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Dark Chocolate Zucchini Brownies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 114 reviews
  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 9 brownies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Dark Chocolate Zucchini Brownies are a moist and delicious treat that cleverly incorporates shredded zucchini for added moisture and nutrition without compromising on rich chocolate flavor. Made with whole wheat flour and dark cocoa powder, these brownies offer a slightly healthier twist on a classic favorite, combining indulgence with a subtle vegetable boost. Perfect for a snack, dessert, or anytime chocolate craving, they bake up fudgy and dense with gooey dark chocolate chips throughout.

Ingredients

Scale

Dry Ingredients

  • 1 cup whole wheat flour
  • 1/2 cup unsweetened dark cocoa powder
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup canola oil
  • 1 large egg
  • 1 teaspoon vanilla extract

Additional Ingredients

  • 2 cups shredded zucchini (about 3 medium), drained on paper towels
  • 1 and 1/4 cups dark chocolate chips, divided

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Lightly grease an 8-inch square baking dish and line it with parchment paper to ensure the brownies don’t stick.
  2. Mix dry ingredients: In a large bowl, whisk together the whole wheat flour, unsweetened dark cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
  3. Add wet ingredients: Create a well in the center of the dry mix. Pour in the canola oil, crack in the egg, and add the vanilla extract. Stir thoroughly until the batter is well blended; it will be thick at this stage.
  4. Incorporate zucchini and chocolate chips: Fold in the shredded and drained zucchini until evenly mixed. Then add 1 cup of the dark chocolate chips, stirring gently to distribute them throughout the batter.
  5. Transfer to baking dish: Spread the batter evenly into the prepared pan. Sprinkle the remaining 1/4 cup of dark chocolate chips over the top for extra chocolatey goodness.
  6. Bake: Bake in the preheated oven for about 30 minutes. To check doneness, insert a toothpick in the center; it should come out clean or with just a few crumbs. Avoid overbaking to keep the brownies moist and fudgy.
  7. Cool and serve: Allow the brownies to cool completely, at least 30 minutes, before lifting them out using the parchment paper and cutting into 9 squares.
  8. Storage: Store brownies in an airtight container in the refrigerator for up to 4 days. Enjoy them cold or heated in the microwave for 10-15 seconds for an extra gooey treat.

Notes

  • Ensure the zucchini is well drained to avoid a wet batter and soggy brownies.
  • For a nuttier flavor, consider adding 1/2 cup chopped walnuts or pecans.
  • You can substitute canola oil with melted coconut oil or vegetable oil if preferred.
  • Use parchment paper with overhang to easily lift brownies out of the pan after cooling.
  • These brownies freeze well; wrap tightly and freeze for up to 3 months.

Nutrition

  • Serving Size: 1 brownie (1/9th of recipe)
  • Calories: 220
  • Sugar: 15g
  • Sodium: 110mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 4g
  • Protein: 3g
  • Cholesterol: 25mg

Find it online: https://yumyy.com/dark-chocolate-zucchini-brownies-recipe/