Rich, moist, and deeply chocolatey, Double-Chocolate Zucchini Brownies are my not-so-secret weapon for transforming an everyday veggie into a decadent dessert. These brownies are packed with a full two cups of shredded zucchini, but you’d never guess it—every bite practically melts in your mouth and bursts with double the chocolatey goodness. Whether you’re sneaking in extra veggies for picky eaters or just want the fudgiest brownies ever, this recipe is an absolute crowd-pleaser.
Ingredients You’ll Need
What I adore about these Double-Chocolate Zucchini Brownies is how the staple ingredients come together to create a dessert with utter magic. Each one adds something special, whether it’s richness, moisture, or that irresistible gooey texture brownies should always have.
- All-purpose flour: The sturdy base that brings everything together and gives the brownies their classic crumb.
- Unsweetened cocoa powder: Delivers an intense, pure chocolate flavor—choose a good quality brand for the best taste.
- Baking soda: Helps the brownies rise just enough and keeps them delightfully tender, not dense.
- Salt: Intensifies all the other flavors and balances the sweetness perfectly.
- Vegetable oil: Provides moisture for that fudgy, melt-in-your-mouth texture without any dairy.
- Granulated sugar: Sweetens the brownies and also helps keep them moist.
- Vanilla extract: Adds a comforting, fragrant note that rounds out the intense chocolate.
- Finely shredded zucchini: The star secret ingredient for ultra-moist brownies; no one will ever know it’s there!
- Semisweet chocolate chips: The “double” in Double-Chocolate Zucchini Brownies; they create gooey chocolate pockets throughout every piece.
How to Make Double-Chocolate Zucchini Brownies
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it for easy brownie removal later. Setting this up first ensures a quick and mess-free finish once your batter’s ready!
Step 2: Mix Up the Dry Ingredients
In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt. This quick whisk makes sure the leavening and chocolate are evenly distributed, so every bit of brownie tastes just right.
Step 3: Combine the Wet Ingredients
In a large bowl, beat together the vegetable oil, granulated sugar, and vanilla extract. You want the sugar to dissolve slightly into the oil, creating a glossy, smooth mixture that will give your brownies the perfect texture.
Step 4: Add the Zucchini
Stir in the finely shredded zucchini—don’t squeeze the moisture out! That natural juiciness is key to incredibly moist Double-Chocolate Zucchini Brownies. Mix just until the zucchini is evenly spread throughout the wet ingredients.
Step 5: Combine Wet and Dry, Then Add Chocolate Chips
Gradually add the dry ingredients to the wet mixture. Stir gently, just until there are no more streaks of flour—over-mixing can make the brownies tough. Fold in the semisweet chocolate chips last, which turn every bite into a double chocolate delight.
Step 6: Spread and Bake
The batter will be very thick—don’t worry, that’s perfect! Smooth it out into your prepared pan, making sure to reach the corners. Bake for 25-30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs clinging to it. Let the brownies cool completely in the pan for clean cutting and an extra fudgy finish.
How to Serve Double-Chocolate Zucchini Brownies
Garnishes
For a bakery-worthy finish, dust the brownies with a whisper of powdered sugar or a drizzle of melted chocolate. A sprinkle of flaky sea salt right out of the oven highlights the chocolate even more.
Side Dishes
Serve these Double-Chocolate Zucchini Brownies with a scoop of your favorite vanilla bean ice cream or a cloud of lightly sweetened whipped cream. If you want a bit of contrast, try fresh raspberries or strawberries on the side.
Creative Ways to Present
Brownie sundaes are always a hit—layer squares with ice cream, nuts, and sauce in a glass. Or cut the brownies into fun shapes using cookie cutters and slide them onto party skewers for a playful dessert platter.
Make Ahead and Storage
Storing Leftovers
Keep leftover Double-Chocolate Zucchini Brownies in an airtight container at room temperature for up to 3 days. The zucchini actually keeps them softer as they sit, so they’re just as delicious the next day!
Freezing
These brownies freeze beautifully. Arrange slices in a single layer or stack with sheets of parchment between each. Store in a freezer-safe bag or container for up to 2 months; just thaw at room temperature when you’re ready for a treat.
Reheating
For warm, gooey brownies, pop a square in the microwave for 10-15 seconds. They’ll taste freshly baked and those chocolate chips will get perfectly melty.
FAQs
Can I use whole wheat flour instead of all-purpose?
Absolutely! You can swap in whole wheat flour for a nuttier flavor and a little more fiber—just be aware the brownies may be slightly denser. To keep things lighter, try using half all-purpose and half whole wheat.
Do I need to peel the zucchini first?
No peeling required! Simply wash the zucchini well and shred it finely. The peel adds color, nutrition, and blends right into the brownies for that signature moist crumb.
How do I make extra-fudgy Double-Chocolate Zucchini Brownies?
If you prefer brownies that are extra gooey, pull them from the oven as soon as a toothpick inserted in the center comes out with a few sticky crumbs. Chill them in the fridge for an hour before slicing—they’ll be ultra fudgy!
Can I add nuts or other mix-ins?
Yes! Chopped walnuts or pecans add great crunch without overpowering the chocolate flavor. You could also swirl in peanut butter or add a handful of dried cherries for a fun twist.
What if I don’t have a 9×13-inch pan?
You can use two 8×8-inch pans or even make thicker brownies in a single 9×9-inch pan (just increase the baking time by about 5 minutes, checking for doneness).
Final Thoughts
If you’re looking for a brownie that’s rich, moist, and secretly packed with veggies, these Double-Chocolate Zucchini Brownies are exactly what you need. Don’t wait for an excuse—gather your ingredients and experience the magic (and deliciousness) for yourself!
Print
Double-Chocolate Zucchini Brownies Recipe
- Total Time: 45 minutes
- Yield: 16 brownies 1x
- Diet: Vegetarian
Description
Indulge in these decadent Double-Chocolate Zucchini Brownies for a delightful twist on a classic treat. Moist, rich, and packed with chocolate flavor, these brownies are the perfect way to sneak in some veggies while satisfying your sweet tooth.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup vegetable oil
- 1 1/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 2 cups finely shredded zucchini
- 1 cup semisweet chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking pan with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Combine Wet Ingredients: In a large bowl, beat together vegetable oil, sugar, and vanilla extract. Stir in shredded zucchini.
- Blend Batter: Gradually add dry ingredients to wet ingredients, stirring until just combined. Fold in chocolate chips.
- Bake: Spread the thick batter evenly in the pan and bake for 25-30 minutes until a toothpick comes out with moist crumbs.
- Cool and Slice: Let the brownies cool completely before slicing into squares.
Notes
- For extra fudgy brownies, slightly underbake and chill before cutting.
- Add chopped walnuts or pecans for a crunchy texture if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 19g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
