blot it with paper towels, but do not squeeze it completely dry.
- In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs and vanilla extract and whisk until glossy and combined.
- Add the cocoa powder and stir until fully incorporated.
- Add the flour, baking soda, and salt. Stir gently until the batter is almost combined.
- Fold in the shredded zucchini and 3/4 cup of the chocolate chips until evenly distributed.
- Spread the batter evenly into the prepared pan and sprinkle the remaining 1/4 cup chocolate chips over the top.
- Bake for 28 to 32 minutes, until the top looks set and a toothpick inserted near the center comes out with moist crumbs.
- Cool the brownies completely in the pan before lifting them out and slicing into 12 squares.
Notes
Do not squeeze all moisture from the zucchini or the brownies may turn out dry. For clean slices, cool completely before cutting. Dark chocolate chips or chopped nuts can be added if desired.