Fudgy Zucchini Brownies

Three rich zucchini brownies, drizzled with chocolate, are stacked on a sheet of parchment paper atop a wooden serving board.

Fudgy Zucchini Brownies

Fudgy Zucchini Brownies are decadently deliciously rich and, surprisingly, a little healthier too. Easy to make with pantry ingredients!

Prep Time20

Cook Time20

Total Time40

Servings: servings

Calories: 150kcal

Author: Stephanie Wilson

Ingredients

1/2 cup cooking oil (like vegetable, melted coconut oil, or your favorite)
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoon baking soda
1 teaspoon fine sea salt
2 1/2 cups shredded zucchini about 2 medium zucchini
1 1/2 cups chocolate chips I prefer dark chocolate chunks

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Instructions

Preheat the oven to 350°F and line a 9x13-inch baking pan with parchment paper or greased foil.
In a large bowl, combine oil, sugar, and vanilla extract. Mix until fully combined. Then stir in flour, cocoa powder, baking soda, and salt. The batter will be very dry.
Fold in grated zucchini by hand and let the batter rest for 5 minutes. Stir in the chocolate chips (reserve a handful for sprinkling on top). The batter will have more moisture now but if not, let it rest for another 5 minutes and stir again.
Spread the batter into the prepared pan and bake for 25 to 30 minutes, or until the top springs back lightly when pressed. Be careful not to overbake as you want the brownies "fudgy" and delicious. Drizzle with melted chocolate if desired.

Notes

What to know about this recipe: The batter may seem dry, almost like a stiff cookie dough. Add a touch of water, beginning with 1 tablespoon and adding up to 3 tablespoons. Don't worry if it seems dry because the shredded zucchini releases moisture as the brownies bake delivering a deliciously rich and fudgy dessert.

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