These fudgy zucchini brownies are a chocolate lover’s dream! They are moist and rich, with a hidden veggie twist that you won’t even notice. Perfect for dessert or a snack!
Honestly, who knew zucchini could taste so good in brownies? I sneak these into my diet and feel a little fancy. Just try not to eat them all at once! 🍫🥳
Key Ingredients & Substitutions
Flour: I use all-purpose flour for a chewy texture. If you want to go gluten-free, try using almond flour or a gluten-free all-purpose blend. Just keep in mind that it may change the texture a bit.
Cocoa Powder: Unsweetened cocoa powder gives that rich chocolate taste. If you have Dutch-processed cocoa, feel free to use it instead; it’ll add a deeper flavor but keep an eye on the acidity if you’re substituting.
Zucchini: Finely grated zucchini is key to adding moisture. You can substitute with mashed bananas or applesauce for a different flavor profile, but zucchini is my favorite for this recipe’s texture.
Chocolate Chips: Semi-sweet chocolate chips are a must for that chocolatey richness! Dark chocolate chips work well too if you prefer a more intense flavor. If you’re dairy-free, look for vegan chocolate chips.
How Can I Fold Ingredients Without Overmixing?
Folding is essential to keep your brownies fudgy and tender. Here’s how to do it right:
- Use a rubber spatula to gently lift the flour mixture from the bottom of the bowl and fold it over the wet ingredients.
- Rotate the bowl as you fold to ensure an even mix, but stop as soon as you see no dry flour.
- Be gentle! The goal is to incorporate everything without deflating the batter or developing too much gluten.
By following these steps, you’ll end up with deliciously fudgy brownies that are sure to be a hit!
Fudgy Zucchini Brownies with Rich Chocolate
Ingredients You’ll Need:
For the Brownies:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup finely grated zucchini (about 1 small zucchini)
- 1/2 cup semi-sweet chocolate chips
For Serving (Optional):
- Powdered sugar for dusting
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 25-30 minutes to bake. Once they’re baked, let the brownies cool completely before cutting them into squares. All in all, you’ll have delicious fudgy brownies ready to enjoy in about an hour!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Make sure to grease an 8×8-inch baking pan or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. This helps to break up any lumps and ensures everything is well combined. Set this bowl aside for now.
3. Combine Butter and Sugar:
In a large bowl, whisk together the melted butter and granulated sugar. Mix until it’s fully combined and smooth, then add the eggs one at a time. Beat the mixture well after each egg to make sure everything is blended nicely. Stir in the vanilla extract.
4. Combine the Dry and Wet Ingredients:
Now, it’s time to fold in the dry ingredients into the wet mixture. Do this gently—mix just until you can’t see any dry flour anymore. It’s okay if it’s slightly lumpy; you don’t want to overmix as this can make the brownies tough.
5. Add the Zucchini and Chocolate Chips:
Carefully fold in the grated zucchini and chocolate chips into your batter. The zucchini adds moisture and helps keep your brownies nice and fudgy.
6. Pour and Spread:
Pour the brownie batter into your prepared pan and spread it out evenly with a spatula. Give it a little shake to level it out, making sure all the corners are filled.
7. Bake:
Place the pan in the oven and bake for 25-30 minutes. To check if they are done, insert a toothpick in the center. It should come out with a few moist crumbs but not wet batter. Remember, it’s better to underbake slightly than overbake for that fudgy texture!
8. Cool and Cut:
Once baked, take the pan out of the oven and let it cool completely on a wire rack. This will help them set up nicely. Once cool, cut them into squares.
9. Serve:
If you’d like, dust the top with powdered sugar before serving for a nice touch. Enjoy your incredible fudgy zucchini brownies with a glass of milk or on their own!
Happy baking! 🎉
FAQ for Fudgy Zucchini Brownies
Can I Substitute the Zucchini?
Yes! If you don’t have zucchini on hand, you can use grated carrots or even unsweetened applesauce as a substitute. Just note that the flavor may vary slightly, but they’ll still keep the brownies moist.
How Should I Store Leftover Brownies?
Store any leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months! Just make sure they’re wrapped well.
Can I Use Coconut Oil Instead of Butter?
Absolutely! Coconut oil is a great substitute for butter in this recipe. Use the same amount of melted coconut oil as you would butter. Just note that it may add a subtle coconut flavor!
What’s the Best Way to Ensure My Brownies Are Fudgy?
To keep your brownies fudgy, avoid overmixing the batter and make sure not to overbake them. Baking just until a toothpick comes out with a few moist crumbs will help achieve that gooey texture!
