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Fudgy Triple Chocolate Zucchini Brownies

fudgy triple chocolate zucchini brownies - featured image
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Rich and fudgy brownies with hidden shredded zucchini for moisture and nutrition, featuring a triple chocolate blend of cocoa powder, bittersweet chunks, and semisweet chips.

Ingredients

Scale
  • 1 ½ cups shredded zucchini (about 1 medium zucchini, unpeeled)
  • ¾ cup all-purpose flour (or almond flour for gluten-free option)
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ⅓ cup unsalted butter, melted and slightly cooled
  • ½ cup brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup bittersweet chocolate chunks
  • ½ cup semisweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, allowing some overhang for easy brownie removal.
  2. Shred 1 ½ cups of zucchini using a box grater or food processor. If very wet, gently squeeze in a clean kitchen towel to remove excess moisture.
  3. In a medium bowl, whisk together ¾ cup all-purpose flour, ½ cup unsweetened cocoa powder, ½ teaspoon baking powder, and ¼ teaspoon salt. Set aside.
  4. In a large bowl, stir melted butter and ½ cup packed brown sugar until smooth. Add 2 large eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.
  5. Add the shredded zucchini to the wet mixture and mix until evenly combined.
  6. Gradually fold the flour and cocoa mixture into the wet ingredients just until combined. Do not overmix; the batter should be thick and fudgy.
  7. Gently fold in ½ cup bittersweet chocolate chunks and ½ cup semisweet chocolate chips, reserving a few to sprinkle on top.
  8. Transfer the batter to the prepared baking pan, spreading evenly with a spatula. Sprinkle reserved chocolate chunks on top.
  9. Bake for 25-30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
  10. Let the brownies cool completely in the pan on a wire rack for at least 30 minutes before slicing.

Notes

Use fresh, firm zucchini and squeeze out excess moisture to avoid soggy batter. Do not overmix the batter to keep brownies fudgy. Let brownies cool completely before slicing for cleaner cuts. For dairy-free or vegan options, substitute butter with coconut oil and eggs with flax eggs. Adding a tablespoon of milk can loosen thick batter if needed.

Nutrition

Keywords: brownies, zucchini brownies, triple chocolate, healthy dessert, fudgy brownies, hidden veggies, chocolate dessert, gluten-free option, vegan option

Find it online: https://bitefuljoy.com/fudgy-triple-chocolate-zucchini-brownies-easy-healthy-recipe-with-hidden-veggies/