Description

A deliciously fudgy and moist brownie recipe with a secret veggie twist! These zucchini brownies combine rich cocoa and subtle zucchini moisture for a treat that’s indulgent yet a little healthier. Perfect for sneaking in veggies without sacrificing flavor, they’re ideal for dessert or a snack. Whether you’re baking for family or friends, this recipe delivers deep chocolate flavor and a wonderfully tender texture every time.

Ingredients

1 to 1 1/2 cups finely grated zucchini
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of salt
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
Optional: 1/2 cup chopped walnuts or chocolate chips

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Instructions

Preheat oven to 350°F (175°C) and prepare an 8×8-inch pan.
Grate zucchini and gently squeeze out excess moisture.
Whisk dry ingredients together in a bowl.
In another bowl, combine melted butter with sugars until smooth.
Add eggs one at a time, then stir in vanilla.
Fold dry ingredients into wet mixture until just combined.
Gently fold in zucchini and optional nuts or chips.
Pour batter into pan and spread evenly.
Bake 25–30 minutes until a toothpick comes out with moist crumbs.
Cool completely before slicing.

Notes

Don’t overmix batter to keep brownies tender.
Cooling fully helps brownies set and slice cleanly.
For extra flavor, add a pinch of espresso powder or toasted nuts.

Prep Time: 15 minutes
Cook Time: 25–30 minutes
Category: Dessert
Method: Baking
Cuisine: American