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Fudgy Double Chocolate Zucchini Brownies

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These fudgy double chocolate zucchini brownies deliver a moist, gooey center with a rich chocolate flavor while sneaking in nutritious zucchini. Perfect for a quick, indulgent dessert that hides veggies without compromising taste.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour (or whole wheat pastry flour for a nuttier flavor)
  • ¾ cup (65g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, melted and slightly cooled (can substitute with coconut oil for dairy-free)
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups (about 1 medium) zucchini, shredded and well-drained
  • ½ cup (90g) semi-sweet chocolate chips
  • ½ cup (90g) dark chocolate chunks or chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line your 8×8-inch baking pan with parchment paper, leaving a little overhang for easy lifting.
  2. Shred the zucchini using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
  3. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt, ensuring the cocoa powder is sifted to avoid lumps.
  4. In a large bowl, combine the melted butter and sugar. Whisk until smooth and slightly shiny.
  5. Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Stir in the vanilla extract.
  6. Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
  7. Stir in the shredded zucchini until evenly distributed.
  8. Fold in the chocolate chips and chunks, reserving a few to sprinkle on top.
  9. Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle the reserved chocolate chips on top.
  10. Bake for 25 to 30 minutes, checking at 25 minutes by inserting a toothpick in the center. It should come out with a few moist crumbs, not completely clean.
  11. Remove from oven and cool in the pan on a wire rack for at least 20 minutes before slicing.

Notes

Drain zucchini thoroughly to avoid soggy brownies. Do not overmix batter to keep brownies fudgy. Check baking time closely to maintain gooey center. Let brownies cool completely before slicing to set texture. For dairy-free, substitute butter with coconut oil and use dairy-free chocolate chips. For gluten-free, substitute flour with almond flour or gluten-free blend.

Nutrition

Keywords: fudgy brownies, double chocolate, zucchini brownies, moist brownies, chocolate dessert, sneaky veggies, easy brownies, gooey center

Find it online: https://platebelle.com/fudgy-double-chocolate-zucchini-brownies-recipe-easy-moist-gooey-center/