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Fudgy Zucchini Brownies

Close-up of a single slice of fudgy zucchini brownies on a white plate, showcasing its rich texture.
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Bake ultra-fudgy chocolate brownies with hidden grated zucchini. This recipe uses a one-bowl method for easy cleanup and offers options for gluten-free and low-sugar variations. Perfect for using up garden zucchini.

Ingredients

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  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini (about 1 medium zucchini), squeezed dry
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  3. Add the sugar, melted butter, eggs, and vanilla extract to the dry ingredients. Mix until just combined. Do not overmix.
  4. Fold in the grated zucchini and chocolate chips, if using.
  5. Pour the batter into the prepared baking pan and spread evenly.
  6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
  7. Let the brownies cool completely in the pan before cutting.

Notes

  • For gluten-free brownies, substitute a gluten-free all-purpose flour blend for the all-purpose flour.
  • To reduce sugar, you can use a sugar substitute equivalent to 1 cup of granulated sugar.
  • Squeeze as much moisture as possible from the grated zucchini before adding it to the batter.
  • These brownies freeze well. Cut into squares and store in an airtight container in the freezer for up to 3 months.

Nutrition

Find it online: https://cutcooktaste.com/zucchini-brownies/