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Fudgy Double Chocolate Zucchini Brownies

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These fudgy double chocolate zucchini brownies feature moist, chewy layers with a sneaky veggie boost from zucchini, delivering rich chocolate flavor and a perfect balance of fudgy and chewy texture.

Ingredients

Scale
  • 1 cup (240 ml) grated zucchini (about 1 medium zucchini), squeezed dry
  • 1 cup (200 g) granulated sugar
  • ½ cup (100 g) packed light brown sugar
  • ½ cup (115 g) unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup (90 g) all-purpose flour
  • ½ cup (50 g) unsweetened cocoa powder
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (90 g) semi-sweet chocolate chips or chunks
  • Optional: ¼ cup chopped walnuts or pecans
  • Optional: Extra chocolate chips for sprinkling on top

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper or lightly grease it.
  2. Grate about 1 cup of zucchini using a box grater or food processor. Squeeze out excess moisture using a clean kitchen towel or paper towels.
  3. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
  5. Gradually fold the dry ingredients into the wet mixture using a spatula. Stop as soon as the flour disappears to keep the brownies tender.
  6. Fold in the grated zucchini and chocolate chips gently.
  7. Spread the batter evenly into the prepared pan, smoothing the top with a spatula. Sprinkle extra chocolate chips or nuts on top if desired.
  8. Bake for 30-35 minutes. Start checking at 30 minutes by inserting a toothpick; it should come out with a few moist crumbs but not wet batter.
  9. Let the brownies cool in the pan on a wire rack for at least 20 minutes before slicing.

Notes

Squeeze zucchini thoroughly to avoid soggy brownies. Use room temperature eggs for smoother batter. Fold ingredients gently to prevent tough brownies. Start checking brownies at 30 minutes to avoid overbaking. Let brownies cool completely before slicing for clean cuts. For gluten-free, use a 1-to-1 gluten-free flour blend with xanthan gum. For vegan, replace eggs with flax eggs and use dairy-free butter and chocolate chips.

Nutrition

Keywords: double chocolate brownies, zucchini brownies, fudgy brownies, chewy brownies, chocolate dessert, healthy brownies, easy brownies, gluten-free option, vegan option

Find it online: https://siennaspoon.com/fudgy-double-chocolate-zucchini-brownies-recipe-easy-moist-chewy-layers/