Fudgy Dark Chocolate Zucchini Brownies
Ultra-chewy chocolate brownies made extra rich and moist with hidden finely grated zucchini.
Dense, fudgy, and packed with cocoa goodness! You'd never guess there's a full 2 cups of zucchini baked inside.
Key Equipment
- Chef's Knife
- Cutting Board
- Measuring Cups & Spoons
- Large Non-Stick Skillet
- Baking Sheet
Chef's Pro-Tips
- Mise en Place: Measure and prep all ingredients before you turn on the stove. This recipe moves quickly, and having everything ready prevents burning.
- Fresh is Best: Whenever possible, use freshly squeezed lemon juice, whole garlic cloves, and fresh herbs instead of dried/jarred versions. The flavor difference is huge!
- Don't Crowd the Pan: Leave room between ingredients. If the pan is overloaded, the moisture will steam the food instead of browning it.
Ingredients
16
servings
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2 cups finely shredded zucchini, do not drain
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1.5 cups granulated sugar
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½ cup vegetable oil
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2 cups all-purpose flour
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½ cup unsweetened cocoa powder
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1.5 tsp baking soda
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1 tsp salt
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1 cup dark chocolate chips
Step-by-Step Instructions
Prep Batter
Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan. Mix sugar, oil, and vanilla. Add flour, cocoa, baking soda, and salt.
Fold Zucchini
Fold in shredded zucchini and chocolate chips. Batter will look dry initially, but moisture from zucchini will hydrate it within 5 minutes.
Bake
Spread into prepared pan and bake for 28-32 minutes until edges pull away and top looks set.
Frequently Asked Questions
Allow the food to cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
Yes! You can freeze this dish in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Use our interactive servings adjuster at the top of the ingredients list! Simply click the '+' or '-' buttons to automatically scale all ingredient quantities up or down to match your guest count.
Absolutely! For gluten-free modifications, swap standard grains or soy sauces with tamari or certified gluten-free options. For plant-based alternatives, choose coconut milk or vegetable broth in place of dairy and chicken products.