Ultra Fudgy Triple Chocolate Zucchini Brownies
Rich, moist, and fudgy brownies packed with triple chocolate goodness and a sneaky veggie boost from zucchini. Perfect for quick, crowd-pleasing desserts.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (125g) all-purpose flour (or almond flour for gluten-free)
- ½ cup (50g) unsweetened cocoa powder (preferably Dutch-processed)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs, room temperature
- ¾ cup (150g) granulated sugar (or coconut sugar)
- ½ cup (120ml) vegetable oil (canola or light olive oil)
- 1 teaspoon pure vanilla extract
- 1 cup (120g) grated zucchini, squeezed dry
- 3.5 ounces (100g) bittersweet or semisweet chocolate, chopped and melted
- ½ cup (90g) semisweet chocolate chips
- Optional: ¼ cup (25g) chopped walnuts or pecans
Instructions
- Grate 1 cup of zucchini (about 1 medium zucchini). Place it in a clean kitchen towel and squeeze out as much moisture as possible. Set aside.
- Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper or grease it well.
- In a medium bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.
- Chop bittersweet chocolate and melt gently in microwave or double boiler until smooth. Let cool slightly.
- In a large bowl, whisk eggs with sugar until slightly pale and thickened. Slowly pour in vegetable oil and vanilla extract, whisking to combine.
- Stir melted chocolate into wet ingredients until well blended and glossy.
- Fold grated, squeezed zucchini into wet mixture with a spatula.
- Add dry ingredients in two batches, folding gently until just combined. Avoid overmixing.
- Fold in semisweet chocolate chips and optional chopped nuts.
- Pour batter into prepared pan and spread evenly. Bake for 28–32 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
- Let brownies cool completely in the pan on a wire rack before slicing into squares.
Notes
Squeeze zucchini well to avoid soggy brownies. Do not overmix batter to keep brownies fudgy. Use room temperature eggs for better texture. Tent pan with foil if edges brown too fast. For vegan version, use flax eggs and dairy-free chocolate chips. Nuts can be omitted or replaced with seeds for nut-free option.
Nutrition
- Serving Size: 1 brownie square (1/
- Calories: 190
- Sugar: 18
- Sodium: 120
- Fat: 10
- Saturated Fat: 3
- Carbohydrates: 25
- Fiber: 3
- Protein: 3
Keywords: brownies, zucchini brownies, triple chocolate, fudgy brownies, chocolate dessert, easy brownies, gluten-free option, vegan option