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Want a decadent dessert with a healthy twist? This Double-Chocolate Zucchini Brownies recipe is a Fudgy Veggie Dessert that combines rich chocolate flavor with the sneaky moisture of zucchini. Perfect for satisfying sweet cravings without the guilt, these brownies are easy to make and ideal for any occasion. Bake up a batch of Double-Chocolate Zucchini Brownies and enjoy a treat that’s both indulgent and secretly nutritious!

Why You’ll Love Double-Chocolate Zucchini Brownies

I absolutely love how these brownies bring together two of my favorite things: chocolate and zucchini! The zucchini keeps the brownies incredibly moist, while the combination of mini chocolate chips and semisweet chocolate chips gives them that irresistible fudgy texture. Plus, the zucchini adds a subtle sweetness and depth of flavor that I don’t think I could achieve with just flour and sugar. It’s a wonderful balance between indulgence and sneakily healthy, making it an ideal treat for just about any occasion. Best of all, no one will ever know there’s a veggie hiding in this dessert!

Ingredients for Double-Chocolate Zucchini Brownies

Here’s what you’ll need for Double-Chocolate Zucchini Brownies (serves 12):

1½ cups all-purpose flour
½ cup unsweetened cocoa powder
½ tsp salt
1 tsp baking powder
½ cup granulated sugar
½ cup brown sugar, packed
¼ cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 cup shredded zucchini (about 1 medium zucchini)
½ cup mini chocolate chips
½ cup semisweet chocolate chips
¼ cup milk (or dairy-free alternative)
2 tbsp butter, melted

Equipment

9×9-inch baking pan
Large mixing bowl
Medium mixing bowl
Whisk or spatula
Grater for zucchini
Parchment paper (optional)
Airtight container for storage

Ingredient Tips

Zucchini: No need to peel; shred finely and keep the moisture for fudgy texture.
Cocoa Powder: Use unsweetened for rich flavor; Dutch-processed adds deeper color.
Chocolate Chips: Mix mini and regular chips for varied texture; swap with dark chocolate for intensity.
Oil: Substitute with canola or melted coconut oil for a slight flavor twist.
Milk: Use almond or oat milk for a dairy-free option.

Directions for Double-Chocolate Zucchini Brownies

Let’s bake these Double-Chocolate Zucchini Brownies!

Preheat and Prep

I preheat the oven to 350°F (175°C) and grease a 9×9-inch baking pan or line it with parchment paper for easy removal.

Mix Dry Ingredients

In a large bowl, I whisk together 1½ cups flour, ½ cup cocoa powder, ½ tsp salt, and 1 tsp baking powder until well combined.

Combine Wet Ingredients

In a medium bowl, I mix ½ cup granulated sugar, ½ cup brown sugar, ¼ cup vegetable oil, 2 eggs, and 1 tsp vanilla extract until smooth.
I stir in 1 cup shredded zucchini, ensuring it’s evenly distributed.

Blend Wet and Dry

I gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing.
I fold in ½ cup mini chocolate chips and ½ cup semisweet chocolate chips for that double-chocolate goodness.

Bake and Cool

I pour the batter into the prepared pan, spreading it evenly.
I bake the Double-Chocolate Zucchini Brownies for 25–30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
I let them cool completely in the pan.

Finish with Drizzle

For a glossy touch, I drizzle 2 tbsp melted butter mixed with ¼ cup milk over the cooled Double-Chocolate Zucchini Brownies, then cut into 12 squares.

Nutrition

Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 45 minutes
Servings: 12
Calories: ~220 kcal per serving
Macros per Serving: 30g carbs, 4g protein, 10g fat, 2g fiber

Variations for Double-Chocolate Zucchini Brownies

Try these twists on Double-Chocolate Zucchini Brownies:

Nutty Crunch: Add ¼ cup chopped walnuts or pecans for a crunchy Fudgy Veggie Dessert.
Mocha Twist: Mix 1 tsp instant coffee into the batter for a mocha-flavored Fudgy Veggie Dessert.
Gluten-Free: Swap flour for a gluten-free blend suitable for baking.
Vegan Option: Use flax eggs (2 tbsp flaxseed meal + 6 tbsp water) and dairy-free chocolate chips.
Spiced Up: Add ½ tsp cinnamon or a pinch of cayenne for a warm kick.

Serving Ideas:

Pair with Layla Cooks’ Rolo Brownies Recipe for a chocolate lover’s dessert spread.
Serve with a scoop of vanilla ice cream to complement the Fudgy Veggie Dessert.
Offer at a picnic with fresh berries for a balanced treat.

Storage

I store Double-Chocolate Zucchini Brownies in an airtight container at room temperature for up to 3–4 days to keep them moist and chewy. For longer storage, I refrigerate them for up to 1 week, reheating in the microwave for 10–15 seconds for a warm, fudgy texture. To freeze, I wrap each square in plastic wrap and place in a freezer-safe bag for up to 3 months. I thaw at room temperature or in the fridge overnight, ensuring they’re sealed to prevent moisture loss.

Serving Tips

Presentation: Dust Double-Chocolate Zucchini Brownies with powdered sugar or drizzle with melted chocolate for a stunning look.
Garnish: Top with fresh raspberries or a sprinkle of sea salt for flair.
Pairing: Enjoy with hot coffee or a glass of milk to enhance the Fudgy Veggie Dessert.
Portion Size: One square (1/12 of pan) per person for a satisfying treat.
Occasions: Perfect for potlucks, family desserts, or sneaky-veggie kid snacks.

FAQs About Double-Chocolate Zucchini Brownies

Here are answers to some common questions about Double-Chocolate Zucchini Brownies:

Can I use a different oil in this recipe?
Yes! I like using vegetable oil for its neutral flavor, but you can swap it with another oil like canola or melted coconut oil.

Can I make these brownies gluten-free?
Absolutely! You can replace the all-purpose flour with a gluten-free flour blend, and the recipe should still work well.

Do I need to squeeze the water out of the zucchini before using it?
No, I don’t bother squeezing out the moisture from the zucchini. The extra moisture is what helps make these brownies so fudgy.

Can I add nuts to this recipe?
Definitely! If I’m in the mood for a little crunch, I’ll toss in some chopped walnuts or pecans along with the chocolate chips.

How do I know when the brownies are done?
I check them by inserting a toothpick into the center. If it comes out with a few moist crumbs (not wet batter), they’re done!

Can I make these brownies vegan?
Yes, use flax eggs (2 tbsp flaxseed meal + 6 tbsp water) and dairy-free chocolate chips and milk to make vegan Double-Chocolate Zucchini Brownies.

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Conclusion

These Double-Chocolate Zucchini Brownies are a delicious and sneaky way to add some extra veggies into my dessert routine. With their rich, fudgy texture and chocolatey goodness, they’re sure to satisfy any sweet tooth. I love that they’re easy to make and don’t require any special ingredients. Whether I’m baking for a special occasion or just craving a treat, these brownies are always a win!