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Fudgy Zucchini Brownies: The Best Guilt-Free Chocolate Treat

Close-up of a fudgy, dark chocolate square of amazing zucchini brownies on a white plate.
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Bake these rich, fudgy zucchini brownies for a moist, chocolatey dessert. You will hide vegetables successfully in this easy recipe.

Ingredients

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  • 1 cup all-purpose flour (or gluten-free blend)
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar (or substitute like maple syrup for healthier option)
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup finely grated zucchini, squeezed dry
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line an 8×8 inch baking pan with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set this dry mixture aside.
  3. In a separate large bowl, whisk the sugar, melted butter, eggs, and vanilla extract until well combined.
  4. Fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
  5. Gently fold in the grated zucchini and the chocolate chips, if using.
  6. Spread the batter evenly into the prepared baking pan.
  7. Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached, not wet batter.
  8. Let the zucchini brownies cool completely in the pan before cutting into squares.

Notes

  • Squeeze excess moisture from the grated zucchini using a clean kitchen towel or paper towels. This step is key for fudgy texture.
  • For an extra rich flavor, use dark chocolate chips or chopped dark chocolate instead of standard semi-sweet.
  • If you prefer a slightly healthier approach, substitute half the granulated sugar with pure maple syrup, reducing the butter slightly if needed to maintain batter consistency.

Nutrition

Find it online: https://rosatasty.com/zucchini-brownies-fudgy-moist-recipe/