Double-Chocolate Zucchini Brownies
These double-chocolate zucchini brownies are rich, fudgy, and moist, with a secret veggie twist that adds a subtle sweetness. Packed with both mini and semisweet chocolate chips, they offer the perfect balance of indulgence and hidden health benefits.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini about 1 medium zucchini
- 1/2 cup mini chocolate chips
- 1/2 cup semisweet chocolate chips
- 1/4 cup milk or dairy-free alternative
- 2 tablespoons butter melted
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In another bowl, combine the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth.
- Stir in the shredded zucchini, ensuring it’s evenly distributed throughout the wet ingredients.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
- Gently fold in the mini chocolate chips and semisweet chocolate chips.
- Pour the brownie batter into the prepared pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Let the brownies cool completely in the pan before cutting them into squares.
- For an extra touch, drizzle melted butter and a bit of milk over the top before serving for a glossy, chocolate finish.
Notes
- Store in an airtight container at room temperature for 3-4 days or refrigerate for up to a week.
- If desired, add chopped walnuts or pecans for a crunchy texture.
- You can swap vegetable oil with canola or melted coconut oil.
- For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend.
- Do not squeeze out the moisture from the zucchini to maintain the fudgy texture.