Chocolate Zucchini Brownies

Get ready for the most decadent, fudgy brownies you’ve ever tasted – with a secret healthy twist! These chocolate zucchini brownies are so rich and chocolatey, no one will ever guess they’re packed with veggies.

What makes these brownies truly special is their incredibly moist texture, thanks to freshly shredded zucchini that practically melts into the batter. With two forms of chocolate – both cocoa powder and chocolate chips – every bite delivers an intense chocolate experience that will satisfy even the most serious chocolate cravings.

Ingredients

For the Base:

• ⅔ cup all-purpose flour
• 1 Tablespoon unsweetened cocoa powder
• ¼ teaspoon fine sea salt
• 6 ounces semisweet chocolate
• ½ cup salted butter
• ¾ cup granulated sugar
• 2 teaspoons pure vanilla extract
• 2 large eggs

Mix-ins:

• 1 cup zucchini, shredded and squeezed dry
• 1 cup chocolate chips

Steps

1. Preheat oven to 350°F (175°C). Grease an 8×8″ baking dish thoroughly, making sure to get into the corners. The proper pan preparation prevents sticking.
2. Combine chocolate and butter in a microwave-safe bowl. Heat in 30-second intervals, stirring between each until completely smooth and glossy. This usually takes 2-3 minutes total. Let cool for 5 minutes – adding hot chocolate to eggs can scramble them.
3. Whisk together flour, cocoa powder, and salt in a small bowl. This ensures even distribution of the cocoa powder and prevents bitter clumps in your finished brownies.
4. Beat eggs in a stand mixer for 1 minute until pale and thick. The eggs should leave ribbons when the beater is lifted. This creates structure in your brownies.
5. Add sugar and beat for 30-60 seconds until dissolved. The mixture should feel smooth between your fingers, not grainy.
6. Mix in the cooled chocolate mixture and vanilla on low speed until the batter is uniform and silky. Scrape down the sides of the bowl to ensure even mixing.
7. Gently fold in dry ingredients just until no flour streaks remain. Overmixing at this stage can make tough brownies.
8. Fold in the well-drained zucchini and chocolate chips. The zucchini should be squeezed in a clean kitchen towel to remove excess moisture.
9. Pour into prepared pan and smooth the top. Bake for 25-30 minutes until the top is set but still slightly jiggly. A toothpick inserted will have a few moist crumbs – clean means overbaked!
10. Cool completely on a wire rack for at least 1 hour before cutting. The brownies will continue to set as they cool.

Smart Swaps

• Replace half the butter with unsweetened applesauce for fewer calories
• Use dark chocolate chips instead of semisweet for more antioxidants
• Substitute whole wheat pastry flour for all-purpose to add fiber

Make It Diabetes-Friendly

• Replace sugar with 1/2 cup allulose + 1/4 cup monk fruit sweetener
• Use 70% dark chocolate instead of semisweet (reduces carbs by 8g per serving)
• Portion into 16 squares (15g carbs each) instead of 9 larger pieces
• Best eaten with protein to slow glucose response

Pro Tips

• Don’t squeeze all moisture from zucchini – some helps create fudgy texture
• Let eggs come to room temperature for better incorporation
• Line pan with parchment for easy removal
• Store in airtight container up to 5 days or freeze for 3 months