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Ultimate Fudgy Zucchini Brownies

A close-up, rich, dark slice of Ultimate Fudgy Zucchini Brownies with visible chocolate chips on a white plate.
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A recipe for intensely fudgy, moist brownies that successfully incorporate grated zucchini for extra richness and density.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 1/4 cups unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon salt
  • 1 cup all-purpose flour
  • 1 cup finely grated zucchini, squeezed dry
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides. Grease the paper lightly.
  2. Melt the butter in a large saucepan over low heat. Remove from heat and whisk in the cocoa powder until smooth.
  3. Add the granulated sugar and brown sugar to the cocoa mixture. Stir well.
  4. Beat in the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract and salt.
  5. Gently fold in the flour until just combined. Do not overmix.
  6. Fold in the squeezed, dry grated zucchini and the chocolate chips.
  7. Spread the batter evenly into the prepared pan.
  8. Bake for 30 to 35 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist, fudgy crumbs attached, not wet batter.
  9. Let the brownies cool completely in the pan on a wire rack before lifting out using the parchment overhang and cutting into squares.

Notes

  • Squeeze the grated zucchini very dry using a clean kitchen towel or paper towels. Excess moisture prevents fudginess.
  • For the darkest color and richest flavor, use high-quality Dutch-processed cocoa powder.
  • Cooling the brownies completely before cutting is essential for achieving clean, fudgy squares.

Nutrition

Find it online: https://savoryskies.com/ultimate-fudgy-zucchini-brownies-recipe/