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Best Fudgy Double Chocolate Zucchini Brownies

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Incredibly fudgy brownies made with shredded zucchini for extra moisture and a secret vegetable boost. This double chocolate recipe uses both cocoa powder and chocolate chips for a deep, rich flavor that will fool even the pickiest eaters.

Ingredients

Scale
  • 1 cup all-purpose flour (125g)
  • 1/2 cup unsweetened cocoa powder (50g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (113g), melted
  • 3/4 cup granulated sugar (150g)
  • 1/2 cup packed light brown sugar (100g)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini (about 1 medium zucchini), do not squeeze out moisture
  • 1 cup semi-sweet chocolate chips (175g), divided (3/4 cup for batter, 1/4 cup for topping)
  • Optional: 1/2 cup chopped walnuts or pecans
  • Optional: flaky sea salt for sprinkling
  • Optional: 1 teaspoon instant espresso powder

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two opposite sides. Lightly spray with non-stick spray.
  2. Grate the zucchini using the small holes of a box grater until you have about 1 cup, lightly packed. Do NOT squeeze out the liquid. Set aside.
  3. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until no lumps remain.
  4. In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined (like wet sand). Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract until smooth and glossy.
  5. Add the flour mixture to the wet ingredients. Use a rubber spatula to fold gently until just combined—do not overmix.
  6. Gently fold in the shredded zucchini and 3/4 cup of the chocolate chips. The batter will be thick.
  7. Pour the batter into the prepared pan and spread evenly. Sprinkle the remaining 1/4 cup of chocolate chips on top.
  8. Bake for 22-28 minutes, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs (not clean).
  9. Cool in the pan on a wire rack for at least 30 minutes. Use the parchment sling to lift the brownies out and cool completely on the rack. For clean cuts, refrigerate for 20 minutes before slicing with a sharp knife.

Notes

Do not squeeze the moisture out of the zucchini—it’s essential for the fudgy texture. For gluten-free, use a 1:1 gluten-free baking blend. For dairy-free, use coconut oil or dairy-free butter and dairy-free chocolate chips. Brownies can be stored in an airtight container at room temperature for up to 4 days, or frozen for up to 3 months.

Nutrition

Keywords: zucchini brownies, fudgy brownies, double chocolate brownies, summer dessert, vegetable brownies, easy brownies, chocolate zucchini brownies

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