Chocolate Zucchini Brownies

Lady Maria

Chocolate Zucchini Brownies

Ultra-fudgy, secretly veggie-packed brownies made with shredded zucchini, dark cocoa, and rich chocolate chips. A healthier dessert you'll crave — no one will believe they're loaded with greens!

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 16 brownies

Course: Dessert, Snack

Cuisine: American

Calories: 190

Ingredients Equipment Method Notes

Ingredients

125 g all-purpose flour (or gluten-free blend with xanthan gum)
50 g unsweetened Dutch-processed cocoa powder
100 g granulated sugar
100 g brown sugar (light or dark)
2 large eggs (room temperature)
80 ml vegetable oil (or melted coconut oil)
1 tsp pure vanilla extract
150 g shredded zucchini (excess moisture removed)
1/2 tsp baking soda
1/4 tsp salt
75 g dark chocolate chips (optional but recommended)

Equipment

8x8 inch baking pan
Mixing bowls
whisk
box grater
parchment paper
measuring cups and spoons
rubber spatula or spoon

Method

Preheat oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper.
Wash and shred zucchini. Place in a kitchen towel and squeeze out as much liquid as possible.
In a medium bowl, whisk flour, cocoa powder, baking soda, and salt.
In a large bowl, whisk sugars, eggs, oil, and vanilla extract until smooth.
Gradually add dry ingredients to wet and mix until just combined. Do not overmix.
Fold in the shredded zucchini and chocolate chips (if using).
Pour batter into prepared pan and spread evenly.
Bake for 25–30 minutes, or until a toothpick comes out with moist crumbs.
Cool completely in the pan before cutting into squares.

Notes

Be sure to squeeze out as much liquid as possible from the zucchini to prevent soggy brownies. Don't overmix — stir just until combined. For extra decadence, underbake slightly and let cool completely before cutting.